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Instant Pot Guinness Beef Chili

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Cooler temperatures have arrived, football games are back on the schedule, and I am still Irish. What does this mean? It means that you need this delicious Instant Pot Guinness Beef Chili in your life…pronto!! It’s funny how a simple drop in temperatures makes you start craving your favorite comfort foods. Trust me, a big bowl of this chili is guaranteed to take you to your happy place.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

A bowl of chili topped with sour cream, shredded cheddar and cilantro leaves.

I can’t believe that I forgot how delicious this chili is!! The temperatures have been in the 100’s since April, so I have been waiting patiently to make it again. I made a couple of tweaks to my original Guinness Beef Chili recipe, and decided to simplify things and make it in my trusty Instant Pot.

Before you panic, yes you can make this chili without the alcohol, and yes you can make it without a pressure cooker….just keep reading.

Looking down on a bowl of chili with a black spoon sticking out the side of the bowl and topped with sour cream, shredded cheddar cheese and chopped cilantro leaves.

The beans are perfectly cooked; not too mushy, not too hard, with chunks of ground beef and the perfect amount of heat…for your average 7 year old!

How do you make Instant Pot Guinness Beef Chili?

Turn on your Instant Pot and press the “Sauté” button. Add the oil when the display reads “HOT”.

Instant Pot with HOT on the display

Add the onion and cook for 3 – 4 minutes to soften.

Chopped, red onions in the instant pot.

Add the ground beef and garlic. Cook until meat is no longer pink.

ground beef added to the onions.

If you do not have all of your ingredients ready to go in all at once, press the Cancel button so you don’t burn your chili!!

Add cumin, chili powders, salt & pepper.

Stir in the chili powder, chipotle pepper, and cumin.

Stir in the tomatoes and beans.

Stir in the crushed tomatoes and beans.

Add the Guinness (or beef broth) and stir to combine.

Add the beer and stir to combine cookingwithcurls.com

That is what yours should look like before you start cooking^^^^^

Press the “Cancel” button. Secure the lid and make sure the pressure knob is in the “Sealing” position.

Press the “Bean/Chili” button OR the “Manual” button and use the – and + buttons to adjust the time to 20 minutes on High Pressure.

20 minutes on the Bean-Chili Instant Pot settings.

I know, you’re shocked….I NEVER use the dedicated buttons! I decided to be adventurous this time. LOL

When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure and remove the lid…..

Chili after the pressure is released.

Ladle the chili into bowls and serve garnished with sour cream, shredded cheese, and cilantro or green onions {if desired}

Beef Chili in a white bowl topped with sour cream, shredded cheddar cheese, and cilantro leaves with a plate of cornbread in the background.

I like to serve mine with cornbread, but it’s also delicious with corn chips. I haven’t tried it with spaghetti yet, but I hear that is good as well. 🙂

Recipe Notes & Tips

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  • If you do not have a Bean/Chili or Manual button, use the Pressure Cook button.
  • This recipe is made in this 6 quart Instant Pot. I do not own a 3 or 8 quart so I do not know what substitutions may need to be made. Sorry.
  • For spicier chili, increase the amount of chipotle pepper or add Tabasco.
  • Always check for seasoning BEFORE you serve! I do not use a lot of salt, I don’t like the taste, and I do not like spicy food. Make your adjustments based on your own tastes.
  • The type of beans do not matter, use your favorites. I always use Bush’s beans in case you are wondering.
  • If you do not want to use alcohol, substitute beef broth.
  • If you do not have a pressure cooker I’m not exactly sure why you are reading this recipe, but I have a stove-top version right HERE.

Why do you use stout beer in this Instant Pot Guinness Beef Chili?

I like the deep, dark undertones that a good stout adds to the chili. It also goes really well with beef…and chocolate. 😉

Feel free to use any stout beer that you enjoy, I’m sure there are many of them out there to try.

No, you will not be able to taste the beer…yes my kids eat this chili, and love it! Well, they are in their 20’s now, but they ate it growing up as well, lol

More delicious Chili recipes

Don’t forget the Cornbread!!

Guinness Beef Chili is also delicious served on:

Irish Chili Nachos!!!

I am really looking forward to winter this year, how about you?

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

A bowl of chili topped with sour cream, shredded cheddar and cilantro leaves.

Instant Pot Guinness Beef Chili

Game Day, St. Patrick’s Day, Tuesday. Any day is a good day for a big bowl of this delicious Instant Pot Guinness Beef Chili!
4.50 from 4 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: beef, chili, pressure cooker
Prep Time: 10 minutes
Cook Time: 30 minutes
Natural Pressure Release: 15 minutes
Total Time: 40 minutes
Servings: 6 Servings
Calories: 579kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 2 tablespoons olive oil
  • 1 large red onion (chopped)
  • 1.5 pounds ground beef (I used 80% grass-fed)
  • 2 large cloves garlic (minced)
  • 2 tablespoons ground cumin
  • 1 – 2 tablespoons chili powder
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon sea salt (add more if needed)
  • 1 teaspoon ground black pepper
  • 28 ounce can crushed tomatoes
  • 15 ounce can red kidney beans (drained)
  • 15 ounce can white kidney beans (drained)
  • 11.2 ounce bottle Guinness® Stout beer

Instructions

  • Turn on your Instant Pot and press the “Saute” button. Add the oil when the display reads “HOT”.
  • Add the onion and cook for 3 – 4 minutes to soften.
  • Add the ground beef and garlic. Cook until meat is no longer pink. If you do not have all of your ingredients ready to go in all at once, press the Cancel button so you don’t burn your chili!!
  • Add cumin, chili powders, salt & pepper, stir.
  • Stir in the tomatoes and beans. Add the Guinness (or beef broth) and stir to combine.
  • Press the “Cancel” button. Secure the lid and make sure the pressure knob is in the “Sealing” position.
  • Press the “Bean/Chili” button OR the “Manual” button and use the – and + buttons to adjust the time to 20 minutes on High Pressure.
  • When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure and remove the lid.
  • Ladle the chili into bowls and serve garnished with sour cream, shredded cheese, and cilantro or green onions {if desired}.

Notes

  • If you do not have a Bean/Chili or Manual button, use the Pressure Cook button.
  • This recipe is made in this 6 quart Instant Pot. I do not own a 3 or 8 quart so I do not know what substitutions may need to be made. Sorry.
  • For spicier chili, increase the amount of chipotle pepper or add Tabasco.
  • Always check for seasoning BEFORE you serve! I do not use a lot of salt, I don’t like the taste, and I do not like spicy food.  Make your adjustments based on your own tastes.
  • The type of beans do not matter, use your favorites. I always use Bush’s beans in case you are wondering.
  • If you do not want to use alcohol, substitute beef broth.
*Guinness the name, the harp logo, and the signature are all registered trademarks.  I have no affiliation with the company and I am not being paid to use their beer.   I just really like cooking with it!

Nutrition

Calories: 579kcal | Carbohydrates: 44g | Protein: 34g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 646mg | Potassium: 1302mg | Fiber: 12g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 14mg | Calcium: 129mg | Iron: 8.9mg

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7 Comments

  1. My husband bought me an Instant Pot before they were popular and I am simply intimidated by it. I think I will use this chili as a way to “get over it” and learn how to use it! It will be on the menu once things start to cool off around here (it is 98 degrees F today).

    #OURMINILINKYPARTY

  2. 5 stars
    Made this today. Amazing taste! I used a big can of dark kidney beans, along with a 15oz can white beans, and an extra can of diced tomatoes. My husband and 10 year old son loved it. Can’t beat making tasty chili in an hour or less!

  3. We discovered this recipe almost 2 years ago. It became an instant hit. We opt out the Chipotle Chili powder for regular chili powder (not a Smokey fan) and add 15oz Guinness. Amazing! Thank you.

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