Instant Pot Ground Beef and Vegetable Chili
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 (whole30) ready in about 45 minutes pairs 85% lean ground beef, medium, diced red bell pepper, medium, diced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Open the lid, stir the chili, and taste for seasoning. Adjust salt or spices if needed. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Ground Beef and Vegetable Chili 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 Ground Beef and Vegetable Chili?
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 85% lean ground beef from drying out.
Can I substitute ingredients in Instant Pot Ground Beef and Vegetable Chili?
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 Ground Beef and Vegetable Chili for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Ground Beef and Vegetable Chili 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.
