This Instant Pot Classic Beef Chili recipe is healthy, quick, and most importantly, delicious! Perfect for cold nights, your family will love to warm up with a bowl of this classic comfort food!
Instant Pot Classic Beef Chili is the only chili recipe you will need all season long!
I know everyone is all turkey and mashed potatoes this week but I had to share this recipe with you ASAP. The Instant Pot has made my life infinitely better. I am not exaggerating. I no longer have to stress about dinner when I have completely forgotten about it until 4 pm. I know I’m a food blogger, and I should have dinner on the brain at all times, but sometimes the hours just slip away from me! Chili tastes so much better when it is simmered for hours, but the Instant Pot cooks this chili in only 15 minutes! And it tastes like it has been bubbling away on the stove top all day long!
Everyone has their own version of chili, but the version I am sharing here today is your basic beef chili, but lightened up. You get all the flavor of chili, but without a ton of calories or fat! It is also packed with beans, so you are getting a ton of protein and fiber! Healthy, but delicious dinners are definitely the best and I always find myself craving a bowl of this beef chili!
Chili is an absolute family favorite, so I know that everyone will eat their dinner without complaints when I serve this easy recipe. Isn’t that the best type of dinner? The spices are mild in this recipe because I have a baby eating, but you can definitely spice it up! I love adding a dash or two of hot sauce to my bowl!
I know most people serve rice with their chili, but we like to eat our chili over noodles. I love to use elbows or shells, so the tomatoey goodness gets all sucked up in the noodles! So comforting and so good! If you have never tried chili with noodles, definitely give it a shot and let me know how you like it!
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Instant Pot Classic Beef Chili
- 1 lb lean ground beef
- 1 10 oz can diced tomatoes with green chiles
- 1 28 oz can crushed tomatoes
- 1 10 oz can tomato paste
- 1 4 oz can green chiles, fresh or canned
- 1 large onion, diced
- 1 large bell pepper, diced
- 2 10 oz cans kidney beans, drained
- 1 10 oz can black beans, drained
- 3 heaping tbsp chili powder
- 1 tbsp cumin
- 1/2 tbsp Mexican oregano
- 1/2 tbsp garlic powder
- 2-3 tsp salt
- 1-2 tsp pepper
- 1 tbsp canola oil
Turn your Instant Pot to the saute function. Once the screen says HOT add your oil. After 1 minute, add your ground beef. Cook for 5-6 minutes, breaking up the meat as it cooks.
Once meat is completely browned, add all remaining ingredients, except for the spices. Stir well to incorporate all ingredients.
Add the spices, reserving half the salt. Stir well. Put lid on the Instant Pot and turn the seal to sealed. Cancel the saute function and switch it to manual. Set the timer for 25 minutes. Let come to pressure and cook. Once timer beeps, do a quick release.
Remove lid and stir chili. Taste and add additional spices, including salt, if necessary. Let the chili sit for about 10 minutes as it will be boiling hot after cooking. As it sits, it will help thicken. Serve over noodles or rice.