The perfect bowl of chili has never been easier! Trust me, you need this Instant Pot Guinness Beef Chili in your life!!
Print Recipe
0 from 0 votes

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!
Prep Time10 mins
Cook Time30 mins
Natural Pressure Release15 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: beef, chili, pressure cooker
Servings: 6 Servings
Calories: 579kcal
Author: Lisa Johnson


  • 2 Tablespoons olive oil
  • 1 large red onion (chopped)
  • 1 1/2 pounds ground beef (I used 80% grass-fed)
  • 2 large cloves garlic (minced)
  • 2 Tablespoons ground cumin
  • 1 - 2 Tablespoons chili powder
  • 1 Tabelspoon 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


  • 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}.


  • 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!


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