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Instant Pot Chili with Beans

Nothing says winter comfort quite like a big bowl of hearty chili, and this Instant Pot version makes it so easy you'll want to make it every week! It's packed with protein, bursting with flavor, and the best part? Your kitchen stays cool while the Instant Pot does all the work. Serve it up with cornbread and shredded cheese for the ultimate cozy dinner!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1½ pounds ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 1 can 6 oz tomato paste
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Set your Instant Pot to "Sauté" mode and brown the ground beef with the diced onion until the meat is no longer pink, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  2. Drain any excess fat, then add the chili powder, cumin, paprika, salt, and pepper. Stir well to coat the meat in all those wonderful spices.
  3. Add the crushed tomatoes, tomato paste, beef broth, kidney beans, and black beans. Give everything a good stir to combine.
  4. Cancel the "Sauté" mode, secure the lid, and set the valve to "Sealing." Cook on high pressure for 15 minutes.
  5. When the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
  6. Remove the lid, give it a stir, and taste for seasoning. Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, or tortilla chips!