Go Back
Looking for a new chili recipe you can make in your instant pot? Try this Instant Pot Beef and Black Bean Chili. It’s thick, chunky and has all the best parts of chili plus the addition of a few Mexican inspired ingredients, taking the flavor to another level. It’s quick and easy to make, and you can make it as spicy or mild as you like!
Print Recipe

Instant Pot Beef and Black Bean Chili

Looking for a new chili recipe you can make in your instant pot? Try this Instant Pot Beef and Black Bean Chili. It’s thick, chunky and has all the best parts of chili plus the addition of a few Mexican inspired ingredients, taking the flavor to another level.

Ingredients

  • ½ recipe (about 2 ¼ cups) prepared Instant Pot Mexican Shredded Beef*
  • 1 tablespoon olive oil
  • 2/3 cup chopped red onion or white bottoms of green onions
  • 1 stalk celery chopped
  • 1 fresh poblano or jalapeno pepper** chopped
  • 2 cloves garlic minced
  • 1 26.46- ounce package no-salt-added chopped tomatoes or 2 (14.5-ounce) cans no-salt-added diced tomatoes
  • Leftover strained tomatoes (about 18 ounces) from making Instant Pot Mexican Shredded beef, or 1 15-ounce can no-salt-added tomato sauce
  • 1 15- ounce can low-sodium black beans rinsed and drained
  • 1 cup jarred salsa***
  • ¾ cup low-sodium chicken broth or water
  • 2 teaspoons chili powder
  • Coarse salt and freshly ground black pepper (optional)
  • Sliced green onion tops (optional)
  • Chopped fresh cilantro (optional)

Instructions

  • Decide if you are using meat from the Instant Pot Mexican Shredded Beef or if you are going to substitute ground meat (see tip below if using ground meat). Set shredded beef aside, if using. Select “sauté” on the instant pot; adjust to “normal” heat level if needed. Allow pot to heat for a couple minutes. Add oil. Add onion, celery, and chopped pepper (if using). Cook for 5 minutes, stirring occasionally. Press the “cancel” button.
  • Add garlic to instant pot; stir into vegetables. Stir in chopped tomatoes, strained tomatoes, black beans, salsa, broth, and chili powder.
  • Lock instant pot lid in place; make sure the vent is pointed toward “seal”. Select “manual” or “pressure cook” and adjust to high pressure if needed. Adjust the time to 10 minutes. The pot will automatically start the cooking process and once the pot is up to pressure, the time will start to count down. When the cook time is complete, select “cancel” and allow the pressure to release naturally. Once the pot is depressurized, remove the lid.
  • Add the prepared Instant Pot Mexican Shredded Beef to the chili. Stir until well combined. Season to taste with coarse salt and freshly ground pepper if needed. If desired, top individual servings with green onion tops and cilantro.

Notes

* If you don’t have half of the Instant Pot Mexican Shredded Beef prepared, you can substitute 1 pound of ground beef or turkey. If using the ground beef or turkey, omit the olive oil and add the ground meat to the Instant Pot in step 1 with the onion, celery, and pepper (if using). Cook the meat and vegetables until the meat is cooked through, breaking up the meat as it cooks. Drain off fat. Continue with step 2.
** If using a poblano or jalapeno pepper, wear clean plastic gloves when chopping the pepper to protect your hands from the volatile oils in the pepper that can burn or irritate the skin.
*** I like Frontera brand salsa.
Vegetarian Instant Pot Black Bean Chili: Prepare as directed above except omit the Instant Pot Shredded Mexican Beef and use vegetable broth or water instead of the chicken broth. Add 1 15-ounce can reduced-sodium pinto beans, rinsed and drained, with the black beans.
Yield: 10 cups (8 servings)