This Instant Pot beef chili recipe is simple and hearty. Lots of flavor is created in a short amount of time with little effort!
Nothing quite warms you up like a good bowl of chili piled sky-high with your favorite toppings.
I'm starting to get quite a collection of chili recipes on this blog. I have an Instant Pot turkey chili recipe which is fairly similar to this one. If beef chili is more your speed, you may also like my beef and black bean chili, quick beef chili (both made on the stove) or my Crockpot beef chili.
I also have a creamy white chicken chili for the stove and an Instant Pot white chicken chili. So much chili. What kind of chili should I make next?
How to make Instant Pot beef chili
- In your Instant Pot, sauté the onion for 5 minutes;
- Brown the beef;
- Add the remaining ingredients (kidney beans, tomato paste, diced tomatoes, spices, water, Worcestershire sauce) to your Instant Pot;
- Cook on high pressure for 12 minutes;
- Do a quick release or let the pressure release naturally.
- Serve it up, top chili as desired, and enjoy!
Little effort and it'll stick to your ribs!
Love easy Instant Pot beef recipes? Try my Instant Pot beef taco soup, my Instant Pot stuffed pepper soup, or my Instant Pot hamburger soup recipe.
Beef chili toppings
- Sour cream or Greek yogurt
- Shredded cheddar or Tex-Mex blend cheese
- Chopped cilantro
- Tortilla chips/strips
Are you a chili fan? Will you give this electric pressure cooker beef chili recipe a go?
Questions? Ask me below in the comments.
Instant Pot Beef Chili
- 1 medium onion chopped
- 1 tablespoon olive oil
- 2 pounds extra lean ground beef
- 1 (15 fluid ounce) can red kidney beans drained
- 2 tablespoons tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 tablespoon garlic powder
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika (smoked works too!)
- 1 teaspoon cayenne pepper or to taste (optional)
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- Add the onion and olive oil to your Instant Pot and sauté for 5 minutes.
- Add the ground beef to the Instant Pot and brown it for a few minutes, breaking it up with your spoon.
- Add the remaining ingredients to your Instant Pot and give it a stir.
- Close the lid, set the valve on "sealing", and cook the chili on high pressure for 12 minutes. It'll take about 10-15 minutes for the Instant Pot to come up to pressure.
- Once the countdown has finished, carefully do a quick release. Alternatively, you also can let it depressurize naturally if you wish.
- Serve with desired toppings and enjoy! Chili freezes well.
- Use canned fire-roasted diced tomatoes for extra flavor.
- Inactive time represents the time it will take to get your Instant Pot up to pressure.
- I use this 6-quart Instant Pot.
- You can also make my Crockpot beef chili if you prefer.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Love this chili recipe! Made it in the winter and can’t wait for temperatures to drop to make it again.
So happy to hear that, Isabel! 🙂