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.
Delicious! I’ve never used the Bean/Chili setting on my IP and I’m glad I did. Usually, on regular pressure, I would get the “burn” sign. But not tonight! And the flavors are fantastic! Two subs: I used tri-tip beef instead of ground and a bottle of beer instead of beef broth. Everything else measured out perfectly and beautifully. I recommended putting all your spices in a bowl before starting - for ease. Good luck and enjoy! We served ours over a baked potato.
We make this chili all the time! It’s great! I keep getting the burn food alert when cooking and find burnt bits on the bottom of instant pot, any tips to avoid that? I’m following your recipe exactly even with the 90% beef
You just need to stir it well so that there is liquid touching the bottom of the pot!
Will an 8 quart insta pot be big enough to double this? First time making it and want to make sure there’s leftovers. Thanks. Look forward to trying this tonight.
Yes that will work!
This is so good. I got all of the ingredients ready and measured before I started ( I’m new to cooking from a recipe 😂) and I used the canned beans I had in the cupboard ( white canelli beans and black beans)
I added 1/4 cup of flaxseed meal because of the reviews that said “too soupy/ thin” . Turned out okay and it makes me think it is even healthier 😂
Also added a splash of Worcestershire sauce .
I highly recommend making this chili from this recipe 👍
I just want to say I’ve had my instapot for a year and was terrified to use it. This recipe made me feel confident and I finally made chilli in it!!!! So easy thank uou so much. It was amazing too
Do you mix all the ingredients together before you cook it?
Yes you can stir everything together!
I am bot a granulated sugar fan. can you use pure Maple syrup instead?
That should be fine!
Absolutely wonderful recipe. Even before it started cooking I heard “wow, that smells delicious already!” Super easy and delicious recipe. Only problem I had was after 20 minutes it was still very soupy. I used exact same measurements (double checked to be sure) and it needed to be cooked for bit longer for me, for some reason. Other than that, amazinggggg. Give it a try!
What is the serving size in cup measurements? It’s delicious!!!!
It's 1 1/2 cups!
I have everything but the beef broth what can I substitute for this? chicken broth?
Chicken broth is fine!
Can you make this with mushrooms in it?
yes that's fine!
I’ve made this a few times and it’s definitely and staple one with chili weather 🙂 However tweaked barely due to spiciness. Switched out the smoked Paprika for regular and only used half the cumin. Other than that it’s perfect 👍🏼
This is such a perfectly seasoned chili recipe. Enough spice but not too much.
I Have ma f e this several times for my self and my family! We all absolutely love Thanks
I made this last night for the first time and it was super easy and delicious! My daughter kept thanking me for making it and telling me how much she loved it. And, my husband (who isn't a huge chili fan) enjoyed it as well.
Over the last year, I’ve made this recipe at least 10 times. Absolutely delicious! Thanks so much for sharing!!
Just made this for dinner tonight and my family of 5 loved it. I don't usually take the time to leave a comment but wanted to thank you for an easy but great recipe!
Used this recipe at my VFW Chili cook off and got 1st place! This recipe is awesome!
Your review is the reason I made this 👍
Just trying this recipe ., ready to go but .. ? I do not have a chili setting aaah !! How long if I set on pressure cooker ? Freaking out! Thought this was easy ?? Help please !!
Use manual high pressure!
I also don’t have a chili setting. I put it on high but how long is recommended? I did 10 mins and am hoping it is enough or not too much .
You would do manual high pressure for the same amount of time!
I don’t usually post reviews but I have to say this is an EXCELLENT recipe and so easy to make. It was delicious and the best part so simple. I’ve been making chili in the instant pot sporadically for years and would choose more complicated recipes thinking it made it taste better but not so. This was simple and tasty. Thank you so much for posting your recipe!