Instant Pot Chili With Ground beef is one of my favorite dinner recipes. You have a homemade chili seasoning that really amplifies the flavor of this hearty chili recipe.
Whip this up to top hot dogs, serve with crackers and shredded cheese, or make walking tacos. The ultimate pressure cooker chili recipe.
Instant Pot Chili with Ground Beef
With Instant Pot chili you get that slow-simmered taste in literally a fraction of the time. You will love how you don’t have to let your chili cook all day for that deep and rich flavor.
The pressure cooker locks in so much pressure it infuses all the spices together and you have one award-winning chili recipe.
Do I Have To Use Ground Beef
Not a fan of ground beef? Or maybe you just don’t have any on hand. Well, feel free to swap with ground turkey, ground pork or even reach for a ground chicken.
Or if you want to do a meatless version you will still gain protein from the beans in the recipe. I am the type that prefers meat, but it is okay if you want to opt-out of any meat in this recipe.
Do You Drain The Fat Off Ground Beef
Yes, you are more than welcome to drain any excess fat off your ground beef once it is cooked. If you buy leaner meat you will not have to worry about draining, which is a nice time saver.
Take the time and drain if you would like. Return the meat back to Instant Pot and follow the directions below.
How Do You Thicken Chili In Pressure Cooker
If you are looking to get a thicker style chili, you can still reach your desired consistency. When using your pressure cooker you have to have a thinner liquid or you will run into the burn notice.
So you will find many pressure cooker chili recipes that requires a final result of a thinner chili. To thicken it up, all you have to do is click on the saute feature and cook while stirring frequently for 5-10 minutes.
This will help reduce some of the liquid in the pot and you will in return get a thicker chili.
Or you can turn the saute feature on and when it begins to boil, in a small bowl add a teaspoon of cornstarch with a teaspoon of cold water. Stir and then pour the mixture into the pot, and stir. It will begin to thicken.
Repeat the process until your chili is as thick as you would like. The cornstarch mix will not affect the flavor of your chili, which is nice.
Storing Leftover Chili
Since you have meat in this chili it will store for up to three days in the fridge. If you do meatless, you can store for up to five days.
If you do anything over that I recommend using your best judgment in terms of quality. Place your chili in an airtight container and store it at the proper temperature to ensure your chili doesn’t spoil.
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How To Freeze Chili
If you have leftover chili, feel free to freeze any that you don’t plan to eat right away. You can store in the freezer for up to 2-3 months.
Store in single serve containers, a freezer bag, or freezer-friendly large container. Leave room for the soup to expand as it freezes. If you don’t it could break open the lid of the container you have the soup in.
For sealable freezer bags, make sure to remove as much air as possible before you seal it up. I love to lay it flat to freeze so it takes up minimal room in the freezer.
Then thaw in the fridge the night before you plan to eat, then reheat how you would prefer.
Looking for more easy dinner recipes
- Teriyaki Chicken | If you enjoy cooking up chicken try this tasty dish. Serve with a bed of rice or even noodles for a satisfying meal at home.
- Enchilada Hamburger Helper | Your Instant Pot is the perfect way to make this enchilada dish that reminds you of your favorite Hamburger helper recipe.
- Instant Pot Stuffed Peppers | Here is stuffed peppers that you can make as a side dish or main dish. This is one of my favorites.
- 1 pound ground beef
- 1 green pepper
- 1 medium red onion
- 1 16 ounce can diced tomatoes
- 1 16 ounce can tomato sauce
- 1 can kidney beans
- 5 tablespoons chilli powder
- 2 cups water
- 1 tablespoon cayenne pepper
- Salt & pepper, to taste
- Sour Cream
- Green onions or red onions
- Place ground beef into skillet and brown meat.
- Once browned, pour into strainer and drain excess grease.
- Add ground beef to the Instant Pot.
- Dice green peppers and onions, placing into pot once diced.
- Open can of tomatoes and sauce and pour into pot.
- Drain one can of kidney beans and pour into the Instant Pot.
- Add chilli powder and cayenne pepper seasoning, stirring to mix.
- Add 2 cups of water and mix well.
- Seal the lid and set timer to chili/bean setting for 30 minutes. This is the same as high-pressure for 30 minutes.
- Once it is finished release the pressure valve for a quick pressure release.
- Serve with your favorite toppings. We like to use sour cream, onion, cheese and/or green onion.
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Amount Per Serving: Calories: 529Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 114mgSodium: 1173mgCarbohydrates: 34gFiber: 9gSugar: 13gProtein: 43g