Instant Pot Chili Con Carne (Gluten Free)

45 degree angle of white bowl with instant pot beef chili being spooned out of it. cornbread is in the background

This Instant Pot Beef Chili is an easy recipe for a weeknight dinner. It's gluten free and simple to make, using ground beef, diced tomatoes, beans, onion, and spices. Top it with shredded cheese and sour cream and add a square of cornbread on the side - the best meal on a cold night!

Course Main Course

Cuisine American

Diet Gluten Free

Keyword #chili, #glutenfree, #instantpot, dinner

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 221kcal

Author Taryn Solie

Equipment

Ingredients

Chili:

1 ⅓ pounds ground beef
½ large yellow onion
2 cans diced tomatoes 14.5 oz each undrained
1 can white beans 14.5 oz
1 can kidney beans 14.5 oz
1 can black beans 14.5 oz

Seasoning:

2 tablespoons chili powder
½ tablespoons ground cumin
½ tablespoons garlic powder
1.5 teaspoons kosher salt
½ teaspoon pepper

Optional toppings:

Shredded Cheese
Sour Cream
Avocado

Instructions

Using a can opening, open the beans and pour them into the colander in a sink. Rinse them with water and let sit to drain.
Plus in your Instant Pot and press the Saute button. Add the ground beef in it to cook. Use a wooden spatula to separate the ground beef into small pieces.
While the ground beef is cooking, dice the onion with a large sharp knife on a cutting board. After 2 or 3 minutes, pour in the diced onion to cook along with the ground beef.
Once the ground beef is cooked through and no longer pink, pour in the drained beans. Open the diced tomatoes with the can opener and pour those into the Instant Pot as well.
With the measuring spoons, measure out the spices and pour them into the instant pot as well. Mix all the ingredients together until well combined.
Place the lid on the Instant Pot and make sure the top valve is set to Sealing. Hit the Manual button and set the timer to cook on High for 20 minutes.
Once the timer goes off, do a manual pressure release by turning the top valve to Venting. Once the pressure has been released, remove the lid and dish the chili in bowls to serve with your desired toppings.

Notes

Make sure NOT to drain your diced tomatoes! You'll want the extra juice to help meld the chili together.
If you can't find diced tomato, you can use crushed tomato instead. Or you can use whole peeled tomato and just give them a couple of pulses in a blender to mash them up a bit. I would not use tomato sauce.
The amount of ground beef is listed as 1 and ⅓ pounds. You can use between 1 and 1.5 pounds of ground beef for this recipe, depending on how meaty you like your chili.
Try a different type of meat! Replace the ground beef with ground vension, ground bison, or ground turkey (ground venison is my favorite).
Add a little heat! You can add some cayenne pepper with the other spices and/or a small can of diced green chiles at the same time as the diced tomatoes.

Nutrition