Instant Pot Beef and Bean Chili

This Instant Pot Beef and Bean Chili is hearty and filling, and packed with lean ground beef and beans! Ready in 30 minutes!

Course Lunch, Main Course, Main Dish, Soup

Cuisine American, Dairy-free, Fall, Healthy, North American, Soup

Keyword Beef and Bean Chili, Instant Pot Chili

Prep Time 10

Cook Time 10

Pressurising Time 10

Total Time 30

Servings servings

Calories 312kcal

Author Chrissie

Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil and the beef.
Brown the beef for about 5 minutes, adding the onion, garlic, carrots, celery, bell pepper, spices, and salt.
Continue sauteing for a few minutes more, just until the veggies begin to soften.
Add the beans, canned tomatoes, tomato puree, and beef stock and stir everything together well.
Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
Cook for 10 minutes on "Pressure Cook".
When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
When the pressure has released, open the lid and serve in bowls with a dollop of sour cream, some cheese, and some fresh parsley or chives.

Store any leftover chili in the fridge for 3 days

This recipe freezes well and can be stored in an airtight container in the freezer for up to 6 months.