Insanely good Instant Pot beef chili. Loaded with peppers, chuck roast, ground beef, lots of beans, and A homemade seasoning blend puts it over the top.
Our whole family loves when we have chili for dinner and I love how easy and fast this recipe is using my Instant Pot! If you love it too then check out my Instant Pot red beans and rice, Instant Pot smoked sausage and lentil soup, or Instant Pot black-eyed pea soup!
Beef Chili in the Instant Pot
The weather here in Virginia has been bipolar. One day it’s 70 degrees, then next it’s 86 with 95% humidity. I just want it to feel like fall already (and stay that way)!
When we were having a cooler spell, I couldn’t help but break out our Instant Pot and make a batch of our favorite chili. This is a slightly modified version of our classic stovetop chili.
Don’t let the long list of ingredients deter you. This chili is GOOD. Insanely good. It requires a bit of chopping and a homemade blend of spices. Both of which contribute to the depth of flavor in this recipe.
How to Make Instant Pot Chili
The recipe itself is pretty straightforward.
Brown the meat, and sauté the veggies in the Instant Pot on SAUTE mode.
Add the remaining ingredients (spices, tomato sauce, tomato paste, chicken broth, and beans-with all their liquid too). DO NOT toss in a chili seasoning packet. It will not taste the same. While it may seem like an unnecessary amount of ingredients, I’m here to tell you it is not!
Then pressure cook until the meat falls apart and is nice and tender. (High pressure for 18 minutes and natural release)
You’ll need about a pound of chuck roast and lean ground beef. FYI: the two together are what make this chili!
For a thicker chili, turn on SAUTE and cook for 15 minutes, stirring every 5 minutes. Or you can always mash up some of the beans to release the starch in the beans to make the broth thicker!
Slow cooker? To make this in your crockpot, fully cook the ground beef and ground chuck before placing it in the crockpot with all the other ingredients! Cook on low for 6-8 hours or on high for 4-6 hours.
What to Serve with Chili
For my husband, he loves toppings to his chili!! We love topping this delicious chili with sour cream, cilantro, avocado, cheese and/or Frito chips!
And of course, cornbread is traditionally served as a side dish! We love these versions so much with chili:
IP Chili Recipe Tips + Tricks
Storing: You can keep this in an air-tight container for 3-5 days in the refrigerator.
Freezing: Let the cooked chili cool completely before placing the chili in freezer-safe bags with the air removed. Keep for up to 6 months.
Reheat: To reheat from the refrigerator, you can reheat on the stovetop or in the microwave! To reheat from the freezer, defrost in the refrigerator overnight or in the microwave before transferring to the stovetop or microwave!
Spice Level: As far as the peppers go, don’t be afraid to add the full amount, even if they’re on the spicier side. I promise you won’t be able to tell when it’s all said and done. However, if you desire to cut back the spice level cut back on the amount of chili powder, pasilla pepper or Anaheim chili.
Use dry beans: To use fresh cooked dry beans it only requires a little extra prep work! The trick is filling your instant pot with your beans and then water until it is 1 inch above the beans. Cook on high for 7 minutes, then manually release the pressure and drain the water and set the beans to the side. Follow the recipe like written and then add your newly cooked beans in replacement of the canned beans.
For Chili recipes, check out:
Instant Pot Chili Recipe
- 1 tbsp olive oil
- 1 lb boneless chuck - cut into 1/2-inch cubes
- 1 lb lean ground beef
- 3 cloves garlic - minced
- 1/2 yellow onion - diced
- 1 pasilla pepper - diced
- 1 anahiem chile - diced
- 1 red bell pepper - diced
- 1 rib celery - cut in half lengthwise and sliced
- 1 1/2 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 1 cup tomato sauce - 8 oz can
- 3 tbsp tomato paste
- 2 cup low-sodium chicken broth - 1 (14 oz) can
- 1 (15 oz) can pinto beans
- 1 (15 oz) can black beans
- 1 (15 oz) can dark red kidney beans
- Turn Instant Pot on SAUTE mode. When hot, add oil, then the chuck. Let the chuck brown on all sides, about 10 minutes, then add the ground beef and cook, breaking it up as it browns.
- Add the garlic, onion, peppers, and celery. Saute for 5 minutes, then add spices, tomato sauce, tomato paste, chicken broth, and beans (with their liquid).
- Place lid on and lock. Turn on MANUAL mode with high pressure selected for 35 minutes. Allow for natural release (this usually takes about 15 minutes). Remove the lid and stir. For a thicker chili, turn on SAUTE and cook for 15 minutes, stirring every 5 minutes.
- Let the chili cool until it reaches desired serving temperature.