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
Instant Pot Chili
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 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. Release the pressure either manually or allow it to release naturally.
- Serve with assorted toppings.
How can you prepare this with dry beans?
I’d cook the beans first separately in the Instant Pot, then proceed with the chili recipe.
I came across this and it became my go to. It’s perfect. Everyone asks for the recipe. I add a carton of mushrooms w/ the hamburger
This is my go-to — I use it on the stove as well. Always a success!
This is my go-to chili recipe. Absolutely love it and so does my girlfriend and her extended family. And it’s so easy and quick to make! We like that it’s a milder chili, but I’ve thought about experimenting by adding a little chipotle powder for some extra smoky heat. Put the leftovers in the fridge, and the chili tastes even better a day or two later! 5 stars for sure.
What about using dried beans.. should I cook them first?
Yes you’d want to cook them first.
I didn’t have some of the ingredients, so I improvised. I also added more brown sugar (instead of white granulated) & more cocao powder.. My husband and I agree, this is the best chili we’ve ever eaten.
This recipe was easy to follow and although it looks like a lot of ingredients, they’re all things we usually have in our kitchens. Although I didn’t win any awards in the chili contest, I had fun getting to taste the the other chilis and cornbread. I think my chili was one of the best and will definitely keep this recipe and make it again. I did have to add a little more chili and cumin powders to get the chili taste and smell. It was still on the mild side which is how we like it.
I absolutely loved this chili. My husband did too and he’s difficult to please when it comes to home cooking. I think he compares it to his moms cooking and I just can’t compare. I added another couple of splashes of broth because my burn indicator came on. That never happens. I added jalapeños to this and a little extra chili, and paprika.
It was really awesome! I served this with soft, fresh cheese bread. yummy!
Great recipe! Fast, easy and delicious. Also love how you can skip right to the recipe on the site. Thanks!
Fantastic just as it is! Everyone went back for seconds. We’re looking forward to leftovers tomorrow. Thanks!
I brought this to a chili cook-off and won! The only change I made was to cut the chili powder from 2T to 1T. Even with one tablespoon, I could still taste it. The chili was delicious
Absolutely my favorite chili recipe! Comes out delicious every time.
This chili is absolutely delicious. Takes practally no time at all and the cocoa is a great touch and adds a wonderful depth to the flavor.
This is my go-to chili recipe now and we just love it! Flavorful and easy!
My fav go to recipe when i feel like a toss and go meal! Plus all three of my picky eaters love it with sour cream and Nachos!!! Plus when i tell them the secret is cocoa powder they go Coco Loco and just eat more thinking it’s forbidden dinner muahahah
I really wanted to love this recipe but as I expected because of the tomatoes or meat it burned. How do I stop it from doing this?
It sounds like maybe it wasnt stirred enough, if there’s liquid at the bottom of the pot you shouldn’t trigger the burn notice.
I usually just add double the amount of beef broth. I don’t find it makes it watery or soupy at all. I used to always get the “burn warning of death” with instant pot chilli recipes but adding more broth than what the recipe calls for seems to have eliminated this issue.
Tastes amazing! My 8 year old daughter had 3 helpings!! Also is the nutrition facts for one cup or what sort of serving size? Thanks for a great recipe!
Glad you enjoyed it! A serving is 1 1/2 cups.
I made this chili, but I substituted Bush beans chili magic and Rotel tomatoes. I didn’t need to add any of the spices called for in recipe, and it was spicy enough. I also added a can of black beans, and a can of chili beans. It was very delicious.
Very flavorful and yummy! It was a bit thinner than I expected/prefer, but that didn’t make it any less tasty.
I’ve been using this recipe for years now. It’s my go to as soon as summer is over. I’ve got it cooking in the instant pot right now and I can’t wait to have some!!! Thank you so much for sharing!
I’m about to make this chili recipe, but my instant pots chilli/bean setting is 45 minutes. Which is far more than the 20 minutes that is in the recipe.
I’d use manual pressure instead!