Instant Pot Beef Chili with Beans & Cheese

Introduction

This Instant Pot Beef Chili with Beans & Cheese is the ultimate comfort food — rich, hearty, and packed with layers of bold flavor, all made in a fraction of the time. Thanks to the Instant Pot, you can achieve that slow-cooked, deep flavor in under an hour without hovering over the stove. Tender beef, creamy beans, tangy tomatoes, and a blend of warm spices come together in one comforting pot, finished with a generous sprinkle of melted cheese.

Perfect for busy weeknights, family dinners, or game-day gatherings, this chili is everything you love about classic homemade chili but faster and easier. It’s deeply savory, slightly spicy, and completely satisfying — each bite delivers a perfect mix of textures, from tender chunks of beef to soft beans in a rich, thick sauce.

Whether served as a main dish, over rice, or with crusty bread, this Instant Pot chili guarantees full bellies and happy smiles. It’s freezer-friendly, meal-prep-approved, and endlessly customizable with your favorite toppings.

Background

Chili has long been a staple of American comfort food, with regional variations from Texas to the Midwest. The Instant Pot version offers a modern upgrade, keeping all the flavor while drastically cutting down cooking time. Traditionally, chili simmers for hours to tenderize meat and meld spices. With pressure cooking, that process is condensed, locking in flavor and moisture in under 40 minutes.

Using ground beef as the star protein, this recipe builds depth with sautéed onions, garlic, and spices like chili powder and cumin, followed by tomatoes and beans for a hearty balance. Cheese melts into the hot chili just before serving, adding richness that rounds out the spice beautifully. It’s a recipe that captures all the satisfaction of old-fashioned chili with the convenience of modern cooking.

Why You’ll Love This Recipe

Quick and easy: Ready in under an hour, including prep time.
Deep, bold flavor: The Instant Pot intensifies spices and textures.
Hearty and comforting: A perfect one-pot meal for chilly evenings.
Crowd-pleasing: Easily doubled for parties or meal prep.
Customizable: Adjust the heat, beans, or toppings to fit your taste.

Ingredients & Equipment

Ingredients:

1 tablespoon olive oil
1 ½ pounds (680 g) lean ground beef
2 cans (15 oz / 425 g each) kidney beans or pinto beans, drained and rinsed
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (15 oz / 425 g) diced tomatoes
1 can (15 oz / 425 g) crushed tomatoes
2 tablespoons tomato paste
1 ½ cups (360 ml) beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground oregano
¼ teaspoon cayenne pepper (optional, for extra spice)
Salt and pepper to taste
1 cup (100 g) shredded cheddar cheese, for topping
Optional toppings: sour cream, green onions, avocado, jalapeños, or crushed tortilla chips

Equipment:

Instant Pot or electric pressure cooker
Wooden spoon
Measuring cups and spoons

Step-by-Step Instructions

1. Sauté the Beef and Vegetables (8 minutes)

Set the Instant Pot to Sauté mode and heat the olive oil. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Once browned, add the diced onion and bell pepper. Sauté for 3–4 minutes until softened, then stir in minced garlic and cook for another 30 seconds. Drain excess fat if needed.

2. Add the Seasonings (1 minute)

Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir well to coat the beef mixture in spices, allowing the flavors to bloom for about a minute.

3. Add Liquids and Beans (3 minutes)

Add tomato paste, diced tomatoes, crushed tomatoes, and beef broth. Stir well, scraping any browned bits from the bottom of the pot to prevent burning. Add the drained beans and mix until everything is evenly combined. Season with salt and pepper.

4. Pressure Cook (25 minutes)

Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. When the timer ends, let the pressure release naturally for 10 minutes, then carefully switch to Quick Release to vent any remaining steam.

5. Stir and Thicken (5 minutes)

Once the lid unlocks, open it and stir the chili well. If you prefer a thicker consistency, switch the pot back to Sauté mode and simmer for 5–10 minutes, stirring occasionally, until it reaches your desired texture.

6. Add Cheese and Serve

Turn off the heat and stir in a handful of shredded cheddar until just melted. Serve hot, topped with extra cheese and your favorite garnishes like green onions, sour cream, or jalapeños.

Expert Tips & Troubleshooting

Avoid the burn warning: Deglaze the pot with broth after sautéing to remove any stuck bits.
For thicker chili: Simmer uncovered for 5–10 minutes after pressure cooking.
To reduce spice: Skip the cayenne and use mild chili powder.
Add vegetables: Stir in corn, diced zucchini, or carrots for extra nutrition.
Cheese tip: Mix in cheese only after cooking to avoid curdling.

Flavor Variations

Smoky Chipotle Chili: Add 1–2 minced chipotle peppers in adobo sauce.
Sweet Corn Chili: Stir in a cup of sweet corn kernels before cooking.
Three-Bean Chili: Use a mix of black, kidney, and pinto beans for variety.
Meaty Mix: Combine ground beef and turkey for a lighter texture.
Tex-Mex Style: Top with crushed tortilla chips, avocado slices, and lime wedges.

Serving Suggestions

This chili is a complete meal on its own, but it also pairs beautifully with sides like cornbread, garlic toast, or a crisp salad. Serve it over rice or mashed potatoes for extra comfort, or use it as a topping for baked potatoes or nachos for a fun twist.

For parties or gatherings, set up a chili bar with bowls of shredded cheese, diced onions, jalapeños, cilantro, and sour cream so everyone can personalize their bowl.

Storage & Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Portion into containers and freeze for up to 3 months.
Reheat: Warm gently in a pot over medium heat or microwave until hot, adding a splash of broth if needed to loosen the texture.

FAQ

Can I make this recipe on the stovetop?
Yes. Follow the same steps in a large pot, simmering uncovered for 45–50 minutes instead of using pressure cooking.

Can I use ground turkey instead of beef?
Absolutely. Ground turkey works well for a lighter version while still delivering great flavor.

Can I make it dairy-free?
Yes. Simply omit the cheese or use a dairy-free cheese alternative.

Conclusion

This Instant Pot Beef Chili with Beans & Cheese delivers all the deep, comforting flavors of slow-cooked chili in a fraction of the time. Every spoonful is rich with tender beef, soft beans, and melty cheese, bound together in a perfectly spiced sauce.

It’s hearty, customizable, and designed for convenience — ideal for feeding a crowd or stocking your freezer with easy, satisfying meals. Once you taste this flavorful, fuss-free version, it’s bound to become a weeknight favorite and your go-to chili recipe for years to come.