30-Minute Taco Ground Beef Instant Pot Chili
- A flavor-packed taco-inspired chili that comes together quickly in your pressure cooker.
- Perfect for busy weeknights when you crave something hearty and satisfying.
- Loaded with seasoned ground beef, beans, and all your favorite taco flavors.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican-American
Ingredients
Scale
- 1 lb ground beef (80/20 recommended)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 1 (15 oz) can black beans, drained and rinsed
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 (14.5 oz) can fire-roasted diced tomatoes (optional)
- 1 (4 oz) can green chilies, diced (optional)
- 1 tsp smoked paprika (optional)
- 1 tbsp brown sugar (optional)
- 1 cup corn kernels, frozen or canned (optional)
- Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Crushed tortilla chips
- Sliced green onions
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Measure all spices, chop vegetables, and open cans before beginning.
- Set Instant Pot to sauté mode. Add 1 tablespoon olive oil and heat until shimmering.
- Add ground beef and brown until crumbly and no pink remains, about 5-6 minutes. Break up any large chunks with a wooden spoon.
- Add diced onion to the browned meat and cook until translucent, about 3 minutes.
- Add minced garlic and cook for 30 seconds more, until fragrant but not brown.
- Add chili powder, cumin, and any additional spices. Stir continuously for 30-60 seconds until spices are toasted and fragrant.
- Pour in ¼ cup of beef broth and scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Stir in tomato sauce, remaining beef broth, drained black beans, and any optional ingredients like diced tomatoes, green chilies, or corn. Season with salt and pepper to taste.
- Close the Instant Pot lid, ensure the valve is set to “sealing,” and set to pressure cook on high for 10 minutes.
- Once cooking is complete, allow natural pressure release for 5 minutes, then carefully perform a quick release of any remaining pressure.
- Remove the lid and stir the chili. If it’s thinner than desired, use the sauté function for 5-10 minutes to reduce the liquid, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve hot with your choice of toppings.
Notes
- For a milder chili, reduce the chili powder to 1 tablespoon.
- This chili tastes even better the next day after flavors have had time to meld.
- Freeze portions in airtight containers for up to 3 months.
- For a leaner option, substitute ground turkey for the beef.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6
- Sodium: 650
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 22
- Fiber: 6
- Protein: 18
- Cholesterol: 45
Keywords: taco ground beef instant pot chili, instant pot chili recipe, ground beef chili, taco chili, quick chili recipe