Instant Pot Beef Chili
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.
Servings: 8
Calories: 394kcal
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
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.
Tip 1: Don’t skip deglazing. This is key to avoiding a burn warning.
Tip 2: Let it rest. Chili thickens as it cools and tastes even better the next day.
Nutrition
Serving: 8oz | Calories: 394kcal | Carbohydrates: 8g | Protein: 21g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 507mg | Potassium: 613mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1334IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 4mg
