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.
AshtonC says
I just wanted to echo everyone else’s sentiment here and say that this is one of the best chilis I’ve made. The ratio of spices in this recipe are spot on. This recipe is absolutely great as is, but I do like a little heat, so in my bowl I usually throw in a little cayenne pepper and a little more black pepper. The only other thing I *might* do different next time is adding a some diced green pepper to see if that adds a bit more texture or sweetness, but who am I kidding — you don’t need to mess with perfection.
Ann says
Fantastic! I just finish making this and my son was very impressed. I’ve been looking for a good chili recipe for a long time and this is definitely it. All of the ingredients blend together perfectly. Definitely might go to Chile from now on and thanks!
bee says
This was a huge hit – absolute winner for both kids and adults!
Grace Graupera says
Thanks for the recipe! We just tried it and we loved it! served it in bread bowls.
Matt says
Won my chili cook off at work a couple of months ago with this recipe. Made it again today. Came out wonderful.
Anesha says
This is literally the greatest chili recipe of all time… 10 out of 10 every time and I always get compliments… I typically forget that the recipe calls for 2 pounds of beef so I usually only use one and half the tomatoes and tomato sauce but still use two cans of rinsed beans!
Angela says
Holy crap is this a good recipe! So easy and flavorful. One of my go-to recipes.
Sarah says
Wonderful recipe! New to cooking decent meals and new to instant pot. This was super easy for me. My entire family enjoyed it!
Sara says
My husband mentioned frito pie yesterday, so I knew I had to make chili before all the frito’s were gone! I have a recipe I love, but I wanted to make it in the instant pot. Your recipe is similar to mine, but with a lot more seasonings. It was fantastic!!
Matt says
Fantastic! I always drain the grease from the ground beef with all of my cooking. I highly recommend!
Chili says
How do you do that if it’s in an instantpot in sauté mode?
K says
Turn it off to drain the beef then turn it to chili mode once you add everything back in.
Joe says
How would using 1lb of ground beef affect the time you use thank you
Sara says
The cook time would not change!