Instant Pot Beef Chili Recipe – Spicy Jalapeño & Tomato Flavor

Last Updated on 2 months by Neha Deshmukh

Instant Pot Beef Chili Recipe – Spicy Jalapeño & Tomato Flavor

Introduction

Okay, friends, let’s talk chili! There’s just something about a big, hearty bowl of chili that feels like a warm hug, isn’t there? I first made this recipe for a game day get-together, and it was gone in minutes. Seriously, people were scraping the pot! It’s become a family favorite, and I’m so excited to share my Instant Pot Beef Chili recipe with you. It’s packed with flavor, has a lovely little kick from the jalapeños, and is surprisingly easy to make – especially with the Instant Pot doing most of the work.

Why You’ll Love This Recipe

This isn’t just any chili. It’s a flavor explosion! Here’s what makes it special:

• Spicy & Savory: The combination of chili powder, jalapeños, and a touch of cayenne (if you’re feeling brave!) creates a wonderfully complex flavor.
• Quick & Easy: Thanks to the Instant Pot, you can have a delicious chili on the table in under an hour – including the time it takes for the pressure to release.
• Versatile: I’ve included instructions for both the Instant Pot and the slow cooker, so you can choose whichever method works best for you.
• Crowd-Pleaser: This recipe makes a generous 10 servings, perfect for feeding a family or a group of friends.

Ingredients

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

• 2 pounds ground beef
• 2 tablespoons oil or fat of choice (olive oil, avocado oil, or even beef tallow work great!) – about 30ml
• 2 red onions, diced
• 10 garlic cloves, minced
• 8 carrots, chopped
• 5 stalks celery, chopped
• 2 bell peppers, chopped
• 1-2 jalapeños, minced (depending on your spice preference)
• 4 (14-ounce) cans diced tomatoes – about 825g
• 2 tablespoons chili powder – about 30g
• 1 tablespoon oregano – about 7g
• 1 tablespoon cumin – about 8g
• 2 teaspoons salt – about 10g
• 1 teaspoon black pepper – about 5g
• ½ teaspoon cayenne (optional)

Ingredient Notes

Let’s chat about a few key ingredients!

• Jalapeños: Don’t be scared! Jalapeños add a fantastic depth of flavor, not just heat. Remove the seeds and membranes for a milder chili, or leave them in for a real kick. I usually go for one jalapeño, seeded, for a nice warmth.
• Chili Powder Blend: I like to use a good quality chili powder blend. Different brands have different levels of heat and flavor, so feel free to experiment to find your favorite. You can even make your own!
• Instant Pot vs. Slow Cooker: Both methods work beautifully. The Instant Pot is much faster, perfect for weeknights. The slow cooker allows the flavors to meld together beautifully over a longer period – ideal for a weekend.

Step-By-Step Instructions

Alright, let’s get cooking!

Instant Pot Method:

1. Press the ‘Sauté’ button on your Instant Pot and add the oil. Once heated, add the diced onions and minced garlic. Cook for 1-2 minutes, until softened and fragrant.
2. Add the ground beef and break it up with a spoon. Brown the beef thoroughly. Don’t worry about getting it perfectly browned – it will continue to cook later.
3. Stir in the chopped carrots, celery, bell peppers, and jalapeños. Cook for another minute or two, until slightly softened.
4. Add the diced tomatoes (with their juices!), chili powder, oregano, cumin, salt, pepper, and cayenne (if using). Give everything a good stir to combine.
5. Secure the lid on the Instant Pot and select the ‘Bean/Chili’ mode. Set the cooking time for 30 minutes.
6. Once the cooking time is up, allow the pressure to release naturally (this will take about 15-20 minutes).
7. Carefully open the lid and give the chili a final stir. Taste and adjust seasoning as needed.

Slow Cooker Method:

1. In a skillet, sauté the onions, garlic, and ground beef over medium heat until the beef is browned. Drain off any excess grease.
2. Transfer the beef mixture to your slow cooker. Add the carrots, celery, bell peppers, jalapeños, diced tomatoes, chili powder, oregano, cumin, salt, pepper, and cayenne (if using).
3. Stir everything together well.
4. Cover and cook on low for 4-5 hours, or on high for 2-3 hours.
5. Before serving, give the chili a good stir and adjust seasoning to your liking.

Expert Tips

• Browning the Beef: Don’t skip browning the beef! It adds a ton of flavor.
• Natural Pressure Release: For the Instant Pot, a natural pressure release is key for tender beef and well-developed flavors.
• Taste as You Go: Seasoning is personal! Taste the chili throughout the cooking process and adjust the salt, pepper, and spices to your liking.

Variations

• My Friend Sarah’s Secret: Sarah always adds a tablespoon of cocoa powder to her chili. It sounds weird, but it adds a richness you won’t believe!
• Kid-Friendly: My little ones aren’t huge fans of spice, so I sometimes make a separate batch without the jalapeños and cayenne for them.
• Bean There, Done That: Feel free to add a can of kidney beans or black beans (about 400g, drained and rinsed) during the last 15 minutes of cooking.

Vegan Adaptation

Want to make this chili vegan? No problem!

• Substitute the ground beef with 2 cups of cooked lentils or crumbled plant-based ground.
• Ensure your chili powder doesn’t contain any animal products.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your chili powder and any toppings you use are also gluten-free.

Spice Level Adjustment (Mild to Extra Spicy)

• Mild: Remove the seeds and membranes from the jalapeños, and omit the cayenne pepper.
• Medium: Use one jalapeño, seeded, and add ¼ teaspoon of cayenne pepper.
• Spicy: Use two jalapeños, with seeds, and add ½ – 1 teaspoon of cayenne pepper.
• Extra Spicy: Add a pinch of chili flakes along with the cayenne!

Festival/Game Day Adaptation

This chili is perfect for parties! Set up a chili bar with all sorts of toppings (see below) and let your guests customize their bowls.

Serving Suggestions

This chili is amazing on its own, but even better with toppings! Here are some of my favorites:

• Shredded cheese (cheddar, Monterey Jack, or pepper jack)
• Sour cream or Greek yogurt
• Fresh cilantro
• Diced avocado
• Sliced green onions
• Tortilla chips

Storage Instructions

• Refrigerator: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Chili freezes beautifully! Store in freezer-safe containers for up to 3 months.

FAQs

What type of ground beef works best in this chili?

I usually use 80/20 ground beef for a good balance of flavor and richness. You can also use leaner ground beef, but you might want to add a little extra oil.

Can I use fresh tomatoes instead of canned diced tomatoes?

You can! You’ll need about 6-8 medium-sized fresh tomatoes, peeled, seeded, and diced.

How can I adjust the thickness of the chili?

If the chili is too thin, simmer it uncovered for a bit longer to allow some of the liquid to evaporate. If it’s too thick, add a little water or beef broth.

What are some good toppings for this beef chili?

Oh, the possibilities are endless! See my serving suggestions above for some ideas.

Can this chili be made ahead of time?

Absolutely! You can make the chili a day or two in advance and store it in the refrigerator. The flavors will actually develop even more over time.