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• What Is Instant Pot Ground Beef Chili?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Quick & Easy Instant Pot Ground Beef Chili

If your weeknights are chaotic and your grocery budget is tight, this Instant Pot ground beef chili is about to become your new best friend. It’s ready in under an hour, uses simple pantry staples, and delivers that deep, slow-simmered chili flavor without babysitting a pot on the stove all afternoon.

What Is Instant Pot Ground Beef Chili?

Chili con carne has been a comfort food staple in American kitchens for generations, traditionally simmered low and slow for hours to develop rich, smoky depth. This Instant Pot version takes that same cozy flavor profile and speeds up the process dramatically by using the pressure cooker’s saute function to brown the beef and build a flavorful base right in the pot.

The result is a thick, hearty chili loaded with ground beef, kidney beans, crushed tomatoes, and a homemade chili seasoning blend that tastes far more complex than the time it takes to make it. It’s the kind of meal that fills bellies without emptying wallets, and it comes together fast enough for even the busiest school night.

Tips for Cooking and Prepping

#1: Brown the beef in batches for better texture

Give the ground beef room to sear rather than steam by not overcrowding the pot; a good brown adds real flavor to the finished chili instead of just gray, mushy meat.

#2: Buy the cheaper 85/15 or 90/10 ground beef

You don’t need a lean, pricey blend for chili since the fat renders out and adds flavor to the sauce, so grab whichever ground beef is on sale that week to keep costs down.

#3: Don’t skip the deglaze step

Pouring in the beef broth and scraping the bottom of the pot lifts all those browned, flavorful bits stuck to the bottom, which prevents the dreaded ‘burn’ warning and boosts flavor.

#4: Make a double batch of chili seasoning

Since the homemade seasoning uses spices you likely already have, mix up a double or triple batch and store the extra in a jar so future chili nights are even faster.

#5: Control the heat with your pepper choice

Jalapenos give a milder kick while serranos bring more fire, and removing the seeds and membranes from either pepper is an easy way to dial the spice level up or down for kids.

#6: Stretch the meat with beans and canned tomatoes

One pound of ground beef feeds six people here because the kidney beans and crushed tomatoes add bulk and nutrition, making this a smart way to serve a filling meal without buying extra meat.

Recipe Variations and Substitutes

This chili is forgiving and easy to customize based on what’s in your pantry or fridge. Swap ground beef for ground turkey or chicken for a lighter version, use black beans or pinto beans instead of kidney beans, or add a can of drained corn for extra texture and sweetness. If you’re out of fresh jalapenos, a pinch of extra cayenne or a splash of hot sauce works in a pinch.

Serving Suggestions

Ladle this chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, diced avocado, or sliced green onions for a restaurant-style presentation. It’s also fantastic spooned over rice, baked potatoes, or a bed of tortilla chips for a budget-friendly chili nacho night, and pairs perfectly with a side of cornbread for soaking up every last bit of sauce.

Storing, Make-Ahead, and Freezing Tips

Chili is one of those magical dishes that tastes even better the next day, so leftovers keep well in an airtight container in the fridge for up to 4 days. For longer storage, freeze cooled chili in freezer-safe bags or containers for up to 3 months, and thaw overnight in the fridge before reheating on the stove or in the microwave.

FAQs

Can I make this chili on the stovetop instead of the Instant Pot?

Yes, simply brown the beef and saute the vegetables in a large pot over the stove, then stir in the remaining ingredients and simmer covered for 25-30 minutes, stirring occasionally.

Do I need to drain the ground beef fat before adding other ingredients?

You can drain excess grease if you prefer a leaner chili, but leaving a little fat in the pot actually helps carry flavor throughout the dish.

Can I use a store-bought chili seasoning packet instead of homemade?

Absolutely, a store-bought packet can be substituted for the homemade blend, though the homemade version lets you control the salt and spice level more precisely.

Is this chili recipe gluten-free?

Yes, as written this recipe is gluten-free, but double check your Worcestershire sauce and broth labels since some brands add gluten-containing ingredients.

How spicy is this chili?

It has a mild-to-medium heat depending on how many peppers and how much cayenne you use, so start on the lower end and add more spice to taste if you like it hotter.

Quick & Easy Instant Pot Ground Beef Chili

Prep time: 15 min | Cook time: 30 min | Total time: 45 min | Servings: 6

Ingredients

For the Chili

• 2 tablespoons avocado or olive oil
• 1 pound ground beef (85/15 or 90/10)
• 1 small onion, finely diced
• 2-3 jalapeno or serrano peppers, finely diced (seeds optional for spice)
• 3 cloves garlic, minced
• 1/2 cup low-sodium beef broth
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 4 tablespoons homemade chili seasoning (see below)
• 1-1.5 teaspoons salt, to taste
• 1/8-1/4 teaspoon cayenne pepper, optional
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can red kidney beans, rinsed and drained

For the Homemade Chili Seasoning

• 3 tablespoons chili powder
• 1.5 tablespoons cumin
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 3 teaspoons salt

Instructions

1. Set a 6-quart Instant Pot to saute. Add the oil, then add the ground beef and cook for 5-6 minutes, breaking it up as it browns.
2. Add the diced onion, jalapeno or serrano peppers, and minced garlic to the pot. Saute for 2-3 minutes until the onion is tender.
3. Pour in the beef broth, scraping the bottom of the pot to deglaze and lift up any browned bits.
4. Stir in the tomato paste, Worcestershire sauce, and brown sugar until well combined.
5. Add 4 tablespoons of the homemade chili seasoning, 1-1.5 teaspoons of salt, and the optional cayenne pepper. Mix well to combine.
6. Stir in the crushed tomatoes and drained kidney beans. Seal the lid, set the valve to sealing, and pressure cook on high for the remaining cook time, then allow a natural release before opening and giving the chili a final stir.

For a thicker chili, let it simmer on saute mode for a few extra minutes after pressure cooking with the lid off. This recipe also doubles easily if you want extra to freeze for future meals.