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.
RosieP says
Love this recipe. Delicious! I’ve made a few times now. Has anyone gotten “burn” message on their IP while making this ? I’m not sure why I got the message and I didn’t know what to do.
Maureen says
Yes, I got burn notice too. This is first time making this recipe, only used IP a handful of times. Thought I read burn notice was because not enough liquid but that seems it couldn’t be cause for this chili. Not sure what happens, will it continue thru cycle?
Sara says
You should give it a stir then try again, often it’s because the pot doesn’t sense liquid down at the bottom of the heat source!
Maureen says
Ahh good to know – I’m making it again (yes 2nd time in 3 days) because it is delicious! Thanks for the recipe!
Debra says
You talked about doubling, do you change the time at all ? I would like to make it for a meal after a meeting for the group.
Sara says
The time should be the same!
Susan R says
This chili was definitely a keeper at our house! I have tried and liked other recipes for the instant pot, but this one will be my “go to” because it has ingredients that I have readily available in my pantry. It’s a perfect blend of tomatoes and spices, and has just enough heat.
K Ann Guinn says
Your recipe is wonderful! I have a favorite chili recipe I normally use for stovetop, but have never tried making chili in my Instant Pot. So in my busyness I decided to try your IP version instead (I will fiddle with my recipe to try it later, but didn’t want to ruin dinner). It was really delicious! I subbed in some different beans based on what I had (used kidney, dark red kidney, and garbanzo) but otherwise stuck with the recipe and I will make it again. Thanks for sharing.
Roberta Linoz says
Great tasting chili. I didn’t have any cocoa powder so cooked it without it and I was amazingly impressed! Definitely a keeper. Thanks for sharing your recipe!
KERRI LANDIS says
I have a ninja foodi with no chili setting. Would I just use the pressure cool setting instead?
Sara says
Yes pressure cook on high!
Joy says
I have a Bella Instant Pot and I used the stew setting
Cookin' in Seattle says
Made this tonight for the fam and it turned out great. Followed the recipe precisely except for using half the chili pepper (for the kids) and cooking the beef and onions in a pan before transferring to the IP. Cooked it for 20 min and after about 25 minutes of letting it self de-pressurize, I couldn’t wait any longer and let off the rest of the steam/pressure manually (which was fairly mild). I liked the consistency at the end and honestly it was better than any chili I’ve ever made in a pot over several hours. Will be putting this into the regular dinner “rotation” from now on!
John says
Excellent recipe, delicious . Very easy to make.
Holly says
Great chili I added 1/4 cup brandy to it 👍
Ashleigh says
AMAZING!!! cooked it exactly as directed. I did let it sit open for a bit after it was done on low setting to thicken. I had 3 people tell me it was the best chili they’ve ever had. I used all organic Ingredients and spices. I used organic Hungarian paprika which was amazing in this recipe. I made one batch with organic grass fed ground beef and the other with organic ground chicken. Better with the beef but still delicious with ground chicken. The kids loved it too!! This is hands down the best chili recipe so far.
Hilary says
Delicious and so simple! The first IP chili recipe that we tried, and it’s a keeper.
R says
Amazing and best chili I’ve made: added green chili’s and green bell pepper more garlic and really good organic sirloin
Shenaz says
Fantastic! And so easy! The whole family loved it.
Hannah says
This was awesome! I made it as written except for doing black instead of pinto beans (what I had), adding a dash of liquid smoke (the paprika was not the smoked kind, so to add that flavor), water instead of beef broth, and not really sautéing the beef (it was frozen). Set it for 22 minutes b/c of the frozen meat, and a 10 minute natural release. After opening I added a bit of leftover bell peppers marinated in vinegar for some fresh crunch. After adding more salt to taste, it was the. perfect. last minute dinner for a nice family meal.
Erin Bowers says
You don’t drain the beef?
Aurora says
This recipe is an absolute keeper. I’ve made it several times now with no desire to make any changes to the ingredients tho I usually just use whatever diced tomatoes I have on hand which may be regular, italian, fire-roasted, etc.
The third time I made this recipe I measured out extra sets of the spices in baggies to speed up future preparations since I know I’ll be craving it again soon!