Three-Bean Instant Pot® Beef Chili

Quick and easy Instant Pot® chili made with kidney, pinto, and black beans, fire-roasted tomatoes, and lots of spices. Feel free to add cayenne if you like your chili extra spicy.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 427 Calories

Ingredients

• 1 tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 cups beef stock
• 1 red bell pepper, seeded and chopped
• 2 tablespoons extra-virgin olive oil
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 teaspoon smoked paprika
• 1 (14.5 ounce) can diced tomatoes, preferably fire-roasted

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, bell pepper, garlic, kosher salt, and black pepper. Cook until onion is soft and translucent and bell pepper has softened, about 5 minutes. Add ground beef. Cook and stir until browned, about 5 minutes. Drain and discard extra grease from pot. Turn off Instant Pot®.

Step 2

Stir in kidney beans, pinto beans, black beans, diced tomatoes, beef stock, tomato paste, chili powder, Worcestershire sauce, oregano, cumin, and paprika. Close and lock the lid.

Step 3

Select Chili mode; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.