Instant Pot Guinness Beef Chili
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Cooler temperatures have arrived and football games are back on the schedule. What does this mean? It means this Instant Pot Guinness Beef Chili recipe is the ideal cold weather meal that will warm you up and make your taste buds happy.
This classic comfort food dish is packed with flavor thanks to the combination of ground beef, kidney beans, spices, and stout beer.
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
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.
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.
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!
Check out this Irish Pub Food page for even more delicious Irish food and cocktail recipes.
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”.
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 in the tomatoes and beans.
Add the Guinness (or beef broth) and stir to combine.
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.
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…..
Ladle the chili into bowls and serve garnished with sour cream, shredded cheese, and cilantro or green onions (if desired).
Whether you’re having friends over or just want to make something special for yourself, this chili will definitely hit the spot!
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 too!
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
- Chili Sauce for Hot Dogs – no beans!
- Instant Pot Chunky Beef Chili – no ground beef in this one, and it is also Paleo!
- Southwest Chili with Black Beans and Corn
- Jack Daniels Chili – this one packs a punch!!
- Slow Cooker White Chicken Chili
I like to serve my chili 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.
Guinness Beef Chili is also delicious served on:
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!!
Instant Pot Guinness Beef Chili
Equipment
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.
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).
OMG!! I feel so hungry now!
But is there a way to cook without the pot?
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!
I am so happy everyone loved the chili, Beverly!
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.
Thank you so much Elle, I am so glad you like it!