Instant Pot Beef and Kidney Bean Chili by Ashley of

Instant Pot Ground Beef Chili (with Dried Kidney Beans)

  • Author: My Heart Beets


  • 1 cup dried kidney beans,* soaked overnight
  • 1 tablespoon oil or fat of choice
  • 1 pound ground meat
  • 1 onion, diced
  • 1 jalapeno, minced (remove seeds and rib for a less spicy chili), adjust to taste
  • 2 teaspoons minced garlic


  • 2 tablespoons chili powder
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 2 teaspoons salt, adjust to taste
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ¼ cayenne, adjust to taste — optional

  • 3 (14.5 ounce) cans diced tomatoes
  • Optional toppings: shredded cheddar cheese, sour cream, green onions, sliced jalapeños


  1. Soak the kidney beans in cold water overnight. Drain, rinse and set aside for now.
  2. Press the saute button and add the oil to the pot. Give it a minute to heat up, then add the ground meat, diced onion, jalapeno and garlic to the pot. Saute until the meat is browned.
  3. Add the spices, stir, then add the kidney beans and diced tomatoes. Secure the lid, close the pressure valve and set the time for 30 minutes at high pressure.
  4. Allow pressure to naturally release.
  5. Serve with sour cream, cheese and green onion if desired.


If you would rather use canned kidney beans then you can stir in 2 (15 ounce) cans kidney beans at the very end prior to serving.