Nani's Favorite Instant Pot Chili

Name: Nani's Favorite Instant Pot Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 yellow onion, diced; 3 cloves garlic, minced; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 can (28 ounces) crushed tomatoes; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) kidney beans, drained and rinsed; 1 cup beef broth; Salt and pepper to taste

A hearty, thick chili that tastes like it simmered on the stove for hours but is ready in under an hour.

By Recipes By Nani· 🌍 American· October 30, 2026

recipesbynani.com

Prep

10 minutes

Cook

35 minutes

Total

45 minutes

Serves

When I want that deep, slow cooked chili flavor on a busy weeknight, this is the recipe I turn to every time. It is packed with ground beef and beans, making it the perfect comfort food for a chilly evening.

My secret to getting that authentic flavor quickly is to sauté your aromatics well before pressure cooking. It really helps to build a delicious base that makes the whole house smell amazing while you wait for the timer to go off.

🧺 Ingredients

1 tablespoon olive oil
1 pound ground beef
1 yellow onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 cup beef broth
Salt and pepper to taste

👩‍🍳Instructions

1
Set your Instant Pot to the saute function and add the olive oil.
2
Add the ground beef and cook until browned, then drain any excess fat if needed.
3
Stir in the onion and garlic, cooking for about 3 minutes until they are soft.
4
Add the chili powder, cumin, and smoked paprika, stirring for 1 minute to toast the spices.
5
Pour in the crushed tomatoes, black beans, kidney beans, and beef broth.
6
Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
7
Once the time is up, let the pressure release naturally for 10 minutes before carefully opening the lid.
8
Give it a good stir and season with salt and pepper to your liking before serving.

💡 Tips

Serve this chili in warm bowls topped with shredded cheddar, a dollop of sour cream, and fresh cilantro. You can store leftovers in an airtight container in the fridge for up to four days, and it actually tastes even better the next day.

#chili #beef #dinner #easy dinner #comfort food #high protein

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