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.
Sarah says
Lovely recipe and so delicious! If you have a finicky instapot like mine I recommend setting the bean/chili option to low to avoid the burn warning. Mine tends to go off even with plenty of liquid in the pot and no signs of burning.
Angela says
I’ve made this recipe numerous times and have never gotten a BURN warning until tonight! After adding some water and restarting it, I came across your comment and also turned it down to low pressure. Here’s hoping it finishes ok w/ the extra water I added!🤞🏼This is my go-to instant pot chili recipe!
Meredith Mastromauro says
This was FABULOUS!!! Came out so delicious and flavorful – the cocoa powder really adds a depth that can’t be matched. The beef was also super tender – we did drain a bit of the grease before adding the onions. I only had kidney beans on hand so I used two cans of those. I also only had one can of diced tomatoes but also had a 10oz can of diced tomatoes and chiles so just used that and it was yummy – added a bit of extra spice! Overall great recipe. We will definitely add this to our rotation.
Pam says
I have used this recipe a few times and omitted the cocoa powder. I finally tried it with it in and OMG! I will never omit it again. It really gives it such a good flavor. Everyone in my house will eat this over and over again.
Larissa says
Most flavorful chili recipe and perfect on my first try!! That’s how easy it is! Didn’t have cocoa powder so I grated semisweet chocolate blocks.
My fiancé LOVES this chili recipe. Thinks I’m amazing. 😉
Becca says
What size Instant Pot is this for? We just bought our 3 quart, but not sure which size this is for.
Sara says
I typically use a 4 quart. I believe it will fit into a 3 quart, but I’d need to test it that way. To be safe you could do a half batch!
Katie says
My absolute favorite and go to chili recipe! I like to make it in the instant pot and let it sit at warm for a couple hours before dinner. So yummy! Thank you!
Andrea says
Do you mix all the ingredients together?? Someone mentioned the burn notice came on probably because they mixed everything together?
Sara says
You can mix everything together if you like, the burn notice can happen if there’s no liquid touching the bottom of the pot. So if you mix just be sure the broth, tomatoes, etc touch the bottom of the pot.
Christian Cason says
Hey! Great recipe! Is there anyway to check the calorie count for sure? It says 316 calories but the carbs, protein, and fat out together is 486 calories.
Sara says
There are many different nutritional calculators online. My calorie counts are an estimate, if you’re uncertain it’s totally fine to check against other calculators!
LaWana says
Thanks for this simple and delicious chili recipe. It didn’t last 24 hours. I have made it twice and have added this to my regular meal rotation.
Today, I used extra pepper (black & red), tomato soup instead of tomato sauce, and chili beans. We’ll see how it tastes!
LaWana
Allison says
This is my go to chili recipe. I add a couple of peppers, but the base recipe is delicious and easy to make.
Debbie Albright says
Amazing recipe, i also just add a pepper or 2 into the recipe(: nom nom!
Brianne says
I dont have a chili/bean setting on my instapot but I have a slow cook option or manual! Would it work to use manual settings on normal for 20 mins?
Sara says
Manual high pressure will work!
Alexis says
I don’t have chili / bean or manual option only slow cooo
Sara says
Every Instant Pot has a manual pressure option!
Al says
I’m kind of hesitant about the sugar and cocoa powder? I know as kids we added a little sugar to our chili only if it was too spicy. As an adult I like a little spice.
Sara says
The sugar is just to balance the acidity from the tomatoes, and the cocoa adds a complexity to the flavor. This dish is not sweet at all, and these ingredients are in small quantities. But you can omit them if you prefer and the chili should still be great!
Becky says
Hey! For your nutrition facts at the bottom it says 45 grams of protein. Do you know how much the serving is for this? I don’t see the amount of serving anywhere. Thanks!
Sara says
It’s 1 and 1/2 cups!
Fly Fisher Guy says
Great recipe! This is my 2nd time making this. It’s nothing fancy, just a good old fashioned crowd pleaser chili. Quick, easy, and really freaking good!! This go-around I added a chopped bell pepper, and tossed some spuds on my Traeger while prepping. Loaded baked potatoes for lunch this week! Next time I might add some smoked sausage or andouille while sautéing.
It always cracks me up when my coworkers see my lunch and say “wow….you’re a great cook!” Lol dude….Most of the stuff I eat comes from an instant pot and a pellet smoker. They’re both easy and fool-proof producers of great food.
Betty says
I have a 6 qt pressure cooker. Do I need to adjust this recipe?
Sara says
That size will work just fine!
Em says
I make this for my family, friends, significant other and it’s always a HIT!! Thanks for stepping up my recipe arsenal! Owe a lot to you 😃
Em says
Also, I just wanted to add:
With an 8 qt instant pot, do not try to make 12 servings. It does not fit lol! Maybe around 9 servings would take you to the max fill line. Also, I think that letting this rest overnight and reheating this next day lets the flavors reallyy blend together! Highly recommend 🫶
Brenda says
SO YUMMY !!!! the last time i made instant pot chilli I got the dreaded burn notice but it was my fault for stirring all the ingrediants together before cooking THIS time it worked out well for me lol lol this recipe is really good Thank you for a great recipe 🙂
Bruce says
Really good, easy meal. I use New Mexico Red Chili Powder, but otherwise cooked the meal exactly to the directions. I like to fuss around, but this recipe really doesn’t need anything else. I might try a mix of ground beef and sausage next time, depending on what’s lying around the house.
Christy says
Such a flavorful recipe! My children love it. When served, I mix in a pinch of brown sugar. So tasty.
Stephanie Hovey says
I have made this 4 times now since finding your recipe. It is now a family and friends favorite. Including all the kids. Thanks so much for a great and easy recipe!