Instant Pot Beef Chili Recipe – rich and flavorful beef and bean chili that’s made in pressure cooker! Tastes as if it was cooking all day but takes only 20 minutes to make!

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Master the Art of Quick Comfort: The Ultimate Instant Pot Beef Chili

There’s nothing quite like a hearty bowl of chili to warm you from the inside out. The rich aroma, the tender meat, the complex spices – it’s a culinary hug in a bowl. But achieving that slow-simmered depth of flavor often requires hours of cooking, a luxury many of us don’t have in our busy lives. That’s where the magic of the Instant Pot comes in. I’ve finally perfected my recipe for beef and bean chili, designed specifically for your Instant Pot, delivering a dish that tastes like it’s been simmering all day, but is ready in a fraction of the time. Get ready to impress your family and friends with this incredibly flavorful and satisfying meal!

Unlock Unbeatable Flavor with the Instant Pot: Your Weeknight Chili Solution

If you haven’t yet discovered the wonders of a digital pressure cooker like the Instant Pot, prepare for a kitchen revolution. This versatile appliance not only slashes cooking times but also infuses dishes with a remarkable depth of flavor, making it perfect for stews, soups, and, of course, chili. Our Instant Pot Beef Chili leverages this technology to create a rich, robust meal that’s perfect for a quick weeknight dinner or a comforting weekend gathering. Gone are the days of stirring a pot for hours on the stove; with the Instant Pot, a gourmet-tasting chili is just 20 minutes of pressure cooking away, start to finish.

The Secret to Deep Flavor: Beyond Traditional Chili Ingredients

My quest to perfect the ultimate beef chili led me to experiment with a few unconventional ingredients, and the results are truly game-changing. While the usual suspects like ground beef, beans, and an array of spices lay the foundation, two particular additions elevate this chili to an extraordinary level: low-sodium soy sauce and Marsala wine. These aren’t typical in most chili recipes, but trust me, they are the key to its incredible depth and complexity.

I almost always incorporate low-sodium soy sauce when browning ground meat. Its primary contribution is a powerful boost of umami, that savory fifth taste that makes food incredibly satisfying. It enhances the natural beefy flavor without making the chili taste distinctly Asian. Always opt for low-sodium to control the overall saltiness of your dish.

However, the true star, my absolute secret weapon, is Marsala wine. This fortified wine, known for its rich, nutty, and slightly sweet profile, is often used in Italian cooking. In this chili, it provides an unparalleled depth of flavor, creating a robust, complex taste that convinces your palate this dish has been simmering for hours. It’s absolutely perfect for a hearty chili, adding layers of nuance you won’t find in a standard recipe. You can typically find Marsala cooking wine in the vinegar and oil section of your grocery store. While optional, it is highly recommended for the best possible flavor. If you prefer not to use alcohol or can’t find Marsala, you can substitute it with an equal amount of beef broth or water, though the flavor profile will be slightly different.

Crafting Your Perfect Bowl: Step-by-Step Instant Pot Beef Chili

Making a truly exceptional beef and bean chili in your digital pressure cooker is simpler than you might imagine. The process is streamlined, efficient, and results in a dish that’s bursting with flavor. Follow these detailed steps to achieve chili perfection:

Preparation is Key

Begin by prepping your vegetables. Finely chop the onions, bell pepper, and carrots. Mince your garlic cloves. This ensures they cook evenly and release their aromatic flavors into the chili base. Having all your ingredients prepped and ready before you start cooking, also known as “mise en place,” will make the cooking process smooth and enjoyable.

Building the Flavor Base: Sautéing Aromatics and Browning Beef

Set your Instant Pot to the “Saute” function. Allow it a minute or two to heat up, then add a drizzle of olive oil to the insert. Swirl it gently to coat the bottom.
Add the chopped onions, minced garlic, bell pepper, and carrots to the hot pot. Cook for approximately 3 to 4 minutes, stirring frequently, until the vegetables begin to soften and become fragrant. This step is crucial for developing the foundational flavors of your chili.
Next, add the ground beef to the pot. Break it up with a wooden spoon as it cooks. Continue to sauté until the beef is thoroughly browned. Browning the meat deeply adds another layer of rich, savory flavor that cannot be skipped.
If you’re using lean ground beef, you might not have much excess grease. However, if your beef is fattier, use a ladle to carefully remove any accumulated grease from the pot. This is often easier and safer than attempting to drain the entire Instant Pot insert.
Once the beef is browned and degreased (if necessary), press the “Cancel/Off” button on your Instant Pot. This stops the sauté function and prepares the pot for pressure cooking.

Layering Flavors and Pressure Cooking

Now it’s time to add the remaining ingredients. Pour in the drained and rinsed red chili beans, water, low-sodium soy sauce, Marsala wine, tomato sauce, and crushed tomatoes. Stir all these liquid and semi-liquid ingredients together until well combined.
Finally, add your spices: ground chili pepper, ground cumin, paprika, salt, and ground black pepper. Give everything a final good stir to ensure the spices are evenly distributed throughout the chili.
Secure the lid on your Instant Pot, making sure it’s properly sealed. Rotate the steam release valve to the “Sealing” position. Select the “Manual” (or “Pressure Cook”) setting and set the timer for 10 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking countdown begins.

Releasing Pressure and Serving

Once the 10-minute pressure cooking cycle is complete, the Instant Pot will beep to signal it’s done. Press the “Cancel/Off” button to turn off the heat.
Now, carefully perform a quick pressure release. This involves manually opening the steam release valve. Be extremely cautious as a strong jet of steam will escape. Use a long-handled spoon or wear an oven mitt to turn the valve away from your face and hands. Allow all the pressure to release until the float valve drops down.
Once the pressure has fully released, open the lid carefully, always tilting it away from your face to avoid any residual steam.
Give the chili a good stir. It might appear slightly watery at first, but it will thicken beautifully as you stir and as it cools slightly. The starch from the beans and the natural reduction during pressure release will create a rich, comforting consistency.
Serve your magnificent Instant Pot Beef Chili immediately! Garnish with your favorite toppings such as tortilla chips, a dollop of sour cream, fresh cilantro or parsley, and perhaps a few slices of creamy avocado.

Customize Your Chili: Variations and Topping Ideas

One of the best things about chili is its versatility. This Instant Pot recipe is an excellent base, but don’t hesitate to make it your own!

Flavor and Ingredient Variations:

Meat Alternatives: Not a fan of beef? You can easily substitute ground turkey, chicken, or even a blend of ground pork and beef. For a vegetarian or vegan version, use extra beans (like black beans, kidney beans, or pinto beans) and mushrooms, or a plant-based ground meat substitute.
Bean Bonanza: Feel free to mix and match your beans! Black beans, pinto beans, or cannellini beans all work wonderfully and add different textures and flavors. Just be sure to drain and rinse them thoroughly.
Spice It Up (or Down): If you like more heat, consider adding a pinch of cayenne pepper, a diced jalapeño (remove seeds for less heat), or a dash of your favorite hot sauce. For a milder chili, reduce the amount of chili powder.
Add More Veggies: A can of diced tomatoes (undrained) can add more tomato flavor and chunkiness. You can also toss in some frozen corn kernels or diced bell peppers of different colors for added sweetness and visual appeal. Add these after the pressure cooking for best texture.
Smoky Undertones: A teaspoon of smoked paprika or a dash of liquid smoke can impart a lovely smoky flavor to your chili.

Elevate Your Chili Experience with a Topping Bar:

Serving chili is often as much about the toppings as it is about the chili itself! Set up a chili bar for a fun and interactive meal:

Dairy Delights: Sour cream, plain Greek yogurt, shredded cheddar cheese, crumbled cotija cheese, or a drizzle of crema.
Fresh Herbs: Chopped fresh cilantro or parsley adds a bright, fresh contrast.
Crunch Factor: Crushed tortilla chips, Fritos, cornbread croutons, or even oyster crackers.
Avocado Goodness: Diced avocado or a dollop of guacamole provides creamy texture and healthy fats.
Heat Seekers: Sliced jalapeños (fresh or pickled), a dash of your favorite hot sauce, or a sprinkle of red pepper flakes.
Alliums: Chopped green onions or finely diced red onion add a pungent bite.
Sweetness: A touch of sweet corn kernels can balance the savory flavors.

Storing and Reheating Your Delicious Chili

This Instant Pot Beef Chili is a fantastic meal prep option because it often tastes even better the next day, allowing the flavors to meld and deepen. It’s also freezer-friendly, making it perfect for batch cooking.

Storage:

Refrigeration: Allow the chili to cool completely after cooking. Transfer it to an airtight container and refrigerate for up to 3-4 days.
Freezing: For longer storage, cool the chili completely. Divide it into individual portions or larger freezer-safe containers or bags. Label with the date. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Stovetop: Gently reheat chili in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if it seems too thick.
Microwave: For individual portions, microwave in a microwave-safe bowl, stirring every minute, until hot.
Instant Pot: You can even reheat larger batches in your Instant Pot using the “Saute” function on low, stirring frequently, or using the “Keep Warm” setting.

Frequently Asked Questions About Instant Pot Beef Chili

Q: Can I use frozen ground beef in the Instant Pot?

A: Yes, you can! If using frozen ground beef, you can typically place it directly into the Instant Pot with the aromatics. However, you might need to adjust the sauté time slightly to ensure it browns properly, and break it apart as it thaws. Some people prefer to slightly increase the pressure cook time by a minute or two when cooking from frozen.

Q: Why is my chili watery after pressure cooking?

A: It’s common for pressure-cooked dishes to seem a bit thinner immediately after the lid is opened because very little liquid evaporates during the pressure cooking process. As you stir the chili and it cools slightly, it will naturally thicken. The starches from the beans and the crushed tomatoes contribute to this. If it’s still too thin for your liking, you can always simmer it on the “Saute” setting (low) with the lid off for a few extra minutes to allow more liquid to evaporate, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.

Q: Can I double this Instant Pot chili recipe?

A: Yes, most Instant Pot recipes can be doubled, provided your pot is large enough. Ensure you do not fill your Instant Pot past the “Max Fill” line, which is usually 2/3 full for most foods, and half full for foods that expand, like beans or grains. The cooking time will generally remain the same as the time required for the pot to come to pressure will increase, compensating for the larger volume.

Q: What can I use if I don’t have Marsala wine?

A: As mentioned above, Marsala wine is highly recommended for its unique depth. However, if you don’t have it, you can substitute it with an equal amount of beef broth, chicken broth, or even water. For a similar flavor profile without alcohol, a splash of balsamic vinegar could add a touch of acidity and sweetness, though it won’t be an exact match.

Instant Pot Beef Chili Recipe

Author: Anna

Rich and flavorful beef and bean chili that’s made in pressure cooker! Tastes as if it was cooking all day but takes only 20 minutes to make!

Rating: 5 out of 5 stars (from 1 vote)

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Recipe Details

Prep Time: 10 mins
Cook Time: 16 mins
Total Time: 26 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 5 people
Calories: 82 kcal

Ingredients

1 green bell pepper, chopped
2 medium carrots, chopped
1 small sweet onion, chopped
2 cloves of garlic, minced
1 and ½ lb ground beef
1 can red chili beans, drained and rinsed
1 cup water
2 Tablespoons soy sauce
¼ cup marsala wine (see note)
1 can tomato sauce (8 oz)
1 cup crushed tomatoes
2 teaspoon ground chili pepper
1 teaspoon ground cumin
¾ teaspoon paprika
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Press “saute” on your Instant Pot. Add olive oil to the insert and swirl gently to coat the bottom.
Add garlic, onion, pepper and carrots. Cook for 3 to 4 minutes, stirring often.
Add ground beef and cook until brown, breaking it up with a wooden spoon. Stir often.
If needed, drain grease.
Press “off/cancel”.
Add beans, soy sauce, water, Marsala wine, tomato sauce and crushed tomatoes. Stir well.
Add chili pepper, cumin, paprika, salt and pepper. Stir well.
Cover pot with lid, set valve to “sealing”. Press “manual”, set timer to 10 minutes. The Instant Pot will start by itself.
When done, the Instant Pot will beep a few times. Press “off/cancel”. Switch the valve (very carefully) to do a quick pressure release.
Open lid carefully, away from your face. Stir chili. It will thicken a bit.
Serve with your favorite chili toppings: sour cream, chopped cilantro or parsley, tortilla chips or slices of avocado.

Notes

This chili is even better the next day. Cool completely after cooking, place in a large pot with lid and refrigerate until ready. Let sit in room temperature for 15 minutes, then reheat. The Marsala wine is optional but highly recommended. It is a cooking wine, often found in the vinegar and oil section in your grocery store. It gives the chili rich and deep flavor, as if it was simmering on the stove all day. If you can’t use Marsala wine, replace with water.

Nutrition

A Satisfying Meal, Effortlessly Made

This Instant Pot Beef Chili recipe truly proves that you don’t need to spend all day in the kitchen to achieve a meal that tastes like it’s been lovingly slow-cooked for hours. The Instant Pot efficiently infuses every ingredient with rich, hearty flavor, making it an ideal choice for busy individuals and families seeking delicious, home-cooked meals without the extensive time commitment. The unique additions of soy sauce and Marsala wine are the secret weapons that transform this chili from good to extraordinary, creating an umami-rich, deeply complex taste that will have everyone asking for seconds.

Whether you’re looking for a comforting meal on a chilly evening, an easy dish for entertaining, or a fantastic option for meal prepping throughout the week, this Instant Pot Beef Chili delivers on all fronts. It’s simple to make, incredibly satisfying, and adapts beautifully to various tastes and dietary needs with just a few tweaks. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a truly remarkable bowl of chili that defies its quick cooking time.

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