Instant Pot Beef Chili Recipe by Tasty

4 servings


50 minutes

total time


1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and minced

1 lb ground beef

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

¼ cup tomato paste

1 can whole peeled tomato

1 can kidney bean, drained and rinsed

1 ½ cups chicken stock

shredded cheddar cheese, for serving

fresh cilantro, roughly chopped, for serving

sour cream, for serving


Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute.

Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute.

Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release.

Serve the chili with shredded cheddar cheese, cilantro, and sour cream.



Serving Size




Total Fat

37 g

Saturated Fat


Unsaturated Fat


Trans Fat






Total Carbohydrate

30 g

Dietary Fiber

4 g

Total Sugars

9 g


33 g

4 servings


50 minutes

total time
Start Cooking