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ground beef instant pot recipes

This Instant Pot Ground Beef Chili is a hearty, flavorful dish perfect for a family dinner or meal prep. Made with ground beef, beans, and spices, it cooks quickly under pressure, allowing you to enjoy a comforting meal in no time.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Wooden spoon

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • shredded cheese Optional topping
  • sour cream Optional topping
  • chopped green onions Optional topping

Instructions
 

  • Set the Instant Pot to 'Sauté' mode. Add olive oil and let it heat up for a minute.
  • Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent.
  • Stir in the ground beef and cook until it is browned, breaking it up with a wooden spoon (about 5-7 minutes).
  • Drain any excess grease if necessary.
  • Add the kidney beans, black beans, diced tomatoes (with their juices), beef broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine all the ingredients.
  • Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing.'
  • Select 'Manual' or 'Pressure Cook' on the Instant Pot and set the timer for 15 minutes.
  • Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
  • Open the lid and stir the chili. Taste and adjust seasoning if necessary.
  • Serve hot with optional toppings like shredded cheese, sour cream, and chopped green onions.

Notes

This chili can be refrigerated for up to 5 days or frozen for up to 3 months.
For extra heat, add diced jalapeños or a dash of hot sauce.
Feel free to switch up the beans used based on your preference.