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Instant Pot Beef Chili

This rich and hearty Instant Pot Beef Chili is the ultimate comfort food. Packed with nearly three pounds of ground beef, a from-scratch three-bean blend, and a secret touch of cocoa powder, it develops an incredibly deep, simmered-all-day flavor in a fraction of the time. Serve it thick with sour cream, shredded cheese, and a handful of crunchy chips!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Main Course, Soup, Stew
Cuisine: American, Tex-Mex
Calories: 540
Ingredients Equipment Method Video

Ingredients
  

Beef & Fat:
  • 2.68 lb ground beef we used 85/15
  • 1 ½ tbsp bacon fat
Beans (cooked from dry):
  • ~1 cup black beans we used dry beans
  • ~1 cup pink beans we used dry beans
  • ~1 cup kidney beans we used dry beans
  • beef bullion for beef flavor
  • water to cover
Base:
  • 29 oz can tomato sauce
  • 28 oz can diced tomatoes
  • 2 cups beef bone broth
  • 2 onions diced
Spices:
  • 2½-3 tbsp chili powder
  • 2½-3 tsp cumin
  • 2½-3 tsp smoked paprika
  • 2½-3 tsp cocoa powder
  • ½ tsp sugar
  • 1½ tsp salt
  • 1 tsp black pepper
  • garlic powder to taste

Equipment

  • Instant Pot Pro (8 QT) This recipe was made with an 8 QT Instant Pot Pro in mind.

Method
 

Beans:
  1. Pressure cook on high for 50 minutes, covered with water and some beef bullion.
    ~1 cup black beans, ~1 cup pink beans, ~1 cup kidney beans, beef bullion, water
Chili:
  1. Sauté bacon fat and brown the beef
    1 ½ tbsp bacon fat, 2.68 lb ground beef
  2. Add the onions and cook until soft
    2 onions
  3. Add in the black, pink, and kidney beans.
    Add in the beef bone broth
    Add in the garlic powder, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, black pepper.
    Add in the tomato sauce and diced tomato cans.
    ~1 cup black beans, ~1 cup pink beans, ~1 cup kidney beans, 29 oz can tomato sauce, 2 cups beef bone broth, 2½-3 tbsp chili powder, 2½-3 tsp cumin, 2½-3 tsp smoked paprika, 2½-3 tsp cocoa powder, ½ tsp sugar, 1½ tsp salt, 1 tsp black pepper, garlic powder to taste, 28 oz can diced tomatoes
  4. Pressure cook for 25 minutes, natural release for 10, and then quick release.
  5. Sauté 15–30 min to desired thickness
  6. Rest 10 min (the chili will thicken as it cools)
  7. Serve with sour cream, cheese, chips & hot sauce 🤤

Video