Name: Instant Pot Ground Beef Chili
Prep time: 15 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1½ lb ground beef; 1 yellow onion, diced; 3 cloves garlic, minced; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 2 tbsp tomato paste; 1 28 oz can diced tomatoes; 1 15 oz can kidney beans, drained and rinsed; 1 15 oz can black beans, drained and rinsed; ½ cup beef broth; salt to taste

The one with beef in it

This is the meat chili. Ground beef, two kinds of beans, and a tomato base with enough chili powder to taste like something. The beans come from cans, so the whole pot is weeknight food, not an all afternoon project.

I brown the beef and drain the fat before anything else goes in. Some cooks skip that. The chili is rich enough on its own, and nobody misses a slick of grease floating on top of the bowl.

Ten minutes does the job

Ten minutes under pressure sounds short for chili. It works because the beans are already cooked and the pot runs hot. What the pressure really does is push the spices into the beef and tomatoes, so it tastes like it simmered for an hour.

Let the pot sit for 10 minutes before you open the valve. That short rest is a natural release, where the pressure falls on its own and the chili settles instead of spitting through the valve. Want the meat free one instead? The three bean chili is already on this site.

Instant Pot Ground Beef Chili

The one with beef in it

Ten minutes does the job