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Instant Pot Beef Chili
Instant Pot Beef Chili
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Quick and savory beef chili cooked in an instant pot with a medley of veggies, ground beef, and tomatoes. Garnish with cheese and green onions, and enjoy with a side of cornbread.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 1 medium green bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, finely chopped
  • 1 pound ground beef (85% lean)
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon oregano
  • 3 tablespoons tomato paste
  • 1 (14-ounce) can diced tomatoes
  • Water or broth, as needed to make 1 cup liquid with the tomato juices
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 cup shredded cheese, any favorite mix, to serve
  • 2 green onions, sliced thinly, to serve
  • Rice , cornbread, or garlic knots, to serve
Instructions:
  • Sauté the bell pepper, onion, celery, and garlic in oil until onions are soft and translucent, about 5 minutes in a pressure cooker or stovetop pressure cooker over medium heat.
  • In a pot, add the ground beef and cook, breaking it into small pieces, until fully browned, approximately 5 minutes.
  • Blend chili powder, salt, oregano, and tomato paste into the pot, ensuring the tomato paste blends seamlessly without any clumps.
  • Combine the tomatoes and beans: Drain the tomatoes and mix with enough water or broth to make 1 cup of liquid. Add the combined mixture along with the beans to the pressure cooker.
  • Prepare the chili: Secure the lid on the pressure cooker ensuring the pressure regulator is set to “Sealing.” Select the “Chili” program on an Instant Pot and adjust the time to 20 minutes. If using a different pressure cooker without a “Chili” program, manually set it to “High Pressure” for 20 minutes; for stovetop pressure cookers, cook at high pressure for 17 minutes. Allow about 10 minutes for the pressure to build before the cooking process begins. The dish will be ready in approximately 30 minutes from sealing the pressure cooker.
  • Once the timer goes off, carefully switch the pressure release knob from "Sealing" to "Venting" for a quick pressure release. Alternatively, let the pot depressurize naturally for about 20 minutes before opening the vent to "Venting" to serve the chili. If using a stovetop pressure cooker, go with the quick pressure release method.
  • Before serving, generously sprinkle bowls of hearty chili with a luxurious amount of shredded cheese and freshly sliced green onions for a burst of flavor. Enjoy this soul-warming dish on its own, with a side of fluffy rice, or alongside a piece of delicious cornbread.

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