Instant Pot Ground Beef Chili

Instant Pot Ground Beef Chili

Are you craving a big bowl of meaty, fragrant chili, but sweating at the thought of simmering a pot in this heat? Instant Pot 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-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.) 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 legumes, 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? (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?)

Ingredients

  • 1 tablespoon avocado oil, ghee, or cooking fat of choice
  • 1 large yellow onion, diced
  • 1 small red bell pepper, diced
  • 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 or bone broth
  • 2 teaspoons fish sauce
  • 1 tablespoon apple cider vinegar (optional)
Read the whole recipe on Nom Nom Paleo