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Steps to Make It.
Ingredients
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a:7:{i:0;a:4:{s:4:"name";s:8:"Calories";s:8:"quantity";s:3:"750";s:4:"unit";s:4:"kcal";s:11:"description";s:0:"";}i:1;a:4:{s:4:"name";s:7:"Protein";s:8:"quantity";s:2:"42";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}i:2;a:4:{s:4:"name";s:13:"Carbohydrates";s:8:"quantity";s:3:"675";s:4:"unit";s:2:"mg";s:11:"description";s:0:"";}i:3;a:4:{s:4:"name";s:5:"Sugar";s:8:"quantity";s:3:"160";s:4:"unit";s:2:"mg";s:11:"description";s:0:"";}i:4;a:4:{s:4:"name";s:4:"Salt";s:8:"quantity";s:2:"22";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}i:5;a:4:{s:4:"name";s:6:"Energy";s:8:"quantity";s:4:"3145";s:4:"unit";s:2:"kJ";s:11:"description";s:0:"";}i:6;a:4:{s:4:"name";s:3:"Fat";s:8:"quantity";s:2:"50";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}}a:6:{i:0;a:2:{s:5:"title";s:23:"Gather the ingredients";s:4:"text";s:81:"Gather all ingredients and measure them out before starting the recipe.
";}i:1;a:2:{s:5:"title";s:30:"Sauté the onions and garlic";s:4:"text";s:117:"Select the sauté button on the Instant Pot and add the cooking oil. Add the onions and cook for 3 minutes until softened, then add garlic for 30 more seconds.
";}i:2;a:2:{s:5:"title";s:18:"Cook the ground beef";s:4:"text";s:130:"Add the ground beef to the pot and cook for about 5 minutes, stirring frequently, until the meat is no longer pink. Drain excess fat if desired.
";}i:3;a:2:{s:5:"title";s:20:"Layer the ingredients";s:4:"text";s:143:"Add the beef broth, stir to scrape the pot, then layer the beans, seasonings, diced tomatoes, and tomato sauce without stirring.
";}i:4;a:2:{s:5:"title";s:28:"Pressure cook the chili";s:4:"text";s:165:"Cover the Instant Pot and ensure the steam vent is set to sealing. Choose the manual/pressure cook setting and set the timer for 15 minutes. Do a quick release when time is up and simmer uncovered for 5-10 minutes.
";}i:5;a:2:{s:5:"title";s:25:"Serve the chili";s:4:"text";s:82:"Ladle the chili into bowls and top with your favorite garnishes.
";}}HTML Directions
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1Gather Ingredients
Gather all the necessary ingredients to make your chili.
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2Sauté Onions and Garlic
Select the sauté button on the Instant Pot and add cooking oil. When hot and shimmering, add the onions and cook for 3 minutes until slightly softened. Add garlic and continue cooking for another 30 seconds.
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3Cook Ground Beef
Add the ground beef to the pot and cook for about 5 minutes, stirring frequently, until there’s no pink remaining. Drain any excess fat if desired.
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4Add Broth and Layer Ingredients
Stir in the beef broth, scraping the bottom of the pot to release browned bits. Layer the beans, seasonings, tomatoes, and tomato sauce without stirring.
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5Pressure Cook the Chili
Cover the Instant Pot, ensuring the steam vent is set to "sealing." Select the manual or pressure cook setting on high for 15 minutes. Afterward, perform a quick release. Switch to simmer and cook uncovered for 5 to 10 minutes, stirring frequently, until thickened.
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6Serve with Garnishes
Ladle the chili into bowls and top with your favorite garnishes.
The Instant Pot makes a hearty beef and bean chili a breeze to cook. This classic chili is ready in about an hour from start to finish, and it tastes as if it simmered for hours. With an Instant Pot, you'll have a delicious, belly-warming bowl of red in record time, making it a family-friendly meal that you can enjoy any night of the week. A variety of canned beans and fire-roasted tomatoes give this chili amazing texture, flavor, and color.
The chili is versatile as well. The recipe calls for canned kidney beans and black beans, but feel free to use whatever kind of canned beans you have on hand in your pantry. Great northern beans, pinto beans, and cannellini beans are all excellent choices.
No Instant Pot? You can use another brand of electric pressure cooker or a stovetop pressure cooker to make the chili. If you are using a stovetop pressure cooker, subtract about 5 minutes from the total time. Follow the manufacturer's directions for added liquids and precautions.
Serve the chili with a pan of freshly baked cornbread, flaky biscuits, crackers, or tortilla chips. Add a side salad or homemade coleslaw for a well-balanced, satisfying meal.
Never Lose a Recipe Again!
Tips
- Tomatoes and tomato sauce tend to stick to the bottom and could give you a burn error, so layer them on top without stirring.
- Besides cooking to evaporate excess liquids, there are a few other ways you might thicken a pot of chili. Mashing some of the beans can add thickness. Or, to keep with the Southwest flavors, add a tablespoon or two of masa harina or cornmeal to the chili and simmer it for 5 to 10 minutes longer.
Recipe Variations
- For spicier chili, add about 1/4 to 1/2 teaspoon of crushed red pepper or add 1 minced jalapeno pepper.
- For extra color and flavor, add about 1 to 1 1/2 cups of corn kernels to the chili after the quick release.
- For additional flavor, sauté about 1/2 to 1 cup of diced bell pepper along with the onion.
- Make the chili with ground turkey instead of ground beef.
How to Store and Freeze
- Refrigerate leftover chili in a shallow covered container within 2 hours, and eat within four days.
- To freeze chili, transfer portions to freezer containers or zip-close freezer bags and freeze it for up to six months.
Why Did My Chili Burn in the Instant Pot?
Tomatoes and tomato sauce tend to stick to the bottom and could give you a burn error. To keep the chili mixture from burning, make sure to layer the tomatoes and sauce on top of the beef, beans, and broth, and avoid stirring.
What Is the Instant Pot Chili/Bean Setting?
The bean/chili setting on the Instant Pot cooks at high pressure and can be set to "more," which is 30 minutes, or "less," which will cook for 25 minutes. You may choose the bean/chili setting and do a quick release after 15 minutes.
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