Taco Chili (Instant Pot Recipe)
Taco chili is a bold combination of hearty chili with taco seasonings that tastes like it’s slow cooked all day despite coming together in under an hour in the Instant Pot. This quick chili is easy enough for any weeknight and delicious enough that you’ll want to make it on repeat all soup season long!
Nothing quite hits the spot like a good bowl of chili in the fall and winter.
It’s hearty, which is important in my houseful of hungry boy appetites, and full of spices that just cut through any chill.
Such good comfort food.
Another thing we love?
Taco night.
And marrying the flavors of tacos with the hearty chili seems like such an obvious flavor mashup.
Even better when you do it with this quick Instant Pot taco chili.
You get two favorites in one bowl in less than an hour.
When most chili recipes needs to simmer on the stove for a long time, this one is quick enough for even a busy weeknight.
Ingredients
To make this you’ll need:
- Oil– Canola oil or another light oil to saute the beef in.
- Ground beef– I recommend leaner ground beef so your chili isn’t too greasy.
- Fresh veggies– Half of a yellow onion, diced, and a seeded, diced poblano pepper
- Garlic– Minced or pressed fresh cloves
- Seasoning mixes– A 1 ounce packet of dry ranch seasoning mix and a 1 ounce packet of taco seasoning
- Canned veggies– A 15 ounce can of drained and rinsed black beans, 2 15 ounce cans of drained and rinsed kidney beans, and a 15 ounce can of drained corn kernels
- Canned Tomatoes– A 28 ounce can of crushed tomatoes, a 10 ounce can of diced tomatoes with green chiles, and an 8 ounce can of tomato sauce
- Beef broth– You could also use beef stock
How to Make
This taco chili is so easy to make in your Instant Pot.
To do it, put the liner in your Instant Pot, then hit the saute button.
Add the oil to the liner.
When the oil’s hot add the beef, cooking and crumbling it for at least three minutes.
Stir in the onion and pepper and keep cooking everything until the beef is completely browned and the veggies have softened.
Then stir in the garlic and both seasoning packets and keep cooking everything for another minute.
Hit cancel to turn saute mode off.
Drain off any excess grease, then stir in the remaining ingredients.
Secure the lid on the Pot, making sure the vent valve is set to the ‘sealed’ position.
Cook the chili on HIGH pressure for 12 minutes.
Let the pressure naturally release for 5 minutes.
After 5 minutes, open the vent valve to quick release the remaining trapped steam.
Season with salt and pepper, if desired.
Serve it warm with your favorite toppings and enjoy!
Topping Ideas
Taco chili is delicious on its own but begs for toppings. Our favorites include:
- crushed tortilla chips or corn chips
- sour cream
- sliced avocado
- guacamole
- cheddar cheese
- pico de gallo
- diced jalapenos
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat it in the microwave or on the stove until warmed through.
Keep in mind, you may have to stir in a little more beef broth when you reheat it.
Tips and Tricks
- I find it easiest to remove grease by holding paper towels with tongs and letting them soak up the grease, throwing them away, and repeating until all the grease has been removed.
- This can also easily be made in a Dutch oven or even in the slow cooker. Just saute the beef, onions and peppers on the stove and then stir everything together in your slow cooker or Dutch oven and cook it until the chili has cooked down and thickened up.
- Do NOT drain any of the tomatoes before adding them to the pot.
- If you plan to do a taste test of the chili, be careful! The chili will be very hot when you remove the lid from the Instant Pot.
Other Chili Recipes
Instant Pot taco chili is a quick, flavor packed mash up of two classic dishes your family will love!
Make it and enjoy!
Looking for other chili recipes?
Try these:
If you’ve tried this TACO CHILI or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Taco Chili (Instant Pot Recipe)
Ingredients
- 1 tbsp canola oil optional
- 2 lbs ground beef
- half yellow onion peeled & diced
- 1 poblano pepper seeded & diced
- 4-5 garlic cloves minced or pressed
- 1 1 oz pkt dry ranch seasoning mix
- 1 1 oz packet taco seasoning
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can corn kernels drained
- 2 15 oz cans dark red kidney beans drained and rinsed
- 1 28 oz can crushed tomatoes
- 1 10 oz can diced tomatoes with green chiles
- 1 8 oz can tomato sauce
- 2 cups beef broth
Instructions
- Make sure the liner is in your Instant Pot, then hit the saute button and add the oil. When the oil's hot add the beef, cooking and crumbling it for at least three minutes.1 tbsp canola oil, 2 lbs ground beef
- Add the onion and pepper, stirring to incorporate, and continue cooking until the beef is completely browned/crumbled and the veggies have softened.half yellow onion, 1 poblano pepper
- Add the garlic and both seasoning packets, stirring to evenly combine and continue cooking for another minute.4-5 garlic cloves, 1 1 oz pkt dry ranch seasoning mix, 1 1 oz packet taco seasoning
- Drain off any excess grease, then add the remaining ingredients to the pot, and stir together until everything's evenly incorporated.1 15 oz can black beans, 1 15 oz can corn kernels, 2 15 oz cans dark red kidney beans, 1 28 oz can crushed tomatoes, 1 10 oz can diced tomatoes with green chiles, 1 8 oz can tomato sauce, 2 cups beef broth
- Add the lid, turning to close, and make sure the vent valve is set to the 'sealed' position.
- Cook the chili on HIGH pressure for 12 minutes.
- Allow the pressure to naturally release for 5 minutes, then carefully and quickly open the vent valve to release the remaining trapped steam.
- Season with salt and pepper, if desired. Be careful if doing as taste test- it will be HOT!
- Serve warm with your favorite toppings, and enjoy!
Notes
- I find it easiest to remove grease by holding paper towels with tongs and letting them soak up the grease, throwing them away, and repeating until all the grease has been removed.
- This can also easily be made in a Dutch oven or even in the slow cooker. Just saute the beef, onions and peppers on the stove and then stir everything together in your slow cooker or Dutch oven and cook it until the chili has cooked down and thickened up.
- Do NOT drain any of the tomatoes before adding them to the pot.
- If you plan to do a taste test of the chili, be careful! The chili will be very hot when you remove the lid from the Instant Pot.
Nutrition
