Instant Pot Beef Chili with Bell Peppers and Cumin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Instant Pot Beef Chili with Bell Peppers and Cumin take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Beef Chili with Bell Peppers and Cumin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef (85% lean) from drying out.

Can I substitute ingredients in Instant Pot Beef Chili with Bell Peppers and Cumin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Beef Chili with Bell Peppers and Cumin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Beef Chili with Bell Peppers and Cumin whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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