Made with ground beef, beans, canned tomatoes, beer, and a homemade blend of chili seasonings, this is truly the Best Chili Recipe! Hearty, filling, and ready in under 30 minutes in the Instant Pot!
The Best Beef Chili Recipe
If you have a package of ground beef, this classic chili recipe is a quick dinner idea! It’s filling and hearty, with a high-fiber content, thanks to the beans. This recipe is my go-to chili because it’s mild enough for the whole family and ready in less than 30 minutes. Make this on the stove, Instant Pot or slow cooker. Great with some homemade cornbread muffins on the side. Plus, the leftovers freeze well. More chili recipes we love are my Slow Cooker Chili, Chicken Taco Chili (a fan favorite!) and White Bean Turkey Chili. And if you prefer chili soup, try this Turkey Taco Chili Soup.
I modified this chili recipe from this recipe on the Beef. It’s What’s for Dinner. website. I changed it by adding some tomato sauce and my own blend of chili spices. I think it’s the best chili recipe when you want a quick dinner, and it’s easy to modify for your family’s taste. It’s thick and hearty, without flour or cornstarch.
Why You’ll Love This Easy Chili Recipe
With so many different chili recipes out there, why is this one the best?
- Quick and easy. Unlike some chilis that require hours to simmer, this recipe can be prepared in under 30 minutes. Perfect for those busy weeknights!
- 3 ways to make it. You can make this beef chili on the stovetop, in the Instant Pot, or in the slow cooker. Instructions for all three methods are included below.
- Versatile and easy to customize. You can swap the beef for ground turkey, add some jalapenos for a bit of heat, or use different beans. I keep it mild for the family but you’re free to spice it up too.
- Makes great leftovers. The only thing better than chili for dinner is leftover chili for lunch! Leftovers last for several days in the fridge and freeze well too.
What’s The Secret To Great Chili?
A few things! Lots of spices like cumin, chili powder, paprika, garlic powder, black pepper, etc. And the secret ingredient – beer!
Beer adds flavor to the chili. I use a light beer but you can try a local beer, an ale, or lager if you want something milder. Or an IPA or rich stout for a bit more flavor. If you prefer to make this without alcohol, feel free to substitute the beer with beef stock or broth!
What You’ll Need
This classic chili recipe is made with both ground beef and beans, plus tomatoes and a handful of spices. See the recipe card below for exact measurements.
- Lean Ground Beef: You can use ground turkey if you prefer.
- Vegetables: Chopped red bell pepper and onion add flavor to the chili recipe.
- Black Beans: Black beans are a classic chili ingredient and add substance to the recipe. You can swap the black beans for red kidney beans or white beans if you prefer.
- Tomatoes: I used canned mild diced tomatoes with green chilis and canned tomato sauce. You could also add some tomato paste in place of the canned tomato sauce.
- Beer: I used Corona Light, but any light beer will work, or even an ale, IPA, or local beer. It is optional, so swap it for beef broth if you prefer.
- Spices: Cumin, chili powder, paprika, garlic powder, and black pepper all help create that classic chili flavor.
How to Make This Beef Chili Recipe
You can make this beef chili three ways: stovetop, Instant Pot, and slow cooker. The directions are similar for each method.
- Brown the beef. For all methods, start by browning the beef in a pot or the Instant Pot until it crumbles.
- Instant Pot. To make this chili recipe in the Instant Pot, saute the onion and bell pepper then add the remaining ingredients. Set on high pressure for 20 minutes and allow natural release.
- Stovetop. Saute the onion and bell pepper until soft, add the remaining ingredients, and simmer for at least 60 minutes.
- Crockpot. Add the browned beef to the crockpot then add all of the other ingredients. Stir and cook on low for 8 hours.
What If My Chili Is Too Thin?
One of the things I love about this easy chili recipe is that it’s naturally quite thick and I’ve never had to thicken it. However, if you prefer your chili even thicker, you have a few options.
The easiest is just to let it simmer, uncovered, for a few more minutes. The other option is to create a cornstarch slurry (cornstarch + water) and stir that in. Both options will work!
Recipe Tips & Variations
This beef chili recipe is pretty versatile and easy to make. Here are a few suggestions for perfecting the recipe, as well as simple variations.
- Which method is best? My favorite way is the pressure cooker – the lean ground beef comes out much more tender than it does on the stove. But if you don’t have an Instant Pot, don’t worry. The other two methods are great too!
- Spice it up. Prefer your chili on the spicy side? Add some jalapeño or cayenne pepper and more chili powder.
- Skip the beer. While I love the flavor the beer adds to this recipe, if you prefer to cook without alcohol you can either opt for an alcohol-free beer or use beef or veggie broth instead.
- Use whatever beans you prefer. I like black beans but kidney beans and white beans also work well.
Chili Topping Ideas
What makes a chili complete, in my opinion, are the toppings. I like to offer a handful of different options so that everyone can customize their own bowl. A dollop of sour cream, some diced red onions, and fresh cilantro are a must for me!
Other chili topping ideas include:
- Lime wedges
- Green onion
- Cilantro
- Shredded cheddar cheese
- Avocado slices
- Jalapeno slices
What to Serve with this Chili Recipe
This beef chili recipe can be a complete meal since it’s full of protein and fiber and has complex carbohydrates and veggies. Here’s a few ways to serve:
- I like to add some corn or tortilla chips for dipping or crushed on the top as well.
- If you’d like to pair a side dish with this, try a side salad or cornbread.
- But beyond a classic bowl of chili, there are so many other ways to serve this too – especially leftovers!
- I’m obsessed with cutting open a small avocado, removing the pit, and filling it with chili and some toppings. Folks, it is SO good!
- You could also put it in acorn squash, baked potatoes, and stuffed peppers.
- Make a chili dog and serve it over a turkey hot dog.
How to Store & Reheat Leftovers
Beef chili makes excellent leftovers! Here’s how to store them properly.
- Fridge. Leftover chili can be stored in an airtight container in the fridge for up to 4 days.
- Freezer. To freeze, transfer the chili to a freezer-safe airtight container or bags and freeze for up to three months. To defrost, thaw it in the refrigerator overnight.
- Reheat. Individual servings of beef chili can be reheated in the microwave. Larger servings are easier to reheat on the stovetop.
More Ground Beef Recipes You’ll Love
- Slow Cooker Beef Ragu
- Madison’s Favorite Beef Tacos
- Italian Beef and Spinach Meatballs
- Chunky Beef, Cabbage, and Tomato Soup
- Baked Beef and Cheese Manicotti (Cannelloni)
Quick Beef Chili Recipe (Instant Pot, Stove or Slow Cooker)
Ingredients
- 1 pound ground Beef, 93% lean
- 1 teaspoon kosher salt, plus more to taste
- 1/2 small onion, chopped
- 1 medium red bell pepper, chopped
- 1 15 ounce can reduced-sodium black beans, rinsed, drained
- 1 10 ounce can mild diced tomatoes with green chilies, drained
- 1/2 cup canned tomato sauce
- 3/4 cup light beer such as corona light, Or swap for 3/4 cups reduced-sodium beef broth (check labels for GF)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- black pepper, to taste
Optional Toppings:
- chopped red onions, cilantro leaves, lime wedges, sour cream, cheddar, avocado
Instructions
Pressure cooker chili recipe:
- Press saute on the Instant Pot, brown the beef and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.
- Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer and spices.
- Cover and cook on high pressure 20 minutes to blend the flavors. Natural release. Taste for salt and adjust as needed, serve with toppings, as desired.
Classic chili recipe (stove):
- Heat a large pot on medium-high heat, brown the beef and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.
- Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer and spices.
- Cover and cook low heat at least 60 minutes to blend the flavors, stirring occasionally. Taste for salt and adjust as needed, serve with toppings, as desired.
Slow Cooker Directions:
- Brown the meat then cook on low 8 hours. Taste for salt and adjust as needed, serve with toppings, as desired.
I followed the recipe but added more beer (probably 1 1/2 cups) and 1/2 a bag of frozen fire-roasted corn. I barely got 6 cups yield out of the recipe, even with my additions of the extra beer and corn. Back to the Taco Soup recipe! Now that’s a real winner!
This recipe was so easy and tasted great. I made it a day ahead of time and served it with sour cream, cheese and sliced jalapeno on top. We enjoyed it for 2 meals.
Super delicious and easy!!!
I’ll give it a 5/5. I am a weight watcher and at one point per serving Woo Hoo!
It was so easy to make. I made it in the slow cooker during the snow storm here in Boston. My one mistake was not to double the recipe. I will be doing that this morning. Thank you so much for sharing.
Oh my gosh! Absolutely delicious! I’m a Weight Watcher and 1 point!! Woo hoo. I made it in the crock pot and will double the recipe next time. My husband who is not a WW loved it too! Thank you for sharing!😊
I made this chili recipe tonight for dinner. Besides being very good, it was so easy and quick to put together. I followed the recipe exactly as printed. We have used a couple different chili recipes in the past, but the ease of putting this together as well as its wonderful flavor make it my new go-to chili recipe. Thank you!
Perfect! ♥
Best chili I’ve ever made replaced ground beef & black beans with ground chicken & kidney beans & GF ipa so good!
Add a TBSP or so of good quality balsamic vinegar, a tsp or so of dark cocoa (not dutched) and 1 TBSP dark brown sugar (it’s not enough to worry about) for more depth of flavor. Otherwise, a bit too vanilla for me but the basics are all good.
Recommened this delicious & easy chili to my sister based on taste and fast prep. Now we both double quantity & freeze one batch. I am usually adding heavier dose of spices. Used on a baked potato & it’s very satisfying. My DH is not a leftover fan, with only this exception. Hint for those that think this is too loose: Stir in a can of no fat refried beans at the end & dissolve it. Bonus is extra protein!
So delicious! Making it for the 2nd time. I double or triple the recipe so I mix black and kidney beans. I only keep craft beer in the fridge so I use a fancy beer for it!
Easy peasy recipe and the leftovers are even better!
Super easy and delicious! This recipe is on repeat in the fall.
Yum! This is my family’s favorite chili! I add a dash of Worcestershire sauce and/or steak sauce to deepen the flavor. My family likes it with half beer/half broth. Thanks for all your great recipes!
A great, easy and flavorful recipe! Definitely will be a repeat during those cozy months!
SO GOOD! I usually make a more complicated/time consuming chilli but this recipe is so quick, easy, and absolutely delicious. It was quite spicy too with the added jalapeno.
So easy and so delish!! Thanks!
Delicious and 1 point. It’s a keeper
Just made this for the first time in the slow cooker and it was amazing. A little watery, but nothing that couldn’t be fixed with simmering uncovered. Delish! Definitely making it more often.
We loved it! Next time I will break up the ground beef a little bit less so it’s chunkier. I didn’t have red kidney beans so I used cannellini instead and still good. I didn’t have beer so I used broth. Thanks Gina.
I can honestly say I was not a fan of this chili. Maybe it had to do with adding the beer (mic ultra) but I thought the flavors didn’t blend well . I followed is just as it stated. The end result was a mush consistency. The time and effort to make it only to toss it out and get takeout. Very disappointed. But I’m now 1/10 with your recipes so I’m okay with the Miss.
Everyone else including myself seems to love her recipes, so if you’ve had that many misses, perhaps time to find a different website.
Amazing! This was the fastest chili ever, and the first time I remember being pleasantly surprised a recipe took less time than I was expecting. I used pre-cooked frozen black beans I’d already made, about 1/2 cup of chili starter with a bit of zing (I don’t like it spicy, but I didn’t have any beer and thought it might add some extra pizazz since the beer was missing). It was great! Tasted like my mom’s growing up. This is going to be my go-to chili recipe, and next time I’ll just have a beer on hand.
Made this chili today and a cold Chicago morning at 10° It was so delicious.. my husband had a giant bowl as well. We put it on a baked potato. This is definite one of the best recipes.
Very easy to make, I used a Modelo beer, added a little extra onionand will definitely make it again
Hello! Going to make this today for a cold day in Ohio–ww app says updated points for a serving are 1!
Made this last night and it was delicious! This recipe is now my “go to” chili recipe. Thank you, and Happy New Year to all!
Hi Gina, this one is still coming up as 5 WW points a serving even when tracked. If you could please update, thank you ❤️
Forgot to click the stars on my review!
Used non-alcoholic Partake Dunkel and it was superb!
I did not drain and rinse the beans because I’ve read articles saying the liquid is loaded with protein.
Gina, Is there a reason I really need to rinse the beans? I did leave the salt out in case that’s why you asked us to rinse them.
Made with angus beef. Large fresh garlic cloves , one Roma tomato,red pepper, onion fried together, then 2tsp cumin , red chili powder, paprika fried and then added the browned sausage and water and red wine vinegar quick boil then simmer No broth or beer .
Everyone enjoyed no left overs!!
Truly the best chili, even though it is SO simple. It’s just as good on the stove as it is in the slow cooker. We like a squeeze of lime added at the end with all the toppings.
Best chili we ever had. Fast week day meal. We especially LOVE that it wasn’t soupy.
Best chili I’ve ever had!
For mine, if I want the “taco” flavored chili, I use cumin. (Like Gina’s FABULOUS Turkey Taco Chili.) If I am craving “regular” chili, I omit the cumin, and up the chili powder and add a bit of cayenne pepper to mine. Great recipe, either way!
This recipe is on my regular meal rotation. My daughter calls it “Mum’s famous chili,” (lol, sorry Gina. Anyone else I give he credit to you, I promise!)! This recipe is a great example of how chili (or food in general) does not have to be complicated to be great. The flavours are so good, and it is so easy to whip up at the end of the day for some truly comfy, cozy chili. Thanks for a wonderful recipe!
So glad she enjoys it! 🙂
I made this last night with roast meat it was absolutely delicious!! I mostly followed the recipe besides using the local grass fed chuck, I also added chili beans, a few garlic cloves, and a little extra of each of the seasonings. We’re going to get a lot of miles out of this recipe. Thank you!
We love this recipe for its ease of preparation and flavor. I normally double it using ground chicken or Impossible burger and use the left overs to create taco salad. It’s became a staple in our home. Thanks Deb
I have made this recipe many times. My huge family gobbles it up. It is quick, easy, and cheap. Perfect for us. I highly recommend
Awesome! I add oregano, garlic, onion powder and salt and pepper meat for more flavor, chick peas instead of kidney beans. I add lots of red yellow or orange peppers too! Beef broth works well but light beer is great flavor! Always delicious 😋
We have always loved this easy, flavorful chili which we make with ground turkey! This week I got creative and added some butternut squash. I tossed frozen butternut squash cubes with olive oil, s&p, cumin and chili powder and roasted them for about 20 minutes. I then added about 2/3 of the squash to the chili. I pureed the remaining 1/3 in a little broth and added the squash puree into the soup. It flavored and thickened the broth. So good! It reminded me of the acorn squash stuffed with chili, which is another favorite. Also really good over baked potatoes!
Absolutely delicious! This will be my go to recipe for chilli from now on. Thanks for sharing yet another great recipe!
I have made this recipe several times. I’m following WW so I figured a way to lighten up. I use 97% FF ground turkey in place of the beef. I also kicked it up a bit with jalapeño & red/yellow bell peppers. That actually brings the point Dow to one. Then I can add a dollop of low fat sour cream & Sargento of shredded Mexican cheese. It is delicious! Thank you for this great recipe! ❤️
Hi! I haven’t made this yet but I’m looking forward to trying it this week! 🙂 Question: Is the nutrition information without any toppings (cheese, sour cream, etc.)? Or are some toppings factored into the nutrition numbers? Thank you!
Toppings are optional, so not included in the nutritional info. 🙂
I have not made this recipe yet but it sounds yummy. I was wondering if it’s thick enough to serve over rice.
If you have not yet made this chili…..run to the store, grab the ingredients and get to cooking, you will not be disappointed! This is my go to chili every winter! Easy to make (cause that is what Gina does, makes it easy for us), quick, and most importantly DELISH!
Thanks Donna!
I rarely comment on recipes, but this is easily my most-made internet recipe by far. Once or twice a month during the chilly months of the year for quite some time now. It’s easy and churns out a great bowl of chili, and it’s easy to modify here and there based on what you have on hand.
Great recipe!
Great chile recipe. My hubby is a picky chile guy. He just went to my simmering pot for a taste test. I got a “oh, great flavor”. Win! I added more tomato sauce with a bit of water as hubs likes a less thick sauce. This is a winner. Thank you Gina!!!!
Gina My family loves the chili. Specially my picky eaters. My second time making it an no leftovers ones again. I never did home made chili just because of the long process. I use the can I feel so bad. Thank you Gina for helps us.
This was so delicious! I made it today while it was cold and rainy outside. It is so flavorful, even without toppings. Served with cornbread and a green apple, red grape, celery salad.
Our favorite new chili recipe! I tweaked it a tad. I doubled the cumin and chili powder, used smoked paprika in place of regular paprika, and increased the beef broth to a cup since we like our chili a tad ‘soupier’. I will never make chili any other way. Also love that it just makes 4 servings. Perfect for us retired folks that don’t need a vat of chili😂
Easy and delicious!
Hi. I haven’t made this yet. But I have a family member who does not eat beans. What could I substitute?
Maybe sub corn for the beans?
I’m making it for the first time in a few days and am looking forward to it.
This was so quick, easy, and good! I didn’t expect it to be so good with so few ingredients. Instead of using the noted spices, I just used the reduced sodium Mccormick chili seasoning mix, and everything turned out perfect. I made this on the stovetop with beef broth. I will probably make this again this week; that’s how good it is.
Loved this!
We like spicy, so I doubled all the spices and added a jalapeño. Used kidney beans and ground bison instead of beef.
This was dinner tonight. Amazing. I used beef broth as I didn’t have any beer. It was so good.
This was amazing! I added a can of light red kidney beans with the black beans, 2 jalapeño peppers and some Cayenne Pepper. Everyone loved it.
We love this recipe, and make it often!
Delicious chili! Best recipe I’ve ever used.
So good! Added some cayenne pepper, a little more chili powder, and a few cloves of crushed garlic. I never thought to add beer, I had Dos XX on hand and it was really good. I let it simmer on low for 3.5 hours and was so flavorful!
Amazing! Everyone loved it and went for seconds. I doubled the recipe, 2lbs of ground beef, two 15 ounces of tomato sauce and doubled all the seasonings. Also, added 1/4 teaspoon of pepper and tab bit power garlic powder. It was really good with no leftovers and the request to make this again. Thank you for a great recipe 🙂
This is my favorite chili recipe. I’ve been using it for years.
My tips:
1. If cooking for more than 2 people, definitely double the recipe- everyone will want leftovers the next day.
2. I double all the spices called for- and my dad still calls this a “mild” chili. I started experimenting with adding 2 1/4 tsp chili powder, and that seems to work well.
3. We love garlic, so I quadruple the amount called for.
4. I use more tomato sauce than called for- for a double batch, I use a 28 oz can, where the original recipe calls for 8 oz for a double batch. So essentially quadrupled the amount of tomato sauce.
5. Red kidney beans instead of black beans- much better and helps if you tend to bloat.
Double the spices and tomato sauce and this makes one of the best chilis I’ve had. I’ve dubbed it ‘Busch Light Chili’ and my husband (and kids!) love it! You never disappoint, Gina! Thank you!
I used a bit more chili powder and cumin. I have made it twice. It’s excellent and easy.
This was amazing! I doubled the spices and used ground bison. Will definitely be making it again. Did the slow cooker method.
Great!!
Yes, you definitely need to double the spices. I actually quadrupled the amount of garlic powder- yum!
This chili is very good. It’s been my go to for years. I use ground chicken
solid recipe that is great for a week night meal
I add a cubed sweet potato to this for a little more “something” and it’s PERFECTION.
Yumm!
This recipe was simple, quick, and delicious! It was the best chili recipe I’ve made for my family. Mild enough for kids, but still flavorful enough for adults. Will definitely be adding this to my dinner rotation!
Thanks Erin!
Made this this AM before going to work. So simple
Came home to a delicious, ready to eat meal. Put some extra onions on top, a dollop of sour cream and a few slices of avocado
Only thing different I did was brown up the onions after cooking hamburger while adding spices. Had some nacho chips on the side. Bonus: hubby really liked it (he isn’t a big chili fan) Highly recommend for a quick, tasty meal.😊
Have you made this with turkey? Is it just as tasty? Trying not to eat red meat for next few weeks. Thanks
Yep! Have done that to accommodate friends that don’t do beef.
This chili recipe is great! I’ve never really made good chili, so I’m excited to find a recipe I can keep on hand. I made a few slight modifications based on what I had on hand. I think anyone could take this recipe and do the same thing with great results. This almost tastes like the chili at my favorite restaurant!
I made this dish tonight. It was simple and quick. Such a great chili for these cold days in Michigan. I used some stewed tomatoes that I canned over the summer. I added the small cans of the black beans, pinto beans and kidney beans. So good and filling.
We love this recipe in our house and it’s become the go-to chili! I normally make it as written, but tonight when I made it in the slow cooker I subbed 1/2lb ground beef for 1/2 cup brown lentils and increased the broth to 1 cup. It was great! My family didn’t miss the other 1/2lb beef. Thanks Gina!
I’ve been making chili for 15+ years. This recipe is by far the best I’ve made. I even shared with my neighbor who is 85 and she agreed. It’s perfect!
Thanks Krsitine!
This recipe is a staple in our house! It’s amazing. I usually double it so we have leftovers and we love spicy so I usually add some heat with either a habanero pepper or a couple jalapeños. I follow everything else as the recipe states and it is so good! Tonight was the first fall weather night so we broke this recipe out 🙂
Excellent! I used the Stove Method, and let mine simmer on very low for @ 1 hour. The only ingredient change I made was to use a can of “Trio Beans” (black, kidney & pinto mix) instead of all black. Spice blend was spot on perfect for me – full of flavor, but not overly spicy (can’t handle that anymore). I offered Chipotle Tabasco Sauce on the side for others than wanted more heat. Served with cornbread and Mexican Street Corn.
I too want to try to follow a plant-based way of eating, so I used a package of Quorn meatless crumbles and followed recipe to the T. Made on stove. Used no oil to saute vegies ,only a little beef broth. I’ve already aquired a taste for meatless grounds. This recipe is the best! Thank you Gina.
Glad you enjoyed it!
Hi before I make this I have a question how is this 4 points on the blue and green, Shouldn’t it be the same as green since 93% is not zero? Thanks for all you do
Beans are not 0 points on Green like they are on Blue 🙂
Just awesome!!! Delicious and full of flavor!!!
This was so quick and easy! Delicious too! Thanks, Gina!
I made this on the stove top using the “Impossible Burger”. I was curious ….well!
Delicious!
Seasonings were perfect….and quick!
Perfect hearty soup on a winter January night!!! Cannot wait to do it again!!
This is our go to chili recipe! It’s sooo good. I have a question though – can all of the ingredients be thrown into a bag and frozen to use at a later date? I’m due with baby #2 and doing a bunch of meal prep. Thank you!
Sure! And congrats!
This is a very solid, satisfying chili recipe. Generally I enjoy my chili to be spicier, but that’s just a personal preference. My hubby, who likes “average” spice level said this recipe is very good, so there you have it! Happy tummy, happy hubby 😊 Skinnytaste never fails! (I made this in my Instantpot, double batch, but didn’t increase the cook time, and the “done-ness” level was still perfect.)
This is such a good recipe for it quickness! I’ve used this recipe several times over the last year when I want to get chili on the table fast. I do have another chili recipe that I like a bit better but it takes triple the time to make it. This recipe has become a “go-to” for me. Thank u Gina! BTW, I also love your cookbooks!
Fantastic hits the spot and is so simple to make. Thanks for yet another one Gina!!!
I make this all the time! My family loves it. Today I am doubling the recipe so that there is some left for me! Easy and great taste!
Really liked this!! Subbed in kidney beans due to personal preference. Beer really upped the flavor but it’s repeating on me! Doubled garlic powder and added crushed fresh – 2 cloves. Next time will up the chili powder and fresh garlic and try this one in the crock pot. Worked out to 5 Purple points in my calculator.
This was delicious! Followed as written. Browned beef and put in crock pot in 8 hours. Yummy!
I just LOVE this recipe! It is delicious! I changed it up a little. Way more garlic(fresh), added 2 chopped poblanos alone with red bell and onion. Added 2 Cups of homemade chicken broth, no beer(didn’t have it), like chicken broth better than beef. added 1 cup of tomato sauce. It was sooooo good. Added 1/2 tsp New Mexico Chile powder for more heat and depth and 1 tsp Mexican oregano. The basic recipe is like a great canvas to make this chili your own. Thank you Gina, another winner!
I LOVE this recipe. I always tweak it my way, hardly ever have all needed spices and I make it with ground turkey instead but it ALWAYS comes out great. I make it every other week (cuz I love me some chili🤤) and this recipe never ever fails💓
Suggestions for making this Keto friendly? Leave out the beans?
Hi,
I love this recipe and will be cooking it with my students on Thursday 2/6/2020. When you double or triple this recipe, how many minutes should I cook it in the instant pot?
I love your recipes, have used a number of them while on WW. I lost 50lbs last year. Today I made the quick beef chili instant pot. You list purple points as 4. When I input the nutritional info into the WW calculator, I get 8pts. This happened also with the 3 bean turkey chili. Can you explain? I’m choosing recipes based on point value and this is making it difficult. Thanks. Joan Bryant
Congrats! That is awesome! You have to use the recipe builder.
What do you mean recipe builder?
made this for dinner – it was excellent – added in one jalapeno – for a little kick –
its definitely a keeper
We are changing to plant based, but this is my FAVORITE chili, EVER! Can I replace the meat with lentils without making other changes?
My first instant pot chili. My store didn’t have 93% beef so I used 90%. I like my chili a little spicier so I’d definitely add a little more chili pepper. I used Goya picante tomato space-based the whole can because I like a saucier chili. Overall very good basic recipe.
Hi Gina! First of all as always THANK YOU! I cook meals from your website daily! You are my go to gal. I share your recipes with love and gratitude.
Quick question regarding this recipe and others containing alcohol. I am living an alcohol free lifestyle I know that I could alternatively use beef broth but I didn’t have any on hand so I used a corona because I had that from your Latin beef stew recipe.
Does the alcohol burn off in the insta pot? Is it safe to give to my five year old?
I need to make this in a big batch? Any tips?
Should work fine!
I love this recipe so much!! One of my favorite chilis ever. But, when I double it, it just isn’t the same at all, and I have a bigger family. I would love a recipe for a double batch if you are ever bored 🙂
Gina, I want to double this recipe, do I have to change the instapot cook time?
Thanks!
My husband has traditional Southern eating habits, so I thought he would say this chili was okay but not want it again. But I was happily wrong. He and I both think this is one of the best beef chilis we have had. I followed your spice measurements and thought it was a good mix of spicy and savory. Thank you for this recipe! Love it!
Very good as a standard healthy chili and healthy. You can put your own spin on it with minimal variation. Will be making this again!
If using slow cooker do you need to sauté the mince first?
This looks like a great Recipe . The one Question I have is I do Have a Pressure Cooker and I know they are Similar to an Instant Pot . What would I do to Change anything to make it in the Pressure Cooker ? Thanks ….
No same thing.
This is a decent, quick chili recipe. I had to make a few changes according to what I had on hand. I don’t usually have tomato sauce on hand so I added a 6 oz can of tomato paste and enough chicken broth to fill the can. I also added 1/4 teaspoon of coriander as well as the other spices listed. I also substituted a green pepper instead of a red pepper. For the beer, I used a white IPA (Electric Unicorn by Phillips). It came out amazing. I will definitely make again.
We make this recipe all of the time and love it. Quick recipe, lots of flavor. We’ve even been able to get the kids eating it!
I made this tonight on the stove and it had no juice at all. What did I do wrong?
Can you make this with ground turkey
If you wish.
How good is this recipe?… well when you ask your 24 year old son where he wants to go for his birthday dinner and he says he wants to stay home and have that “Skinny Beef Chili” that I make,,. you know it is delicious. And the plus for me, as it is super easy too! Thanks for another great meal.
Aww!!
Would love a no bean chili recipe!
She’s already posted several
Making this tomorrow looks so good! Quick question for the tomatoe sauce am I using the can tomatoe sauce or a jar/homemade sauce similar to a spaghetti sauce? Thank you!! Cant wait to make this!
What does 4 points +:7 mean? Is it 11 points
It’s 4 freestyle points and 7 points plus depends on the plan you are using.
If I’m making this recipe in my insta pot and I want to double it, do I need to make any modifications to cooking times?
Wondering this also!
Me too!
Gina please respond!
Same time!
This is one of the best healthy chili recipes I have ever made. I did alter a few things, spices etc. My husband couldn’t get enough.
Will the instant pot overflow if I doubled the recipe? Thanks!
I just put a double into my IP and it fits. I do not have the larger one.
Can this recipe be done in the crockpot???
Tessa a Crock pot is just another name for Slow Cooker.. Crock pot was the original name but now most people say Slow
Cooker. I have slow cookers and enjoy using them
Dot
Tessa a Crock pot is just another name for Slow Cooker.. Crock pot was the original name but now most people say Slow
Cooker.
Dot
What would the point value be if I use 99% fat free ground turkey?
Sorry I don’t have that info handy!
lets say I want to make as much chili as possible in one go. I have a six Quart instant pot.so 24 cups. Nutrition info says this recipe will yield about 6 cups. Can I just triple the ingredients? Would cooking time need to be adjusted?
I just won a chili cook-off at work with this recipe! It’s really so delicious!
Amazing !
I loved this chili and the addition of the beer. Since I have been making so many of Gina’s recipes I now use ground turkey for all my chili.
I may be in the minority, but I do not find my instapot to be much faster for recipes like this. It lists total time as 30 minutes, but for me it took longer.. After 15 minutes of natural release I finally opened the vent so we could eat. I ended up adding some crushed tomatoes to make it a bit more soupy. The flavor was good though and will probably make again,.
Love all your food. I make it exactly as posted, and it is wonderful. Feeling energetic and healthy. Many thanks.
This recipe says natural release but doesn’t say for how long?
Generally that means until all of the pressure naturally releases.
And the little button on top drops down on it’s own
I see tomato sauce in the ingredients but I do not see it added anywhere within the recipe or in your pictures. Therefore, the stew is in the instapot and I have 1/2c sauce sitting on the counter oops please advise where it goes.
Add with the tomatoes in step 2.
I did the same thing! I was reading reviews because mine had a heavy beer flavor. Wonder if it was the lack of tomato sauce??
I do not like cumin, is possible to avoid it, or substitute it?
You can leave it out.
So simple & delicious! I made it on the stove. So delicious and great comfort food…cannot wait to reheat and eat some more
Gina,
I just love your site. Your realistic recipes are the only reason I’ve stayed on the WW program for so long! Thank you for using ingredients that are easy to find. I made this chili and it is so good! I’ve never been disappointed with anything I’ve made on your site.
Thanks for keeping it easy for me!
Thank you!
This chili is absolutely delicious! Second time using an Instant pot, love it!
This is one of my family’s favorite recipes! I make it all the time. Thank you!
Question… If the recipe is 0 points and I have it for lunch and dinner, is it still 0 even if I portion it to 1 cup?
I made this for the first time and I used the beef broth and cooked it on the stove and it was a homerun for my family and I also brought some to school and shared it with my co-workers and they loved it as well!! I will be making this again, Definitely!!!
Turned out great! I used the stovetop, beef broth, kidney beans , even better the next day. And I am no cook. Thanks!
Oh, my! Made this for the first time today to take to a church potluck. It was a BIG HIT!!!
Changes: I used pinto beans, instead of the black beans. Made it in the hot pot, served with rice, cheese, onions, and sour cream.
It was delicious!!!
Forgot to add that I doubled it. People were putting it in small containers to take home. Made my day!!!
This was fantastic. I don’t usually care for chilli but this was great. I like the black beans instead of the kidney beans – I didn’t even notice them.
Literally the best chili my husband and I have ever had.
Thanks!
Great chili recipe! Way better than my usual recipe. I’ll be using this one from now on. I cooked on the stovetop and used vegetable broth because I didn’t have beer or beef broth. Next time I’ll double the recipe! Oh, I added a bit more chili powder.
Another keeper!
I was reading that a serving size is 11/2 cups, which is 5.5 cups. If I’m reading correctly, the that means the recipe makes 20+ cups. I made the full recipe and I only made 6 cups, at most. Am I misunderstanding how to read the nutrition info?
Hi Thea! So this recipe makes 4 servings of one and one half cups. (Total of 6 cups) Hope you enjoy it!
My family loved it. Followed the directions explicitly on the stove top. It is deserving of the 5 stars
Perfection! I only had pumpkin beer in my fridge and I’m so glad because it was such a good addition! I’ve only ever made crockpot chili, and this was so much easier and just as tasty! I added some baby spinach, minced garlic, and shallot because I had it leftover in the fridge and needed to use it. Another great recipe! Thanks, Gina!
My family LOVED this chili! I made it according to the directions – EXCEPT I added an entire 14.5-ounce can of tomatoes/chilis, and an entire 8-ounce can of tomato sauce. I cooked it on the stovetop. I served it with shredded cheddar cheese, some of the leftover diced white onion, fresh cilantro leaves, and sour cream – and freshly baked cornbread. The cilantro adds the BEST flavor! This will be the only chili recipe I use from now on. Thank you!
So delicious! My family and I enjoyed this for dinner tonight. Thanks, Gina!
Does anyone have a suggestion for a good gluten free beer for recipes such as these?
Sounds very anemic.
I left the beans out because ew, I hate beans. But this was DELICIOUS! I cut the recipe in half, but wish I hadn’t so there would be even more leftovers.
I made this last night. I had to use smoked paprika rather than regular since I had run out, but it was still awesome. It was very flavorful. I had also added a tablespoon of tomato paste as my honey likes his chili thick. I have made this twice before and this time my boyfriend devoured half of it. Thanks as always for a great recipe!
I forgot to add that rather than sour cream for a topping I used plain fat free Greek yogurt. Guilt free and no points! ?
I love this, just like with all your chili, enchilada, and other Mexican recipes! My one slight modification is that my onions and peppers came out a little crunchy-next time I’ll sautee them longer but maybe my heat wasn’t high enough.
Love this. Thank you! I’m enjoying your recipes in California but my mom recently moved to Long Beach, NY from Brooklyn and would love to know where to shop for good meat and fish. Thanks Gina!
Hi! Longtime fan here. Just had a quick question on the total time for the recipe. Does that include the time for the natural release? I am guessing it doesn’t? I just want to make sure I am leaving an appropriate amount of time to get dinner on the table. Is there a good ballpark of minutes I should add to this and other IP recipes that call for natural release?
My husband is a HUGE fan and made sure that I sent you props!!! I have all of your cookbooks, frequent this website routinely and can’t wait for my pre order to show up for the next cookbook! You have a gift….thank you for sharing it 🙂
Thanks Vanessa!
I made this last night and it was absolutely delicious. Topped it with some shredded cheddar cheese and a sliced avocado. Yum!
This was delicious. I served it over avocado. Just a heads up, if you eat the entire avocado (which of course I did), it adds 11 Weight Watchers points. Entirely worth it.
Like every recipe I’ve made from your site-delish
Hi Gina, I made this last night and it was awesome, I accidently used kidney beans instead of the black beans because apparently I can’t read well lol but it was still great! My question is this, when I put this recipe in the recipe builder in the WW app, following all the ingredients you listed (I entered the beed broth instead of the beer) and the builder came back as 1 sp, is this per serving versus the 4 you have listed on your page?
Thanks! Robin
I will double check..
I’m going to try this tonight! I just bought an instant pot and have been on WW for 2 months. Looking for a “weight friendly” recipe was easy b/c I just got on your website. I just love your recipes and have never had one that I didn’t enjoy! I even have a Skinnytaste Recipes (always delish!) board on Pinterest. Can’t wait to try it!
I made it tonight! It was delicious! Thanks for another great “keeper,” Gina!!
Thanks Debbie!
I just making this recipe now and my Instant Pot has a button for chilli recipes, but it says 30 minutes, should I change it to 20 minutes?
I just got my
Great recipe! This is about as simple as it gets and it tastes great. Very weight watcher friendly if you don’t load it up with cheese! After my first attempt, I tripled the spices, added some shredded carrots and some chiplote peppers in adobo sauce. This added a lot of extra heat, which I enjoy in my chili.
I served mine over cauliflower rice with green onions, light sour cream, and cilantro.
So sorry to bother you with this but I trying to do everything correct. When I plug this recipe into MyFitnessPal the numbers are all different (much higher than yours). And it is just copy and paste. Have you heard this before or know why this is happening?
This was fantastic by the way!
Melinda
Are you using the recipe builder?
I just imported it from the website & it says 414 calories per serving. It’s not that much more so I’m still gonna make it. Would it make a difference if I manually entered the recipe?
Thanks!
I love your recipes but am finding when I enter them in the Weight Watchers app calculator I get way different numbers, for example this recipe calculates to 8 smart points..wondering what is most accurate.
I’m making this tonight! I feel so lucky to have found your site. I love all the recipes I’ve made so far. Thank you so much for making cooking fun again. I’m on the Lindora program and lost 80 pounds. Food got boring and repetitive. Thank you for bringing me back to the love of cooking with delicious, healthy recipes. P.S. – My family is loving it too.
Hi Gina, I am thinking about buying an instant pot, but since I cook only for 1, I was going to buy the small one (I think it’s 3 Qts.) Are instant pot directions in recipes the same for any size pot? Thanks so much.
Yes, as long as the food fits.
Hi Gina! Quick question: have you tried the Beyond Burger? If so, do you think it might substitute well for the ground beef?
Sorry, I haven’t.
Delicious and easy to make in the instantpot!
I have made this before and followed the recipe with no changes. It was phenomenal! Tonight I used Boca Veggie Crumbles and it was just as tasty. My only change I’d make next time if using the crumbles would be to cut back the liquid just a bit. I’ve followed you for 6 years and you never disappoint!
I love this – easy and so satisfying (and lasts for several days). This is my third time making it! Thanks, Gina!
You’re welcome Neena!
I don’t have an Instapot yet, and I love the smell of having chili cook in the crock pot all day on Super Bowl Sunday. How long would you say I should do this in the crock pot? Maybe 6 hours on low?
If I want to kick up the heat in this Chili. What would you suggest?
When I put the nutritional info into my WW app it says 1 serving (1 1/2cup) is actually 8 points not 4… very yummy just want to clarify because that’s a big difference!
Are you using the recipe builder?
I am going to try it with ground turkey so the only points would be the beer I think! Sounds good – will see how it turns out!
I always love a quick, “dump” soup 🙂 super easy to make and the flavors were great. I will definitely make this again
Can you substitute ground turkey for the beef? Will the flavor be just as good?
I have a tomato hater in the family. The tomato sauce could be used, but could I leave out the tomatoes without a big taste difference? Should I change the spices or anything to adjust for no tomatoes?
Never mind – I just saw it has red peppers in it also. That is another no go.
So delicious! How much is a serving size for 4 sp?
1 1/2 cups, serving size is always listed with the nutritional info.
I made this for lunch today on stovetop. Came together quick & we really liked it. Will be making again.
I rate it 5 *****
bkbruce@suddenlink.net
First off, you’re recipes are amazing! Love your website, it’s my go to! Quick question, after you add the spices, tomatoes beer and beans, do you stir and then put the lid on? Or just throw it all in and put the lid on? Thanks in advance!
HI I’m thinking of buying the instant pot which one is the beat option?
Can you use a different type of light beer, like Coors Light or Miller Light? Or do you recommend just using broth instead if you don’t have Corona?
You can use what you have on hand.
I’m excited to try another Instant Pot recipe. I just joined WW and the freestyle program seems great. One question: will this be good with ground turkey too or will it be dry do you think? Thank you!
I think so, or you can try this one https://www.skinnytaste.com/crock-pot-3-bean-turkey-chili-3125-pts/
What size instant pot did you use?
6 quart.
Do you drain after cooking the ground beef? IP recipe didn’t say to but I did. Cooking now so hope that’s right!
Delicious! I used Bush’ black chili beans, and because I LOVE beans in my chili, I added Bush’s red chili beans too! The best quick chili ever!
Can you provide slow cooker directions please?
Hi! Can you convert this recipe to the new Weight Watchers Freestyle program and add those points values to the recipe nutritional bar?
Love the recipe – just want to be 100% accurate on new points values.
All the recipes have been updated. 🙂
I’m scared of the Instant Pot!!! Lol. I’m going to try this tonight. I made your stuffed pepper soup the other night and it was so good but I’m still getting used to the IP! I am On weight watchers and seriously do not use ANY other sites but yours, Gina!! I’m a terrible cook and your recipes even impress my picky 100% Italian husband! ❤️
Aww thank you!!
Couldn’t I just use dried beans since it’s being pressure cooked anyway?
Could you substitute butternut squash or sweet potatoes to make this Whole30 compliant? Without the beer as well of course 🙂 I am doing my first Whole30 and love this original recipe so trying to figure out how to tweak it without losing the heartiness of the beans.
Sure!!
This was a big hit in our house! My husband didn’t even realize it was WW recipe until I told him after which is a huge compliment!
Hi Gina! This is cooking now. Using the recipe builder in the WW app, I’m calculating 6 points. Is that correct?
Hey Gina! Thank you for the great recipe! I’m making this tonight for my family. I just had a question. My family does not have any bean lovers. Is there anything you would substitute those with or just add more meat to balance out the recipe? Thanks!
In anticipation of receiving an Instant Pot for Christmas, I added this recipe to my menu for the week. I will be making it tomorrow after I return to work following total hip replacement surgery. Hooray for me! Thanks, as always, for the fabulous recipes which are always a hit.
Even on the stovetop, this recipe was quick! So good on a “chilly night”. I added a spicy kick of cayenne (1/2 tsp. was perfect) and combined green bell pepper with red since I ran out of red bell pepper. Otherwise, followed the recipe/additional toppings exactly as instructed. Will be making this again, for sure!
I love all of your recipes Gina! I’ve made this a few times and it’s definitely our favorite chili! I want to make this on Saturday for a crowd—if I double the recipe, how do I adjust the Instant Pot cooking time? Thanks!
Time should be the same.
Hi why do all my instapot recipes turn out too watery?
I love this chili, my boyfriend actually requested that next time I make it that I double it so we have more leftovers. Thanks Gina!!
I made this last night on the stovetop and it turned out delicious! Definitely one of my favorite chili recipes!
wonderful!
This was excellent!
Wow, I believe this is the best chili I have ever had! Thank you!
Glad you enjoyed it Riki!
Another delicious recipe Gina! This will be my new go to chile recipe!
Made this tonight for dinner and served it with cornbread! WOW – this is so easy to make and has AMAZING flavor! Definitely the best chili recipe! Highly recommend. I made it on the stovetop and didn’t alter anything. Thanks for yet another great recipe Gina!
You’re welcome Anne!
I loved this. I made it in a regular pot. It was super simple, and the 30 minutes of simmering was plenty of time for the chili flavors to really develop. As with any chili, the toppings really help make it. This is one I’m going to keep in my back pocket for any gloomy winter’s day when I want something quick, easy and comforting.
I tried to enter my email address to get your lo cal recipes, but it wouldn’t take my entry.
Also what are the names of your lo cal instant pot recipe books?
Hi Gina, This is my first post. I love your recipes and I own both of your books. The family enjoys your recipes too. What version of the Instant Pot do you use? There’s so many version of the Instant Pot. Can you give me your recommendation? Thanks
I have the Instant Pot 6 qt 7 in 1.
Could this quick chili be made in a slow cooker?
I made this in a slow cooker and it turned out great. I added more beans – some chili beans and kidney beans and used the whole can of tomato sauce. I also added a small can of tomato paste to thicken it and added additional chili seasoning.
I cooked it on low for about 6 hours.
Hi Gina – first of all, LOVE all of your recipes. Every single one has turned out great so far!
This may be a dumb question, but I’m making this chili tonight for company, and I want to double the recipe. Will that turn out okay? Do you know if it will affect the cook time?
Can you double this in the instant pot? will it all fit?
Hi Gina! I LOVE your recipes and make them often. My dad recently had an organ transplant and we need to provide meals with low potassium levels due to his medications. Is potassium something you could add to the nutrition information going forward? Would really appreciate it!
I made this over the week end and it was a big hit. I served with corn bread. YUM!
In stead of fresh tomatoes I used stewed chopped canned Italian seasoned tomatoes. These are soo good. I also used seasoned canned black beans. Amazing flavor. I only had one bowl left over thankfully for my lunch the next day.
The next time I will double and freeze some.
Love this chili recipe. Made the original recipe and was not enough for leftovers for both me and my hubby. So I made triple the recipe. Plenty of leftovers now. Make it you will not be disappointed.
Gina! I love you! ( you must be tired of hearing this from me already!) This came out perfect, and as usual, I do EXACTLY what you say! One question: do you think this would freeze well? I doubled the recipe and there is alot leftover. Thank you again and I dont think I will make it til September for your new cookbook, regardless of the fact that I already have your other 2!
Aww thank you! Yes, it would freeze great! And thanks so much for your support!
Hi Gina! I love all of your recipes and have been making them for years! Quick question: when I plug the nutritional info in on my weight watchers calculator via the WW app, it’s coming up as 8 sp a serving. Can you help clarify?
Thank you!
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
That makes sense! Thank you for clarifying! I will only use the recipe builder from now on.
That makes sense! Thank you for clarifying! I will only use the recipe builder from now on. Thank you!
Made this last night for my lunches this week. I omitted the beer and used the beef broth and also added a large can of crushed tomatoes. 6 servings at 1.5 cups each. I added 1/3 of an avocado, a tsp of light sour cream, and a pinch of light shredded cheddar all for 7 SP!! It was delicious!
Glad you enjoyed it Carol!
Very good chili! This will be in rotation. Just bought your book on amazon and plan to cook my way through it to help meal plan for weight watchers.
My favorite chili topping is tortilla chips!
We loved this recipe. Maybe doing in a pressure cooker intensifies flavors. Seasoning perfect for the amount of ingredients. I added 1/2 teaspoon adobo seasoning. ( you introduced me to that one and I love it) I only seemed to get generous 4 cups altogether for some reason. Maybe I am measuring too generously, seems like the current measuring devices are a bit bigger then what a cup really is, if tested by weight and not volume) Can’t wait to make it again! Thank you. Keep those pressure cooker recipes coming.
Made this for dinner tonight and it was delicious! I️ poured it over a baked sweet potato and served with a salad. Wonderful!
The best chili I’ve had in FOREVER. I love the flavor and aroma of beer in this dish. For garnishes, I used avocado, lime, cilantro, light sour cream, shredded Monterey jack cheese and Frito chips. The fresh lime really made the dish! Everyone in my family went for seconds. I’ve lost count of how many recipes I’ve tried on this blog. Thank you for another winner! Will be making again!
So glad you liked it!!
This was so good! I tripled the recipe and made it for Halloween. It was as if you read my mind, I came to your site the day before looking for a beef chili and couldn’t believe that I couldn’t find anything. the next day, this popped up. So glad it did!
Awesome!!
should you triple the spices
I made this tonight, it was fantastic, as always Gina. A keeper for sure! I did a quick rlelease on the Instant pot instead of a natural release and it worked out fine. 🙂
Great!
Can you substitute ground turkey? If so would you cook it for the same amount of time?
Sure, same time.
I plan to make this tonight — after the 20 minutes pressure cooking would you quick release the pressure?
Natural.
I haven’t made a recipe yet that wasn’t a “keeper”. Look forward to new one every morning!
One comment on the Quick Beef Chili recipe for the Instant Pot. You can’t stir “occasionally” while the pressure cooker is cooking, right?
Correct, typo! Fixed now. 🙂
This is in my electric pressure cooker right now and smells delicious. Just a note, I think you’ve copied the stovetop directions into the pressure cooker directions. Obviously we can’t stir occasionally while pressure cooking and you haven’t provided the pressure release information.
Fixed now!
Hi Gina! We just love all your recipes, so much so that i recently purchased an instapot! I can’t wait to try this recipe! JUst one question: when I cover the lid and set the pressure to high, I thought the lid locked? Is there a way to open it to stir occasionally as per the directions? Thanks!
That was a typo.
Hi Gina! How many servings does this recipe create? Love your site. 🙂
The nutrition info says 4 servings.
Thanks! It wasn’t there when the recipe first went up. 🙂
Hi Gina- I’m still pretty new to my instapot, so please forgive me, but your directions say to set to high pressure for 20min and stir occasionally. Are you able to open the lid once you set it?
Sorry, that is for stove top. No you can’t open it until it’s done.
The recipe says to cook on high pressure for 20 minutes and to stir occasionally. Should you release the pressure half way through to open and stir? Or leave the instant pot closed for the full 20 minutes. Also – any success substituting turkey?
Don’t stir it’s for stove top directions. Sorry!
I make it with turkey all the time! I love it!!
I am so excited to try this! We made your slow cooker beef tacos last night and couldn’t get over how tender the ground beef was. I love our instant pot but haven’t tried that many recipes yet. This looks delicious 🙂