Instant Pot Chili with Ground Beef and Kidney Beans
Rich, deeply spiced chili built on toasted cumin, coriander, and cocoa for complexity. Tender beans and beef braise under pressure for hands-off cooking. The spice blend balances heat with earthiness, while cocoa adds subtle sweetness and depth. Serve as a casual weeknight dinner or game-day spread with cheese, sour cream, and hot sauce. This version prioritizes flavor layering through spice blooming and pressure cooking's ability to meld flavors quickly without hours of simmering.
Ingredients
- 1 lb dry kidney beans, soaked 12-24 hours, drained and rinsed
- 1 tablespoon extra-virgin olive oil
- 2 bell peppers, seeded and diced, about 1.5 cups
- 1 onion, diced
- 2 garlic cloves, minced
- 4 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 tablespoon cocoa powder
- 1 ½ lbs lean ground beef
- 3 ½ cup water
- 28 oz canned diced tomatoes
- kosher salt, to taste
- black pepper, to taste
- toppings, cheddar cheese, sour cream, hot sauce, chopped green or red onion, fresh herbs(optional)
Instructions
- 1
Set Instant Pot to saute and cook diced peppers, onions, and garlic in olive oil with salt until softened, about 5 minutes.
- 2
Add chili powder, cumin, coriander, oregano, and cocoa powder. Stir and saute for 30 seconds to 1 minute until fragrant.
- 3
Add ground beef and cook until browned.
- 4
Pour in water and add canned tomatoes and drained beans. Stir well.
- 5
Turn off saute, cover pot, and set to high pressure for 15 minutes.
- 6
Allow pressure to release naturally for 15-20 minutes, then manually release remaining pressure.
- 7
Season with additional salt and pepper to taste.
- 8
If too thin, saute uncovered to reduce or mash some beans with potato masher to thicken.
Tips
Bloom spices in oil for 30-60 seconds before adding liquid to unlock their full flavor potential and reduce raw spice taste.
Natural pressure release for 15-20 minutes allows carryover cooking to finish beans gently. Quick release can result in tough beans.
Mashing some cooked beans creates body and thickens the chili without adding flour or cornstarch.
Good to Know
Refrigerate in airtight container up to 4 days. Fat layer on top helps preserve. Freezer-safe up to 3 months in freezer bags or containers.
Soak beans 12-24 hours before cooking. Prep vegetables and measure spices the day before. Fully cooked chili can be made 2 days ahead and reheated gently on saute setting.
Top with sharp cheddar cheese, sour cream, diced red onion, and hot sauce. Serve with cornbread or over rice for heartier portions. Works for casual weeknight or entertaining groups.
Common Mistakes
Skip soaking beans to avoid undercooked or burst beans and extended cooking time.
Don't quick-release pressure after cooking to avoid tough beans and splattering.
Avoid adding salt before pressure cooking as it can toughen beans; season at the end.
Substitutions
Dairy-Free Swaps
Vegan Options
matches texture well, adjust salt as some brands are pre-seasoned
Full guide →General Alternatives
FAQ
Can I make this without an Instant Pot?
Yes. Use a Dutch oven or heavy pot. Soak and parboil beans 30-45 minutes until partially tender. Follow same sauteing steps, then simmer covered on low heat for 1.5-2 hours until beans are fully tender, stirring occasionally.
What if my chili is too watery after cooking?
Switch to saute mode and simmer uncovered for 10-20 minutes, stirring occasionally, until it reaches desired thickness. Or mash cooked beans with a potato masher to release starches that naturally thicken the broth.
How long can I keep finished chili in the fridge?
Refrigerate in an airtight container up to 4 days. The fat layer that rises to the top acts as a seal and preserves the chili. You can also freeze it in containers or freezer bags for up to 3 months.