Thursday, February 13, 2025

Instant Pot Beef Chili Recipe


this Instant Pot Beef Chili Recipe This is my go-to comfort food for cold nights, game days, and meal prepping! Classic beef chili, packed with ground beef, vegetables, beans, and warm spices, makes a hearty meal that everyone will love.

Quick to prepare, this simple beef chili recipe is also easy gluten free, dairy freeand Whole30 friendly!

Bowl of Instant Pot Beef Chili.

Classic Beef Chili Recipe in the Instant Pot!

Is there anything better than a classic chili recipe? My favorite! Either Slow Cooker White Chicken Chili, turkey chilior Sweet Potato Chiliit always hits home! I love them all, but my favorite choice is probably this Instant Pot Beef Chili recipe, sometimes called Texas Chili.

This is the best chili recipe you'll ever taste, thick and thick and full of warm, delicious flavor that'll keep you coming back for more. Even better, using the Instant Pot cuts down on prep time and allows ingredients to cook quickly, so my total time in and out of the kitchen is just over 30 minutes!

Plus, leftovers store and freeze well, making it a perfect choice Freezer meals Keep it handy. I recommend making a double batch and saving the leftovers for busy nights! Serve your chili hot, add all your favorite toppings, and you'll have a nutritious, fiber-rich, high-protein recipe that even the pickiest eaters will love.

Ingredients for this classic beef chili recipe. Ingredients for this classic beef chili recipe.

Required ingredients and substitutions

*Scroll down to the recipe card to see the complete recipe and ingredient list along with nutritional information including calories, carbs, sodium, and more!

  • Oil: I usually use olive oil in this recipe, but avocado oil will work too.
  • vegetable: Garlic, onions, bell peppers (I love green and red peppers), carrots, and celery add tons of vitamins and nutrients. We then use canned crushed tomatoes (or tomato paste) for added flavor and a tastier base.
  • Ground beef: I prefer to use lean beef that is 80% or more lean. You can also substitute ground turkey or ground chicken if you prefer.
  • Water or chicken broth: Stock is my secret ingredient for creating a richer flavor! I use chicken soupbut beef broth works great too.
  • Seasoning: Sea salt, black pepper, paprika, paprika, ground cumin, celery seed, and cayenne pepper create a delicious, tangy, savory flavor with just a little heat. For more flavor, add garlic powder or oregano, too.
  • beans: I used a combination of black beans and kidney beans, but you can use one or the other. Or, if you prefer, use pinto beans. If you need to keep this dish Whole30, omit the beans entirely.

where do i buy meat

  • 100% grass-fed, grass-finished beef
  • Free range organic chicken
  • humanely raised pork
  • wild seafood

Delivered to your door! Find the latest ButcherBox offers right here!

How to Make Instant Pot Beef Chili Recipe

  1. saute: Heat the oil using the sauté function on the Instant Pot. Once hot, add onions, peppers, carrots and celery and cook, stirring occasionally, until vegetables are tender.
  2. Brown the meat: Add the garlic and ground beef to the pan and cook, breaking it into pieces, until no pink remains.
  3. Combine: Add remaining ingredients except beans.
  4. chef: Cover the Instant Pot and set the steam valve to seal. Manual pressure cooking. Then, use a quick pressure release. Add beans and cook until heated through.
  5. season: Adjust seasonings to taste and serve hot with your desired garnishes and toppings! If you’re feeling adventurous, you can also use this ground beef chili recipe instead of hot dogs to make homemade chili dogs!

Stove options

If you don’t have an Instant Pot, you can easily make this recipe on the stovetop! to this end:

  1. saute Place vegetables in a large pot or Dutch oven and cook in oil until tender.
  2. brown Sauté beef with garlic, draining off excess fat.
  3. Add to With the rest of the ingredients except the beans, bring the mixture to a boil and simmerstirring occasionally, for about 2 hours.
  4. Stir in the beans and warm through.
  5. Adjustment Season to taste and add more water or broth as needed. enjoy!
Top view of two bowls of instant beef chili.Top view of two bowls of instant beef chili.

top creativity

There wouldn’t be a beef chili recipe without the ingredients! Feel free to mix and match whatever you like best. But if you're looking for inspiration, some of our favorite options include:

  • onion
  • Avocado slices
  • shredded cheddar cheese
  • coriander
  • Onions diced or pickled
  • coriander
  • diced tomatoes
  • Guacamole
  • nachos
  • shredded lettuce
  • sour cream
A classic bowl of beef chili recipe topped with avocado, cheese, and cilantro. A classic bowl of beef chili recipe topped with avocado, cheese, and cilantro.

FAQ

How do I thicken my beef chili recipe?

For a thicker consistency, let the chili cook a little longer, or lightly mash some beans. You can also make a flour or cornstarch slurry by combining one tablespoon of flour or cornstarch with two tablespoons of water in a small bowl and stirring it into the chili.

How long can leftovers be kept?

Store leftover peppers in an airtight container in the refrigerator for up to a week.

Can I freeze this Instant Pot Beef Chili recipe?

Once cooled, you can store leftover peppers in a freezer-safe container or storage bag for about 3 months. Thaw in the refrigerator and serve warm in the microwave or on the stovetop over medium heat.

More Instant Pot Recipes to Try

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A classic bowl of beef chili recipe topped with avocado, cheese, and cilantro.A classic bowl of beef chili recipe topped with avocado, cheese, and cilantro.
  • 1 spoon olive oil
  • 1 green onion dice
  • 2 medium green pepper diced (I like green and red)
  • 2 big carrot Peel and dice
  • 2 Celery Pork Ribs Dice optional
  • 3 garlic cloves minced
  • 2 pound Ground beef
  • 2 (15 oz) canned crushed tomatoes or ketchup
  • 1 cup water or chicken broth
  • 2 teaspoon fine sea salt More flavors
  • 1 teaspoon black pepper More flavors
  • 1 spoon paprika more as needed
  • 1 spoon chili more as needed
  • 1 spoon cumin powder more as needed
  • 1 teaspoon celery seed
  • 1/8 teaspoon Chili optional
  • 1 (15 oz) Is kidney beans okay? Rinse and drain optional
  • 1 (15 oz) Can black beans be used? Rinse and drain optional

top creativity

  • onion
  • Avocado slices
  • shredded cheddar cheese
  • coriander
  • Onions diced or pickled
  • coriander
  • diced tomatoes
  • Guacamole
  • nachos
  • shredded lettuce
  • sour cream
  • Heat the oil using the sauté function in a 6 or 8-quart Instant Pot. When hot, add onions, peppers, carrots, and celery and cook, stirring occasionally, until soft, about 10 minutes.

    1 tablespoon olive oil, 1 large onion, 2 medium green peppers, 2 large carrots, 2 celery ribs

  • Add the garlic and ground beef and cook until no pink remains, about 5-8 minutes.

    3 cloves garlic, 2 pounds ground beef

  • Add remaining ingredients except beans.

    2 cans (15 ounces) crushed tomatoes, 1 cup water or chicken broth, 2 teaspoons fine sea salt, 1 teaspoon black pepper, 1 tablespoon chili powder, 1 tablespoon chili powder, 1 tablespoon cumin powder, 1 teaspoon celery seed, 1/8 teaspoon cayenne pepper optional

  • Cap the steam valve and set it to seal. Manually cook on high pressure for 15 minutes, quickly releasing the pressure when done.

  • Uncover, add beans and cook until heated through.

    1 can (15 ounces) kidney beans, 1 (15 oz) can black beans

  • Taste and adjust spices as needed! I often add a little salt, cumin, and paprika as needed.

  • Serve with desired garnish.

    onion, avocado slices, shredded cheddar cheese, coriander, diced or pickled onions, Dice tomatoes, guacamole, shredded lettuce, sour cream, nachos

  • Omit the beans to make this Whole30 compliant and Paleo!
  • Stores in the refrigerator for 1 week and in the freezer for up to 3 months!

Stove options:

  1. Heat oil in a large pot over medium heat.

  2. Once hot, add the onions, peppers, carrots and celery and cook, stirring occasionally, until completely soft, about 10 minutes.

  3. Add the garlic and ground beef and cook until no pink remains, about 8 minutes.

  4. Add the rest of the ingredients except the beans and stir together.

  5. Bring mixture to boil. Then, reduce the heat to low and simmer until very thick, about 1-1/2 to 2 hours, adding more water if necessary. Taste and adjust spices as needed!

  6. Serve with desired garnish.

hint: Leftovers store and freeze well, which is perfect Freezer meals Keep it handy. I recommend making a double batch and saving the leftovers for busy nights! Serve your chili hot, add all your favorite toppings, and you'll have a nutritious, fiber-rich, high-protein recipe that even the pickiest eaters will love.

Serve: 1ServeCalories: Chapter 589kilocaloriescarbohydrate: 36gramprotein: 37gramFat: 34gramSaturated fat: 12gramPolyunsaturated fats: 2gramMonounsaturated fats: 15gramTrans fats: 2gramcholesterol: 107milligramssodium: 1700milligramsPotassium: 1315milligramsfiber: 12gramsugar: 8gramVitamin A: Chapter 1443IUVitamin C: No. 17milligramscalcium: 148milligramsiron: 8milligrams





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