Fall is my favorite time of year. Sweaters, colorful leaves, jeans, and CHILI! I haven’t yet met a chili that I don’t love, but this Instant Pot Chipotle Beef Chili is my go to recipe. I’ve made it on the stovetop for years, but turns out it is even easier in the Instant Pot, and I don’t have to worry about any splatter in my kitchen! Plus, my special ingredient makes this chili the best!Jump to Recipe
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Y’all know about my love of the Instant Pot and of course it was only a matter of time before I started making my favorite chili recipe in the Instant Pot. And it turns out not only is it still amazingly delicious, it’s also mess free. Win!
(Still need an Instant Pot? Buy one here!)
Someone asked me the other day whether my favorite chili recipe included beans. My ex-vegetarian self laughed out loud at this, is it even chili if there are no beans? Ummm….no! My favorite chili has all the beans…kidney, pinto, and black. YUM!
Although I am definitely trying to be more plant based, and trying to eat less meat overall, my family is still very carnivore. And I won’t lie, beef does bring a certain something to this chili. I’ve compromised by upping the beans, adding carrots, and using only 1 pound of ground beef. I assure you, the flavor is not compromised at all!
And introducing my secret chili weapon-masa harina flour! Masa harina flour is a flour made from corn that has been cooked and soaked in an alkaline solution. It is the flour used in Mexico and Central America to make tortillas and tamales. It is perfect for thickening your chili and giving it just a touch of a corn flavor. If you like a thick chili, then this secret weapon is for you!
So what are you waiting for? Pull out your Instant Pot and get cooking. And PS-this chili makes excellent leftovers! (And if you don’t have an Instant Pot, look for stove top instructions in the Notes)
Instant Pot Chipotle Beef Chili
This is a delicious yet easy chili, perfect for a cozy evening at home!
- 1 pound lean ground beef
- 3 carrots finely diced (approximately 1 cup)
- 1 onion diced (approximately 1 cup)
- 3 cloves garlic minced
- 1 Tablespoon cumin
- 1 Tablespoon chili pepper
- 2 teaspoons salt
- 1-2 chipotle peppers chopped
- 28 ounce can of diced tomatoes
- 1 15 ounce can of kidney beans
- 1 15 ounce can of pinto beans
- 1 15 ounce can of black beans
- 1 1/2 cups water
- 2 Tablespoons masa flour
- For garnish: sour cream cilantro, lime slices, shredded cheddar cheese, tortilla chips
Turn your Instant Pot to the saute function. Saute carrots for 1 minute. Add ground beef and saute until no pink visible. Add onions and saute until translucent. Drain any additional grease as necessary.
Add cumin, chili pepper, salt and chopped chipotle pepper. Stir. Turn off saute function on Instant Pot.
Add tomatoes, all of the beans, and 1 cup of water. Secure lid of Instant Pot and check to make sure valve is set to sealing. Set Instant Pot to manual for 15 minutes. Natural pressure release for 5 minutes and then manually release.
In a small bowl combine 2 Tablespoons masa flour with ½ cup of water to form a slurry. Drizzle slurry into chili and stir to thicken.
Ladle chili into bowl and garnish with your favorite toppings.
If you don’t have an Instant Pot, don’t fret (although you may want to consider buying one!). I’ve been making this chipotle beef chili on the stovetop for years. Use a dutch oven, saute the carrots, beef and onions. (Drain if there is any excess grease). Add spices. Add tomatoes and beans. Simmer for 40 minutes-1 hour. Stir in masa flour slurry. Garnish and serve!
This recipe is a little spicy. My kids will eat it (for reference) but if you have spice adverse eaters, you can decrease the Chili Powder to 2 teaspoons and use only 1 chipotle pepper. Love spice? Go with the full tablespoon of chili powder and feel free to add as many chipotle peppers as you can handle!