Instant Pot Beef Chili Recipe

Original Post: https://www.evolvingtable.com/instant-pot-chili/

A white bowl full of chili is a healthy fall dish.

5 from 6 votes

Instant Pot Beef Chili Recipe

Chili night shouldn't mean babysitting a pot for three hours. This Instant Pot Beef Chili is done in about 50 minutes, with homemade chili seasoning and fresh jalapeños so you set the heat yourself. And the tomatoes go on top, never stirred in, which is what keeps the burn notice away.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Servings: servings

Author: London Brazil

Equipment

Instant Pot

Ingredients

1 pound ground beef 85/15 or 90/10
2 tablespoons oil avocado or olive
3 cloves garlic finely minced
1 small sweet onion diced
2-3 jalapeno peppers seeds removed, diced
½ cup beef broth regular sodium
3 tablespoons tomato paste
4 tablespoons chili seasoning
1 tablespoon Worcestershire sauce
1 tablespoon packed brown sugar
1 ½ teaspoons salt to taste
½ teaspoon black pepper
¼-½ teaspoon cayenne pepper optional
28 ounces crushed tomatoes canned
1 can red kidney beans rinsed, drained

Get Recipe Ingredients

Instructions

Brown the Meat: Add oil to a 6-quart Instant Pot along with the ground beef. Cook the beef for 5-6 minutes, or until browned. It doesn’t have to be all of the way cooked through.
1 pound ground beef, 2 tablespoons oil
Saute Veggies: Add the onion, jalapenos, and garlic cloves. Saute for 2-3 minutes or until the onion is tender.
1 small sweet onion, 2-3 jalapeno peppers, 3 cloves garlic
Add Broth and Seasonings: Pour in the broth, tomato paste, chili seasoning, Worcestershire, sugar, salt, and peppers. Scrape the bottom of the pot to release any bits or pieces that might be stuck. Add in the crushed tomatoes and beans. Do not mix. You want the tomatoes to stay on the top of the pot.
½ cup beef broth, 3 tablespoons tomato paste, 4 tablespoons chili seasoning, 1 tablespoon Worcestershire sauce, 1 tablespoon packed brown sugar, 1 ½ teaspoons salt, ½ teaspoon black pepper, ¼-½ teaspoon cayenne pepper, 28 ounces crushed tomatoes, 1 can red kidney beans
Cover and Pressure Cook: Close the pot with the lid and ensure the pressure release valve is sealed. Using the manual function, set the Instant Pot to high pressure and cook for 20 minutes. You can either do a quick pressure release or a natural pressure release, depending on the amount of time you have available.
Serve with Toppings: Give the chili a good stir before serving with additional toppings such as shredded cheese, sour cream, and green onions.

Video

Notes

Burn notice: The two things that cause it are not enough liquid and tomatoes touching the bottom of the pot. Use the full cup of beef broth, scrape the bottom clean after you pour it in, and layer the crushed tomatoes on top without stirring.
Chili/Bean setting: No Chili setting? Use manual or pressure cook on high for 20 minutes. If your pot has a Chili/Bean button, it is worth trying, since some pots come to pressure more gently on that setting.
Heat level: The jalapeños are where you set the spice. Use fewer and skip the cayenne for a mild pot, or leave some seeds in and add a chopped chipotle in adobo for a hotter one.
Substitutions: Ground turkey, venison, or chicken all work in place of the beef. Leave the beef out and add extra beans for a vegetarian pot. Swap the brown sugar for maple syrup or agave, or leave it out.
Prep ahead: Mix the chili seasoning together and dice the onion the day before.
Store: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.
Freeze: Chili freezes really well. Store it in a freezer-safe container for up to 4 to 6 months. The beans come out a little softer once it thaws.
Reheat: Warm it on the stove over medium-low heat, adding a splash of broth if it thickened up in the fridge.

Nutrition