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.
Do you stir all of the ingredients together after adding to the pot or are you supposed to wait until pressure cooking is done ??? Thanks so much 😘
It’s fine to stir them together!
I made this recipe in my new insta pot and it is one the best chilli recipe my wife and I have made. 12° in Michigan, going to make some more. Thank you for the great recipe.
What is the serving size for this? It says serves 6, but is a serving 1 cup, 1 1/2 cups, 2 cups? Am I overlooking it? It tasted delicious.
It’s 1 1/2 cups!
The only issue I have found with this recipe is I have to add another cup or so of liquid. Following the directions it will just get to pressure and then I will get the burn notice. Other wise this is the perfect mild chili. My fiancé doesn’t really like chili, but because of this recipe he requests it.
Hi. I’ve found that it is very necessary to scrap up any browned bits from the bottom of the pot after browning anything. If you don’t, you will get the “burn” notice.
This is an amazing recipe! I have made this chili 3 times since December – its a favorite in our house! I have one question – is the 2 tablespoons of chili powder supposed to be 2 teaspoons?? We are used to spicy food by WOW this ends up being incredibly spicy. I am wondering if I just have a super spicy batch of chili powder, or if that measurement is off?
What type of chili powder are you using? Different brands have different spice levels. I use McCormick which is very mild.
I use generic paprika (not Hungarian sweet or spicy, just the cheap option at the store) instead of what we have as chili powder bc that would be far too spicy for my toddler, who loves this recipe.
Can I use canned beans in tomato sauce instead of the pinto beans? Trying to avoid the stores on this cold Sunday
I think it would be ok but I haven’t tested it like this!
Hello! Can I use a taco seasoning packet for the spices in this chili?
You could try that but the flavor will not be the same as this recipe, it’s not a direct substitute!
Wow this was delicious! I just got my instant pot a few weeks ago so I’m still learning how to use it. I followed this recipe exactly and the result was amazing! Fast, easy and delicious. Thanks for sharing.
I’ve been using this recipe for about a year now. I really like it and so does my family. Of course, after a year I’ve been tinkering with the recipe. I keep almost everything the same, except I round off some of the measurements. Also, the only reason you need to add beef broth is because the meat called for in the recipe is too lean. Use 85% instead of 93%. Hold the broth. Use the fat from the meat and don’t drain the beans. The result is thicker, more flavorful chili.
Hi – I only have a 3 quart Instant Pot. I assume it’s too small for this recipe?
You could cut the recipe in half, just adjust the number of servings in the recipe card and it will recalculate!
This was so delicious. The smoked paprika would a great choice. I was worried about getting a burn notice so I added a little more beef broth. I will make this again.
This was a delicious Chile. I subbed brown sugar for the cocoa and sugar. For some reason it was too brothy so I added a can of tomato paste to thicken it. Thanks for the recipe
Scratch my last review. I opened instant pot, wen BURN light came on, stirred it well and then put it back on-this time I took it off bean/chili and put it on 20 minutes high pressure . Seemed to do the trick !
I have dried beans and would like to use them instead of canned. Should I increase the cooking time and or liquids?
Thanks !
I have not made this with dried beans so this is just an estimated cooking time and method. I would try manual high pressure for 40 minutes and add an extra 1 1/2 cups of broth.
I am experimenting with this recipe using dried beans (hot soaked) and beef chunks, also considering adding a can of sloppy joe sauce for flavor. I’ll report back with how it comes out.
I use dry beans…. I cover them in the pot with water 1 inch over the beans. Then close the pot and set to pressure cook for 10 minutes. When done, do a quick release, drain the beans, and set aside. Then go back to the recipe and complete as written❤
Did you soak the beans first or do you just rinse the dry beans and cook for 10 minutes?
Wow! Simply awesome! Thanks for sharing!
What if you don’t have a chili or bean setting on your instant pot?
Use manual high pressure!
Will this all fit in a 6qt instant pot?
Yes it will!
What size instant pot are you using?
6 or 8 quart will work.
We do not like beans in our chili. Will I need to program the timing differently if I leave them out?
Timing should be the same but you may want to reduce the amount of liquid because the beans help thicken the chili.
Not sure what I’m doing wrong but it keeps giving me the burn warning. I moved it from the first IP to another and I get the same warning so I know nothing is sticking to the bottom.
Give everything a stir and you may need to add a bit more broth, sometimes the pot can give a burn notice if there’s no liquid at the bottom of the pot.
Noelanii: When I bought my first InstaPot I got the BURN notice 4 out of the first 5 times I used it. Finally I packed it up and took it back to the store and they gave me another one. This one has been much better but I have gotten to where I just saute meats first in another pan and then transfer them over. I know it is an extra dirty pan but less of a pain in the “you know what” than dealing with the burn notice. After that I proceed with the recipe as written. Good Luck with your chili.
I make this frequently. It is delicious. I skip the broth. After sauteeing meat, mix in beans, dump tomato sauce and tomatoes on top and don’t stir! I learned with instant pot to never stir in tomatoes. Once the pot is hot from sauteeing and you dump tomatoes on top you shouldn’t get burn warning.
I always get a burn message on any instant pot recipe if I try to sauté the meat in the instant pot so I sauté in a pan on the oven and then put it in the instant pot. We LOVE this chili!
When done sauteing your meat, you always need to deglaze the pot by pouring in about a half cup of liquid, (broth) then scrape up anything that is still sticking to the bottom of the pot. I use the scraper that came with my IP or a wooden spoon.
And, as others have mentioned, do not stir in the tomato products. Just dump them on top and stir in later after release. When I do those 2 things, I never get a burn notice. Hope that helps?
Absolutely delicious! Will definitely make this again.
HI, what does this mean in the ingredient list? is this a typo?
3 8 ounce cans tomato sauce
You need three cans of tomato sauce, each can is 8 ounces.