Remember that Instant Pot Mexican Shredded Beef recipe I posted last week? If not, check it out by clicking here. This week, I’m posting a lightning fast chili recipe where you use half of that shredded beef to make this comforting Instant Pot Beef and Black Bean Chili. It uses the trusty instant pot again, which means you’ll have a one pot meal that cooks quickly but tastes like it’s been simmering all day. Sound good? Then keep reading!
If you’re thinking you don’t want to go to the work of first making shredded beef and then making chili, trust me when I say that it isn’t hard to do, AND, you’ll be happy you did because you will have made two meals with less work than two homemade meals normally take. Plus, as a bonus, the chili makes 8 servings, so you will technically have two meals from the chili alone if you’re serving four people.
Now, if you still don’t buy my line of thinking, I have given a tip in the chili recipe below for how to swap in ground beef or turkey for the shredded beef in the chili. So, you can make it however you prefer.
This Instant Pot Beef and Black Bean Chili has one ingredient you may or may not have used in chili before – salsa! Because the shredded beef has Mexican flavors, I wanted this chili to be a good compliment to the beef, so I leaned toward Mexican and southwest flavors to bring it all together. Adding jarred salsa seemed like a really good fit because it adds a little or a lot of heat (depending on what heat level of salsa you use) as well as Mexican flavors.
For the beans, instead of using traditional chili beans, such as red beans or kidney beans, I chose black beans to keep with the Mexican theme. Pinto beans would also work great. Of course, if you prefer another type of bean, you can easily make that swap!
Since the Mexican Shredded Beef uses a partial package of tomatoes, I decided it made the most sense to use up the rest of the package in this chili. If you aren’t making the shredded beef to use in this chili, I have given an option for what to use if you don’t have that partial package of tomatoes leftover from the beef.
When it comes to making chili, it seems to me that everyone makes their chili a little bit differently. Have you noticed that too? Some people like it really thick and chunky, while other people like it to be as far from chunky as possible. Some people like lots of beans, while others go heavy on the meat and light on the beans. And the heat level, well, the sky’s the limit on the range of spiciness people like. Honestly, I’m not sure I’ve met a chili I didn’t like as long as my mouth isn’t on fire after I eat it.
The great thing about chili is that you can tailor it to your liking, and this Instant Pot Beef and Black Bean Chili is no different. Like it spicy? Go for a “hot” salsa and definitely add the jalapeno pepper. Like it mild? Go for a “mild” salsa and skip adding the pepper. Want more beans? Add another can. Or, ditch the meat all together and use two cans of beans for a vegetarian chili. In that case, I would use 1 can of black beans and 1 can of pinto beans for a more interesting look and flavor!
You get the idea – make this recipe your own, and if you try it and make any special adjustments to make it more “you”, let me know in the comments below! I love hearing more about how people cook!
P.S. If you would like more instant pot recipes, leave me a comment below!
Instant Pot Beef and Black Bean Chili How-To Photos:
Instant Pot Beef and Black Bean Chili
- ½ recipe (about 2 ¼ cups) prepared Instant Pot Mexican Shredded Beef*
- 1 tablespoon olive oil
- 2/3 cup chopped red onion or white bottoms of green onions
- 1 stalk celery chopped
- 1 fresh poblano or jalapeno pepper** chopped
- 2 cloves garlic minced
- 1 26.46- ounce package no-salt-added chopped tomatoes or 2 (14.5-ounce) cans no-salt-added diced tomatoes
- Leftover strained tomatoes (about 18 ounces) from making Instant Pot Mexican Shredded beef, or 1 15-ounce can no-salt-added tomato sauce
- 1 15- ounce can low-sodium black beans rinsed and drained
- 1 cup jarred salsa***
- ¾ cup low-sodium chicken broth or water
- 2 teaspoons chili powder
- Coarse salt and freshly ground black pepper (optional)
- Sliced green onion tops (optional)
- Chopped fresh cilantro (optional)
- Decide if you are using meat from the Instant Pot Mexican Shredded Beef or if you are going to substitute ground meat (see tip below if using ground meat). Set shredded beef aside, if using. Select “sauté” on the instant pot; adjust to “normal” heat level if needed. Allow pot to heat for a couple minutes. Add oil. Add onion, celery, and chopped pepper (if using). Cook for 5 minutes, stirring occasionally. Press the “cancel” button.
- Add garlic to instant pot; stir into vegetables. Stir in chopped tomatoes, strained tomatoes, black beans, salsa, broth, and chili powder.
- Lock instant pot lid in place; make sure the vent is pointed toward “seal”. Select “manual” or “pressure cook” and adjust to high pressure if needed. Adjust the time to 10 minutes. The pot will automatically start the cooking process and once the pot is up to pressure, the time will start to count down. When the cook time is complete, select “cancel” and allow the pressure to release naturally. Once the pot is depressurized, remove the lid.
- Add the prepared Instant Pot Mexican Shredded Beef to the chili. Stir until well combined. Season to taste with coarse salt and freshly ground pepper if needed. If desired, top individual servings with green onion tops and cilantro.