Instant Pot Beef Chili with Bell Peppers and Cumin

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Rich and hearty beef chili made in the Instant Pot with colorful bell peppers and smoky cumin for a satisfying Whole30 dinner. This American-inspired Whole30 recipe, ready in about 45 minutes, pairs ground beef (85% lean), red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef (85% lean)
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 1/2 cups beef broth
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Set the Instant Pot to sauté mode and heat 1 tbsp olive oil. Add 1 diced medium yellow onion and 4 minced garlic cloves, cooking for 3-4 minutes until softened and fragrant.
2. Step 2: Add 1 lb ground beef to the pot, breaking it up with a spoon, and cook until browned, about 5-6 minutes.
3. Step 3: Stir in 1 diced red bell pepper, 1 diced green bell pepper, 2 tbsp tomato paste, 2 tsp cumin, 1 tsp smoked paprika, 1 tbsp chili powder, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes to toast the spices.
4. Step 4: Pour in 1 1/2 cups beef broth and stir to combine.
5. Step 5: Seal the Instant Pot lid and cook on high pressure for 15 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure.
6. Step 6: Stir the chili and adjust seasoning if needed before serving.