Instant Pot Cowboy Chili with Beef and Beans
A hearty ground beef chili made in the Instant Pot, combining crushed and stewed tomatoes with kidney beans, bell peppers, and warm spices. Robust chili powder and cumin deliver classic cowboy flavors, while optional cayenne adds heat. Ready in under 30 minutes, this is comfort food for weeknight dinners, casual gatherings, or game day. The quick pressure cooking method cuts traditional simmering time dramatically while building deep flavors.
Ingredients
- 2 lbs ground beefground turkey1:1lighterpoultryFull guide →
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 1 tablespoon garlic, minced
- 2 teaspoon salt
- 2 teaspoon black pepper
- 2 cups beef brothchicken broth1:1poultryneutralFull guide →
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can stewed tomatoes
- 2 cans kidney beans, drainedblack beans1:1legumeearthierFull guide →
- ¼ cup chili powdersmoked paprika + ancho powder1/4 cup totalspicesmokyFull guide →
- ½ teaspoon cayenne(optional)
- 1 tablespoon cumin
- 2 cups cheddar cheese, shredded, for toppingsour cream1:1dairycoolingFull guide →
- 1 red onion, diced, for topping
Instructions
- 1
Set Instant Pot to saute mode and brown ground beef until no pink remains.
- 2
Drain excess grease from pot.
- 3
Add beef broth, both canned tomatoes, kidney beans, chili powder, salt, pepper, cumin, garlic, onion, and bell pepper.
- 4
Stir until combined.
- 5
Seal lid and cook on high pressure for 10 minutes.
- 6
Release pressure quickly.
- 7
Serve with shredded cheddar cheese and diced red onion.
Tips
Brown beef thoroughly before adding liquids to build deeper flavor and ensure it breaks into small pieces rather than clumping.
Don't skip the quick release - it stops cooking immediately and prevents beans from turning mushy.
Top each bowl generously with cheese and raw red onion for textural contrast and brightness against the rich chili.
Good to Know
Refrigerate in airtight container up to 4 days. Freezer-safe up to 3 months.
Make full recipe 1-2 days ahead; flavors deepen overnight. Reheat gently on stovetop or microwave.
Serve in bowls with generous toppings of cheddar and red onion. Pairs with cornbread, crackers, or over rice.
Common Mistakes
Skip browning beef to avoid flat, boiled flavor and clumpy texture.
Don't add cheese and red onion before cooking to avoid melted toppings and cooked onion flavor.
Use natural release instead of quick release to avoid overcooked mushy beans.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without an Instant Pot?
Yes. Brown beef in a Dutch oven, add all ingredients, cover and simmer on stovetop for 45-60 minutes until beans are tender and flavors meld. Stir occasionally and adjust seasoning.
What if I don't have cheddar cheese for topping?
Use Monterey Jack, Pepper Jack, or even crushed tortilla chips for crunch. Sour cream mixed with chives also works well and adds cooling creaminess.
How long can I keep leftovers?
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months; thaw overnight in fridge and reheat gently on stovetop or in microwave to prevent separation.