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The Best Instant Pot Classic Ground Beef Chili

The Best Instant Pot Classic Ground Beef Chili You'll Love

Course: Comfort Food
Cuisine: American
Keyword: chili, Easy Dinner, ground beef, healthy meals, Instant Pot, weeknight meals
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 350kcal
Enjoy The Best Instant Pot Classic Ground Beef Chili, a hearty and easy meal perfect for chilly evenings.
Print Recipe

Equipment

  • Instant Pot

Ingredients

For the Chili Base

  • 1 lb Lean Ground Beef for a lighter option, swap in ground turkey
  • 15 oz Diced Tomatoes acts as the sweet and acidic base for the chili
  • 28 oz Crushed Tomatoes thickens the chili
  • 2 tablespoon Tomato Paste intensifies the tomato flavor
  • 4 oz Green Chiles adds mild heat
  • 1 large Onion (diced) yellow or white onions work best
  • 1 large Bell Pepper (diced) any color works, red is sweeter
  • 20 oz Kidney Beans drained, rich in protein and fiber

For the Seasoning

  • 3 tablespoon Chili Powder main flavoring agent
  • 1 tablespoon Cumin provides an earthy flavor
  • 0.5 tablespoon Mexican Oregano distinct flavor enhancer
  • 0.5 tablespoon Garlic Powder adds aromatic depth
  • 2-3 teaspoon Salt essential for seasoning
  • 1-2 teaspoon Pepper enhances the overall seasoning profile

Cooking Essentials

  • 2 cups Water/Chicken Broth/Beef Broth adds moisture and depth
  • 1 tablespoon Canola Oil for sautéing the beef

Instructions

How to Make The Best Instant Pot Classic Ground Beef Chili

  • Start by setting your Instant Pot to sauté mode and heating the canola oil. Add the lean ground beef, cooking until it's nicely browned (about 5-6 minutes).
  • Carefully pour in the broth, using a wooden spoon to scrape the bottom of the pot.
  • Stir in the diced tomatoes, crushed tomatoes, tomato paste, green chiles, diced onion, bell pepper, and drained kidney beans. Mix everything well.
  • Sprinkle in the chili powder, cumin, Mexican oregano, garlic powder, salt, and pepper. Stir to combine.
  • Close the Instant Pot lid, ensuring the valve is set to sealed. Switch to manual mode and cook on high pressure for 25 minutes.
  • Once the cooking time is up, carefully perform a quick release of the pressure.
  • Give the chili a good stir and taste, adjusting the seasonings as necessary. Let it sit for about 10 minutes to thicken up before serving.

Notes

Top with fresh cilantro or a dollop of sour cream for an extra touch of flavor.

Nutrition

Serving: 1cup | Calories: 350kcal | Carbohydrates: 30g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 1000mg | Fiber: 8g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 3mg