Instant Pot Ground Beef Chili

20 35 647
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 6
Instant Pot Ground Beef Chili
Health Highlights
Instant Pot ground beef chili recipe is one of my favorite comfort foods. This budget-friendly weeknight supper feeds a crowd and is Whole30-friendly, too!


1 tbsp Avocado oil (ghee, or cooking fat of choice)
1 large Yellow onion (diced)
1 small pepper(s) Red bell pepper (diced)
1 pinch Kosher salt
2 tbsp Tomato paste, canned
4 clove(s) Garlic (minced)
908 gm Beef, ground (85% lean; 15% fat - organic)
3 tbsp Chili powder
1 tbsp Oregano, dried
1 tbsp Cumin
1/4 tsp Cayenne pepper (optional)
1 can(s) (14oz) Diced tomatoes, canned (fire-roasted; drained)
1/2 cup Chicken broth (stock), low sodium (or bone broth)
2 tsp Fish sauce
1 tbsp Apple cider vinegar (optional)
2 avocado(s) Avocado (sliced; optional topping)
3 green onion (stem) Green onion (slivered; or finely diced white onion; optional topping)
2 sprig Cilantro (coriander) (finely minced; optional topping)
1/3 cup Yoso Plain Unsweetened Coconut Yogurt (optional topping)
1 fruit Lime (cut into wedges; optional topping)


  1. Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around.
  2. As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.
  3. Cook for 3 minutes, stirring frequently, until the vegetables are softened.
  4. Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
  5. Add in the ground beef, along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.
  6. When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional). Combine well to distribute the fragrant spices.
  7. Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well, making sure the liquid reaches the bottom of the insert.
  8. Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
  9. When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.
  10. Taste the chili and adjust the seasoning if necessary. Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.
  11. Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!
  12. You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.



is a great source of protein and B12!

Nutrition Facts

Per Portion

Calories 647
Calories from fat 470
Calories from saturated fat 163
Total Fat 52 g
Saturated Fat 18.1 g
Trans Fat 0.9 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 26.1 g
Cholesterol 100 mg
Sodium 503 mg
Potassium 1119 mg
Total Carbohydrate 19.9 g
Dietary Fiber 9.4 g
Sugars 3.4 g
Protein 28.8 g

Dietary servings

Per Portion

Fruit 0.2
Meat 1.7
Vegetables 1.9

Energy sources


Meal Type(s)