• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Urban Foodie Kitchen

Small Scale Recipes

  • Home
  • Recipe Index
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Drinks & Cocktails
    • Grilling
    • Main Dishes
      • Pasta & Grains
      • Salads
      • Seafood
    • Side Dishes
    • Soups & Chilis
    • Vegetarian
  • About Me
    • Work with Me
    • Privacy Policy
    • Disclosures, Terms & Disclaimers
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Work with Me
  • Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes

    Instant Pot Beef Chili

    Published: January 31, 2019 By Urban Foodie Kitchen Last Updated: June 27, 2021 15 Comments

    Skip to Recipe Print Recipe

    This beef chili has all the classic mouthwatering flavors you expect in a traditional chili - since it's made in an Instant Pot you get a bowl of chili that tastes like it simmered for hours ready in less than an hour. So chunky, cozy and comforting this chili will become a weeknight favorite in no time! 

    This post contains affiliate links.  If you purchase a product via these links, I will earn a small commission which helps to keep this blog running!

    Cooking for yourself and others can be a way to find joy and inspiration and is a great goal as we move into the second month of the new year.  This chunky, hearty chili is a great dish for days when you are getting a group of friends together and is also just the right warmer for dinner on a cold winter night.

    The inspiration for this recipe comes from a Cooking Light magazine recipe that is many, many years old.   While I still sometimes make something close to the original stovetop version I've adopted it for an Instant Pot because it's a great way to make chili that mostly involves hands-off cooking time!  By making chili in an electric pressure cooker you not only speeds up the cooking process but also gives you an extra boost of flavor.

    Beef chili in a cream bowl topped with sour cream and shredded cheddar cheese

    Making Chili in an Instant Pot

    Making chili in an instant pot is really easy because there’s an actual setting for chili and beans.  This means that other than browning the meat there is not much you need to do other than add the rest of the ingredients and let your pressure cooker do its thing.

    You’ll start by pressing the sauté button then once you can feel the heat, add the oil to the instant pot liner.  Add the pork first.  Since it has more fat this will help to ensure your ground beef doesn’t stick to the bottom of the pot.  Once the pork has cooked for a minute or so, grab your ground beef and add it as well.  Use a non-metal spoon to stir and crumble the ground beef.  You want nice small pieces in your chili.  Normally you’d want to use a less lean ground beef, like 80% lean, in chili to give you extra flavor but in this case, you get that flavor from the ground pork and from pressure cooking the chili so using 90% lean ground beef means you won’t have to drain the fat after cooking the beef.

    Once the beef is cooked through add the onions, garlic and green pepper and quickly sauté them as well.  Then you’ll add the wine and deglaze the pot by using your spoon to scrape any stuck-on bits off the bottom of the pan.  Then in go the rest of the ingredients.  Use the chili/beans setting to cook for 20 minutes.  This should automatically give you high pressure.  Once the chili is done cooking let the pressure release naturally for 20 minutes.

    Instant Pot Burn Notice

    The first time I tested this chili in my Instant Pot was the first time I'd ever gotten the dreaded Burn notice on my Instant Pot.  I had to do a little research to learn more, so here's the scoop.

    • The burn noticed is generally caused by something at the bottom of the liner burning or getting too warm.  When you sauté the beef you may end up with little bits stuck to the pot, causing the pot to think something is burning.
    • To start, always make sure your liner is really clean.  If you have food stuck on the bottom from a previous use you are much more likely to get a burn notice.  I use a little bit of baking soda to remove any stubborn, stuck on bits.
    • Be sure you use oil and add the pork to the pot first.  This will help to keep anything from sticking.
    • The deglazing step is also key.  If you scrape the bottom of the liner well after you add the wine it will help prevent anything from sticking.

    If you do get a burn notice try the following:

    • Hit cancel to turn the pot completely off.  Manually release the pressure, being careful not to place your hand directly over the valve. Let the pot depressurize.
    • Once the pot has depressurized open the lid and use a silicone spatula to stir the chili and scrape off anything that is stuck to the bottom of the pot.
    • Start the cooking process again. You can guestimate how long the chili had been cooking at set the time accordingly. If you cook it a little longer than 20 minutes don't worry,  the longer it cooks the more flavorful it will get.

    If you continue to get a burn notice you may need to dump the chili out of the pot and fully clean the liner.  If this happens, I recommend cooking it the rest of the way on the stovetop, unless of course, you have a second liner, which is on my list of things to buy!

    If you are really concerned about a burn notice or have had issues in the past you can always brown the meat on the stovetop and then add it to the instant pot with the rest of the ingredients.

    I've only gotten the burn notice one time and I've made this and other chilis in the instant pot successfully many times since then!

    Freezing Chili

    Since there is no dairy involved,  chili is really easy to freeze.  Cool your chili completely and store in either Ziploc bags or a freezer safe container.  If you use Ziplocs be sure that you press all the air out of the bags to avoid freezer burn.  To reheat I usually defrost the chili in the refrigerator first then either add it to a pot on the stovetop or microwave it to heat it up.


    things you may want for this recipe

    3 Quart Instant Pot - Since I mostly cook for one or two I'm a big fan of this smaller sized Instant Pot.  Just about any recipe will work in this or can be adapted if it needs little less liquid.  Due to it's smaller scale it's easy to store too.

    Silicone spatula - These are really a kitchen necessity.  They are heat resistant which means they work when cooking in a hot pan and the silicone ensures you don't need to worry about scratching.  I have about a half dozen of them in my kitchen.

    Instant Pot Liner - This is great if you want to do a couple of different recipes during your weekly meal prep.  It means you don't have to stop and wash after the first one before you start the second.  I recommend it for any kitchen that has an Instant Pot!  I ordered one while I was writing this post!!

    Beef chili topped with sour cream and shredded cheddar photographed from overhead

    Instant Pot Beef Chili

    Author: Kathryn | Urban Foodie Kitchen
    This beef chili has all the classic mouthwatering flavors you expect in a traditional chili - since it's made in an Instant Pot you get a bowl of chili that tastes like it simmered for hours ready in less than an hour. So chunky, cozy and comforting this chili will become a weeknight favorite in no time! 
    4.91 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 26 mins
    Course Soups & Chilis
    Cuisine American
    Servings 3 -4 servings

    Ingredients
      

    • ½ tablespoon olive oil
    • ⅓ pound spicy pork sausage
    • ½ pound lean ground beef
    • ½ cup diced yellow onion
    • ⅓ cup diced green pepper
    • 2 cloves garlic, minced
    • ½ cup red wine, I normally use Pinot Noir or Merlot
    • 1 tablespoon tomato paste
    • 1 teaspoon ground cumin
    • ½ teaspoon chili powder
    • 2 teaspoons brown sugar
    • 1 teaspoon dried oregano
    • ½ teaspoon ground pepper
    • ¼ teaspoon salt
    • 1 15- ounce can red kidney bean, drained and rinsed
    • 1 28- ounce can diced tomatoes
    • ½ cup light sour cream or plain greek yogurt
    • ⅓ cup shredded cheddar cheese

    Instructions
     

    • Turn the Instant Pot to the Saute function.  Add the olive oil.  Once you can feel the heat add the pork and sauté for one minute.  Then add the ground beef.  Stir until crumbled and cooked through.  Add the onion, pepper and garlic and sauté briefly.
    • Add the wine to the pan and use a silicone spatula to deglaze the pan by scraping all the browned bits off the bottom.  This will help to ensure you don't get a burn notice on your Instant Pot.
    • Add the spices and tomato paste.  Stir to combine.  Add the tomatoes and the beans and stir again.
    • Switch your Instant Pot to beans/chili mode and set the time for 20 minutes.  After the chili is done cooking, let the pressure release naturally for 20 minutes and then quick release any remaining pressure.
    • Serve the chili topped with sour cream/greek yogurt and shredded cheese.
    Keywords : Beef chili, comfort food
    Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen

    More Recipes You Might Like:

    • Close up of tofu cubes on stir fried brown rice.
      Ginger Tofu Fried Rice
    • Brussels Sprouts, Broccoli Slaw and Kale Salad
    • Butternut squash, sourdough croutons and roasted chicken form a panzanella salad
      One-Pan Roasted Butternut Squash & Chicken Dinner
    • Cranberry Vodka martinis with a bottle of cranberry infused vodka in the background
      Cranberry Infused Vodka

    Reader Interactions

    Comments

    1. Gloria says

      February 11, 2019 at 3:16 pm

      5 stars
      I don't have an Instant Pot, but I do have a pressure cooker. I know I can adapt it for sure. However, my daughter DOES have an Instant Pot. They love chili. I will be sure to pass this recipe along to her.

      Reply
      • Urban Foodie Kitchen says

        February 17, 2019 at 12:33 pm

        I hope you all enjoy it!

        Reply
    2. Aleta says

      February 11, 2019 at 9:47 pm

      5 stars
      I loooove chili! Especially made in my instant pot. I can't wait to make this version, it looks absolutely delicious!

      Reply
    3. Corina Blum says

      February 12, 2019 at 3:16 am

      5 stars
      This is exactly what I need right now! It looks and sounds so warming and comforting and would be perfect for these cold winter days.

      Reply
    4. Anna says

      February 12, 2019 at 10:57 am

      5 stars
      That chunky texture looks incredible! Love all the ingredients and spices there too, and just looking at the pictures makes me wanna grab a spoon and dig in!

      Reply
    5. Rachel says

      February 15, 2019 at 11:57 am

      5 stars
      I've been trying to use my InstaPot more. Recipes like this make me more than happy to do so. This delicious chili is the perfect dinner during these cold winter months. Thanks for posting!

      Reply
    6. Marisa F. Stewart says

      February 16, 2019 at 2:34 pm

      5 stars
      I don't have an Instant Pot but I'm sure I can adapt the recipe with what I do have. I love the ingredients you're using for the beef chili. I bet it does make an amazing stew. Very flavorful and satisfying.

      Reply
      • Urban Foodie Kitchen says

        February 17, 2019 at 12:32 pm

        Marisa - It definitely works on the stovetop too. About 90 minutes or so to simmer, more if you've got the time!

        Reply
    7. Michelle says

      February 17, 2019 at 11:11 am

      5 stars
      Oh, this is proper comfort food! Your photos are stunning too Kathryn x

      Reply
      • Urban Foodie Kitchen says

        February 17, 2019 at 12:31 pm

        Thanks Michelle!!

        Reply
    8. Amy says

      February 17, 2019 at 12:50 pm

      5 stars
      This looks so yummy! I love the idea of being able to whip up comfort food in just an hour -- and having it taste like you've been working on it all day! 😉 Thanks for the tips about the burn warning, too!

      Reply
    9. Loreto Nardelli says

      February 17, 2019 at 2:13 pm

      4 stars
      Your chili looks amazing. Love the textures and flavor combinations. The brown sugar is interesting too! I gave never put that in a chili. I love those cooking light magazines have a few of those on the book shelf. Great recipe!
      Cheers!

      Reply
    10. Daniela says

      February 17, 2019 at 7:22 pm

      Yum! I'm super digging your pics of this chili too! And sounds so good! Thanks so much for sharing :).

      Reply
    11. Julie says

      February 17, 2019 at 10:31 pm

      5 stars
      That burn notice is so annoying -- thanks for all the great tips to avoid it. I remember panicking the first time I saw it pop up on mine, haha. Deglaze deglaze deglaze!!

      Reply
    12. Jo says

      February 18, 2019 at 12:49 am

      5 stars
      Chilly winter nights and chili is like match made in heaven. Love how delicious your beef chili recipes reads and looks. YUM

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Urban Foodie Kitchen (formerly FoodieGirlChicago)! I'm Kathryn and I love all things involving food and wine! More about me...

    Trending Posts

    • Whole grain toast topped with ricotta, avocado and a runny egg
      The Ultimate Ricotta Avocado Toast
    • Close up of two crab cakes staked on a plate drizzled with spicy aioli
      Air Fryer Crab Cakes with Spicy Aioli + Lemon Vinaigrette
    • Grilled pork tenderloin glazed with an apricot sauce
      Grilled Apricot Glazed Pork Tenderloin
    • Caramelized onion frittata in a grey cast iron pan
      Caramelized Onion Frittata

    Free eBook!

    Subscribe and receive my most popular recipes compiled into an ebook for easy reference!

    Sign Up Here

    Holiday Recipes!

    • Orange cinnamon rolls in a baking pan drizzled with glaze
      Orange Cinnamon Rolls
    • Close up of brownies topped with cream cheese frosting and candy cane bits
      Peppermint Brownies
    • Pieces of chocolate bark in a red holiday gift tin
      Dark Chocolate Bark with Candied Orange Peel
    • Sausage, egg & cheese breakfast casserole shot from above
      Make-Ahead Christmas Breakfast Casserole

    Trending Posts

    • Whole grain toast topped with ricotta, avocado and a runny egg
      The Ultimate Ricotta Avocado Toast
    • Close up of two crab cakes staked on a plate drizzled with spicy aioli
      Air Fryer Crab Cakes with Spicy Aioli + Lemon Vinaigrette
    • Grilled pork tenderloin glazed with an apricot sauce
      Grilled Apricot Glazed Pork Tenderloin
    • Caramelized onion frittata in a grey cast iron pan
      Caramelized Onion Frittata

    Free eBook!

    Subscribe and receive my most popular recipes compiled into an ebook for easy reference!

    Sign Up Here

    Holiday Recipes!

    • Orange cinnamon rolls in a baking pan drizzled with glaze
      Orange Cinnamon Rolls
    • Close up of brownies topped with cream cheese frosting and candy cane bits
      Peppermint Brownies
    • Pieces of chocolate bark in a red holiday gift tin
      Dark Chocolate Bark with Candied Orange Peel
    • Sausage, egg & cheese breakfast casserole shot from above
      Make-Ahead Christmas Breakfast Casserole

    Footer

    ↑ back to top

    Resources

    • Recipe Index
    • Shop

    Newsletter

    • Sign up! for emails and updates

    About

    • About Kathryn
    • Work with Me

    Urban Foodie Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    © 2023 URBAN FOODIE KITCHEN · PRIVACY POLICY  · DISCLAIMERS + DISCLOSURES · COOKIE POLICY