Pressure Cooker Chili with Ground Beef (VIDEO)

Making a delicious pot of chili in an instant pot or pressure cooker helps develop a hearty and flavorful meal in a minimal amount of time.

With the busyness of work and family, I understand trying to get a meal on the table quickly. This recipe uses shortcuts to do just that without sacrificing taste.

By following these simple steps you can make a delicious pot of chili that will impress your family and friends.

Pressure cooker chili

Ingredient Notes

Chili ingredients

CHILI Substitutions And Variations

  • Use a different type of meat: Use a ground turkey or ground venison. I also like to use a ground beef and sausage mix or add a little bacon. If you use leaner meat like ground turkey and venison, add a little oil to the bottom of the pot so it doesn’t stick and burn.
  • Add vegetables: While onion, peppers, tomatoes, and beans are the most popular items to put in chili, you can add additional vegetables. Use vegetables like zucchini, jalapeno, carrots, corn, and more.
  • Make it a little spicier: Add cayenne pepper, diced jalapeno, or red pepper flakes.
  • Make in a crockpot / slow cooker: Brown the meat and saute the vegetables on the stovetop. Add it to the slow cooker along with all of the other ingredients. Mix and set the slow cooker on low for 6-8 hours or on high for about 3-4 hours.


Prefer to watch? Check out my tutorial on how to make this tasty chili on YouTube. Subscribe to my channel and hit the notification bell so you’re the first to know when I post a new recipe video.



Turn on your pressure cooker by placing it on the SAUTE setting. Add your ground beef to the pot and break it up into small pieces. Cook the meat until it is cooked all the way through and browned. Occasionally stir the meat so it doesn’t stick and burn to the bottom of the pot.

Natural Release vs Quick Release

Once the pressure cooking is complete, there are two different ways to release the pressure: natural release and quick release. Natural release allows the pressure to come down on its own. This can take between 10 and 20 minutes.

Quick release requires you to manually open the valve on the cooker to allow it to vent to release the pressure. Be careful with this method as hot steam comes out of the vent. Keep your hands clear of the vent so you don’t burn them.

Which method you choose will depend on the recipe and your personal preference. Natural release is best for dishes that are more delicate, such as stews and soups, as it allows the flavors to meld together and the meat to become more tender.

Quick release is ideal for dishes that require a shorter cooking time, such as vegetables and grains.

I normally choose a natural release for chili, but if I’m in a hurry, I use the quick release. If you choose to use the natural release, make sure all pressure has been released before attempting to remove the lid.

I always open the quick release vent as a precaution so I know there’s no more pressure built up in the pot.


  • Pressure Cooker: Instant Pot, Ninja Foodi, or your favorite pressure cooker.
  • Wooden spoon or a small spatula
  • Measuring cup and spoons
  • Measuring spoons
  • Cutting board
  • Knife

Steph’s Tips

  • Keep an eye on your meat while it browns so it doesn’t stick to the bottom and burn. Stir it occasionally. If you don’t have the vegetables ready to go in once your meat has cooked through, turn off the pressure cooker and turn it back on once the vegetables are ready to be sautéed.
  • Once your chili is done, taste it to see if it needs a little more seasoning. Add to taste.
  • Want thicker chili? After the chili has been pressure cooked and the lid removed, place the cooker on the saute setting. Allow the chili to simmer while stirring. It will cook down and thicken.
  • Like a soupy chili? Add a little beef broth.
  • If you don’t have garlic cloves on hand, use already prepared minced garlic.

Storage and Reheating Tips

When it comes to storing and reheating, there are a few things to keep in mind to ensure that it stays safe and delicious. Here are my tips for storing and reheating your chili:

Storage Tips:

  • Store leftover chili in an airtight container in the refrigerator for up to 4 days.
  • If you want to freeze your chili, let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.
  • When reheating frozen chili, let it thaw in the refrigerator overnight before reheating it on the stove or in the microwave.

Reheating Tips:

  • To reheat chili on the stove, place it in a pot and heat it over medium-low heat, stirring occasionally, until it is heated through.
  • If you’re reheating chili in the microwave, place it in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat it on high for 1-2 minutes, then stir it and continue heating it in 30-second intervals until it is heated through.
  • If your chili is too thick after being refrigerated, you can thin it out by adding a little bit of water or broth when you reheat it.

By following these storage and reheating tips, you can enjoy your chili con carne for days to come without sacrificing its flavor or quality.

Chili with Ground Beef

Pressure Cooker Chili with Ground Beef

Print Recipe Pin Recipe Rate Recipe
Servings: 6
Calories: 391kcal


  • pressure cooker


  • 1 lb ground beef
  • 1 large onion
  • 1 bell pepper (red or green)
  • 1 pkg onion soup mix (1.9 – 2 oz envelope)
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 garlic cloves, minced
  • 29 oz petite diced tomatoes, undrained (2 – 14.5 oz cans)
  • 4 oz green chiles, undrained
  • 16 oz chili beans in a mild chili sauce, undrained (1 – 16 oz can)
  • 16 oz kidney beans, drained and rinsed (1 – 16 oz can)
  • 2 tsp chili powder
  • 1 cube beef bouillon
  • 1/2 cup water

Optional Toppings

  • cheddar cheese, shredded
  • green onion or chives
  • sour cream
  • avocado
  • cilantro
  • corn chips
  • jalepeño pepper


  • Turn on your pressure cooker and place it on the saute setting.
  • Place ground beef into the pot. Break it up using a wooden spoon or spatula. Occasionally stir it until all the meat is brown.
  • Add in a diced onion and bell pepper. Saute for about 4-5 minutes to soften the vegetables.
  • Add onion soup mix, salt, pepper, and minced garlic. Continue to stir for a minute.
  • Turn off the saute setting.
  • Add in petite diced tomatoes, chopped green chiles, chili beans, kidney beans, chili powder, beef bouillon, and water. Mix together.
  • Place the lid on your pressure cooker. Make sure the quick-release valve is closed. Pressure cook for 15 minutes.
  • Allow the pressure to release naturally for 10 minutes and then use the quick-release to release any pressure remaining in the pot.
  • Add salt and pepper to taste. Serve with your favorite toppings.


  • If you don’t have time to allow the pressure cooker to naturally release, you can just use the quick-release. Allowing the pressure to naturally release will help develop the flavors. However, the chili will still taste good if you skip this step.
  • Add additional vegetables with the onions and peppers if you want more veggies.
  • If you want a thicker chili, turn on the saute setting and allow the chili to simmer while stirring.


Calories: 391kcal | Carbohydrates: 40g | Protein: 24g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1035mg | Potassium: 1145mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1139IU | Vitamin C: 47mg | Calcium: 123mg | Iron: 7mg
Nutrition Disclaimer
Made this recipe? Post a pic!Mention @IndulgentDish or tag #indulgentdish!

Leave a Comment

Recipe Rating