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
1 tbsp
Avocado oil
(ghee, or cooking fat of choice)
1 large
Yellow onion
(diced)
1 small pepper(s)
Red bell pepper
(diced)
1 pinch
Kosher salt
2 tbsp
Tomato paste, canned
4 clove(s)
Garlic
(minced)
908 gm
Beef, ground
(85% lean; 15% fat - organic)
3 tbsp
Chili powder
1 tbsp
Oregano, dried
1 tbsp
Cumin
1/4 tsp
Cayenne pepper
(optional)
1 can(s) (14oz)
Diced tomatoes, canned
(fire-roasted; drained)
1/2 cup
Chicken broth (stock), low sodium
(or bone broth)
2 tsp
Fish sauce
1 tbsp
Apple cider vinegar
(optional)
2 avocado(s)
Avocado
(sliced; optional topping)
3 green onion (stem)
Green onion
(slivered; or finely diced white onion; optional topping)
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.
As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.
Cook for 3 minutes, stirring frequently, until the vegetables are softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Add in the ground beef, along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.
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.
Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well, making sure the liquid reaches the bottom of the insert.
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.)
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.
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.
Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!
You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.
