Beef Chili in a Hurry: Make it in the Instant Pot

When it comes to cold weather comfort food, chili is hard to beat in my opinion. And at my house, a large gathering — or Superbowl party — isn’t complete without a pot of chili. This Instant Pot chili recipe offers all the flavor of our favorite beef chili recipe with an added bonus of being fast to make.

Instant Pot chili recipe

I love my Instant Pot. There, I said it. But I love it in large part because it’s so good at cooking dry beans. No longer do I cook a recipe only to find that the beans are still a little bit crunchy. (What a disappointment that is!) That has never happened — ever — when cooking beans in my Instant Pot.

The other thing I love about it? The sauté feature. I can brown ingredients in the same reservoir that I pressure cook them in. (It’s always bothered me that when I use my slow cooker, I have to dirty an extra pan to sauté ingredients.)

Get 10% off a purchase of $99 or more from the folks at Instant Pot! Click here and use code attainsustain to save!

Related: Easy White Bean Chicken Chili

To soak or not to soak?

The Instant Pot makes quick work of dried beans. This electric pressure cooker can fully cook dry beans quickly, even if you opt not to soak them.

That said, soaking beans for eight hours or overnight is a good idea when making most bean recipes. Soaking beans helps eliminate some of the phytic acid in beans. Phytic acid is considered an “anti-nutrient.” You can read more about that here.

To soak beans, cover them with 2″ of water and allow to sit for 8 hours or overnight. Drain, discarding the water. Add the soaked beans to the recipe according to the instructions.

Making this beef chili recipe

Really, it couldn’t be easier. Start by browning the ground beef and onion together. Add the spices, tomatoes, broth, and dry beans. Latch the lid in place and let that chili cook! In not time your kitchen will be filled with the enticing aroma of this beef chili recipe.

Serve this budget friendly beef chili recipe over rice (that’s island style!) or bake up a batch of homemade cornbread to go with it. [This spicy chipotle cornbread looks great!] And be sure to offer toppings like sour cream, cheese, jalapeno peppers, hot sauce. and organic tortilla chips!

★ Did you make this Instant Pot chili recipe? Don’t forget to give it a star rating below! ★

4 from 2 votes

Print

Instant Pot Chili Recipe with Beef and Beans

This healthy beef chili recipe is a budget-friendly dinner option. Perfect for Superbowl game day, too!

Course Main Course

Cuisine American

Keyword budget, superbowl

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 8

Calories 218 kcal

Author Kris Bordessa

Ingredients

• 1-1/2 cups dry kidney beans rinsed and sorted
• 1 pound ground beef
• 1 medium onion chopped
• 3 garlic cloves pressed or minced
• 3-1/2 cups fresh diced tomatoes or 28 ounce can
• 4 cups beef broth
• 2 tablespoon chili powder
• 1 teaspoon pepper
• 1 teaspoon sea salt
• 1 teaspoon cumin
• 1 teaspoon paprika

Instructions

1. Brown ground beef and onion in inner reservoir of Instant Pot using the sauté mode. Drain excess grease.

   

2. Add all remaining ingredients. Stir to combine.

   

3. Close the Instant Pot lid and turn pressure valve to seal. If you've soaked your beans for 6-8 hours, cook on manual high pressure for 22 minutes. If you have not soaked the beans, cook on manual high pressure for 28 minutes.

   

4. Allow beans to sit under pressure for ten minutes, then use a manual pressure release to remove the lid. Stir the beans and serve.

Recipe Notes

Makes 8 servings.

Serve this Instant Pot chili recipe with toppings like sour cream, cheese, jalapeno peppers, and organic tortilla chips.

To soak or not to soak?

The Instant Pot makes quick work of dried beans. This electric pressure cooker can fully cook dry beans quickly, even if you opt not to soak them.

That said, soaking beans for eight hours or overnight is a good idea when making most bean recipes. Soaking beans helps eliminate some of the phytic acid in beans. Phytic acid is considered an “anti-nutrient.”