Pressure Cooker Ground Beef Chili

If you have leftover tomato paste after making this recipe, you can freeze it in tablespoon portions for another recipe.

Stovetop Instructions: In a medium saucepan or soup pot, cook the bell pepper, onion, celery and garlic in olive oil over medium heat until the onions are softened and translucent. Add the ground beef and cook until no longer pink. Add the spices, tomato paste, tomatoes, and beans, along with a cup of water or broth. Bring to a simmer. then turn the heat down to low, cover the pot, and let simmer for one hour.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 4 to 6 servings

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 medium green bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, finely chopped
  • 1 pound ground beef (85% lean)
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon oregano
  • 3 tablespoons tomato paste
  • 1 (14-ounce) can diced tomatoes
  • Water or broth, as needed to make 1 cup liquid with the tomato juices
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 cup shredded cheese, any favorite mix, to serve
  • 2 green onions, sliced thinly, to serve
  • Rice, cornbread, or garlic knots, to serve

Special equipment:

Method

1 Cook the vegetables: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes.

raw chopped vegetables in instant pot

2 Cook the ground beef: Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about five minutes.

Raw Ground Beef and Vegetables in Instant Pot

3 Stir in the spices and tomato paste. Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain.

4 Add the tomatoes and beans: Strain the tomatoes, then add enough water or broth to make 1 cup total liquid. Add the liquid, the strained tomatoes, and the beans to the pressure cooker.

Hot Cooked Chili in a pressure cooker

5 Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure.

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 30 minutes.

Instant pot timer interface Birds eye view of Instant pot pressure or steam release valve

6 Release the pressure after cooking: When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to "Venting" when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release.

using tongs to twist instant pot release valve

6 To serve: Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread.

Fully cooked instant pot chili recipe in pressure cooker

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Comments

  • [email protected]

    So stinking easy and super tasty!!! Will use again a and again!

    xxxxxyyyyy

  • Sara

    This was really tasty! I added a bit more liquid than suggested because I was nervous based on some previous comments but I think the recipe was updated after those comments and it would have been perfect as is since mine was a bit liquidy (so don’t be like me!) I doubled it (I have an 8qt IP), intending to freeze some but I think we’ll probably wipe it out pretty quickly this week! I also added 1/2 tsp cayenne and 1 tsp each of cumin + fresh ground black pepper because my chili powder was a bit old and we tend to like more spice. I used fire roasted diced tomatoes since I had them on hand. Will definitely make this again.

    xxxxxyyyyy

  • Kristi

    So good and simple!

    xxxxxyyyyy

  • Dwayne M.

    Loved the recipe. Doubled up on everything to make enough to freeze for leftovers. Tasty and simple to make.

    xxxxxyyyyy

  • Marilyn

    Made this spur of the moment when my other dinner plans didn’t work out. Had everything in the pantry and freezer already which I loved. No trips to the store for some special ingredient! This was simple to put together and ready quickly. My entire family LOVED it, including the ultra-picky 5 year old who asked for seconds. Made it just as written and will be making again. Thanks for a great recipe!

    xxxxxyyyyy

  • Rick

    I made it, with some additions. Chili with meat is nothing without some cumin, IMO. And I also added a bottle of BBQ sauce. It really lent it a texture and depth of taste that I really enjoyed. Also, I didn’t realize at first how little it makes so I had to double up on a few things halfway thru. Good little recipe despite these things however

    xxxxxyyyyy

  • Mary Anne

    This was tasty! I made some modifications. I did not have kidney beans, so I used refried. I pressure cooked for 10 minutes. I had crushed tomatoes, so I added 1 C vegetable brother and 2 bay leaves. I also didn’t have a green pepper. Everyone loved it, so I’ll definitely make it again. :)

    xxxxxyyyyy

  • Nancy

    I have a question. Do you drain the ground beef and then add the other ingredients?

    • Emma Christensen

      Hi, Nancy! Emma here, managing editor. No, we don’t drain the ground beef for this recipe. However, if you’d like to do so, you certainly can.

      • Sena

        What happens with the oil from the ground beef if you don’t drain it?

        • Emma Christensen

          Hi, Sena! The fat becomes part of the sauce, making it rich and luscious. The final result isn’t greasy or oily; the fat in this case adds flavor and richness. Enjoy!

  • Carol

    Great flavors in this recipe. I have an I.P. but I decided to cook it in my Dutch oven along side some white rice. I love the 2 together. Anyway…. definitely give this a try. It’s yummy.

    xxxxxyyyyy

  • Carol

    I’m making this tonight but I will say that maybe you should edit the ingredients to show you need to add liquid to the tomato juices. I know my IP needs 1 cup of liquid so I caught it but I see others aren’t. I just came on for some different ingredient ideas, and noticed the liquid problem which I noticed others aren’t catching. I will be back to let you know how I feel about the flavors.

    • Emma Christensen

      Hi, Carol! Emma here, managing editor. We add the extra liquid in the method steps, but you’re right that we could use a better call out in the ingredient list. I’ll make the change. Thank you!

      • Carol

        Np. Btw… I did make it tonight and yeah.. yum. My only change was I added cumin and red pepper flakes. This recipe has great flavor. Thanks for the recipe.

  • Moira Salerno

    I missed adding 1 cup liquid that was in the directions. I think because the recipe was so simple made it based on the recipe ingredients and the add liquid was in the directions. I opened pot and then realized it. I would recommend adding it to the recipe especially if you use Chicken stock. It is great recipe super simple. I added frozen roasted corn from Trader Joes.

    xxxxxyyyyy

    • Emma Christensen

      Hi, Moira! Emma here, managing editor. Great thought — thank you! I have made the adjustment to the ingredient list.

  • Lauriee

    Making this with ground chicken this week. Can’t wait to try it!

  • Kelly K

    Coco – you rock! This turned out great for me. I’ll be buying your book, for sure.

    xxxxxyyyyy

  • Kelly

    I haven’t purchased an Instant Pot yet. Do you have directions for your chili recipe using a slow cooker?

    • Emma Christensen

      Hi, Kelly! Emma here, managing editor for Simply Recipes. We haven’t tested this recipe in the slow cooker yet, but I think it should adapt pretty easily. I’d prepare through step 4 on the stovetop, then transfer everything to the slow cooker and cook for 4 hours on high or 6 to 8 hours on low. Let us know how it goes!

  • Cathy Y.

    Can you tell me if it is possible to increase the volume of this recipe and still make it in an Instant Pot DUO60? I made this for my family last night and it was good but wasn’t quite enough. I am thinking an increase of 50%, or even double? If so, should I increase the cooking time? I am fairly new to the IP.

    • Coco Morante

      Hi Cathy,

      Yes, you can increase this recipe by 50% and make it in the DUO60! If doubled, the volume would be just about at the limit for what’s recommended in the 6-quart pot. If you wanted to double the recipe, I’d suggest keeping the amount of tomatoes the same to ensure you don’t end up with too much volume for the pot.

      The cooking time will remain the same. For a larger batch, the pot will take longer to come up to pressure, and longer to depressurize after cooking. Since the pot will be pretty full, I’d recommend letting the pressure release naturally for at least 15 minutes before releasing the remaining steam.

      I hope that helps!

      • Hannah

        I doubled the recipe in my 6 qt and it was the perfect amount for the pot. I stuck with the same cooking method and time. I just left it to naturally release and then let it stay on keep warm until we were ready to serve.

  • L.D.

    Just a couple of tips for caring for your pressure cooker, don’t store the pressure cooker with the lid on with seal in it, take the seal out of the lid and lay it on top, also I spray cooking spray on the seal before locking it into cooking position, this will insure you don’t scuff the tender silicone gasket. I bought an El Cheapo 6 1/2 qt stainless steel stove top for 30 bucks, not bad huh ? One thing that’s handy about the pressure cooker is I’ve made smoked turkey with dry great northern beans and with lentils, I didn’t soak ’em either and they came out nice and tender, a real time saver (like I’m real busy or sumptin,… eye roll !)

  • SD

    How big a can of kidney beans do you recommend? Where I live they come in two sizes: 450 grams or 900 grams. Which would you recommend?

    • Emma Christensen

      This is a 15.5oz can so go with your 450g can!

      • SD

        Thank you! I could swear that I didn’t see the size when I looked last . . . apologies if I somehow missed it.

        • Emma Christensen

          Oh, I added it to the recipe after reading your comment! You’re not imagining things! The weight should have been in there to begin with, but I missed it during editing. :)

    • [email protected]

      432 gm is equal to 15.25 oz

  • Slartibartfast

    I’ve had an electronic pressure cooker I bought about a decade ago in storage and never used. I resolved to start using it and this was the first recipe I tried. I have a Bravetti PC107H which doesn’t have a dedicated “Chili” program, but they recommend the “Beef/Pork” program for chili, and it worked well. My machine also doesn’t have a “Saute” feature, so I just placed the removable non-stick inner pot right on the stovetop for steps one and two. Once the veggies and meat were done I just dropped the pot into the cooker and picked up the recipe at step #3.

    It was very tasty, but the next time I make it I will probably double the chili powder for my taste. Also, I used store-branded diced tomatoes and found they were packed in sauce/paste rather than “juice” so I had to just add the can and then add water by eye until I thought it was the right consistency and had enough moisture for the pressure cooking. I probably added just over half a cup of water.

    As others have pointed out, it only takes about 20 minutes at pressure for this recipe, but that doesn’t include the warmup/pressurize period. On my machine this turned out to be about 5 minutes, but it could be longer for others, so make sure you start it a little earlier than you think you’ll need it. Also, I did a fast pressure release when the cook time was done and it turned out fine.

  • Annie

    We tried this recipe in our IP Smart and kept getting the Overheat error. We ended up adding 2 cups of chicken stock (in small increments, scraping the bottom each time), but it still kept overheating.

    • Coco Morante

      Hi Annie,

      I am so sorry you had trouble with this recipe! I believe your Instant Pot may not be working correctly, as one cup of liquid is generally plenty to get up to pressure without overheating.

      I recommend contacting Instant Pot directly and explaining what happened. Hopefully they will be able to troubleshoot effectively. Here’s their contact form: http://instantpot.com/contact-us/

  • Shari Henley

    I haven’t used my pressure cooker but my instructions and menu phamplet had been lost. The pressure cooker came with a round metal circle, do I need to use that to make chili?

    • Coco Morante

      Hi Shari,
      Nope, you don’t have to use the round metal circle for the chili recipe. These kinds of trivets often come with pressure cookers, and are used for recipes where you want to steam the food and/or not have it come in contact with the bottom of the pot. Things like steaming vegetables, hard boiling eggs, etc. I hope that helps! Also, if you google your pressure cooker’s name, model number, and “instruction manual,” you may be able to find it online.

  • Joe

    Can I add rice in the pot and cook the rice together with the chili? If so do I add it raw or cooked?
    Thanks!

    • Coco Morante

      Hi Joe,

      If you’d like to add rice to the pot, you’ll need to add more liquid (stock, broth, or water) to the recipe as well. If you plan on adding, say, a cup of long grain white rice, then add a cup and a half of liquid as well. You’ll end up with a one-pot chili + rice dish, which actually sounds really good to me! Enjoy!

      • Joe

        Thank you! I will be making it this weekend!

  • Lee G

    I followed the directions and ingredients exactly. I have been using my instant pot for over a year now so I’m not a beginner. There wasn’t enough liquid. My instant pot never came up to pressure and it burned on the bottom. I added a can of tomato sauce and it sill never came up to pressure.

    • Coco Morante

      Hi Lee,

      I am sorry that your Instant Pot didn’t come up to pressure! I have tested this recipe out a few times in my own IP-DUO60 and it has worked well for me.

      My first thought is that you may have allowed the vegetables, meat, and tomatoes to continue cooking for extra time on the “Sauté” function, causing too much liquid to boil off. It could also be that my canned tomatoes were more liquid-y than yours (I used the Muir Glen brand).

      In general, pressure cooker manufacturers recommend using at least one cup of liquid in a recipe. To ensure success, I’d recommend straining the canned tomatoes, measuring the juice, and adding enough water or broth to make one cup.

    • Cathi

      I had the same issue. I have the IP-Duo. I even added more water based on the comments on this thread.

  • Diane Schulert

    When do you drain the ground beef?

    • Coco Morante

      The beef isn’t drained for this recipe — the juices actually add lots of flavor and richness to the chili! If you are concerned about the added fat, feel free to use a leaner variety of ground beef.

  • Lynn

    Great, I just bought a Instant Pot and this is a great recipe to try for the first time. Thank You Lynn

  • Virginia Murrell

    This sounds really good, but I don’t have a pressure cooker, oh well, I’ll just have to get one of these this weekend!!

  • Robert Morrow

    This appears to a good soup with a slight chili flavor. Then again I live in the south west where Chili is made with the pulp from at least 3 kinds chilies, ground cumin good lean range beef both cubes and course ground, onions, salt, beef stock, some flour for coating the beef cubes before browning. Simmer until meat tender and thicken , serve with side dish of cooked pinto beans and tortillas. No tomatoes as for two reason. The tomato are too sweet and high in heart burn acid. Your recipe is good except to cut the tomato acid I would add a good pinch of baking soda which will reduce the tomato acid and mellow the flavor. Chef Robert

    • Beans Beans

      To me, the whole point of chili is the simmering and the anticipation. And I really love when the beans soak up all the flavor.

      I have a six quart non instant pot that I use…I think I’ll stick with that.

  • Cary

    What noone ever says in their posts about how quick a pressure cooker is (and they can be huge time savers) is that the 20 minutes at high pressure does not begin the minute you hit Start. It has to build up to pressure before the twenty minutes begins and that can take 10-20 additional minutes depending on your appliance and how full it is. For new users this can be a shock and really mess up their meal planning, especially if they determine it needs more time and have to re-pressurize and cook longer. (The second pressurizing does generally happen faster.)

  • glenda sutton

    I want to cook great northern white beans. What setting should I sit the power cooker xl on and for how long?

    • Emma Christensen

      Hi Glenda! Do you mean Great Northern Beans from a can? If so, the cooking time is the same! If you mean dry beans from scratch, you’ll need to cook those separately, then add to the chili. I hope to have another recipe up soon for making beans in the pressure cooker!