If you’re craving a hearty, comforting meal that comes together quickly, this Instant Pot Chili Recipe is going to be your new best friend. I remember the first time I made chili in my Instant Pot—wow, talk about flavor packed and fuss-free! This recipe blends bold spices with tender beef and beans, all simmered to perfection in a fraction of the usual time. Stick with me, and I promise you’ll have a pot of chili that’s rich, cozy, and perfect for any season.
Why You’ll Love This Recipe
- Speedy Comfort Food: You get rich, slow-simmered chili flavor in a fraction of the time.
- One-Pot Wonder: Minimal cleanup means more time to enjoy your meal and less time scrubbing.
- Customizable Heat Levels: Easily tweak the spices to suit your family’s taste buds – I’ll share how!
- Perfect for Meal Prep: This chili stores and reheats beautifully without losing its flavor or texture.
Ingredients & Why They Work
The ingredients in this Instant Pot Chili Recipe come together to create layers of savory, smoky, and slightly spicy flavor. Choosing good quality beef and fire-roasted tomatoes really makes a difference, and rinsing canned beans improves the overall texture and reduces excess sodium. Here’s what to keep an eye out for when shopping:
- Extra-virgin olive oil: Adds smooth richness for sautéing onions and garlic, boosting flavor right at the start.
- Yellow onion: Provides a mild sweetness and depth when softened before pressure cooking.
- Garlic: Just a few cloves bring aromatic warmth that’s essential in chili.
- Tomato paste: Concentrates that tomato flavor and helps thicken the chili as it cooks.
- Ground beef: I use 80/20 for the perfect fat content — enough to stay juicy without being greasy.
- Low-sodium beef broth: Adds moisture and enhances umami without overwhelming saltiness.
- Black beans & kidney beans: A combo that offers different textures and a hearty, fiber-rich bite.
- Fire-roasted diced tomatoes: Bring a smoky depth that pairs perfectly with the spices.
- Chili powder, oregano, cumin, cayenne: This spice mix creates that classic chili flavor profile. Don’t skip the cayenne if you like a bit of heat!
- Kosher salt & black pepper: Essential seasonings to balance and brighten all the flavors.
- Cheddar, sour cream, Fritos, scallions: My go-to toppings that add creaminess, crunch, and fresh bite.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about this Instant Pot Chili Recipe is how easy it is to personalize. Whether you like it with more heat, a different kind of protein, or a bean-free version, the Instant Pot makes adjustments a breeze.
- Meat Variations: I sometimes swap ground beef for ground turkey or even plant-based crumbles – they all cook beautifully under pressure.
- Spice Level: If you want to lower the heat, just reduce or skip the cayenne. For a kick, add some chopped chipotle peppers or hot sauce after cooking.
- Beans or No Beans: Chili purists swear by no beans, but I love the fiber and texture they add. Feel free to double one bean type or leave them out entirely.
- Extra Veggies: Feel like sneaking in more veggies? Diced bell peppers or shredded carrots can be stirred in during the last few minutes of cooking or after pressure cooking.
Step-by-Step: How I Make Instant Pot Chili Recipe
Step 1: Sauté the Aromatics and Brown the Beef
Hit the Instant Pot’s sauté button and let the olive oil warm up. Toss in the chopped yellow onion and cook, stirring occasionally, until softened and translucent — about 5 minutes. This step is crucial because those sweet onions build your chili’s flavor base. Next, add finely chopped garlic and stir for about 1 minute until fragrant — don’t walk away, garlic burns quickly! Stir in tomato paste, which adds a rich, tangy boost. Now, add the ground beef, breaking it up with your spoon as it browns. It usually takes around 7 minutes until there’s no pink left. If there’s a lot of excess fat, I carefully drain it now to avoid greasy chili.
Step 2: Add the Beans, Tomatoes, and Spices
Pour in the black beans, kidney beans, fire-roasted diced tomatoes, and beef broth. Sprinkle chili powder, dried oregano, ground cumin, cayenne, salt, and lots of freshly ground black pepper over the top. Give everything a good stir to combine – this is when your kitchen starts to smell AMAZING. Scrape any browned bits off the bottom to avoid the dreaded burn notice from your Instant Pot. Lock the lid in place and set the pressure valve to sealing.
Step 3: Pressure Cook and Release
Set the Instant Pot to Pressure Cook (Manual) on high pressure for 14 minutes. Once the timer goes off, don’t rush—perform a slow release according to your manufacturer’s instructions to ensure the chili finishes cooking gently without splattering. Opening the pot now reveals a thick, rich chili that smells downright irresistible.
Step 4: Serve and Garnish
Ladle the chili into bowls and top it off with shredded cheddar, a dollop of sour cream, crunchy Fritos or tortilla chips, and a sprinkle of sliced scallions. This is exactly where the magic happens – every bite has a perfect balance of creamy, crunchy, and spicy notes.
Pro Tips for Making Instant Pot Chili Recipe
- Don’t Skip the Sauté: Browning the meat and sautéing the aromatics builds so much depth—you’ll taste the difference.
- Rinse Your Beans: Draining and rinsing canned beans cuts down excess sodium and helps keep your chili from getting too thick or gummy.
- Use Fire-Roasted Tomatoes: They add a smoky note that gives this chili a little extra oomph you won’t get from plain diced tomatoes.
- Slow Release Is Key: It prevents chili from splattering and helps flavors meld better—trust me, don’t rush it.
How to Serve Instant Pot Chili Recipe
Garnishes
I always reach for shredded sharp cheddar—it melts into the chili beautifully—plus a big scoop of sour cream to cool the heat. Crushed Fritos or crunchy tortilla chips give a contrasting crunch that makes each bite even more satisfying. Fresh scallions add that bright, green pop that lifts the whole bowl.
Side Dishes
If I’m serving this for dinner, I like a side of warm cornbread or garlic bread to sop up every last drop. A crisp green salad with a zesty vinaigrette feels like the perfect fresh counterpoint to the rich chili.
Creative Ways to Present
For parties or game days, I’ve ladled chili into mini bread bowls and topped them with cheese and jalapeños—such a crowd-pleaser! You could also serve chili over baked potatoes or even spoon it into nachos for a fun twist.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftover chili into airtight glass containers and refrigerate for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better!
Freezing
This Instant Pot Chili Recipe freezes beautifully. I portion it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I usually warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps loosen it up if it’s thickened too much in the fridge.
FAQs
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Can I make this chili vegetarian in the Instant Pot?
Absolutely! Simply skip the ground beef and use extra beans, lentils, or even plant-based crumbles. Add a bit more tomato paste and spices to keep it rich and flavorful. You might want to add some diced veggies like zucchini or mushrooms for extra texture.
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How do I avoid the burn notice on my Instant Pot when making chili?
Great question! Make sure to sauté the aromatics and brown meat well first, scraping up any browned bits before adding liquids. Also, avoid thick tomato sauces at the bottom by stirring well and adding enough broth or water. A slow pressure release helps prevent splattering that can trigger burn notices.
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Can I use frozen ground beef in this Instant Pot Chili Recipe?
Yes, you can! Just add a few extra minutes to the cooking time to ensure it’s fully cooked through. It’s easiest to break apart partially thawed beef for more even cooking.
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How spicy is this chili? Can I adjust it?
This recipe has a moderate heat level thanks to the cayenne, but you can easily dial it down by reducing or omitting the cayenne pepper. To amp it up, add fresh or dried chilies or a splash of hot sauce when serving.
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What type of beans work best for chili?
Black beans and kidney beans are classic choices because they hold their shape and add great texture. Pinto beans are another good option if you prefer. Just make sure to use canned beans that are rinsed and drained well.
Final Thoughts
This Instant Pot Chili Recipe is one of those dishes that quickly becomes a staple because it’s reliable, delicious, and so forgiving in the kitchen. Each time I make it, I’m reminded how a pressure cooker can turn simple ingredients into a meal that feels like a hug in a bowl. Whether it’s busy weeknights, casual gatherings, or meal prepping for the week, I hope you enjoy this as much as I do—happy cooking!
PrintInstant Pot Chili Recipe
This hearty Instant Pot Chili recipe is a perfect weeknight meal packed with ground beef, beans, and a flavorful blend of spices. Using the Instant Pot makes it quick and easy to prepare a comforting chili with rich, deep flavors in just under an hour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Main Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
- 1 1/2 lb. ground beef
- 2 cups low-sodium beef broth
- 1 (15-oz.) can black beans, rinsed, drained
- 1 (15-oz.) can fire-roasted diced tomatoes
- 1 (15-oz.) can kidney beans, rinsed, drained
- 1 Tbsp. plus 1 1/2 tsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. cayenne
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Toppings (Optional)
- Shredded cheddar
- Sour cream
- Fritos or tortilla chips
- Sliced scallions
Instructions
- Sauté aromatics: Set Instant Pot to Sauté function and pour in olive oil. Cook chopped onion, stirring occasionally, until softened, about 5 minutes. Add finely chopped garlic and cook, stirring, until fragrant, about 1 minute.
- Brown beef and mix: Stir in tomato paste to combine. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 7 minutes. Drain excess fat if necessary.
- Add remaining ingredients: Return insert to Instant Pot and add black beans, fire-roasted diced tomatoes, kidney beans, chili powder, oregano, cumin, cayenne, and beef broth. Season with kosher salt and freshly ground black pepper.
- Pressure cook chili: Lock lid and set Instant Pot to Pressure Cook on High for 14 minutes.
- Release pressure: Follow manufacturer’s instructions for a slow release of pressure, then remove lid carefully.
- Serve: Divide chili among bowls and serve with your choice of shredded cheddar, sour cream, Fritos or tortilla chips, and sliced scallions as toppings.
Notes
- Use low-sodium beef broth to control the salt level.
- Feel free to substitute ground turkey or chicken for a leaner option.
- If you prefer spicier chili, add extra cayenne or some chopped jalapeños.
- This chili tastes even better the next day, making it great for meal prep.
- To make it vegetarian, omit the meat and add extra beans and vegetables like bell peppers and zucchini.
