Instant Pot Chili is a hearty, comforting dish that brings together tender beans, seasoned ground beef, tomatoes, and a blend of spices all cooked to perfection in a fraction of the time. It’s a warm and filling meal with just the right balance of bold flavors and a little kick of heat. The best part? The Instant Pot does most of the work, so it’s easy to get dinner on the table without the usual waiting around.
I love making this chili when I want something satisfying but don’t want to spend hours stirring a pot on the stove. Just pop the ingredients into the Instant Pot, set it, and within an hour you’ve got a meal that tastes like it’s been simmering all day. It’s one of those recipes that gets better the next day, so I often make a big batch to have ready for leftovers. I also like to tweak the spice level depending on the mood—sometimes mild and comforting, other times a little fiery.
Serving Instant Pot Chili with a scoop of sour cream, shredded cheese, and some crunchy tortilla chips is my favorite way to enjoy it. It’s perfect for a cozy weeknight dinner or for sharing with friends during game day or casual get-togethers. This chili never fails to make everyone feel warm and satisfied, and it’s simple enough to customize with your favorite toppings or extras like corn or bell peppers.
Key Ingredients & Substitutions
Ground Beef: This gives your chili a rich, meaty base. I like lean beef (90/10) to keep it flavorful but not too greasy. You can swap beef for ground turkey or chicken if you want a lighter option.
Kidney Beans: These add texture and fiber. Canned beans work great for convenience, but if using dried beans, soak them overnight first. You can also try black beans or pinto beans for variety.
Tomatoes & Sauce: The diced tomatoes and tomato sauce build the chili’s saucy body. If you don’t have tomato sauce, crushed tomatoes or even a little tomato paste with water work well too.
Spices: Chili powder, cumin, and smoked paprika are the flavor stars here. Feel free to adjust amounts or swap in other spices like chipotle powder for smoky heat or oregano for herbal notes.
How Do You Brown Meat and Sauté Aromatics in the Instant Pot Properly?
Browning the beef and sautéing onions and garlic are key steps that add deep flavor. Here’s how I do it:
- Turn on sauté mode and heat the olive oil until shimmering.
- Add diced onion and cook for 2 minutes until it softens and turns translucent.
- Add garlic and cook 30 seconds more to release aroma—don’t burn it!
- Next, add ground beef, breaking it apart with your spoon. Cook until browned, about 5–7 minutes.
- Drain excess fat if you prefer a leaner chili.
- Finally, stir in spices and cook for at least 1 minute to bloom their flavors before adding liquids.
This process builds the base for a tasty chili, so don’t skip it or rush through it.
Equipment You’ll Need
- Instant Pot – the star of this recipe, it speeds up slow-cooked chili without losing flavor.
- Wooden spoon or silicone spatula – great for stirring and scraping the bottom without scratching.
- Measuring spoons – to get the spice amounts just right.
- Can opener – handy for opening tomato and bean cans.
- Serving bowls and ladle – for easy portioning and serving of your chili.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten up the chili while keeping protein.
- Add corn kernels or diced bell peppers for a touch of sweetness and extra texture.
- Stir in a chipotle pepper in adobo sauce for smoky heat that I love on cooler days.
- Top with shredded Monterey Jack or pepper jack cheese instead of cheddar for a creamy twist.
How to Make Instant Pot Chili?
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 lb (450g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
Optional Toppings:
- Sour cream
- Shredded cheddar cheese
- Chopped green onions
- Lime wedges
- Cornbread or tortilla chips, for serving
How Much Time Will You Need?
This Instant Pot Chili takes about 10 minutes for prep, around 20 minutes cooking under pressure, plus about 10 minutes for natural pressure release. Altogether, plan for about 40 minutes from start to finish, making it a quick and satisfying meal for busy nights.
Step-by-Step Instructions:
1. Sauté the Aromatics and Brown the Beef:
Turn your Instant Pot on to the sauté setting and heat the olive oil. Add the diced onion and cook for about 2 minutes until it becomes translucent and soft. Then, add the minced garlic and cook for another 30 seconds to release its aroma. Next, add the ground beef, breaking it up with a spoon. Cook until nicely browned. If you want, drain any excess fat before moving on.
2. Add Spices and Build Flavors:
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Let everything cook together for about a minute until you can smell the spices nicely.
3. Add Liquids and Beans:
Pour in the diced tomatoes with their juice, the tomato sauce, kidney beans, beef broth or water, and, if using, sugar to balance acidity. Stir everything together well to combine.
4. Pressure Cook the Chili:
Cancel the sauté mode. Put the lid on the Instant Pot and set the valve to sealing. Select the pressure cook (manual) function on high pressure for 20 minutes.
5. Release Pressure and Serve:
When the cooking time finishes, let the pressure naturally release for 10 minutes, then carefully turn the valve to quick release any remaining pressure. Open the lid, stir the chili, and taste it. Adjust salt or spices if needed.
6. Plate and Enjoy:
Scoop your chili into bowls. Top with sour cream, shredded cheddar, and green onions if you like. Serve with lime wedges and some cornbread or tortilla chips on the side for a perfect meal.
Can I Use Frozen Ground Beef for This Chili?
Yes, but be sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps ensure even browning and prevents uneven cooking in the Instant Pot.
Can I Make Instant Pot Chili Ahead of Time?
Absolutely! Chili actually tastes better the next day as flavors meld. After cooking, cool it completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Do I Store Leftover Chili?
Place leftovers in an airtight container and refrigerate for up to 3 days. You can also freeze chili for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Of course! Reduce or omit the cayenne pepper for milder chili, or add extra chili powder or a dash of hot sauce if you like it spicy. Customize it to suit your taste buds.
