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The Best Instant Pot Classic Ground Beef Chili

The Best Instant Pot Classic Ground Beef Chili – Super Easy & Hearty

This Instant Pot Classic Ground Beef Chili is the ultimate comfort food, combining lean ground beef and hearty beans for a family-friendly meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Comfort Foods
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 pounds lean ground beef substitute with turkey or meat alternative if desired
  • 1 cup water or chicken/beef broth for added flavor
  • 1 can diced tomatoes select with green chiles for added heat if preferred
  • 1 can crushed tomatoes no-salt-added varieties recommended
  • 2 tablespoons tomato paste can replace with extra crushed tomatoes if needed
  • 1 can green chiles either fresh or canned varieties work well
  • 1 medium onion diced; shallots can be used for sweetness
  • 1 medium bell pepper diced; any color pepper can be used
  • 1 can kidney beans canned and drained
  • 1 can black or pinto beans canned and drained; mix for variety
  • 2 tablespoons chili powder adjust according to spice preference
  • 1 teaspoon cumin no substitutions recommended
  • 1 teaspoon Mexican oregano substitute with regular oregano if needed
  • 1 teaspoon garlic powder can substitute with fresh garlic
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon black pepper adjust to taste
  • 1 tablespoon canola oil can use olive oil or other high-heat oil

Equipment

  • Instant Pot

Method
 

How to Make The Best Instant Pot Classic Ground Beef Chili
  1. Begin by selecting sauté mode on your Instant Pot and heat the canola oil for about 1 minute, allowing it to shimmer.
  2. Add the lean ground beef to the pot, breaking it apart with a wooden spoon. Sauté for 5-6 minutes or until the beef is nicely browned.
  3. Pour in the broth of your choice to scrape the bottom of the pot, ensuring all those delicious bits are mixed in for extra flavor.
  4. Stir in the diced tomatoes, crushed tomatoes, tomato paste, green chiles, diced onion, and bell pepper. Make sure everything is well combined.
  5. Mix in the kidney beans and black or pinto beans, along with half a teaspoon of salt. Stir to ensure even distribution of flavors.
  6. Sprinkle in the chili powder, cumin, Mexican oregano, garlic powder, and remaining salt and pepper, folding them into the mixture.
  7. Secure the Instant Pot lid and switch to manual mode. Set the timer for 25 minutes on high pressure.
  8. Once the cooking time is complete, do a quick release of the pressure. Carefully remove the lid.
  9. Give your chili a taste, adjusting the spices if necessary. Let it sit for about 10 minutes to allow the flavors to meld.
  10. Dish up your delicious chili over noodles or rice if desired, and enjoy!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

Optional: Add toppings like shredded cheese or diced avocados for an extra touch of richness.

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