Easy Instant Pot Beef Chili is a nice game day chili packed with lean Certified Angus ground beef, rich, warm spices, beans and vegetables. Everything cooks in one pot and creates a nice freezer meal too!  

EASY INSTANT POT BEEF CHILI

When I recently asked you guys what you wanted more of I got a lot of requests for Instant Pot soups and chilis. This time of year we have a lot of soups and chilis on rotation at our house. Whether it is a football Sunday or a meal during the week I love how easy chili is to make. Easy Instant Pot Beef Chili is a quick way to make chili in one pot, meaning less clean-up.

I have shared a few Instant Pot recipes recently and am excited to continue testing and creating new recipes in the pressure cooker for you guys. The star of this chili is the Certified Angus Beef ® ground beef that brings all that flavor and protein to this beef chili. When I cook with ground beef in chilis I stick to 80/20 because the fat helps create extra flavor.

WHY SHOULD I BUY CERTIFIED ANGUS BEEF  ® GROUND BEEF?

We all make choices about the products we cook with when we are at the store. I always look for the Certified Angus Beef ® brand logo when shopping for beef. When you buy their beef you are getting a premium product that is full of flavor.

Did you know that Certified Angus Beef ® brand isn’t just Angus beef? It is Certified Angus Beef ® brand, which means it’s passed several rigorous standards that allow it to rise above all other Angus beef in taste and quality.

Certified Angus Beef® brand doesn’t actually raise the cattle but they select the best beef farmers across the United States. The Certified Angus Beef® brand community made up of small ranchers from coast to coast, most of whom have only 20-40 cattle in their herds.  Only 1 in 4 Angus cattle meet the Certified Angus Beef® brand’s 10 quality standards.  Just look for that Certified Angus Beef® brand logo.  That’s how you’ll know you’re purchasing top quality beef for you and your family!

HOW DO I MAKE CHILI IN AN INSTANT POT?

I am here to tell you that making chili in a pressure cooker is easy and made in one pot. That means less clean-up and an easy meal for your family. You will start by using the sauté function on your slow cooker. Turn it to the high setting and let it heat up. Once it is heated add the olive oil. Once the pressure cooker heats the oil add beef and let it sit for a few minutes and brown on the bottom. From there you will break the meat apart and continue to sauté until the meat is browned. Drain the meat of any fat and set the meat aside.

Add 1 additional Tablespoon of olive oil and the garlic and onion and cook for 1 minute. Add the bell pepper and jalapeño and all of the spices and continue to sauté until the bell pepper is tender. Add the ground beef back in and 1/2 a cup of beef both. Use your spoon to deglaze the Instant Pot, making sure to scrape away all of the browned bits of food. This helps to ensure that your food doesn’t burn during the pressure cooking phase.

Add the broth, beans, broth and the tomatoes and seal the lid. Make sure not to stir as you want the tomatoes and beans on the top. Set your Instant Pot to Manual High Setting for 10 minutes, doing a natural release once it is done. Carefully open the lid and give it a stir.

Open up the lid and give it a big stir. If you want it to thicken up more you can put the lid back on and let it sit for a couple of minutes. You can also use 1 Tablespoons cornstarch and 1 Tablespoons water and mix those two together and then add it to the chili to thicken.

WHAT TOPPINGS SHOULD I PUT ON MY CHILI?

My favorite thing to do is to create a chili bar with a variety of delicious toppings including:

• sour cream
• diced tomatoes
• shredded cheese
• diced red onion
• jalapeño
• cilantro
• green onion
• chips

Yield: 6-8

Easy Instant Pot Beef Chili

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Easy Instant Pot Beef Chili is a nice game day chili packed with lean Certified Angus ground beef, rich, warm spices, beans and vegetables. Everything cooks in one pot and creates a nice freezer meal too!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 3 Tablespoons olive oil
• 1/4 red onion, diced
• 4 garlic cloves, minced
• 1 pound Certified Angus Ground Beef {I use 80/20}
• 2 1/2 cups beef stock
• 1 bell pepper, seeds removed, diced
• 1 jalapeño, seeds removed, diced
• 2 Tablespoons chili powder
• 1 Tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 2 Tablespoons cocoa powder
• 1 - 15 ounce can of pinto beans, drained and rinsed
• 1 - 15 ounce can of kidney beans, drained and rinsed
• 1 - 15 ounce can of fire roasted tomatoes
• 1 - 6 ounce can of tomato paste
• 1/4 cup fresh cilantro {optional}

Instructions

1. Set a pressure cooker or Instant Pot to the normal sauté setting. Let it heat before adding the olive oil. Once heated add 2 Tablespoons olive oil and let the oil heat for about 20 seconds making sure the oil is covering the whole bottom of the Instant Pot.
2. Add the ground beef to the Instant Pot along with a dash of salt and pepper and cook for about 2 minutes not stirring it {you want to create a layer of browning on the meat}. Use a large wooden spoon to break apart the beef and continue to sauté until the beef browned, about 4-5 minutes.
3. Drain the fat from the ground beef and set aside in a bowl. Add the remaining 1 Tablespoons olive oil to the Insta Pot on the sauté mode still. Add the garlic and onion and cook for 1 minute. Add the bell pepper, jalapeño, chili powder, cumin, paprika, oregano, cayenne pepper and cocoa powder and continue to sauté until the bell pepper is tender, about 2 to 3 minutes and the spices start to release their fragrance.
4. Add 1/2 of a cup of beef broth. Use your spoon to deglaze the pan by scraping away all of the browned bits of food.
5. Add the ground beef, beans, remaining broth, fire roasted tomatoes and tomato paste in that order {DO NOT MIX} and seal the pot. Cancel the sauté function.
6. Close lid and pressure cook on Manual at High Pressure for 5 minutes, followed by quick release when time is up. Open the lid carefully. 
7. Stir in fresh cilantro and a dash of salt and pepper.
8. Serve warm with your favorite garnishes like sour cream, cheese, cilantro and crushed chips.

Notes

You can leave the jalapeño out or you can even add more spice but using more jalapeño or adding crushed pepper.

If the chili is not thick enough for your liking add more tomato paste or corn starch to thicken it up.