Thanks to the Instant Pot you can have a hearty bowl of chili on the table in no time. And it still tastes like it’s been simmering for hours. What a win.
What kind of beef should you use?
You can use stew meat cut into small pieces if you’d like, but the best meat to use in chili is ground beef because it cooks the fastest. You can also swap beef out for any other type of ground meat you’d like. I like to use a lean ground beef because it has less fat, but use the one you prefer.
Do you have to use canned tomatoes or can you substitute fresh?
While using canned tomatoes is the quickest way to make chili, you can also use fresh tomatoes instead. Make sure to dice the tomatoes rather than leaving them whole. You will need approximately 1 and 3/4 cups of diced tomatoes to replace the canned tomatoes in this recipe.
Do I have to add beans?
There’s some debate whether chili is really chili without the beans, but we’ll let you off the hook. You can make your chili with beans or no beans. Feel free to switch up the type of bean if you want. Cannellini or black beans work great too.
Want our secret tips to making the richest most flavorful chili in less time?
- The first secret is to add a little chocolate. For real. You can add a bit of dark chocolate if you want but cocoa powder is perfectly fine. Your chili won’t taste like chocolate but it enhances the flavors.
- Our second secret is to add just a bit of smokey flavor. This is easiest to do by adding smoked paprika. If you don’t already own smoked paprika, don’t worry about it being a waste to buy. You’ll have plenty of uses for it if you make your own BBQ Sauce or add our Instant Pot Beef Brisket to your meal plan.
- Our third secret is using the Instant Pot. You can brown the meat right in the pot on Sauté then add the rest of the ingredients and cook the chili under pressure. This not only cooks the recipe faster than on the stove top, but it also infuses the flavors together quicker. Just like that, dinner is served.
- 1 Tbsp. canola oil
- 1 red bell pepper, diced
- 1 onion, diced
- 2 lb. lean ground beef
- 4 cups no salt added beef broth or Instant Pot Beef Bone Broth
- 1 (16 oz.) can tomato sauce
- 1 (14 oz.) can diced tomatoes
- 1 and 1/2 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 2 tsp. salt
- 1 tsp. garlic powder
- 1/4 tsp. black pepper
- 2 (16 oz.) cans red kidney beans, drained and rinsed
- Turn your Instant Pot to Sauté, press Adjust and select More.
- Once the Instant Pot reads Hot, add oil, onion and bell pepper. Sauté for 3 – 5 minutes, stirring often.
- Add ground beef and Sauté for 10 minutes, crumbling the meat into small pieces with a spoon. Drain the excess fat if necessary.
- Add beef broth, tomato sauce, diced tomatoes, chili powder, cumin, smoked paprika, salt, garlic powder and black pepper.
- Seal the lid and set the venting knob to seal. Set your Instant Pot to Manual and select 20 minutes.
- After 20 minutes, allow the Instant Pot to release the pressure naturally for 20 minutes. Then turn the knob to Venting for Quick Release.
- Once the pressure is released, open the lid and stir in the beans and heat on Sauté for a few minutes before serving.