Instant Pot Chili – This hearty chili will warm up your soul on a cold night; chalk full of ground beef and black beans.
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The other night a local charity organization I am affiliated with held a “meat raffle” fundraiser. If you aren’t familiar, basically, a local restaurant hosts us. We purchase large meat packages and we raffle them off. It’s fun. The prizes are great and it’s a super easy way to raise money. As a matter of fact, this particular one took in over $1700!
Anyway, the reason I am telling you about this is that my husband won a raffle. We ended up with 3 lb ground beef, 6 pork chops. 8 Italian sausages, 2 lbs shaved steak, 2 whole chickens, 3 lb stew meat, bacon and something else that is escaping me right now.
We came home and I immediately started planning out meals for the following week or two. Thankfully, I had just won a food grade vacuum sealer type gadget at a Yankee Swap over Christmas. I got a pretty cheap version but I think I am going to upgrade to one like this one by FoodSaver. Again, I’m drifting.
I sealed up the meat and popped most of it in the freezer.
Then I started asking the family if they had any special requests.
Our oldest daughter had a solid request – CHILI!
I have recently made a kid friendly chili but it’s really mild. While delicious, we decided we were in the mood for a good flavorful and filling chili.
I was up to the challenge.
Obviously, I was doing it in the Instant Pot. I don’t think I need to explain my reasons. If you want to make this on the stove (why?), just simmer it for at least an hour I’d guess. But again, just get yourself an Instant Pot!
Like this post? Try 8 Must Have Ground Beef Instant Pot Recipes.
Quick note about this Instant Pot Chili (Ground Beef & Black Bean) –
- I generally use kidney beans but decided to swap in the black beans because that is what I had on hand. Feel free to use kidney beans.
- When you take the cover off the Instant Pot it will be rather liquidy. Some people like that. I prefer to thicken it up with a slurry. It’s up to you.
- Delicious topping ideas: scallions, chives, sour cream, shredded cheese, avocado, guacamole (just to name a few)
This Instant Pot Chili is chalk full of ground beef and black beans. Not overly spicy but lots of flavors going on in this chili that is easily made in the Instant Pot.
- 1 T olive oil
- 1/2 C diced sweet onion
- 2 cloves minced garlic
- 1 lb ground beef lean
- 1 1/2 T chili powder
- 1 1/2 tsp dry oregano
- 1 tsp coriander
- 1 tsp smoked paprika
- 14.5 oz can diced tomato w/ chilies do not drain
- 2 C beef broth
- 4 oz can diced chilies mild or hot depending on preference
- 15 oz can black beans rinsed and drained
- 1 tsp salt more or less to your preference
- 1/2 tsp ground black pepper
- 2 T flour
Set Instant Pot to saute. Once hot add the oil. Stir in the onion and cook 3-4 minutes, just until starting to soften. Add garlic, cook 30 seconds more.
Add ground beef. Cook until ground beef is just about cooked through, stirring occasionally.
To the pot, add chili powder, oregano, coriader, paprika, tomatoes, broth, chilies, salt and pepper. Stir well to combine.
Cancel the saute function.
Cover and seal vent.
Set, using manual high pressure for 15 minutes.
Once 15 minutes is up, allow pressure to release on its own.
Open cover. The mixture will appear to be very liquidy. Stir in black beans.
Turn pot back to saute mode.
In a small bowl, scoop 2 T flour and ladle in about 1/2 C (or more) of liquid from pot. Stir together to create a slurry. Stir back into hot chili mixture. Continue cooking on saute for about 5 minutes until desired consistency is achieved.
Top with favorite toppings and enjoy.
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