This Instant Pot chili is a blend of beef, beans, tomatoes and spices, all simmered together in a pressure cooker until tender and flavorful. The easiest way to make chili; everyone will think you spent all day on it!
There’s nothing better than a big bowl of chili on a cool day, and this Instant Pot version is full of bold flavors, but ready in no time at all. Serve your pressure cooker chili with honey cornbread or garlic knots for a complete meal.
Sometimes I crave a bowl of chili, but I just don’t have the time to let it simmer all day. Enter the Instant Pot; rich, flavorful chili ready in less than an hour! This recipe is so easy to make and is mild enough that the whole family can enjoy it.
How do you make Instant Pot chili?
To make Instant Pot chili, you’ll need to first saute your ground beef and onions in the pot. After the beef is browned and the onions have softened, an array of seasonings go into the pot along with two types of beans, tomatoes and beef broth. Seal the Instant Pot, turn it to the Chili/Bean setting, then wait for your dinner to be ready!
How long does it take to cook chili in an Instant Pot?
It takes 20 minutes to cook chili under pressure, in addition to the time it takes you to saute the ground beef and onions. You can either release the pressure manually, or wait for the pressure to naturally release depending on how quickly you want to eat.
How do you thicken chili in an Instant Pot?
This chili comes out quite thick because it only contains a small amount of broth. If you prefer your chili to be even thicker, you can simmer it on Saute mode for 5-10 minutes after it’s already been cooked under pressure.
Tips for Instant Pot Chili
- I like to use 90% lean ground beef, as it has plenty of flavor but isn’t overly greasy. You can also use ground turkey or ground chicken.
- I use a blend of beans, with one can of kidney beans and one can of pinto beans. Feel free to use other types of beans to suit your taste, such as black beans or red beans.
- This chili makes for great leftovers. You can store the chili in an airtight container in the refrigerator for up to 3 days, or you can freeze it for up to 2 months.
- This is a mild chili, but if you prefer a spicy chili, you can add some hot sauce to taste.
- I like to serve my chili with a variety of toppings such as shredded cheese, sour cream, tomatoes, tortilla strips, avocado and green onions.
This recipe can easily be doubled to serve a crowd. Sometimes I make a double batch just for my own family, then freeze half for another night. You’ll find yourself making this recipe over and over again!
More soups and stews
- Slow Cooker Beef Stew
- Slow Cooker Turkey Chili
- Chicken Vegetable Soup
- Beef Noodle Soup
- Hamburger Soup
Ingredients
- 2 teaspoons olive oil
- 2 pounds ground beef I use 90% lean
- 1 onion finely diced
- 1 1/2 teaspoons minced garlic
- 28 ounce can diced tomatoes do not drain
- 3 8 ounce cans tomato sauce
- 3/4 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons cocoa powder
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground pepper
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream
Instructions
- Turn your 6 quart Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.
- Add the onion and cook for 3 more minutes or until softened.
- Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.
- Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. If you don't have this setting, you can use manual high pressure. Release the pressure either manually or allow it to release naturally.
- Serve with assorted toppings.
Thank you so much for your prompt replies! Big help. I’ve prepped everything, but am now going to wait and just use the pressure cooker! Thanks again. I look forward to it and will rate it when we’ve eaten it!
How long should I cook this in my Instant Pot on the slow cooker setting? Does it work just as well that way?
That should be fine, it would be 6 hours on low or 3-4 hours on high!
Just checking – is that an enthusiastic “that should be fine” or just okay, but that pressure cooking would be better?
The recipe has been extensively tested for pressure cooking. I do think it would work in slow cooker mode but it’s not something I’ve tested myself. If you want to use the slow cooker you may be better off with this recipe which is similar, but the instructions are for slow cooker: https://www.dinneratthezoo.com/slow-cooker-chili/
I have made this recipe exactly as written at least two dozen times in 2026 alone. It is by FAR the easiest recipe to satisfy any size crowd (I used it for meal prep lunches for only me, and fed crowds of 20+ at neighborhood cookouts by making 3 double batches ahead of time. It freezes beautifully!). This is not only the very BEST chili recipe I’ve ever made out of probably more than 50, but it is my #1 favorite recipe to make my the instant pot! My neighbor’s actually ask me when we’re planning the next cookout and make dished specifically to go with the chili, like cornbread muffins, sourdough bread bowls and honey corn fritters. My next door neighbor imports special aged cheeses that he puts out for everyone to top it with. It’s become the dish that all the other dishes are created around. I can’t thank you enough for how delicious and versatile this recipe is.
With that said, I had a few TIAs (basically mini strokes) recently, and made the decision to eliminate red meat from my diet and eat more cholesterol-conscious foods. I saw your suggestion to use ground turkey instead of beef, and since this will be a first for me, should I still use beef broth with the turkey? Or would chicken broth help the flavor meld better? Sorry if that seems like a silly question, I’ve just never used turkey in a recipe that ive always made with beef broth before. Will the beef broth be too contrasting with the turkey? Or will using chicken broth through the entire dish off? Any suggestions or tips would be much appreciated! TYIA
Absolute love! I’ve been making this one for a couple of years- it never lasts too long haha ! I think I’ll be making it for an upcoming party.
I love this recipe. I change the beans to whatever I have in the pantry and I add crushed tomatoes and more diced tomatoes depending on how I’m feeling. I like the fact that I can swap things and it still comes out amazing. It tastes like Wendy’s chili which my kids love!
This is our go to chili recipe for football season! Made it probably 4-5 times and delicious every time!
Delicious recipe and easy to make! My husband thinks the chili tastes even better the second day. Thank you for this amazing recipe!
Do we use unsweetened or sweetened cocoa powder ?
Unsweetened!
This was delicious, thanks Sara!
What setting do I use if my IP doesn’t have a chili/bean setting.
Manual high pressure!