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Instant Pot Beef Chili in bowls

Instant Pot Beef Chili in 30 Minutes

This is the best (and easiest) Instant Pot Beef Chili ever. It’s packed with flavor and so easy to make. Healthy comfort food at it’s best!
4.97 from 26 votes
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Course: Main Course
Cuisine: Tex-Mex
Keyword: healthy chili, slow cooker chili
Prep Time: 2 minutes
Cook Time: 20 minutes
Pressurize time: 8 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 397kcal
Author: Don't Mess With Mama

Ingredients

Chili:

  • 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

Garnish:

  • 4 oz. cheddar cheese shredded
  • 1 cup sour cream
  • 1/2 cup fresh cilantro, chopped

Instructions

  • 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.

Notes

Stovetop Option
  1. In a large pot over medium heat, saute the olive/avocado oil, onion, and garlic for 3 minutes.
  2. Add the ground beef, 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).
  3. Add tomatoes and juice from can to a blender while the beef is cooking, and pulse until it become tomato sauce. Add to the pot.
  4. Cover with a lid and let simmer on low-medium heat for about 10-15 minutes.
  5. Drain the beans and add to the pot. Stir well. Season with salt and pepper as needed.
  6. Serve with white rice, Cauliflower Rice, or cooked pasta noodles, and garnish with cheese, onion and sour cream.
Slow Cooker Option
  1. In a slow cooker, add olive/avocado oil, onion, garlic, ground beef, Coconut Aminos or soy sauce, apple cider vinegar, cumin, chili powder, cinnamon, oregano, salt. 
  2. Add tomatoes and juice from can to a blender, and pulse until it become tomato sauce. Add to the slow cooker.
  3. Cook on low heat for 6 hours or high heat for 3 hours.
  4. Drain the beans and add to the slow cooker. Stir well. Season with salt and pepper as needed.
  5. Serve with white rice, Cauliflower Rice, or cooked pasta noodles, and garnish with cheese, onion and sour cream.

Nutrition

Calories: 397kcal | Carbohydrates: 11g | Protein: 21g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 480mg | Potassium: 441mg | Fiber: 3g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 3mg