ground beef instant pot recipes
This hearty ground beef instant pot chili is a quick and delicious meal, perfect for busy weeknights. Packed with flavors, it’s a satisfying dish that can be prepared in under an hour.
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Stirring spoon
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup beef broth
Instructions
- Set the Instant Pot to 'Sauté' mode. Once hot, add the ground beef. Cook until browned, about 5 minutes, breaking it up with a spoon as it cooks.
- Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté for an additional 3-4 minutes until the vegetables soften.
- Add the black beans, kidney beans, diced tomatoes, chili powder, ground cumin, smoked paprika, salt, pepper, and beef broth. Stir well to combine all the ingredients.
- Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing.' Select 'Manual' or 'Pressure Cook' and set the timer for 12 minutes.
- After cooking is complete, allow for a natural release for 10 minutes before switching the valve to 'Venting' to release any remaining pressure.
- Carefully open the lid and give the chili a good stir. Adjust seasoning to taste if necessary.
- Serve hot in bowls with optional toppings such as shredded cheese, sour cream, or green onions.
Notes
This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months, making it a great make-ahead option.
For a spicier kick, add diced jalapeños or a pinch of cayenne pepper.
Feel free to customize the beans or add corn, if desired.