This is the best (and easiest) Instant Pot Beef Chili ever. It’s packed with flavor and so easy to make… plus it’s a great way to get dinner on the table in 20 minutes. It’s healthy comfort food at it’s best!
This Instant Pot Beef Chili takes me back to my childhood. Seriously, growing up in Hawaii there was a local restaurant chain that served great plate lunches and the best chili – which was served on top of bowl of white rice. This is Hawaiian style. We serve EVERYTHING over white rice.
But since moving to California nearly 20 years ago, I’ve missed my Zippy’s chili. It was so comforting to eat on cold days – and heck, even in warm weather. Garnished with some freshly chopped onions and cheese… yep, I’m drooling now.
As much as I loved that chili, I don’t love all the ingredients in it. I don’t know where the beef is from. I have no idea where the spices or vegetables are sourced. And frankly, I’m always up for the challenge to make a real-food version of my favorite childhood recipes.
So What Makes This Best Instant Pot Beef Chili?
It took some testing, but I came up with a delicious, comforting – and dare I say – best Instant Pot Beef Chili recipe ever. It really comes down to spices and good-quality, grass-fed beef. I also added bone broth – because it’s so nourishing to the gut and I’m always looking for ways to get more bone broth in my diet.
We like to serve this Hawaiian style with white rice, but you can also serve it up with cauliflower rice or even spaghetti squash for low-carb options.
How to Make This Instant Pot Beef Chili – Step By Step
Set Instant Pot to saute mode. Add olive/avocado oil, onion, garlic, and beef. Stir for 2-3 minutes.
Add Coconut Aminos or soy sauce, apple cider vinegar, cumin, chili powder, cinnamon, oregano and salt. Cook until beef is browned (doesn’t need to be fully cooked).
Add tomatoes and juice from can to a blender and pulse until it become tomato sauce. Add to Instant Pot with beef mixture.
Close lid and set to Manual high pressure / pressure cooking for 20 minutes. It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 20 minutes.
When timer goes off, let sit for 1-2 minutes. Then set to Quick Release to vent steam. Remove lid and add beans.
Serve with white rice, Cauliflower Rice, or cooked pasta noodles, and garnish with cheese, onion and sour cream.
An Easy Beef Chili
This instant Pot Beef Chili recipe is so easy to make. First, brown the meat with the saute function, and then add the chopped onions, garlic, apple cider vinegar, and spices. I have two secret ingredients with this recipe. My secret umami ingredient is gluten-free tamari (soy sauce) that gives it that special flavor that’s so yummy. My other secret ingredient is cinnamon (or even pumpkin pie spice). It gives the tomatoes a slightly sweet flavor without any added sugar.
It’s all done in 30 mins, no fuss and little clean up!
Can You Freeze This Chili?
To further extend the shelf life of cooked chili, you can freeze it; freeze in covered airtight containers or heavy-duty freezer bags. The freezer time shown is for best quality only – cooked chili that has been kept constantly frozen at 0°F will keep safe for at least 5 months.
What to Serve With This Instant Pot Chili
When the beef chili is done and beans are mixed in, add your favorite fixings like a side of rice (Hawaiian style), cornbread, tortilla chips, green onions, sour cream, cilantro, and shredded cheese.
Top Tips for This Instant Pot Chili
- You can use ground turkey or ground chicken instead of beef.
- When you saute the ground beef, you just need it to brown, don’t worry about cooking it through.
- For the canned tomatoes San Marzano tomatoes have the best flavor, and you can blend the tomatoes for a sauce instead depending on how you like the texture of your chili.
- Wait to add the beans after the chili is done so they don’t get too soggy… or you can opt to omit completely. I like to use a mix of black beans and pinto beans.
More Healthy Comfort Food Recipes You Might Like
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Instant Pot Beef Chili in 30 Minutes
- 1 lb grass-fed ground beef
- 1 tbsp olive or avocado oil
- 1 medium onion finely chopped (save 1/4 cup for garnish)
- 2 garlic cloves finely chopped
- 1 tbsp Coconut Aminos or gluten-free soy sauce
- 1 tbsp raw apple cider vinegar
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or Celtic sea salt
- 28 oz diced tomatoes (canned or jarred) San Marzano brand
- 1 cup canned kidney beans or black beans drained and rinsed
- 4 oz. cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup fresh cilantro, chopped
- Set Instant Pot to saute mode. Add olive/avocado oil, onion, garlic, and beef. Stir for 2-3 minutes.
- Add Coconut Aminos or soy sauce, apple cider vinegar, cumin, chili powder, cinnamon, oregano and salt. Cook until beef is browned (doesn't need to be fully cooked).
- Add tomatoes and juice from can to a blender and pulse until it become tomato sauce. Add to Instant Pot with beef mixture.
- Close lid and set to Manual high pressure / pressure cooking for 20 minutes. It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 20 minutes.
- When timer goes off, let sit for 1-2 minutes. Then set to Quick Release to vent steam. Remove lid and add beans.
- Serve with white rice, Cauliflower Rice, or cooked pasta noodles, and garnish with cheese, onion and sour cream.
Instant Pot Recipes Made Simple
With this book, you’ll get:
- Tried-and-true recipes the whole family will love – including pot roast, spaghetti, tacos, carnitas, soups, and easy breakfast meals
- Instant Pot starter guide on how to use the buttons, tips and tricks, and more
- Printable shopping lists for ingredients
- Step-by-step video lesson on how to use your Instant Pot, pressure cooker safety, and some of my favorite tips and tricks
- Two-week meal plan that you can put into action for no-stress weeknight dinners
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So I am new to the whole instant pot world and I just bought all the ingredients to make this recipe. You mentioned that you added bone broth, but I was wondering how much do you add and when is the best time to add it? I greatly appreciate your help. Thank you!
Tracey Black says
I’ve since updated this recipe and removed the bone broth as I find it gets too much liquid with it. But you could add 1/4 to 1/2 cup bone broth when you add the spices and add more fixings at the end like 1 cup fresh corn or 1 additional can of beans to the recipe.
I just made this for the family and it was so good. We made it with rice like Tracey said and the kids loved it. Definitely adding this to our weekly rotation.
I made the recipe just as it is for a Super Bowl Party in my Instapot and it was very good and very easy. Everyone liked it. The only change I would make is to up the heat as it was not as spicy as I like my chili. Thank you for a great recipe and I will make this again adding more red chili powder or maybe jalapeños.
Kemp Kemp says
This sounds so delicious, can’t wait to make it!