Instant Pot Ground Beef and Vegetable Chili

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A robust and spicy chili made quickly in the Instant Pot with ground beef, bell peppers, and tomatoes, ideal for a filling and wholesome meal. This American-inspired Whole30 recipe, ready in about 45 minutes, pairs ground beef, 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 320 calories and feeds 5, 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, 85% lean ground beef
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 14.5 oz can, undrained diced tomatoes
• 8 oz can tomato sauce
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 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: Turn the Instant Pot to sauté mode and add 1 tbsp olive oil. Once hot, add 1 lb ground beef and cook for 5-6 minutes, breaking it apart until browned and no longer pink.
2. Step 2: Add 1 medium diced yellow onion, 1 medium diced red bell pepper, 1 medium diced green bell pepper, and 3 minced garlic cloves to the pot. Sauté together for 4 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute to toast the spices.
4. Step 4: Add 14.5 oz can diced tomatoes with juices, 8 oz tomato sauce, and 1 cup beef broth. Stir well to combine all ingredients.
5. Step 5: Seal the Instant Pot lid and cook on high pressure for 15 minutes. After cooking, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
6. Step 6: Open the lid, stir the chili, and taste for seasoning. Adjust salt or spices if needed. Serve warm.