Instant Pot Chili With Ground Beef
Make this Instant Pot Chili (Pressure Cooker Chili) under an hour. Loaded with layers of umami & spicy flavors & textures, this easy beef and beans chili will satisfy your hearty comfort food cravings. Many readers have won chili competitions & cookoffs with this best instant pot chili!
What is Chili?
The thick red hot bowl of chunky beef – Texas Chile Con Carne dates as far back as the 1800's.
There's a constant debate on what belongs in the Real Texan Chili. Many argue that Chili should never include beans, let alone tomatoes. But mainly – beef chuck, chilies, and spices.
First and foremost, this hearty Instant Pot Chili is not your Classic Texan Chili.
But, with our own twist, this simplified chili will be great for dinner parties, yet easy enough for a weeknight dinner. 😀
Juicy ground beef with perfectly cooked firm beans, soaked in thick umami sauce, bursting with deep layers of flavors, brightened by diced jalapeno, green onions, and grated cheddar cheese.
You'll Enjoy this Instant Pot Chili Because:
- Simple hearty chili is done in 45 mins – quick & easy enough for weeknight dinners!
- Thick spicy stew, loaded with layers of spicy & umami flavors
- Filling & satisfying to eat – heartwarming comfort food for cool weather
- Great for entertaining guests or host a chili party
- Can make ahead and reheat before serving
Let's get the Instapot Chili party started!
Step-by-Step Guide: Instant Pot Chili
Ingredients – let's address some unusual suspects…
Unsweetened Cocoa Powder – Don't worry! It'll not make your Chili tastes like chocolate. This secret ingredient is actually a base for lots of great Chilies. Just a small teaspoon increases the chili's complexity and gives it a more earthy tone.
Fish Sauce & Soy Sauce in a Chili? If you've been following our recipes, you've probably noticed our unusual love for Fish Sauce. It might sound fishy, but don't worry! It doesn't make a dish taste fishy at all! Both Fish Sauce and Soy Sauce are extremely umami-filled. A few spoons of these will enhance the overall flavors of the dish & kick your Chili game up a notch. In fact, it's a common secret ingredient used by chefs in restaurants.
Give them a shot…and you'll never look back! 😉
Which Brand of Fish Sauce to Use?
The Red boat 40N fish sauce is thus far our favorite not only from our blind taste-test. It also comes out on top in many other blind taste-tests documented online.
Red Boat did not sponsor this. We just think this Fish Sauce is awesome. 🙂
Red Boat Fish Sauce, 17 fl oz
- Red Boat Fish Sauce offers an unrivaled purity that will transform your meals. It uses...
- Red Boat Fish Sauce is 100% Pure and Sustainably Sourced. Simple ingredients make Red Boat...
Prep for Cooking Chili in Instant Pot
First, dice the onion, mince the garlic cloves, and dice + seed the Jalapeno pepper.
Then, ground the cumin seed. Love the smell of freshly ground cumin seeds~ mmmm…
Finally, drain & rinse the red kidney beans.
Now, you're ready to cook some tasty chili in Instant Pot! 😀
Step 1
Brown Ground Beef in Instant Pot
First, heat up your Instant Pot using the Sauté More function.
Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT) before adding ingredients.
As the pot is heating up, season the ground beef generously with kosher salt and freshly ground black pepper.
When the pot is hot enough, add 1 tbsp (15ml) olive oil in the Instant Pot pressure cooker.
Swirl your pot around to make sure the oil is coated over the whole bottom of the pot.
Then, add the ground beef in Instant Pot.
*Note: The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.
Allow the ground beef to brown, then stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).
Finally, taste and adjust the seasoning with more kosher salt and ground black pepper.
Step 2
Mix Chicken Stock Mixture
While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
Step 3
Sauté Onion, Garlic, Spices
Now, add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano in Instant Pot.
*Note: Adjust the amount of chili powder depending on your chili powder's spiciness and how spicy you want your chili to be.
Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
Step 4
Deglaze Instant Pot
Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, then fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon (as shown in the photo below).
Mix the brown bits with the stock mixture.
Step 5
Pressure Cook Chili
First, add in the reserved beef juice (from Step 1).
Then, pour in the remaining Umami Chicken Stock Mixture.
Add 2 cans of drained red kidney beans. Mix well.
Finally, add 3 tbsp (49g) tomato paste & 1 can of crushed tomatoes with all the juice on top (as shown in photo below). Do not mix!
Close lid, then turn Venting Knob to Sealing position.
Pressure cook using the "Manual" or "Pressure Cook" button:
- Pressure Cooking Method: High Pressure for 10 minutes + Natural Release.
After releasing the pressure naturally, carefully turn the Venting Knob to Venting Position. Once the Floating Valve drops, open the lid carefully.
Step 6
Reduce and Season
*Pro Tip: If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat (Instant Pot: Press Sauté button).
Taste and season with brown sugar (we used 1 tbsp), kosher salt, and black pepper.
Optional: Add 1 tbsp of Apple cider vinegar. Note that the vinegar will significantly change the flavor profile. We made one batch with apple cider vinegar and another without. They each had their own character, but both tasted great. Totally unbiased opinion. 😉
Step 7
Serve Instant Pot Chili
YES! Garnish this tasty Instant Pot Chili with your choice of toppings.
Serve over your favorite side dishes.
Enjoy this Best Instant Pot Chili!
- 1 - 1 ½ pound ground beef
- 1 medium onion , diced
- 4 garlic cloves , minced
- 2 cans (540ml/19oz) red kidney beans , drained and rinsed
- 3 tablespoons (49g) tomato paste
- 1 can (28oz) crushed tomatoes
- 1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder's spiciness and preference)
- 1 tablespoon (6g) cumin seed , ground
- 1 teaspoon (1g) dried oregano
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15ml) apple cider vinegar (optional)
- Brown sugar, kosher salt, black pepper to taste
Optional Garnish:
- Lime
- Sour cream
- Jalapeno pepper , diced and seeded
- Green onions
- Cheddar cheese
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Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.
Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot.
Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
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Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
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Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
-
Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
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Pressure Cook Chili: Add in the reserved beef juice (from Step 1). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix .
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
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Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode.
Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.
Optional: Add 1 tbsp of apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
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Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy~
Chili Powder: Adjust the amount of chili powder if you're serving this dish to kids (use 1 tablespoon or less Chili Powder depending on the spiciness of your chili powder and spicy-tolerance).
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 405 kcal | Carbohydrates: 36 g | Protein: 25 g | Fat: 19 g | Saturated Fat: 6 g | Cholesterol: 54 mg | Sodium: 966 mg | Potassium: 1172 mg | Fiber: 11 g | Sugar: 8 g | Vitamin A: 814 IU | Vitamin C: 17 mg | Calcium: 116 mg | Iron: 7 mg
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