Instant Pot Beef Chili

This Instant Pot Chili recipe is packed with flavor from fire-roasted tomatoes, smoked paprika, brown sugar, and garlic. Ready in about 40 minutes, this will become your new favorite weeknight chili.

Course main meal beef

Cuisine American

Keyword chili in the instant pot, chili instant pot, how long to cook chili in an instant pot, how to cook chili in instant pot, how to make chili in an instant pot, instant pot chili recipe

Prep Time 2

Cook Time 35

Servings servings

Calories 339kcal

Author Beth Pierce

Ingredients

1½ lb. ground beef
1 large yellow onion finely chopped
3 cloves garlic minced
2 cups low-sodium beef broth
4 tablespoons tomato paste
2 (10-ounce) cans diced tomatoes with green chilies
1 (15-ounce) can fire roasted diced tomatoes
1 (15-ounce) can dark red kidney beans drained and rinsed
1 (15-ounce) can pinto beans rinsed drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1½ teaspoons smoked paprika
2 tablespoons brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon ground cayenne
Kosher salt and fresh ground black pepper to taste

Instructions

Turn the pressure cooker to sauté mode and add the ground beef. Cook until it is about halfway browned, breaking it up with a spatula or spoon as it cooks.
Once the beef is halfway browned, add the onion and continue cooking until the beef is browned and the onion is soft. Turn the instant pot off and let the pot cool for just a couple of minutes before adding the garlic. Add the garlic and stir, allowing the residual heat to cook it.
Add the beef broth, tomato paste, diced tomatoes with green chilies, fire-roasted diced tomatoes, dark red kidney beans, pinto beans, chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, and ground cayenne to the pot and stir to combine.
Seal the instant pot and cook on the chili/bean setting for 20 minutes. Press the quick release and remove the lid. Season with kosher salt and freshly ground black pepper to taste. Serve with assorted toppings!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
Freeze in a freezer zipper bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.

Nutrition