Instant Pot Chili with Ground Beef and Beans (Easy & Hearty)

Why You’ll Love This Recipe

Instant Pot chili with ground beef and beans is the kind of comforting, no-fuss meal that fits perfectly into busy schedules without sacrificing flavor. This recipe delivers everything you expect from a classic chili: rich tomato base, well-seasoned beef, tender beans, and a slow-simmered taste achieved in a fraction of the time thanks to the Instant Pot.

I started making this chili on weeknights when I wanted something filling but did not have hours to stand by the stove. The pressure cooking process locks in flavor, allowing the spices to fully bloom while the beef stays juicy and the beans turn perfectly tender. It is a reliable recipe for family dinners, casual gatherings, or meal prep, and it reheats beautifully. Whether served on its own or topped with your favorite garnishes, this Instant Pot chili is a dependable classic that never disappoints.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef forms the hearty base of the chili. Using beef with moderate fat content ensures rich flavor without excess grease.

Onion adds depth and natural sweetness as it softens and cooks with the beef.

Garlic enhances the savory profile and provides aromatic warmth.

Red bell pepper contributes mild sweetness and texture, balancing the spices.

Canned diced tomatoes create a robust, tangy foundation for the chili.

Tomato paste thickens the sauce and intensifies the tomato flavor.

Kidney beans offer a classic chili texture and absorb the seasoned sauce well.

Black beans add creaminess and visual contrast while boosting protein and fiber.

Chili powder provides the signature chili flavor with balanced heat.

Ground cumin brings warmth and earthiness essential to traditional chili.

Paprika adds mild smokiness and color.

Salt sharpens flavors and balances the acidity of tomatoes.

Black pepper adds gentle heat and complexity.

Beef broth loosens the mixture just enough for pressure cooking while enriching flavor.

Olive oil prevents sticking and helps sauté aromatics evenly.

Directions

Set the Instant Pot to sauté mode and add olive oil. Once hot, add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary. Add the chopped onion and bell pepper, cooking for three to four minutes until softened. Stir in the garlic and cook briefly until fragrant.

Add chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the beef and vegetables, allowing the spices to toast slightly. Mix in the tomato paste, followed by diced tomatoes, beef broth, kidney beans, and black beans. Stir to combine, scraping the bottom to prevent sticking.

Cancel sauté mode, secure the lid, and set the Instant Pot to pressure cook on high for 15 minutes. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes, then carefully release remaining pressure. Stir the chili well and adjust seasoning if needed. Let it rest for a few minutes before serving to allow flavors to settle.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields approximately 6 generous servings. Preparation time is about 15 minutes, pressure cooking time is 15 minutes, and total time including pressure release is roughly 40 minutes.

Variations and Customizations

This Instant Pot chili is highly adaptable to personal taste and dietary needs. For a spicier version, add cayenne pepper, crushed red pepper flakes, or diced jalapeños. If you prefer a thicker chili, reduce the broth slightly or simmer on sauté mode for a few minutes after pressure cooking.

You can easily substitute ground turkey or chicken for a lighter option, adjusting seasoning to maintain depth of flavor. For a smoky twist, add a small amount of smoked paprika or chipotle powder. Vegetarian versions work well by replacing the beef with lentils or plant-based ground alternatives and using vegetable broth.

Additional vegetables such as corn, zucchini, or carrots can be added for extra texture and nutrition. This flexibility makes the recipe suitable for different occasions, from game-day meals to simple family dinners.

Nutrition and Dietary Info

Nutrient	Amount per Serving
Calories	320 kcal
Protein	24 g
Carbohydrates	28 g
Fat	14 g
Saturated Fat	5 g
Fiber	8 g
Sugar	6 g
Sodium	720 mg

Expert Tips & Customizations

Brown the Beef Thoroughly
Proper browning builds deep flavor before pressure cooking begins.

Deglaze the Pot
Always scrape the bottom after sautéing to avoid burn warnings.

Balance Acidity
A small pinch of sugar can balance tomato acidity if needed.

Rest Before Serving
Letting the chili sit improves thickness and flavor integration.

Adjust After Cooking
Spices mellow under pressure, so taste and adjust at the end.

FAQs

Can I make this chili ahead of time?

Yes, it tastes even better the next day as flavors deepen.

Can I freeze Instant Pot chili?

Yes, freeze in airtight containers for up to three months.

Do I need to soak the beans?

No, canned beans are fully cooked and ready to use.

Can I double the recipe?

Yes, as long as the Instant Pot is not filled past the maximum line.

How spicy is this chili?

It is mild to medium and easily adjustable.

Can I use crushed tomatoes instead?

Yes, crushed tomatoes create a smoother texture.

What toppings work best?

Cheese, sour cream, green onions, or avocado pair well.

Can I make it low-sodium?

Use low-sodium beans and broth and adjust salt to taste.

Is this chili keto-friendly?

With beans removed, it can be adapted for low-carb diets.

Can I cook it longer?

Pressure cooking longer is unnecessary, but sautéing afterward is fine.

Storage/reheating

Store leftover chili in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Conclusion

Instant Pot chili with ground beef and beans is a dependable, flavorful meal that combines convenience with classic comfort. Rich, hearty, and customizable, it is a recipe you can return to again and again for satisfying results with minimal effort.

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