Beef Chili is a classic recipe loved by most of everyone with a mouth and an appetite. But even a beef chili can be bland if not properly flavored. This REALLY GOOD Instant Pot Beef Chili is perfectly flavored with just the right amount of spices to leave you craving a second bowl!
Beef Chili is one of those recipes that people simply love! It’s warming, filling, tasty and very comforting. Beef chili packs in a lot of nutrients and fiber and it can easily be incorporated into a healthy diet and lifestyle.
While making chili is not hard, there are definitely some key ingredients that will make or break the recipe. To be perfect honest, it took me some to time to perfect my own recipe and let me tell you, I had to throw away a few batches in the beginning!
These days it is a joy to make chili because I know everyone will enjoy, ask for seconds, eat the leftovers without complaints until the very last scoop.
Speaking of leftovers, chili has got to be one of the BEST foods for leftovers! Chili also freezes really well, so be sure to make enough to enjoy a few times.
This REALLY GOOD Instant Pot Beef Chili comes with bragging rights 🙂 I mean, it’s really good! One of the reasons I decided to call REALLY GOOD beef chili is because this is what I hear from folks who eat my chili, just about every time.
I make this instant pot version of my REALLY GOOD beef chili quite often, not only for my family but for guests, friends, neighbors and a bunch of dudes at my partner’s work. And what I hear very time…
This chili is REALLY GOOD!
Instant Pot Chili vs. Stovetop Chili
There is no right and wrong when it comes to the method you choose to cook your chili. The question here is, how much time do you have?
Aside from browning the beef which takes about the same amount of time on either methods, the stovetop does require some cooking, mostly to incorporate the flavors, thicken the broth and add richness to the chili.
On the instant pot this process takes 10 minutes!
Recipe notes and substitutions;
- Dairy-Free – this recipe is naturally dairy-free. Skip the cheese and sour cream as topping, instead go for roasted chickpeas, cilantro or your favorite DF crackers/ chips. Click on link for a list of delicious DAIRY-FREE recipes!
- Gluten-Free – to make this recipe gluten-free substitute all-purpose flour for your favorite GF flour. You can find other deliciously GLUTEN-FREE recipes in this link.
- Vegan – vegan chili is not only possible but delicious too. You can either opt out of using beef all together or use this Vegan ground *beef* This Vegetarian Chili can be of inspiration if needed.
- For a spicier version use hot chunky salsa and a pinch more of cayenne pepper. Alternatively, if you want a less spicy version use mild salsa and omit the jalapeños.
- Beans variation can be of choice. You can also use canned chickpeas.
- Add a cup of bone broth of extra flavor and nutrients.
Can I make this chili recipe in a slow cooker?
Yes! You can check out my Slow Cooker Turkey Chili recipe and substitute for ground beef.
Try these Chili variations next:
If you make this Instant Pot Chili recipe be sure to leave a comment and give this recipe a star rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag #gardeninthekitchen on Instagram! Thanks a bunch!
Really Good Instant Pot Chili
Equipment
- Instant pot
Ingredients
- 1 lb grass-fed ground beef
- 1 tbsp olive oil
- 1 pinch salt and pepper, to taste
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1/4 cup all-purpose flour or GF flour
- 15 oz kidney beans, drained
- 15 oz pinto beans, drained
- 15 oz black beans, drained
- 15 oz medium chunky salsa
- 15 oz tomato sauce (pasta sauce)
- 4 oz diced jalapeno or habanero peppers
Chili Seasoning
- 2 tbsp chili powder
- 1 tsp each, cumin, paprika, garlic and onion powder
- 1/2 tsp each, red pepper flakes and cayenne pepper
- salt and pepper, to taste
Instructions
- Turn instant pot on saute mode. Add oil, when hot add ground beef, chopped onions, minced garlic and season with a pinch of salt and pepper. Stir and sauté until no longer pink (about 7 mins)
- Next add in tomato paste and flour, stir well to combine and incorporate the flour.
- Add chili seasonings and once again stir well.
- Now add remining ingredients; beans, salsa, tomato sauce and jalapeños. Give it a good stir. If you like your chili a little more saucy/brothy add water as needed.
- Cancel saute mode, lock the lid and cook on HP for 10 minutes. When done allow for 10 mins of NPR then quickly release remaining pressure.
- Serve chili with shredded Gruyere cheese, sour cream, cilantro, crusty bread or whatever you like
Notes
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Hi
It looks really Good – this really good chili and I want to try it but I don’t have an instant pot. Can I use a reg pot n or what else can I do?.I dont have a slow cooker either.
You can definitely adapt this recipe to the stove top. Follow same direction but cook for longer than 10 minutes. I would cook for at least a half hour so the flavors incorporate better and chili thickens a bit.