This easy recipe for Instant Pot Chili is made with beef, beans, and rich tomato sauce. It comes together quickly, yet this hearty chili tastes like it has been simmering all day long!
Turn your instant pot to the saute function and allow it to heat up until it reads "Hot." Once heated, add in the ground beef and diced onions and cook until the meat begins to brown and the onions start to soften, breaking up the meat as it browns. This is about 5 minutes.
Add in the minced garlic and saute for 1-2 minutes longer, or until the meat is fully browned. Turn Instant Pot OFF.
Drain off any excess grease and return inner pot to Instant Pot.
Add in beer and scrape up the browned bits off the inner pot. This step is REALLY important--if you leave too many browned bits on the inner pot, your pressure cooker may not come to pressure correctly.
Add in the beef broth, chili seasoning, beans, and Worcestershire sauce, and stir well to combine. Pour the crushed tomatoes on the chili, but do not stir in. They will naturally mix into the chili and that is okay.
Place the lid on the Instant Pot, being sure the venting valve is locked or pointed to "sealing." Set to cook on high pressure for 15 minutes by selecting manual or pressure cook and using the +/- buttons to adjust the time.
Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. Remove the lid, stir, and dish up as desired.
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Notes
Beer: Use a light lager, like Coors or Corona. In place of beer, feel free to use wine or additional beef stock.For Gluten-Free Instant Pot Chili: Be sure Worcestershire sauce is gluten-free and use gluten-free beer, wine, or stock in place of the beer. Meat: Ground chicken, turkey, or beef can be used for this Instant Pot Chili recipe. For the best flavor use 85/15 fat percentage but lean beef works well too. You will just need to add 1 teaspoon of oil before sauteing the meat. Storage: Store chili in a sealed container for 3 days in the fridge or up to 3 months in the freezer.For the Chili Blend Use: 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper.Amount of Broth: For a thinner chili, use up to 1 & ½ cups of beef broth. For a thicker chili, use only 1 cup of broth.