BEST EVER easy peasy Instant Pot Chili recipe made with ground beef and Muir Glen Organic Fire Roasted Tomatoes for big, bold flavor. Let your pressure cooker do the work on this one and enjoy a hearty no-fuss, easy cleanup meal the whole family will love!
Serve this Instant Pot Chili with my favorite tossed green salad, honey jalapeno cornbread, or these copycat Knott’s Berry Farm buttermilk biscuits!
This post is in partnership with Muir Glen Organic and Kroger, all opinions are my own.
YES!! Instant pot season is officially in full swing. I mean, let’s be candid though, you know I break out my pressure cooker at least once a week year-round, because it’s so darn magical. Whoever thought to combine the best parts of stovetop and slow cookery into one superpot, I’d like to shake your hand because you have made some pretty intensely delicious things happen in my kitchen, from bbq pulled pork to pot roast and potatoes (with gravy!). And today, you’ve done it again. Instant Pot Chili, you own my heart.
The key to a really, super-flavorful chili that will make you cringe when you see canned chili on the shelves of your grocery store, is three things:
- BTB – aka: brown. that. beef.
- Fire roasted tomatoes. And before you send me a few dozen emails asking about my brand preference, I’m gonna beat you to it – when I shop Kroger I reach for Muir Glen Organic Fire Roasted Diced Tomatoes every single time. Flavor and quality I can depend on, no questions asked.
- Simmer simmer simmer. OR pressure cook it.
This recipe uses all three of these flavor-boosting secrets to create a truly irresistible homemade beef chili.
As for browning the beef and that simmer element, that’s where your pressure cooker comes in. Brown the beef right in the pot, dump in the rest of your ingredients, and pressure cook it to meld all of those flavors together without waiting for it to simmer for hours in a slow cooker.
When it comes to adding the tomatoes, you know what they say – your chili is only as good as the tomatoes you use. Muir Glen Organic Fire Roasted Tomatoes specifically make all the difference in creating a seriously flavorful, intensely tasty chili and it’s my secret for turning what would be a good chili recipe into a must-make for Sunday dinners and special occasions. Muir Glen Organic Fire Roasted Tomatoes have the perfect balance of flavors because they have been fire roasted over an open flame to accentuate their natural sweet flavor, diced, and then seasoned with a dash of sea salt. And did I mention they go from farm to can in eight hours or less and are non-GMO, no sugar, and low sodium?
Winner winner CHILI DINNER.
How can I thicken my chili?
You can thicken chili by whisking 2 tablespoons of flour into 1/4 cup cold water, then stirring into your boiling chili. After a few minutes your chili will thicken. Repeat if you want super-thick chili!
What are the best toppings for chili?
The options for chili toppings are endless! Here are some of my favorite chili toppings:
- tortilla strips or corn chips – tri-color tortilla strips add a pop of color and taste so yummy!
- shredded cheddar or Mexican-blend cheese – I’ve even used pepperjack for a hint of heat!
- chopped fresh green onions, chives, or cilantro – I love this fresh element for flavor and color.
- avocado
- jalapenos – for those of us who like it spicy!
- sour cream – to balance out those jalapenos.
- crumbled bacon – when in doubt, add bacon.
Instant Pot Chili
BEST EVER easy peasy Instant Pot Chili recipe made with ground beef and fire roasted tomatoes for big, bold flavor. Let your pressure cooker do the work on this one and enjoy a hearty no-fuss, easy cleanup meal the whole family will love!
- 2 pounds ground beef
- 1 white or yellow onion, diced
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- 2 teaspoons paprika or smoked paprika
- 3 teaspoons ground cumin
- 3 teaspoons sugar
- 2 15-ounce cans Muir Glen Organic Fire Roasted Diced Tomatoes
- 2 15-ounce cans tomato sauce
- 2 cups beef broth
- 2 cans kidney beans, drained and rinsed light, dark, or both
- 2-3 teaspoons salt, to taste
- 1/2 teaspoon black pepper
- toppings such as sour cream, shredded cheddar cheese, corn chips, cilantro, green onions
Set pressure cooker to SAUTE. Add ground beef to the pot and saute 4-5 minutes until browned. Add onions and garlic and saute 1-2 minutes longer until garlic is fragrant.
Add chili powder, paprika, cumin, sugar, diced tomatoes, tomato sauce, beef broth, beans, 2 teaspoons salt, and pepper.
Cover, turn vent to the sealed position, set to MANUAL/PRESSURE COOK and set the timer for 15 minutes.
When time is up, do a quick release by turning the vent to the venting position, remove the lid once the float valve drops.
Give it a good stir, taste and add salt and pepper if needed. Serve with desired toppings.
