This Instant Pot beef chili is a simple, hearty dish full of flavor and ready in a short amount of time with minimal effort. It’s perfect for weeknight dinners, game day gatherings, or any time you crave a warm, comforting bowl of chili.
There are many variations of chili to explore. If you enjoy this recipe, consider trying other favorites such as beef short rib ragu or a lighter turkey chili. This version focuses on lean ground beef, beans, tomatoes and a straightforward blend of spices to deliver a rich, satisfying meal with minimal hands-on time.
How to make Instant Pot beef chili
- Sauté the chopped onion in olive oil in the Instant Pot for about 5 minutes, until softened.
- Add the ground beef and brown it, breaking it up with a spoon as it cooks.
- Stir in the drained kidney beans, tomato paste, canned diced tomatoes (with juices), spices, water and Worcestershire sauce.
- Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes. Allow 10–15 minutes for the cooker to come to pressure.
- When the cook time finishes, perform a quick release or allow the pressure to release naturally.
- Serve hot with your favorite toppings and enjoy. Leftovers freeze and reheat well.
This Instant Pot method speeds up the process while developing deep, well-rounded flavor. The combination of chili powder, cumin, paprika, garlic, and a touch of cayenne creates a warm, slightly smoky profile that complements the beef and tomatoes. The Worcestershire sauce adds a savory depth that makes the chili taste layered and satisfying.
Beef chili toppings
- Sour cream or Greek yogurt
- Shredded cheddar or Tex‑Mex blend cheese
- Chopped cilantro
- Tortilla chips or strips
- Avocado slices
- Fresh lime wedges, sliced jalapeños, or diced onions (optional)
Are you a chili fan? Give this Instant Pot beef chili a try and customize the heat and toppings to suit your taste. Below you’ll find the full ingredient list, step-by-step instructions, notes and nutrition information to help you prepare this recipe confidently.
Instant Pot Beef Chili
This Instant Pot beef chili recipe is straightforward and filling. A few pantry staples and a short cook time deliver a deep, homey flavor that the whole family will enjoy.
Ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 pounds extra lean ground beef
- 1 (15 oz) can red kidney beans, drained
- 2 tablespoons tomato paste
- 1 (28 oz) can diced tomatoes with juices
- 1 tablespoon garlic powder
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika (smoked paprika works well)
- 1 teaspoon cayenne pepper, or to taste (optional)
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
Instructions
- Add the chopped onion and olive oil to the Instant Pot. Sauté for about 5 minutes until the onion is soft and translucent.
- Add the ground beef and brown it, breaking it up with a spoon. Cook until no longer pink.
- Stir in the drained kidney beans, tomato paste, diced tomatoes with their juices, garlic powder, chili powder, cumin, paprika, cayenne (if using), water, and Worcestershire sauce. Mix well to combine.
- Close the Instant Pot lid, set the pressure valve to sealing, and select high pressure for 12 minutes. Expect about 10–15 minutes for the pot to come to pressure before the cook time begins.
- When the cook time ends, perform a careful quick release, or allow the pressure to release naturally if you prefer a slightly longer cook and gentler finish.
- Open the lid, give the chili a final stir, adjust seasoning if needed, and serve with toppings of your choice.
Notes
- For extra flavor, use canned fire-roasted diced tomatoes in place of regular diced tomatoes.
- The inactive time listed reflects how long it typically takes the Instant Pot to reach pressure.
- You can adapt this recipe for a slow cooker if you prefer a longer, gentler simmer.
- Chili freezes well—cool completely, portion, and freeze for convenient future meals.
- Nutritional information is provided as an approximation only. Ingredients and amounts can vary, so consider these numbers a general guideline.
Nutrition
Calories: 345 kcal, Carbohydrates: 23 g, Protein: 39 g, Fat: 11 g, Saturated Fat: 4 g, Cholesterol: 94 mg, Sodium: 611 mg, Potassium: 1205 mg, Fiber: 8 g, Sugar: 7 g. (Approximate values.)
Nutrition information is automatically calculated and should be used as an approximation.
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