Save
This Instant Pot chili combines ground beef, beans, tomatoes, and a rich blend of spices for a comforting and flavorful meal made in a fraction of the time traditional chili requires. It’s designed to be both hearty and easy, perfect for busy weeknights or casual gatherings.
I first made this on a chilly evening when I needed something fast yet satisfying. My family loved how the spices melded perfectly without a long simmer, and now it’s a staple whenever time feels tight.
Ingredients
- Olive oil: for sautéing the beef and onions go for extra virgin for best flavor
- Ground beef: I prefer 90 percent lean for a good balance of richness and less fat
- Onion: finely diced to build a flavorful base
- Minced garlic: for depth and aroma
- Canned diced tomatoes: not drained to contribute texture and acidity
- Tomato sauce: adds thickness and richness
- Beef broth: enhances the savory profile so choose a low sodium version to control salt
- Chili powder: offers that signature chili kick quality brands will have chili peppers as the main ingredient
- Ground cumin: brings earthiness and warmth to the dish
- Smoked paprika: adds smoky depth ideally Spanish smoked paprika if you can find it
- Cocoa powder: creates subtle richness and balances the spices
- Granulated sugar: to cut acidity and balance flavors
- Kosher salt: is preferred for even seasoning
- Ground black pepper: adds needed sharpness
- Canned kidney beans and pinto beans: drained and rinsed to keep the chili hearty but not too thick
- Assorted toppings: like shredded cheese, tomatoes, green onions, and sour cream add freshness and creaminess at serving
Step-by-Step Instructions
- Sauté the Beef and Onions:
- Turn your Instant Pot to the sauté function on More setting. Add olive oil and ground beef. Brown the beef thoroughly breaking it up with a spatula. This step is key to developing a rich base. Add diced onion and cook for about three minutes until softened but not browned. This softens the onion so it melds into the chili without overpowering.
- Add Garlic and Liquids:
- Stir in the minced garlic for about 30 seconds until fragrant but not browned. Add the diced tomatoes with their juice, tomato sauce, and beef broth. These liquids supply moisture and body to the chili.
- Add Spices and Beans:
- Mix in chili powder, cumin, smoked paprika, cocoa powder, sugar, kosher salt, and pepper. Adding cocoa powder may seem unconventional but it creates wonderful complexity and rounds out the flavors. Finally, add the drained kidney and pinto beans. Beans add fiber and are essential for a classic chili texture.
- Pressure Cook and Release:
- Secure the Instant Pot lid and select the Chili/Beans preset or set manual pressure cooking for 20 minutes. Allow the pressure to release naturally or do a quick release if in a hurry. This pressure cooking tenderizes the beef and beans while infusing all the spices perfectly.
- Serve with Toppings:
- Spoon the chili into bowls and top with shredded cheese, diced tomatoes, green onions, and a dollop of sour cream as you like.
Save
My favorite ingredient here is smoked paprika because it adds that subtle smoky character without overpowering the dish. One memorable time I made this chili was for a neighborhood potluck and several people asked if it had been slow-cooked all day because of the deep flavors. It’s a great way to impress with little effort.
Storage Tips
Store any leftover chili in an airtight container in the refrigerator. It will keep well for up to four days. When reheating, add a splash of beef broth or water if it has thickened too much. Leftover chili also freezes perfectly. Portion it out in freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove or microwave.
Ingredient Substitutions
Ground turkey or chicken can replace beef for a leaner protein option but may need extra seasoning for flavor. Black beans or cannellini beans can be swapped in if you prefer or only have those on hand. Swap beef broth for vegetable broth to make it suitable for those avoiding meat, although it won’t have quite the same richness. Smoked paprika can be left out but consider adding a small chipotle pepper in adobo for a smoky heat.
Serving Suggestions
Serve this chili over cooked rice or alongside warm cornbread for a classic pairing. It’s also great topped with avocado slices or chopped jalapeños for extra creaminess and heat. A crisp green salad helps balance the richness if you want a lighter side. For a game day party, offer bowls with assorted toppings so guests can customize their own bowls.
Save
Cultural Context
Chili is a signature comfort food that has roots in Texas but variations exist across the United States and beyond. Traditionally made with beef, chiles, and beans, this Instant Pot version respects those bold flavors while embracing modern convenience. The addition of cocoa powder nods to Mexican mole flavors, showing how chili recipes often evolve with personal touches.
Recipe FAQs
- → Can I use different beans in this chili?
Yes, kidney and pinto beans are common, but black beans or navy beans work well too, offering slightly different textures and flavors.
- → How can I adjust the spice level?
Modify chili powder amount or add fresh chili peppers to increase heat. For milder taste, reduce spices or omit cayenne if included.
- → What are good toppings to serve with chili?
Shredded cheese, chopped green onions, diced tomatoes, and a dollop of sour cream add freshness and creamy contrast.
- → Is browning the beef important?
Browning ground beef enhances flavor through caramelization, adding depth that simmers throughout the dish.
- → Can I make this chili without a pressure cooker?
Yes, cooking on the stovetop over low heat for a longer time achieves similar tenderness and flavor development.