This is my favorite Instant Pot chili recipe to date. I’ve tried several different types of meats and beans. I’ve cooked white chicken chili, turkey, and canned beans, but my favorite by far is this recipe with dry pinto beans and ground beef.
Making chili in the instant is perfect for that weeknight when you don’t have enough time to wait hours for a good pot of chili.
In my opinion, chili in a pressure cooker is just as good as making it on the stove. The only difference is you don’t have to monitor and tend to the pot for hours.
I’ve also found that chili isn’t as thick and hearty when cooked in the Instant Pot unless you make the chili with dry pinto beans.
When pinto beans are cooked long enough, they’ll make a very thick and soupy broth.
It really is as simple as cooking the ground beef and then putting it all together. And just like all chili and soups, it’s much better the next day.
How long do Instant Pot beef chili and dry pinto beans take to make?
It takes no time to make a delicious dinner of instant pot chili. Unlike cooking beans on the stove, the pinto beans are done in less than 15 minutes.
The ground beef really breaks down and adds a ton of flavor to the chili. The whole process from start to finish is less than an hour.
How to thicken Instant Pot chili?
If you don’t have the correct amount of liquid, your chili will come out very soupy. That’s why I make the chili with dry pinto beans.
As the beans cook, they’ll thicken the stew. I love the flavor of chili cooked with canned beans, but dry kidney or pinto beans give the chili a whole different taste and texture. If the chili is too soupy after cooking, once the lid is removed from the Instant Pot, saute to reduce.
Enjoy it with a big piece of homemade cornbread.
Instant Pot Chili with Dry Beans
Ingredients
- 1 lb. ground beef 80/20
- 1 cup dry pinto beans
- 1 medium yellow onion chopped
- 1 10 oz can tomatoes and green chilies Rotel or another brand
- 1 6 oz can tomato paste
- 1/2 cup ketchup
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp ancho chili powder
- 1 1/2 tsp garlic powder
- 1/4 tsp cayenne or chipotle chili powder
- 3 cups beef broth
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
- Set the Instant Pot on saute. When it's hot, add the olive oil, ground beef, and onion. Break the ground beef down with a wooden spoon and cook until no longer pink.
- Add all of the dry spices and stir. Cook for 1 minute and add the beef broth, Rotel, tomato paste, and ketchup and stir well.
- Add the pinto beans and stir. Put the lid on the Instant Pot and lock. Make sure the release valve is set to closed and pressure cook on high for 35 minutes. Once done, let the Instant Pot naturally release for 12 minutes.
- Stir the chili and if it's too soupy for you, saute on high until it's reduced. If it's too thick, add a little more beef broth. You can also add more chili powder or seasonings if needed and saute a little longer.
