Instant Pot Chili Recipe
Warm, hearty, and full of bold flavor, this Instant Pot Chili Recipe is the ultimate comfort food for busy nights. With just a few simple ingredients and the magic of pressure cooking, you can have a rich and satisfying chili in under an hour—no slow simmering needed. Perfect for game days, cold-weather dinners, or make-ahead meals, this recipe brings together ground beef, beans, tomatoes, and spices in a one-pot wonder that’s as easy as it is delicious. Whether you’re a chili enthusiast or trying it for the first time, this Instant Pot version is guaranteed to impress.
Ingredients Of Instant Pot Chili Recipe
Why You Will Love This Instant Pot Chili Recipe
This Instant Pot chili is thick, flavorful, and comes together quickly—no hours of simmering required. It’s budget-friendly, freezer-friendly, and great for feeding a crowd or meal prepping. Plus, it’s easy to customize with your favorite beans, spice levels, and toppings. You’ll love the rich, slow-cooked taste without the wait!
Preparation Process Of Instant Pot Chili Recipe
Begin by sautéing onions, garlic, and beef in the Instant Pot to build flavor. Add the spices, tomato paste, tomatoes, beans, and broth. Secure the lid, pressure cook for 20 minutes, then let it naturally release. Stir, taste, and serve with your favorite toppings.
Step By Step Instructions
Turn on Sauté mode on the Instant Pot. Add 1 tablespoon of olive oil and allow it to heat for about 30 seconds.
Sauté the onion: Add 1 chopped onion and cook for 2–3 minutes until softened and slightly translucent.
Add garlic and beef: Stir in 3 cloves of minced garlic and cook for 30 seconds, then add 1 pound of ground beef. Cook until browned, breaking it apart with a spoon as it cooks (about 5–6 minutes).
Add tomato paste and seasonings: Stir in 2 tablespoons of tomato paste and cook for 1 minute to deepen the flavor. Then add 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Optional: add ¼ teaspoon cayenne pepper or red pepper flakes for heat.
Add beans, tomatoes, and broth: Pour in 1 can (15 oz) diced tomatoes with their juice, 1 can (15 oz) kidney beans, and 1 can (15 oz) black beans (both drained and rinsed). Add 1 cup beef broth and stir everything to combine well.
Pressure cook: Secure the Instant Pot lid, set the valve to “Sealing,” and cook on High Pressure for 20 minutes.
Natural release: Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Stir and taste: Open the lid, stir the chili, and taste for seasoning. Adjust salt, pepper, or spice level as desired.
Serve: Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, green onions, cilantro, or jalapeños.
How to Serve?
- With warm cornbread or dinner rolls
- Topped with sour cream and shredded cheddar
- Over a baked potato
- As a chili dog topping
- With tortilla chips for scooping
Tips & Variations
Use ground turkey or chicken for a leaner option.
Add bell peppers or jalapeños for extra texture and heat.
For a smoky kick, add a spoonful of chipotle in adobo.
Use different beans (pinto, white, chili-style beans).
Make it vegetarian by skipping meat and adding more beans or lentils.
Let it sit for a few hours (or the next day) to deepen flavor.
Nutrition
- Calories: 340
- Protein: 25g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 8g
- Sugar: 6g
- Sodium: 600mg
Recipe Card
Instant Pot Chili Recipe
Course: Banana Bread Recipe6
servings10
minutes20
minutes340
kcalThis Instant Pot Chili Recipe is your new favorite weeknight dinner solution! Made with ground beef, beans, tomatoes, and warm spices, it delivers the classic chili flavor in a fraction of the time thanks to the pressure cooker. It’s hearty, filling, and perfect for family meals, game day gatherings, or weekly meal prep. Easy to make and even easier to customize, this one-pot wonder will be your go-to chili recipe year-round. Serve it with cornbread, cheese, or chips, and enjoy every rich and savory bite—comfort food doesn’t get better than this.
Ingredients
Ground beef (80/20 or lean)
Olive oil
Onion (chopped)
Garlic (minced)
Tomato paste
Diced tomatoes (canned, with juice)
Kidney beans (drained and rinsed)
Black beans (drained and rinsed)
Beef broth
Chili powder
Cumin
Smoked paprika
Oregano
Salt
Black pepper
Optional: cayenne pepper, crushed red pepper flakes
Optional toppings: sour cream, shredded cheese, green onions, cilantro
Directions
- Turn on Sauté mode on the Instant Pot. Add 1 tablespoon of olive oil and allow it to heat for about 30 seconds.
- Sauté the onion: Add 1 chopped onion and cook for 2–3 minutes until softened and slightly translucent.
- Add garlic and beef: Stir in 3 cloves of minced garlic and cook for 30 seconds, then add 1 pound of ground beef. Cook until browned, breaking it apart with a spoon as it cooks (about 5–6 minutes).
- Add tomato paste and seasonings: Stir in 2 tablespoons of tomato paste and cook for 1 minute to deepen the flavor. Then add 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Optional: add ¼ teaspoon cayenne pepper or red pepper flakes for heat.
- Add beans, tomatoes, and broth: Pour in 1 can (15 oz) diced tomatoes with their juice, 1 can (15 oz) kidney beans, and 1 can (15 oz) black beans (both drained and rinsed). Add 1 cup beef broth and stir everything to combine well.
- Pressure cook: Secure the Instant Pot lid, set the valve to “Sealing,” and cook on High Pressure for 20 minutes.
- Natural release: Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
- Stir and taste: Open the lid, stir the chili, and taste for seasoning. Adjust salt, pepper, or spice level as desired.
- Serve: Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, green onions, cilantro, or jalapeños.
Recipe Video
Notes
- Always sauté the onions and garlic first to build flavor.
- Use the “natural release” method for better texture and flavor.
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Freeze individual portions for quick meals later.
FAQs
Conclusion
This Instant Pot Chili is everything you want in a comforting meal: rich, bold, fast, and full of wholesome ingredients. With easy prep and minimal cleanup, it’s ideal for busy nights, lazy weekends, or feeding a hungry crowd. Plus, it’s endlessly versatile—customize it with your favorite spices, proteins, and toppings to make it truly your own. Once you try this version, you’ll never go back to stovetop chili again. Save this recipe and make your Instant Pot work its magic on your next chili night!
