Instant Pot Chili Recipe – Beef & Kidney Bean Comfort Food

Last Updated on 4 months by Neha Deshmukh

Instant Pot Chili Recipe – Beef & Kidney Bean Comfort Food

Hey everyone! There’s just something about a big, hearty bowl of chili, isn’t there? It’s the ultimate comfort food, perfect for a chilly evening, a game day get-together, or just when you need a warm hug in a bowl. I remember making this for the first time when my sister came to visit – it disappeared so quickly! This Instant Pot version makes it even easier to get that amazing chili flavor on the table, and it’s seriously foolproof.

Why You’ll Love This Recipe

This Instant Pot Chili is a winner for so many reasons. It’s quick – seriously, the Instant Pot cuts down on simmering time without sacrificing any of that rich, developed flavor. It’s easy, even for beginner cooks. And most importantly? It’s delicious. The combination of tender ground beef, hearty kidney beans, and a perfectly balanced blend of spices is just…chef’s kiss! Plus, it feeds a crowd (about 6 servings) which is always a bonus.

Ingredients

Here’s what you’ll need to make this amazing chili:

• 1 cup dried kidney beans (soaked overnight) – about 170g
• 1 tablespoon oil or fat of choice
• 1 pound ground meat – about 450g
• 1 whole onion, diced
• 1 whole jalapeno, minced (seeds and ribs removed)
• 2 teaspoons minced garlic
• 2 tablespoons chili powder – about 30g
• 1 tablespoon oregano – about 8g
• 1 tablespoon cumin – about 8g
• 2 teaspoons salt
• 1 teaspoon paprika – about 4g
• ½ – 1 teaspoon black pepper (to taste)
• ¼ – ½ teaspoon cayenne pepper (to taste)
• 3 cans (14.5 oz each) diced tomatoes – about 825g

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Kidney Beans: Don’t skip the overnight soak! It helps them cook evenly and makes them easier to digest. Trust me, it’s worth the extra step.
• Oil: I usually use olive oil for a nice, subtle flavor, but you can use any oil you like – avocado oil, coconut oil, even a little bacon fat if you’re feeling fancy!
• Chili Powder: This is where things get interesting. Chili powder blends vary so much regionally. Some are smokier, some are spicier, some are sweeter. Feel free to experiment to find your favorite!
• Tomatoes: Canned diced tomatoes are super convenient, and work perfectly here. If you happen to have beautiful, ripe fresh tomatoes, you can definitely use those too – you’ll need about 6 medium tomatoes, peeled and diced.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, make sure those kidney beans have had a good overnight soak. Drain and rinse them well.
2. Now, grab your Instant Pot and set it to the ‘Sauté’ mode. Add your oil and let it heat up.
3. Add the ground meat, diced onion, minced jalapeno, and garlic to the pot. Cook, breaking up the meat with a spoon, until the meat is browned and the veggies are softened.
4. Time for the spices! Stir in the chili powder, oregano, cumin, salt, paprika, black pepper, and cayenne pepper. Cook for another minute or so, until fragrant.
5. Add the soaked kidney beans and the diced tomatoes to the pot. Give everything a good stir to combine.
6. Secure the lid on the Instant Pot, making sure the pressure valve is closed.
7. Cook on high pressure for 30 minutes.
8. Once the cooking time is up, let the pressure release naturally. This usually takes about 15-20 minutes.
9. Carefully open the lid and give the chili a good stir.
10. Serve hot with your favorite toppings!

Expert Tips

Want to take your chili to the next level? Here are a few of my go-to tricks:

• Browning the Meat: Don’t overcrowd the pot when browning the meat. Work in batches if necessary to get a good sear. This adds tons of flavor!
• Spice Level: Start with the smaller amount of cayenne pepper and taste as you go. You can always add more, but you can’t take it away!
• Chili Consistency: If your chili is too thick, add a splash of water or beef broth. If it’s too thin, simmer it uncovered for a few minutes to let some of the liquid evaporate.

Variations

This recipe is a great base for all sorts of customizations!

• Vegan Chili: Swap the ground beef for a plant-based ground meat alternative and use vegetable broth instead of water. My friend Sarah swears by this version!
• Gluten-Free Chili: This recipe is naturally gluten-free, but always double-check the ingredients on your chili powder to make sure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: For a mild chili, omit the cayenne pepper altogether. For a medium chili, use ¼ teaspoon. For a hot chili, use ½ teaspoon or more!
• Festival Adaptations: This chili is perfect for Super Bowl parties, game day gatherings, or potlucks. It always gets rave reviews!

Serving Suggestions

Chili and toppings are a match made in heaven! Here are a few of my favorites:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Chopped green onions
• A dollop of guacamole
• Cornbread (a must-have in my opinion!)
• Steamed rice

Storage Instructions

Leftover chili is even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Got questions? I’ve got answers!

1. Can I use different types of beans in this chili?

Absolutely! Pinto beans, black beans, or even cannellini beans would all work well.

2. How can I make this chili thicker/thinner?

See the “Expert Tips” section above for my advice on adjusting the consistency.

3. Can I make this chili ahead of time?

Yes! You can make the chili a day or two in advance and store it in the refrigerator. The flavors will actually meld together even more.

4. What’s the best way to adjust the heat level?

Start small with the cayenne pepper and taste as you go. Remember, you can always add more, but you can’t take it away!

5. Can I freeze leftover chili?

Definitely! Let the chili cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months.

6. What kind of ground meat works best in this recipe?

Ground beef is classic, but you can also use ground turkey or ground chicken. I’ve even used ground lamb for a really unique flavor!