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.
I make my this regularly as my red chili. I love the combination of spices but a little extra garlic. I don’t do it in the instant pot because I only have a 3 quart one but do it in the Dutch oven I have and it comes out beautifully. Thank you! Takes a little bit longer but I’m not upset!
Hello! What size insta pot was this made for? I have a 3qt and want to make sure I adjust accordingly. Thanks!
I use a 6 quart!
If I want to make this without the beans, do I do anything different with recipe? Thanks!
It will have a thinner texture without the beans. You could add more ground beef, or reduce the broth amount to 1/2 cup.
My mom made this yesterday (also added a cup of frozen corn) and it was the best chili I’ve ever had! I’ll never go back to the recipes from the grocery store chili seasoning packets
Me either..I don’t know who i can give these packets too but this chili is amazing. I made it with ground turkey instead
I’ve been using this recipe for several years now and it’s always amazing. Super easy and delicious.
I use 85% ground beef and swapped half of it for about 1lb of stew meat (cut into bite size pieces). The instant pot makes the meat super tender.
I also add 1-2 tsp of ground chipotle and about 8oz of Hatch green chiles. Adds spice and more flavor without being super hot.
I’ve also used this recipe with a slow cooker. 10+ hours on low gets the same result.
This was good and very easy! I didn’t have cocoa powder so I just left that & the sugar out. Used a full cup of broth because that’s what I had in the freezer and it was a good amount, still very thick.
Sara, is this recipe for a 3 quart Instant Pot or a larger size?
I use a 4 quart Instant Pot, a 6 quart would also work.
First time preparing a meal in my mini instant pot so was excited to try this recipe. I halved it and made it as is, with the exception of adding white mushrooms since I had them. I had a VERY happy husband! He absolutely loved it! All I could hear was Mmmmm……. He said he could eat this once a week. Now I have to cook more often! It’s all your fault, lol.Thank you for all the time and efforts into sharing this recipe.
Valerie, did you just halve the recipe for the 3 quart? I just got a 3 quart and seems like 2 pounds would be a lot for that small sized inner liner.
What is the serving size that matches the nutrition facts?
It’s 1 1/2 cups!
This is my go to chili recipe. Quick and easy. I tend to add a half can of green chilis to it and I put in another can of pinto and red beans. This chili recipe also freeze dries great and makes 8 servings.