Instant Pot Ground Beef Chili (Keto, Whole30)

Are you craving a big bowl of meaty, fragrant chili, but sweating at the thought of simmering a pot in this heat? Instant Pot Ground Beef Chili to the rescue! Homemade ground beef chili is one of my favorite comfort foods. It’s inexpensive to make, packed with robust flavors, feeds a crowd, and—if you make it in a pressure cooker—keeps your kitchen (relatively) cool. Did I mention it’s Whole30- and keto-friendly, too?

I know: Folks can be very opinionated about what should or shouldn’t go in a hearty bowl of chili. (For another version that uses chunks of beef stew meat, try the Southwest Cowboy Chili on page 224 of my first cookbook, Nom Nom Paleo: Food for Humans or my Instant Pot Cowboy Chili.) Some of you chili snobs may turn up your nose at this Instant Pot Ground Beef Chili ’cause it includes tomatoes and fish sauce(!), and omits pinto beans, but that’s okay—just call it something else.

No matter if you think it qualifies as chili or not, I love this umami-packed recipe because it hits the spot with my family, and I can whip it together on a weeknight with stuff that’s readily available in my kitchen. Besides, have I ever steered you wrong in the past? I swear, this is the best chili! (Bonus trivia: Henry and I won a chili cook-off way back in college, so either we know our stuff, or we had lots of friends who stuffed the ballot box. But who remembers?)

How to cook ground beef chili on the stovetop?

To make my Ground Beef Chili on the stovetop, just follow the same instructions as presented in my Instant Pot Ground Beef Chili recipe below, EXCEPT:

• Instead of using ½ cup chicken broth or bone broth, use 1 cup; and
• Instead of cooking it under pressure, simmer it in a partially-covered stockpot or Dutch oven over medium-low heat for 1 hour or until the flavors meld.

How to cook ground beef chili in a slow cooker/Crock-Pot?

Prefer to make it in a slow cooker/Crock-Pot? Then refer to the instructions below for Instant Pot Ground Beef Chili Recipe, EXCEPT:

• Do all the sautéing in a pot on the stove before transferring everything to the slow cooker.
• Set the slow cooker on low and cook for 6-8 hours.

Can I use another protein in this Instant Pot chili?

Yes! You can use another ground meat of your choice (e.g. ground turkey, ground chicken thighs, ground pork, goat, lamb, elk, bison, etc.), but choose one that isn’t super lean!

How do you store leftover chili?

This Instant Pot chili recipe is a fantastic emergency entrée to stock in your fridge and freezer. This ground beef chili can be kept in a sealed container in the fridge for up to 4 days and in the freezer for up to 6 months. It reheats really well on the stovetop, in the microwave, or in the Instant Pot (program for 2 minutes under high pressure). You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it!

Now, go get your chili on!

Ingredients

Serves 6

• 1 tablespoon avocado oil, ghee, or cooking fat of choice
• 1 large yellow onion, diced
• 1 small red bell pepper, diced
• Diamond Crystal kosher salt
• 2 tablespoons tomato paste
• 4 garlic cloves,minced
• 2 pounds ground beef (85% lean, 15% fat)
• 3 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• ¼ teaspoon cayenne pepper (optional)
• 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
• ½ cup chicken broth, beef broth, or bone broth
• 2 teaspoons fish sauce
• 1 tablespoon apple cider vinegar (optional)

Optional toppings

• Sliced avocado
• Slivered scallions or green onions
• Finely diced white onions + minced fresh cilantro
• Unsweetened coconut yogurt (I like Coyo brand the best) or dairy-free sour cream
• Lime wedges

Equipment

• Instant Pot (I like this one)
• Chef’s knife
• Cutting board
• Measuring spoons
• Measuring cups
• Liquid measuring cup
• Silicone spatula

How to make Instant Pot Chili

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. 

As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.

Cook for 3 minutes, stirring frequently, until the vegetables are softened.

Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. 

Add in the ground beef…

…along with 1 teaspoon Diamond Crystal brand kosher salt. Brown the meat and break it up with a spatula.

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.

Toss in the drained diced tomatoes, broth, and fish sauce.

Stir everything well, making sure the liquid reaches the bottom of the insert.

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.)

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.

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.

Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!

You can store the chili in a sealed container for up to 4 days in the fridge or up to 6 months in the freezer.

Obsessed with your Instant Pot? I’ve got my ever-expanding list of recipes on this page!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

PRINTER-FRIENDLY RECIPE CARD

Instant Pot Ground Beef Chili

4.85 from 32 votes

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings 6 servings

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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!

Ingredients  

1x2x3x

• ▢ 1 tablespoon avocado oil
• ▢ 1 large yellow onion diced
• ▢ 1 small red bell pepper diced
• ▢ Diamond Crystal kosher salt
• ▢ 2 tablespoons tomato paste
• ▢ 4 garlic cloves minced
• ▢ 2 pounds ground beef 85% lean, 15% fat
• ▢ 3 tablespoons chili powder
• ▢ 1 tablespoon dried oregano
• ▢ 1 tablespoon ground cumin
• ▢ ¼ teaspoon cayenne pepper optional
• ▢ 1 14.5 ounce can fire-roasted diced tomatoes, drained
• ▢ ½ cup chicken broth
• ▢ 2 teaspoons Red Boat fish sauce
• ▢ 1 tablespoon apple cider vinegar optional

Optional toppings:

• ▢ Sliced avocado
• ▢ Sliced scallions
• ▢ Finely diced white onions + minced cilantro
• ▢ Unsweetened coconut yogurt I like Coyo brand the best
• ▢ Lime wedges

Instructions 

• 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. 
• As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt. 
• Cook for 3 minutes, stirring frequently, until the vegetables are softened.
• Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. 
• Add in the ground beef, along with 1 teaspoon Diamond Crystal brand kosher salt. Brown the meat and break it up with a spatula.
• 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.
• Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well, making sure the liquid reaches the bottom of the insert.
• 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.)
• 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.
• 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.
• Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!
• You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.

Video

Notes

This chili is a fantastic emergency entrée to stock in your fridge and freezer. You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it!

STOVETOP VERSION:

To make my Ground Beef Chili on the stovetop, just follow the same instructions as presented in my Instant Pot Ground Beef Chili recipe, EXCEPT:

• Instead of using ½ cup chicken broth or bone broth, use 1 cup; and
• Instead of cooking it under pressure, simmer it in a partially-covered stockpot or Dutch oven over medium-low heat for 1 hour or until the flavors meld.

SLOW COOKER VERSION:

Prefer to make it in a slow cooker? Then refer to the instructions in my Instant Pot Ground Beef Chili Recipe, EXCEPT:

• Do all the sautéing in a pot on the stove before transferring everything to the slow cooker.
• Set the slow cooker on low and cook for 6-8 hours.

Nutrition

Calories: 445kcal | Carbohydrates: 8g | Protein: 28g | Fat: 34g | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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