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Thick Instant Pot beef and bean chili in a charcoal bowl, visible ground beef, red beans and tomato, topped with scallions and a small yogurt spoon, no watery broth. The lower title bubble reads Instant Pot Chili Recipe.
Good Fork Daily Editorial Kitchen

Instant Pot Chili Recipe

Thick Instant Pot beef and bean chili with browned meat, layered spices and practical burn-warning, pressure-release and consistency guidance.
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Prep Time 20 minutes
Cook Time 25 minutes
Pressure build and release 25 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 pounds 85% lean ground beef
  • 1 large yellow onion diced
  • 1 large red bell pepper diced
  • 4 cloves garlic chopped
  • 3 tablespoons chili powder mild blend
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 cup low-sodium beef broth
  • 2 15-ounce cans kidney or pinto beans rinsed and drained
  • 1 28-ounce can crushed tomatoes do not stir before pressure cooking
  • 2 tablespoons tomato paste added after pressure cooking
  • 1 tablespoon apple cider vinegar

Equipment

  • 6-quart electric pressure cooker
  • Wooden spoon
  • Fine-mesh strainer
  • Ladle

Method
 

  1. Select sauté, heat oil and cook beef in two batches until no pink remains and browned spots develop; drain excess fat if needed.
  2. Return beef, add onion and bell pepper for 4 minutes, then add garlic, chili powder, cumin, paprika and salt for 30 seconds.
  3. Pour in broth and scrape every browned bit from the bottom with a wooden spoon. Cancel sauté.
  4. Stir in beans, then pour crushed tomatoes over the top without stirring them into the bottom. Lock the lid and cook at high pressure for 10 minutes.
  5. Allow a 15-minute natural release, then release remaining pressure as the manual directs and open away from your face.
  6. Stir in tomato paste and vinegar. Use low sauté for 3 to 8 minutes if needed, stirring often, then taste and rest 5 minutes.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • Follow the pressure cooker's manual for fill limits, valve position and safe release; reheat leftovers to 165°F.
  • This recipe was developed through culinary research and editorial review.