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
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.
Catherine says
This looks absolutely delicious! What a comforting and delicious meal for the whole family…you can never go wrong with chili in my book!
Yeah Lifestyle says
Its a cold day today and I am wondering what to cook, after reading your post I am convinced its going to be this chili dish
Lisa says
This is such a smart and quick way to make chilli. I like the one pot idea too, it’s so helpful when you’re a working lady!
Nina says
Oh wow, this post has made me quite hungry. I really want to try this at home. It looks so easy. You just put the ingredients in and let it do it’s thing.
Catherine Santiago Jose says
I am not really a big fan of eating a spicy food but this one looks so delicious and so easy to prepare. I would love to try this and see if my loved ones would love it. Hope they are!haha!
Sincerely Miss J says
I have an instant pot but i am yet to use it. Hoping to learn how to use it
Beth Pierce says
There’s nothing better than curling up with some hearty chili on a cold evening! My family loves chili and I can’t wait to make this for them!
Brianne says
What a great recipe for Instant Pot users! We’re still dealing with colder temps here, and a pot of this fantastic chili will be welcome!
Kisha Stewart-Harris says
Now this is my kind of chili. Tomato sauce base and a hint o sugar to cut the acidity of the tomatoes, yes. So many people get this part wrong. You’ve got this recipe spot on!
Anna says
This chili recipe sounds delicious ,but how do I cook it on top of the stove?
Sara says
You can just saute the meat and onions, then add the rest of the ingredients and simmer for 30-40 minutes on the stove top over medium heat!
Deanna says
Your recipes look fantastic! Pinning this for future use.
Patty says
I double that!
Stacie says
That recipe looks so good. I love to make chili, especially during the winter. I love how easy this recipe is to make. Yay for this recipe, and yay for the Instant Pot!