Instant Pot Chili

5 from 9 votes

This Instant Pot Chili recipe is the best! It's a healthy and easy twist on a classic. Filled with hearty ground beef, two different kinds of beans, and a delicious warm seasoning, it's all you need on a cold winter night!

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 553

Author Jessica Kwon

Equipment

Instant Pot pressure cooker

Ingredients

1 tablespoon cooking oil
½ onion chopped; about ⅔ cup
1 bell pepper chopped; about 2 cups
1 jalapeno (optional) ribs and seeds removed and diced; about ¼ cup
2-3 cloves garlic minced
1 tablespoon chili powder
1½ teaspoon cumin
1 teaspoon dried oregano
½ teaspoon paprika
1 lb ground beef I used 88/12%
1 (15.5 oz) can black beans drained and rinsed
1 (15.5 oz) can kidney beans drained and rinsed
1 (14.5 oz) can fire-roasted tomatoes
1 cup beef bone broth
½ cup tomato sauce
½ cup frozen corn
Salt and pepper to taste
Sourdough croutons for topping (see notes)
Cilantro, chives, cheddar cheese, Greek yogurt optional toppings

US Customary - Metric

Instructions

On the Instant Pot, turn on Sauté mode and add oil. When it reads "Hot", add onion, bellpepper, and jalapeno. Cook to soften for 2 minutes, then add garlic, chili powder, cumin, oregano, paprika, and a pinch of salt and pepper. Let bloom for 30 seconds.
Add ground beef, 1 teaspoon salt, and ½ teaspoon pepper. Crumble the beef and scrape browned bits off the bottom of the pot. Cook for 3-4 minutes, stirring frequently to allow for even cooking. Then turn off the Instant Pot.
Add the black beans, kidney beans, fire-roasted tomatoes with the liquid, beef broth, tomato sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Stir until everything is evenly distributed. Place the lid on, seal, and turn on Manual-High Pressure mode for 5 minutes. Let release naturally for 5 minutes before doing a quick release.
Stir in the corn and season to taste. Serve warm.
Add your favorite toppings like sour cream or yogurt, cilantro, green onion, shredded cheese, sliced avocado, and/or sourdough croutons.

Stovetop

In a large pot, sauté the vegetables and beef as instructed. Add the liquids and beans, then bring to a boil. Turn the heat down to a gentle simmer, cover, and simmer for 20-25 minutes, stirring occasionally. Continue with the rest of the recipe.

Notes

Sourdough croutons: Cube 2-3 slices of sourdough bread. Lightly spray with oil and season with chili powder, garlic powder, salt, and pepper. Air fry at 400°F for 3-5 minutes or bake at 400°F for 5-10 minutes.
Storing: Place into an air-tight container and store in the fridge for 3-4 days.
Freezing: For longer storage, place into freezer-friendly bags or containers for 4-6 months. I prefer to freeze it in single serve portions and flattened as much as possible for easy storage. And it's always a good idea to add a "Reheat By" date. Let thaw overnight in the fridge before reheating.
Reheating: Microwave for about 1 minute, depending on your portion size and microwave. You can place on in a pot or pan and heat stovetop over low heat. Add additional beef broth if it looks dry.
Substitutions/Variations:
- Replace half or all of the ground beef with ground pork, turkey, chicken, or sausage.
- If you can't find fire-roasted tomatoes, substitute with a can of unsalted diced tomatoes.
- Substitute beef bone broth with unsalted or low-sodium beef or chicken broth or stock.
- Try adding a pinch of cinnamon, pumpkin pie spice, cocoa powder, or ground espresso to amplify the flavor.
- If you want a non-spicy chili, omit the jalapeno and paprika. Start with ½ tablespoon chili powder and adjust as needed.
- To make this gluten-free, omit the sourdough croutons or use a gluten-free bread instead.
- To make this dairy-free, use dairy-free sour cream and cheese for topping.
- To make this vegan, leave out the ground beef and use vegetable stock instead of beef broth. To add heartiness, try adding in more beans, lentils, or crumbled tofu. Lastly, make sure to use vegan yogurt and vegan cheese when topping.

Nutrition