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4.8 from 30 votes

Instant Pot Chili with Ground Beef and Dry Kidney Beans

This Instant Pot Chili is made with ground beef and dry kidney beans, and comes together in less than an hour! It's cheap, healthy, and DELICIOUS.

Prep Time
10 mins
Cook Time
10 mins
Time to pressurize/depressurize
30 mins
Total Time
55 mins
Servings: 8 servings
Calories: 375 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 lb. dry kidney beans soaked for 12-24 hrs., drained, and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 bell peppers any color, seeded and diced (about 1.5 cups)
  • 1 onion diced
  • 2 garlic cloves minced
  • 4 tablespoons chili powder (1/4 cup)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 1 tablespoon cocoa powder
  • 1.5 lbs. lean ground beef
  • 3.5 cups water (see notes)
  • 28 oz. canned diced tomatoes
  • kosher salt to taste
  • black pepper to taste
  • grated cheddar cheese, sour cream, hot sauce, chopped green or red onion, fresh herbs, etc. for serving (optional)

Instructions

    Cup of Yum
  1. Set Instant Pot to "sauté," and cook the peppers, onions, and garlic in the olive oil (1 tablespoon) and 1 teaspoon kosher salt for about 5 minutes, or until softened.
  2. Add the chili powder (4 tablespoons), cumin (1 tablespoon), coriander (1 tablespoon), oregano (1 tablespoon), and cocoa powder (1 tablespoon). Stir and continue sautéing for about 30 seconds to a minute- just enough time for the spices to become slightly toasted.
  3. Add the ground beef and continue cooking until browned.
  4. Add the water, tomatoes, drained and rinsed beans. Stir. Turn "sauté" setting off, cover the Instant Pot and set the pressure to manual/high for 15 minutes.
  5. Allow the pressure to release naturally for 15-20 minutes. If it hasn't released fully at this point, you can unseal the valve manually. Open once the float valve has depressed.
  6. Season with more kosher salt and black pepper to taste.
  7. If the chili seems too thin, turn Instant Pot to "sauté" setting and allow to simmer uncovered until it reaches desired consistency. Alternatively, you can use a potato masher to mash some of the chili/beans, which will help thicken it.
  8. The chili is ready! Serve with sour cream, grated cheddar cheese, chopped green or red onions, hot sauce, or any other fixings you desire :-)

Notes

  • For a richer flavor: Instead of water, chicken or beef broth can be used, alone or in combination with dark beer.
  • Slow cooker instructions: Sauté the peppers, onions, and garlic in a skillet as directed. Add the spices and beef as directed. Transfer to slow cooker and add the water, tomatoes, and drained/rinsed beans. Cook on high for 4 hours or low for 8 hours. Season with salt and pepper to taste.
  • Spice it up! I purposefully made this chili mild tasting since I was feeding it to my one-year-old daughter and wanted it to be family friendly. If you like tons of spice, feel free to add more chili powder, some cayenne pepper, or even a fresh jalapeño pepper in with the other peppers.
  • I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may need to cut the ingredients in half for a 3 qt. mini.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 375kcal (19%) Carbohydrates 46g (15%) Protein 33g (66%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 53mg (18%) Sodium 280mg (12%) Potassium 1451mg (41%) Fiber 13g (52%) Sugar 6g (12%) Vitamin A 2254IU (45%) Vitamin C 51mg (57%) Calcium 130mg (13%) Iron 9mg (50%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 375

% Daily Value*

Calories 375kcal 19%
Carbohydrates 46g 15%
Protein 33g 66%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 53mg 18%
Sodium 280mg 12%
Potassium 1451mg 31%
Fiber 13g 52%
Sugar 6g 12%
Vitamin A 2254IU 45%
Vitamin C 51mg 57%
Calcium 130mg 13%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.