This easy five ingredient instant pot beef chili is a game changer for weeknights! Hearty beef and bean chili in under 30 minutes. ‘Chili ready’ canned beans and tomatoes add flavor and save time, not to mention this is budget friendly and filling. Brown ground hamburger straight in the instant pot for easy clean up. Serve with your favorite toppings like corn chips, shredded cheddar cheese, and sour cream!
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Highlights of this five ingredient chili:
- 5-ingredient chili
- Customizable
- Minimal effort and minimal ingredients
- Makes a great meal prep
- Family favorite – serve as a chili bar with favorite toppings
- Budget friendly and filling
- Done in under 30 minutes
Find all of my easy instant pot recipes here!
Tools I used for this instant pot soup:
Click on the quick links below to find your own!
- Instant Pot – A versatile counter top appliance perfect for quick cooking! My favorite electric pressure cooker, and electric pressure cooker will work!
- Shallow Bowls – Perfect for serving the soup.
- Wooden Spoon – my go to utensil for cooking in the instant pot
Topping ideas:
- Sliced green onions
- Sour cream or Greek yogurt
- Chopped cilantro
- Limes
- Corn chips or tortilla chips
- Shredded cheese
This beef chili is hearty and comforting, made of simple ingredients!
Quick steps:
- Brown ground beef using the sauté function, drain fat if desired
- Season
- Add in canned tomatoes, tomato sauce, beans, and stock
- Stir to combine
- Add lid and cook
- Release pressure
- Enjoy with favorite toppings!
How do I make chili in my instant pot without burning it?
Make sure you have enough liquid in the instant pot, keep beans and beef fully submerged . Start with less cooking time and add more as needed. Before placing on the lid, use a wooden spoon to scrap the bottom of the instant pot to ensure nothing is stuck on.
Ground beef can be browned right in the base of the instant pot using the sauté function!
Grocery store list & substitutions:
- Extra lean ground beef, or substitute ground turkey
- Chili ready diced tomatoes
- Chili ready tomato sauce
- Canned chili beans, or substitute black beans, pinto beans, or red kidney beans
- Beef stock, or substitute beef broth or vegetable broth
- Other spices like red pepper flakes, garlic powder, onion powder, chili seasoning or taco seasoning can be added for additional flavor
- Green onions, cilantro, shredded cheese, tortilla strips, hot sauce or sour cream for topping
If you like this instant pot chili, try these other popular instant pot recipes…
Easy Instant Pot Cheeseburger Soup
Instant Pot Apple Cider Pork Loin
2 Ingredient Instant Pot Pesto Chicken
Failproof Long Grain Rice in the Instant Pot
I like to grab a big bowl of chili and top with crushed Fritos, shredded cheese, sour cream, cilantro, and green onions!
Instructions for this instant pot chili recipe:
- Turn instant pot onto sauté function. Once warm, add in ground beef and cook until browned. Season with salt and pepper. No need to drain fat unless desired.
- Add in the rest of the ingredients – chili beans, diced tomatoes, tomato sauce, and beef stock. Secure the lid onto the pressure cooker, turn on, select the “Pressure Cook” setting, set to “high pressure” for 15-18 minutes, and start. Once the timer has expired allow the pressure to release naturally.
- Serve warm topped with green onions, cilantro, extra shredded cheese, or other favorite toppings. Leftover chili will keep for 4-5 days in an airtight container in the fridge.
Notes:
*Add extra spices and seasoning as desired. If you cannot find ‘chili’ ready tomato products, you can substitute regular and adjust seasoning as needed. You can also sauté yellow onion, green bell peppers, jalapeños, and garlic to add for more flavor.
*Tomato paste can be added to thicken the chili if needed.
This will be your new favorite, the easiest chili recipe!
Easy Five Ingredient Instant Pot Chili
Equipment
- Instant Pot
Ingredients
- 1 lb. Lean ground beef
- 2, 16oz. can Chili Beans, drained
- 1, 15 oz. can Chili ready diced tomatoes
- 1, 15 oz. can Chili ready tomato sauce
- 16 oz. Beef stock
- Shredded cheese, sour cream, avocado, corn chips, cilantro, or green onion for garnish as desired
Instructions
- Turn instant pot onto sauté function. Once warm, add in ground beef and cook until browned. Season with salt and pepper. No need to drain fat unless desired.
- Add in the chili beans, diced tomatoes, tomato sauce, and beef stock. Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 15-18 minutes, and start. Once the timer has expired allow the pressure to release naturally.
- Serve warm topped with green onions, cilantro, extra shredded cheese, or other favorite toppings. Leftover chili will keep for 4-5 days in an airtight container in the fridge.
Notes
Nutrition
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If you like this easy chili recipe, let me know!
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