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Instant Pot Beef Chili. Filled with ground beef, onions and three types of beans, this chili is sure to be a winner for dinner!
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5 from 2 votes

Instant Pot Beef Chili

This is very straight forward meat and bean chili. You can definitely add diced vegetables such as carrots and bell peppers. If adding vegetables, add them when you add the diced onions. Click here for my slow cooker chili and a slow cooker cheeseburger chili.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main or Side
Cuisine: American
Keyword: beef chili, chili, instant pot, pressure cooker chili
Servings: 4

Equipment

  • Pressure Cooker

Ingredients

  • 1 tablespoon olive oil extra virgin
  • 1 small to medium sized onion finely chopped
  • 1 lb. lean ground beef*
  • 2 to 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 heaping teaspoon ground cumin
  • salt and pepper to taste
  • 1 (28 oz.) can crushed tomatoes**
  • 1 (15.5 oz.) can black beans drained and rinsed
  • 1 (15.5 oz.) can garbanzo beans drained and rinsed
  • 1 (15.5 oz.) can cannellini (white kidney beans) drained and rinsed
  • 1 1/2 cups beef broth
  • shredded cheddar cheese for garnish
  • diced green onions for garnish

Instructions

  • Heat the olive oil in an Instant Pot or electric pressure cooker on the Saut√© setting until shimmering. Once pre-heated, add the onions and cook until soft, about 4 to 5 minutes. Add in the lean ground beef and cook until all the meat is browned and cooked through. Add in the garlic and toss for about 30 seconds.
  • Add in the chili powder and the ground cumin, season with salt and pepper and mix everything together. I generally start with a teaspoon of kosher salt and a few dashes of freshly cracked pepper. Pour in the entire can of crushed tomatoes, all of the rinsed beans and the beef broth. Mix together completely. Make sure all of the contents inside your pressure cooker insert does not exceed the fill line.
  • Place the lid on, close to lock and ensure that the valve is set to seal. Set to pressure cook on high pressure for 14 minutes. When finished, do a manual, quick release, then remove lid. Stir, taste and season with more salt and pepper if needed. Serve and enjoy the chili with desired toppings.

Notes

*ground turkey, chicken or pork works here as well. I highly recommend purchasing lean ground beef because you are not draining any of the fat. If not using lean ground beef, make sure you drain some of the fat before adding the chili powder and the ground cumin etc.
**I normally use fire-roasted diced tomatoes with chili but loved the crushed tomatoes this time. If you have diced tomatoes and want to use that instead, make sure you add 2 tablespoons of tomato paste as well. The tomato paste is not needed if you use the the crushed tomatoes, in my opinion.