Go Back
+ servings

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 minutes
Cook Time 10 minutes
Pressurising Time 10 minutes
Total Time 30 minutes
Servings 12 servings
Calories 312kcal
Author Chrissie

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 large onion diced
  • 2 cloves garlic finely minced
  • 4 medium carrots chopped
  • 2 stalks celery chopped
  • 1 green bell pepper diced
  • 1 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • 1 tablespoon mild chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 cans beans in tomato sauce (15 ounce cans)
  • 2 cans kidney beans drained and rinsed (15 ounce cans)
  • 1 can diced tomatoes (15 ounce can)
  • 2 cups tomato puree (tomato passata)
  • 1 1/2 cup beef stock

Instructions

  • 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.

Notes

This recipe freezes well and makes a great recipe for meal prep. Simply store it in airtight containers in the fridge for up to 3 days and in the freezer for up to 6 months. 

Nutrition

Serving: 1cups | Calories: 312kcal | Carbohydrates: 37g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 801mg | Potassium: 1120mg | Fiber: 10g | Sugar: 5g | Vitamin A: 4088IU | Vitamin C: 21mg | Calcium: 117mg | Iron: 6mg