Instant Pot Ground Beef Chili

Are you craving a big bowl of meaty, fragrant chili, but sweating at the thought of simmering a pot in this heat? Instant Pot to the rescue! Homemade ground beef chili is one of my favorite comfort foods. It’s inexpensive to make, packed with robust flavors, feeds a crowd, and—if you make it in a pressure cooker—keeps your kitchen (relatively) cool. Did I mention it’s Whole30-friendly, too?

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

I know: Folks can be very opinionated about what should or shouldn’t go in a hearty bowl of chili. (For another version that uses chunks of beef stew meat, try the Southwest Cowboy Chili on page 224 of my first cookbook, Nom Nom Paleo: Food for Humans.) Some of you chili snobs may turn up your nose at this Instant Pot Ground Beef Chili ’cause it includes tomatoes and fish sauce(!), and omits legumes, but that’s okay—just call it something else. No matter if you think it qualifies as chili or not, I love this umami-packed recipe because it hits the spot with my family, and I can whip it together on a weeknight with stuff that’s readily available in my kitchen. Besides, have I ever steered you wrong in the past? (Bonus trivia: Henry and I won a chili cook-off way back in college, so either we know our stuff, or we had lots of friends who stuffed the ballot box. But who remembers?)

Last but not least, this chili is a fantastic emergency entrée to stock in your fridge and freezer. You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it! Now, go get your chili on!

Ingredients:

Optional toppings:

  • Sliced avocado
  • Slivered scallions
  • Finely diced white onions + minced cilantro
  • Unsweetened coconut yogurt (I like Coyo brand the best)
  • Lime wedges

Equipment:

Method:

Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around. 

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

Cook for 3 minutes, stirring frequently, until the vegetables are softened.

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. 

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

Add in the ground beef…

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

…along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional).

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

Combine well to distribute the fragrant spices.

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

Toss in the drained diced tomatoes, broth, and fish sauce.

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

Stir everything well, making sure the liquid reaches the bottom of the insert.

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

Taste the chili and adjust the seasoning if necessary. 

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com

You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.

Instant Pot Ground Beef Chili by Michelle Tam http://nomnompaleo.com


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


Instant Pot Ground Beef Chili

Prep 5 mins

Cook 30 mins

Inactive 10 mins

Total 45 mins

Author Michelle Tam

Yield 6 servings

Instant Pot ground beef chili recipe is one of my favorite comfort foods. This budget-friendly weeknight supper feeds a crowd and is Whole30-friendly, too!

Ingredients

Optional toppings:

  • Sliced avocado
  • Slivered scallions
  • Finely diced white onions + minced cilantro
  • Unsweetened coconut yogurt (I like Coyo brand the best)
  • Lime wedges

Instructions

  1. Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around. 
  2. As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt. 
  3. Cook for 3 minutes, stirring frequently, until the vegetables are softened.
  4. Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. 
  5. Add in the ground beef, along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.
  6. When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional). Combine well to distribute the fragrant spices.
  7. Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well, making sure the liquid reaches the bottom of the insert.
  8. Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
  9. When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.
  10. Taste the chili and adjust the seasoning if necessary. Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.
  11. Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!
  12. You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.

Notes

This chili is a fantastic emergency entrée to stock in your fridge and freezer. You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it!

Courses Dinner

Cuisine Whole30, American, Comfort Food, Tex-Mex, Paleo, Gluten-free, Instant Pot, Pressure Cooker, Primal

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