This Instant Pot Beef Chili recipe is rich, hearty and packed with bold flavor. Made with ground beef, hearty beans, tomatoes and warm chili spices, this pressure cooked dinner delivers slow-simmered taste in a fraction of the time.
Table Of Contents
If you need an easy weeknight dinner, meal prep favorite or game day recipe, this Instant Pot Beef Chili checks all the boxes. It's ready in 45 minutes, is family-friendly with customizable heat and is prepared using only one pot!
The Instant Pot locks in flavor and pressure cooks everything to perfection, giving you tender beef and perfectly blended spices without hours of cooking. If you are in the mood for a slow-simmered chili, crockpot beef and bean chili, slow cooker turkey chili and white chicken chili are a few more recipes that don't disappoint.
Why You'll Love Instant Pot Chili
- Ready in under 1 hour
- One pot meal with easy cleanup
- Thick, hearty and filling
- Great for meal prep and freezing
- Family-friendly with customizable heat
Ingredients
- Ground beef
- Canned kidney beans
- Canned pinto beans
- Canned diced tomatoes
- Canned sweet corn
- Diced bell pepper
- Diced onion
- Minced garlic cloves or roasted garlic
- Tomato paste
- Red wine: Merlot is my favorite, but you can use any.
- Red wine vinegar: just a splash of this is necessary, but you can also use apple cider vinegar or regular red wine.
- Unsweetened cocoa powder: you can also use a few tablespoons of brewed espresso or strong coffee or cinnamon.
- Spices: chili powder, cumin, onion powder, salt, black pepper, cayenne pepper
- Toppings: jalapeños, sour cream, green onions, shredded cheddar cheese, crumbled tortilla chips, tortilla strips
Tip From The Chef
- Don't skip deglazing. This is key to avoiding a burn warning.
- Layer ingredients properly. If your Instant Pot is sensitive, add tomatoes on top and don't stir before pressure cooking.
- Let it rest. Chili thickens as it cools and tastes even better the next day.
How To Make Instant Pot Beef & Bean Chili
- Set the Instant Pot to the sauté function. Dice the onion and bell pepper. Add oil, onion, pepper, and beef to the pot and sauté for about 8 minutes. You want to sauté everything until the beef browns. When there are about 2 minutes left, add the minced garlic.
- Once the beef browns, add the red wine to the pot. Deglaze the bottom so no food is stuck and let the red wine reduce for about 5 minutes, keeping the pressure cook set to sauté.
- Add the beef broth and deglaze again to ensure nothing is stuck to the bottom.
- Layer the remaining ingredients: tomatoes and their juices, corn, drained beans, tomato paste, cocoa powder, chili powder, cumin, salt, onion powder, and pepper. If using cayenne pepper, add it now. Do not mix.
- Close and seal the lid. Set to pressure cook on high for 20 minutes. Complete a controlled quick release when finished pressure cooking. Open lid, stir well and add a splash of red wine vinegar (about 1-2 tablespoons). Stir, and if possible let chili sit for a few hours before serving.
- Serve chili with shredded cheddar or Monterey Jack cheese, chopped green onions, jalapeños, and sour cream.
What To Serve With Instant Pot Chili
- Cornbread
- Side salad
- Toasted garlic bread, jalapeño cheese bread or three cheese bread
- Baked potatoes
Storing
Store leftover chili in the refrigerator for up to 5 days or in the freezer for up to 6 months. Thaw overnight in the fridge and reheat in the microwave or on the stovetop.
Recipe FAQs
Yes! Frozen beef can be used to make your chili. It will just take longer for the beef to brown during step 1 but pressure cooking time will remain the same.
I highly recommend against using red cooking wine. Stick to real red wine, such as Merlot or Cabernet Sauvignon, among others.
Of course! This is my favorite way to enjoy chili.
Recipe
Instant Pot Beef Chili
Equipment
Ingredients
- 2 lbs ground beef
- 3 tablespoon extra virgin olive oil
- 1 large onion diced
- 1 large bell pepper diced
- 4 cloves garlic minced
- 1 cup red wine Merlot or Cabernet Sauvignon
- 1 cup beef broth
- 2 15 oz cans diced tomatoes plus the juices
- 1 15 oz can sweet corn drained
- 1 15 oz can kidney beans drained
- 1 15 oz can pinto beans drained
- 3 tablespoon tomato paste
- 2 tablespoon unsweetened cocoa powder
- 2 tablespoon chili powder
- 1 ½ teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1-2 tablespoon red wine vinegar
- cayenne pepper optional
Instructions
- Set the Instant Pot to the sauté function. Dice the onion and bell pepper. Add oil, onion, pepper, and beef to the pot and sauté for about 8 minutes. When there are about 2 minutes left, add the minced garlic.
- Once the beef browns, add the red wine to the pot. Deglaze the bottom so no food is stuck and let the red wine reduce for about 5 minutes, keeping the pressure cook set to sauté.
- Add the beef broth and deglaze again to ensure nothing is stuck to the bottom.
- Layer the remaining ingredients: tomatoes and their juices, corn, drained beans, tomato paste, cocoa powder, chili powder, cumin, salt, onion powder, and pepper. If using cayenne pepper, add it now. Do not mix.
- Close and seal the lid. Set to pressure cook on high for 20 minutes. Complete a controlled quick release when finished pressure cooking.
- Open lid, stir well and add a splash of red wine vinegar (about 1-2 tablespoons). Stir, and if possible let chili sit for a few hours before serving.
- Serve topped with shredded cheddar or Monterey Jack cheese, chopped green onions, jalapeños, and sour cream.
Notes
Nutrition
Terry says
This sounds really good with all the spices. But I have a question; if I turn off the IP after it's finished, will I be able to just set it to warm? I have an IP Ultra. Because you mentioned to leave it for 2 hours.
Thanks
Kristina Tipps says
Hi Terry, Yes you can set it to warm for up to 2 hours after it's done.