Instant Pot Chili is the kind of dish that turns an ordinary weeknight into a cozy, flavor-packed event. In just about half an hour, you’re rewarded with a hearty, rich, and utterly satisfying chili that tastes like it simmered all day. This recipe brings together savory ground beef, tender beans, and a deeply spiced tomato broth that’s perfect for piling high with your favorite toppings or scooping up with a piece of warm cornbread. Whether you’re feeding a crowd or just want leftovers for tomorrow, this Instant Pot Chili is a game-changer for anyone who loves comfort food with minimal fuss.
Ingredients You’ll Need
The beauty of Instant Pot Chili lies in its simple, accessible ingredients—each one pulling more than its weight in both taste and texture. Every addition, from the spices to the beans, helps build those classic chili flavors and makes the final bowl irresistibly good.
- Olive oil: Adds a touch of richness and helps sauté the aromatics for a flavorful base.
- Ground beef (or ground turkey): Provides savory protein and heartiness—feel free to swap for turkey for a lighter version.
- Onion (chopped): Delivers sweetness and depth; don’t skip it for that classic chili foundation.
- Garlic (minced): Brings a punch of aromatic flavor that infuses every bite.
- Kidney beans (canned, drained and rinsed): Offer creaminess and help bulk up the chili.
- Black beans (canned, drained and rinsed): Add extra texture and a subtle earthy flavor.
- Diced tomatoes (canned): Create a juicy, tangy backbone for the chili’s sauce.
- Tomato sauce: Thickens the chili and adds a lush tomato flavor.
- Tomato paste: Concentrates the tomato essence for a richer, deeper sauce.
- Beef broth: Rounds out the flavors with savory depth and keeps everything saucy.
- Chili powder: The essential spice blend that brings that classic, signature chili warmth.
- Ground cumin: Lends a smoky, earthy undertone that’s unmistakable in chili.
- Smoked paprika: Adds a hint of smokiness and vibrant color to the dish.
- Dried oregano: Brings a gentle herbal note that balances the spices.
- Cayenne pepper (optional): Gives a kick of heat—add more or less to suit your taste.
- Salt: Essential for drawing out all the flavors in the pot.
- Black pepper: Adds a mild, spicy bite to finish the seasoning.
How to Make Instant Pot Chili
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to sauté mode and add the olive oil. When the oil shimmers, toss in your chopped onion and let it cook for about 2 to 3 minutes until it softens and smells sweet. Add the minced garlic and cook for another 30 seconds, just until fragrant—this is your flavor-packed foundation for the chili.
Step 2: Brown the Meat
Add the ground beef (or turkey) to the pot, breaking it up with a spoon as it cooks. Sauté until it’s browned all over, which should take about 5 to 7 minutes. If there’s excess fat, you can drain some off, but leave enough for flavor. Browning the meat adds depth and those irresistible browned bits that make chili so tasty.
Step 3: Add the Spices
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne (if you like a bit of heat), salt, and black pepper. Stir everything together, letting the spices bloom in the hot fat for a minute. This step is key for unlocking the full potential of the spices and infusing the meat with flavor.
Step 4: Stir in Tomato Paste
Add the tomato paste and stir well to coat the meat and aromatics. Cooking the tomato paste briefly helps it develop a deeper, slightly caramelized flavor that makes the chili base extra rich.
Step 5: Add Remaining Ingredients
Pour in the beef broth, then add the diced tomatoes, tomato sauce, kidney beans, and black beans. Give everything a big stir to combine, making sure to scrape up any browned bits from the bottom of the pot. This mix of ingredients creates the hearty, chunky texture that makes Instant Pot Chili so satisfying.
Step 6: Pressure Cook
Cancel the sauté mode, secure the Instant Pot lid, and set it to pressure cook on high for 15 minutes. After cooking, let the pressure release naturally for 10 minutes to allow the flavors to meld, then carefully release any remaining pressure manually. The result: a perfectly cooked, deeply flavored chili that tastes like it simmered for hours.
Step 7: Taste and Serve
Open the lid, give the chili a good stir, and taste for seasoning—add a pinch more salt or spice if you like. Ladle it into bowls and let everyone add their favorite toppings. Enjoy the comfort of Instant Pot Chili right away, or let it sit for even richer flavor.
How to Serve Instant Pot Chili
Garnishes
To truly make your bowl of Instant Pot Chili shine, go wild with garnishes. Pile on shredded cheddar, a dollop of sour cream, a sprinkle of chopped green onions, or even a handful of crunchy tortilla chips. Fresh cilantro or jalapeño slices add a pop of color and zing, so let everyone customize their own bowl.
Side Dishes
Chili begs for something on the side—think warm, buttery cornbread, fluffy white rice, or even a simple green salad to keep things fresh. If you’re feeling extra cozy, serve it with baked potatoes or a platter of tortilla chips for scooping up every last bite.
Creative Ways to Present
Get playful! Try serving Instant Pot Chili in bread bowls for a fun, edible vessel, or spoon it over nachos for a party-friendly twist. For a lighter touch, ladle it onto roasted sweet potatoes or stuff it into bell peppers, then bake for a hearty, colorful meal.
Make Ahead and Storage
Storing Leftovers
Chili is famous for being even better the next day. Store leftover Instant Pot Chili in an airtight container in the fridge for up to four days. The flavors continue to deepen and meld, making each bowl richer and more satisfying.
Freezing
Instant Pot Chili freezes beautifully. Let it cool completely, then portion into freezer-safe containers or zip-top bags. It’ll keep well for up to three months—just thaw overnight in the fridge whenever a chili craving hits.
Reheating
Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally. If it’s a bit thick, add a splash of broth or water to loosen it up. For single servings, the microwave works perfectly—just cover and heat until piping hot.
FAQs
Can I make Instant Pot Chili vegetarian?
Absolutely! Simply skip the ground meat and add an extra can of beans or some lentils for extra protein and heartiness. It’s just as flavorful and satisfying, and perfect for Meatless Monday.
Can I use different types of beans?
Definitely—Instant Pot Chili is super flexible. Mix and match with pinto beans, cannellini beans, or even chickpeas. It’s a fun way to use up what you have and adds new textures to the dish.
How spicy is this recipe?
With just a quarter teaspoon of cayenne, it’s gently spicy but not overwhelming. If you like more heat, add extra cayenne or a diced jalapeño. If you prefer it mild, simply leave the cayenne out.
Can I double the recipe?
Yes! As long as you don’t fill your Instant Pot past the max fill line, you can easily double the ingredients for a crowd. The cooking time remains the same, making it ideal for parties or meal prep.
What’s the best way to thicken Instant Pot Chili?
If you like your chili extra thick, let it sit uncovered on sauté mode for a few minutes after pressure cooking, stirring occasionally. A handful of crushed tortilla chips or a bit more tomato paste can also help thicken things up nicely.
Final Thoughts
There’s just something magical about gathering around a big bowl of Instant Pot Chili—especially when it’s homemade and bursting with flavor. I hope this recipe becomes a fast favorite in your kitchen, whether you’re feeding family, friends, or just treating yourself to a cozy night in. Give it a try, and let your Instant Pot do the heavy lifting!
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Instant Pot Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes (including pressure build-up and release)
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Instant Pot Chili is a hearty, flavorful one-pot meal that’s perfect for any day of the week. Made with ground beef, beans, tomatoes, and a robust blend of spices, it comes together quickly using a pressure cooker. Rich, comforting, and easy to customize, it’s ideal for busy nights or batch cooking.
Ingredients
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, chopped
- 3 cloves garlic, minced
Beans and Tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tablespoons tomato paste
Liquids and Broth
- 1 cup beef broth
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Aromatics: Turn the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and cook for 2 to 3 minutes until softened. Then add the minced garlic and sauté for another 30 seconds until fragrant.
- Brown the Meat: Add the ground beef to the pot, breaking it apart with a spoon as it cooks. Cook until the meat is browned all over. Drain any excess fat if necessary.
- Add Spices and Tomato Paste: Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Mix well to evenly coat the meat. Then add the tomato paste and stir to combine thoroughly.
- Add Liquids and Beans: Pour in the beef broth, diced tomatoes, tomato sauce, kidney beans, and black beans. Stir well to combine all ingredients evenly.
- Pressure Cook: Cancel the sauté mode. Secure the Instant Pot lid and set it to pressure cook on high for 15 minutes.
- Release Pressure and Final Touches: When the cooking cycle is complete, allow a natural pressure release for 10 minutes. Then carefully perform a manual release for any remaining pressure. Open the lid, stir the chili, and taste to adjust seasonings as needed.
- Serve: Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
- This chili tastes even better the next day, making it perfect for meal prepping.
- Feel free to customize by adding corn, bell peppers, or swapping in different beans according to preference.
- For a vegetarian version, omit the meat and increase the amount of beans or add lentils.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 23 g
- Cholesterol: 50 mg
