Name: Instant Pot Ground Beef and Kidney Bean Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup dried kidney beans, soaked overnight; 1 tablespoon oil or fat of choice; 1 pound ground beef; 1 onion, diced; 1 jalapeno, minced (remove seeds and rib for less heat); 2 teaspoons minced garlic; 2 tablespoons chili powder; 1 tablespoon oregano; 1 tablespoon cumin; 2 teaspoons salt (adjust to taste); 1 teaspoon paprika; ½ teaspoon black pepper; ¼ teaspoon cayenne (optional); 3 (14.5 oz) cans diced tomatoes; Optional toppings: cheddar cheese, sour cream, green onions, jalapeños

Warm up your weeknights with a chili that’s as nourishing as it is effortless—perfect for busy families and empty nesters craving cozy flavor without the fuss.

A Bowl of Comfort, Faster Than You’d Think

There’s something magical about a steaming bowl of Instant Pot Ground Beef and Kidney Bean Chili after a long day. Whether you’re feeding a crowd on game day or whipping up a simple weeknight dinner, this recipe balances bold spices, tender beans, and savory ground beef in under an hour—thanks to your trusty Instant Pot. Unlike slow-simmered stovetop versions, this quick chili delivers deep, developed flavors while freeing you to tackle life’s other demands.

Designed for home cooks aged 40–65+, this hearty chili is packed with protein and fiber from kidney beans, making it both satisfying and nutritious. It’s ideal for frosty holidays, potlucks, or quiet evenings when you crave warmth without the cleanup. Plus, with customizable heat levels and budget-friendly ingredients, it’s a crowd-pleaser that reheats beautifully for lunches all week.

Our version shines with a robust blend of chili powder, cumin, and oregano, enhanced by fire-roasted tomatoes. And if you’re new to Instant Pot recipes, fear not—this guide walks you through every step, ensuring tender beans and perfectly browned beef every time.

Also Try These Names & Twists

Searching for similar ideas? Look for:

Quick Instant Pot Beef Chili
Easy Pressure Cooker Chili
Spicy Kidney Bean and Ground Beef Stew

For a hearty chili twist, swap half the kidney beans for black beans or add corn for sweetness.

Gather Your Ingredients

Ingredients for Instant Pot Ground Beef and Kidney Bean Chili — Fig.1 – Everything you need for Instant Pot Ground Beef and Kidney Bean Chili

1 cup dried kidney beans, soaked overnight*
1 tablespoon oil or fat of choice (avocado, olive, or bacon fat work well)
1 pound ground beef (80/20 for optimal flavor)
1 onion, diced
1 jalapeno, minced (remove seeds and ribs for less heat; adjust to taste)
2 teaspoons minced garlic
Spices: 2 tbsp chili powder, 1 tbsp oregano, 1 tbsp cumin, 2 tsp salt, 1 tsp paprika, ½ tsp black pepper, ¼ tsp cayenne (optional)

3 (14.5 oz) cans diced tomatoes (fire-roasted recommended)
Toppings (optional): shredded cheddar, sour cream, green onions, jalapeños

*No time to soak? Use 2 (15 oz) cans of pre-cooked kidney beans, drained. Add them in Step 4 to prevent mushiness.

Making Your Chili: Simple Steps to Success

Prep the Beans: Drain soaked kidney beans and set aside.
Sauté the Base: Set Instant Pot to “Sauté” mode. Add oil, then brown ground beef (5–6 minutes), breaking it into crumbles. Add onion, jalapeño, and garlic; cook 3 minutes until fragrant.

Spice It Up: Stir in all spices, coating the meat mixture evenly (1 minute).
Pressure Cook: Add soaked beans and diced tomatoes (with juices). Secure lid, set valve to “Sealing,” and cook on High Pressure for 25 minutes. Natural release pressure for 10 minutes, then quick-release.
Thicken (Optional): For a richer texture, simmer uncovered on “Sauté” for 5–7 minutes.

Serve: Ladle into bowls and top with cheese, sour cream, or fresh jalapeños.

Chef’s Tip: For deeper flavor, deglaze the pot with ¼ cup broth after browning beef, scraping up any browned bits. This prevents “Burn” errors and enhances taste!

Instant Pot Ground Beef and Kidney Bean Chili Recipe Card

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6 | Calories: ~420 per serving

Why You’ll Love This Chili

This Instant Pot Ground Beef and Kidney Bean Chili shines because it’s designed for real life. The Instant Cooker locks in moisture, ensuring beans cook perfectly without hours of soaking. Unlike traditional recipes, ours skips tedious simmering—just set it and forget it. The spice blend (heavy on chili powder and cumin) delivers restaurant-quality depth, while tomatoes add bright acidity. It’s an easy comfort food for family dinners that scales effortlessly for leftovers.

Pro Tips:

Boost umami with 1 tbsp soy sauce or Worcestershire.
Short on time? Use canned beans (reduce cook time to 8 minutes).
For a smoky note, add 1 tsp chipotle powder.

Storing Your Chili for Later

This hearty chili is even better the next day! Let it cool completely, then store in airtight containers:

Fridge: Up to 5 days.
Freezer: Portion into freezer bags (lay flat to save space) for up to 3 months. Thaw overnight in the fridge.

Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if too thick. Microwave individual portions for 2–3 minutes, stirring halfway.

Warm Up to Rave Reviews

Whether you’re a busy parent or savoring solo suppers, this Instant Pot Ground Beef and Kidney Bean Chili is your ticket to cozy, satisfying meals. Share your twist in the comments—did you add cocoa powder for mole-inspired richness? Swap beef for turkey? We’d love to hear how it fueled your family’s hustle. Happy pressure cooking!