Instant Pot Beef Chili

Ingredients

• 1 lbGround beef$5.00
• 2 cansKidney beans$2.60
• 1 canCanned tomatoes$1.20
• 1Onion$0.90
• 3 clovesGarlic$0.40
• 2 tbspTomato paste$0.22
• 3/4 cupBeef broth$0.33
• 1 tbspChili powder$0.10
• 1 tspGround cumin$0.11
• 1 tspSalt—
• 1/4 tspBlack pepper$0.03
• Total for 4 servings$10.89

Most of the cost is ground beef ($5.00) and kidney beans ($2.60). With oil, spices and staples already at home, the shop drops to about $6.43. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Dice the onion and finely mince the garlic cloves. Rinse and drain the kidney beans.
2. Select the Sauté setting on normal/medium heat on the Instant Pot. Add the ground beef and diced onion, breaking up the meat with a wooden spoon for 5 to 7 minutes until no pink remains and the beef reaches at least 160°F (71°C); spoon out any excessive rendered grease if desired.
3. Stir in the minced garlic, tomato paste, chili powder, ground cumin, salt, and black pepper, cooking for about 1 minute until fragrant.
4. Pour in the beef broth and scrape up any browned bits stuck to the bottom of the inner pot thoroughly to avoid a burn warning. Layer the drained kidney beans and canned tomatoes on top without stirring.
5. Secure and lock the Instant Pot lid, ensuring the steam release valve is set to Sealing. Cancel Sauté and select Pressure Cook (Manual) on High for 12 minutes.
6. When the timer sounds, carefully perform a quick pressure release by moving the valve to Venting; once the float valve drops, unlock and remove the lid. Stir well and, if you prefer a thicker consistency, switch to Sauté mode and simmer for 2 to 3 minutes.
7. Ladle the hot chili into individual bowls, and serve immediately with optional toppings like sour cream, shredded cheddar, or sliced green onions if desired.