Instant Pot Chili Recipe

This Instant Pot Chili is a hearty, comforting meal made with ground beef, two kinds of beans, tomatoes, and flavorful spices. It has a thick, rich sauce and a slow-simmered taste without spending hours in the kitchen. Perfect for busy weeknights, family dinners, and game-day gatherings!

Ingredients

• 2 lb lean ground beef (85/15)
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1½ teaspoons fine sea salt, or to taste
• ½ teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• ¾ cup low-sodium beef broth
• 28 oz canned diced tomatoes, with their juice
• 15 oz can tomato sauce
• 15 oz can black beans, drained and rinsed
• 15 oz can kidney beans, drained and rinsed

Instructions

1. Brown the Beef: Set the Instant Pot to Sauté on High. Add the ground beef and spread it across the bottom. Let it brown before flipping and breaking it apart. Cook for 8–10 minutes until browned. Drain excess fat, leaving about 1–2 tablespoons in the pot.
2. Cook the Onion: Add the diced onion and sauté for 3–4 minutes until softened.
3. Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and tomato paste. Cook for 30–60 seconds until fragrant.
4. Deglaze the Pot: Pour in the beef broth and scrape the bottom thoroughly with a spatula to remove all browned bits. Press Cancel to turn off the Instant Pot.
5. Add Tomatoes: Pour the diced tomatoes with their juice and tomato sauce over the beef mixture.
6. Add Beans: Spread the drained black beans and kidney beans evenly over the top. Do not stir, as this helps prevent the Burn warning.
7. Pressure Cook: Secure the lid and set the valve to Sealing. Select Pressure Cook on High for 10 minutes.
8. Release Pressure: Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
9. Adjust Seasoning: Remove the lid, stir the chili, and taste. Add more salt, pepper, or chili powder if desired.
10. Serve: Ladle the hot chili into bowls and add your favorite toppings.

Serving and Storage Tips

• Classic toppings: Serve with shredded cheddar cheese, sour cream, sliced green onions, and fresh cilantro.
• Extra crunch: Add tortilla chips, crushed crackers, or crispy tortilla strips.
• Side dishes: Pair with cornbread, garlic bread, baked potatoes, or a fresh green salad.
• For parties: Keep the chili warm using the Instant Pot’s Keep Warm setting and arrange toppings in separate bowls.
• Refrigeration: Store leftover chili in an airtight container in the refrigerator for 3–4 days.
• Freezing: Allow the chili to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months for best quality.
• Reheating: Warm leftovers in a saucepan over medium-low heat, stirring occasionally. You can also microwave individual portions until steaming hot.
• Make ahead: Prepare the chili a day ahead. The flavors become even more developed after resting overnight in the refrigerator.
• Thickening tip: If the chili is thinner than you prefer, use the Sauté setting and simmer uncovered for several minutes until it reaches your desired consistency.
• Meal prep: Divide the chili into individual containers for convenient lunches and quick dinners.

Variations

1. Spicy Instant Pot Chili

Give your chili an extra kick by adding diced jalapeños, cayenne pepper, or crushed red pepper flakes. You can also use hot chili powder for a stronger heat. Adjust the spice level according to your preference.

2. Turkey Instant Pot Chili

Replace the ground beef with lean ground turkey for a lighter variation. Brown the turkey using the Sauté setting and follow the original instructions. The tomatoes, beans, and spices will give it plenty of flavor.

3. Chicken Instant Pot Chili

Replace the ground beef with boneless, skinless chicken breasts or thighs. Add the chicken pieces with the tomatoes and beans, pressure cook until the chicken reaches a safe internal temperature of 165°F (74°C), then shred and stir into the chili.

4. Three-Bean Chili

Add a third variety of beans, such as pinto beans, to the black beans and kidney beans. This creates a heartier texture and makes every serving extra satisfying.

5. White Chicken Chili

Replace the beef and tomato sauce with shredded chicken, white beans, chicken broth, and green chilies. Season with cumin, garlic, oregano, and a little chili powder for a creamy, comforting alternative.

6. Smoky Chipotle Chili

Add one or two chopped chipotle peppers in adobo sauce along with a little extra smoked paprika. The peppers provide a deep smoky flavor and a pleasant spicy kick.

7. Vegetarian Instant Pot Chili

Skip the ground beef and add extra black beans, kidney beans, bell peppers, zucchini, and corn. Use vegetable broth instead of beef broth for a delicious meatless meal.

8. Sweet Potato Chili

Add peeled and diced sweet potatoes along with the tomatoes and beans. They bring natural sweetness and a soft texture that pairs beautifully with the chili spices.

9. Creamy Chili

After pressure cooking, stir in ½ cup of softened cream cheese or ½ cup of heavy cream. Mix until smooth and creamy. This variation is perfect for anyone who enjoys a richer, milder bowl of chili.

10. Corn and Black Bean Chili

Add 1 cup of drained or frozen corn along with the beans. The corn adds sweetness and texture, making this variation especially delicious with fresh cilantro and lime juice.

11. Cheesy Instant Pot Chili

Stir in 1 cup of shredded cheddar cheese after pressure cooking, while the chili is still hot. Mix until melted and creamy. Serve with extra cheese on top for a comforting finish.

12. Cincinnati-Style Chili

Add a little ground cinnamon, allspice, and a small pinch of cocoa powder to the seasoning mixture. Serve over spaghetti with shredded cheddar cheese for a Cincinnati-inspired dinner.

13. Pumpkin Chili

Stir in about 1 cup of pumpkin puree with the tomato sauce. Pumpkin creates a thicker texture and adds a subtle sweetness that works wonderfully with cumin, chili powder, and smoked paprika.

14. Beef and Sausage Chili

Replace half of the ground beef with ground Italian sausage. Brown both meats together before adding the onions and spices. The sausage adds extra richness and a savory flavor.

FAQs

1. Can I make Instant Pot Chili ahead of time?

Yes! Instant Pot Chili is an excellent make-ahead meal. Prepare it a day in advance, refrigerate it in an airtight container, and reheat it when ready to serve. The flavors often taste even better the next day.

2. Why does my Instant Pot show a Burn warning?

The Burn warning can happen when food sticks to the bottom of the pot or the liquid is insufficient. Thoroughly scrape the browned bits after adding the broth and avoid stirring after layering the tomatoes and beans.

3. Can I use frozen ground beef?

It is best to thaw ground beef before making this recipe because browning the meat first develops important flavor. If using frozen beef, thaw it safely in the refrigerator before cooking.

4. Can I use different types of beans?

Absolutely! Pinto beans, cannellini beans, navy beans, and great northern beans all work well. You can substitute them for the black or kidney beans according to your preference.

5. How do I make Instant Pot Chili thicker?

Use the Sauté setting after pressure cooking and simmer the chili uncovered until excess liquid evaporates. You can also mash a small portion of the beans and stir them back into the chili.

6. Can I make this chili without beans?

Yes. Simply leave out the beans and add extra ground beef or vegetables if desired. You may need to adjust the liquid slightly to achieve your preferred consistency.

7. How long does Instant Pot Chili take to cook?

The recipe takes approximately 15 minutes of preparation and 45 minutes of cooking time, with about 10 minutes of pressure cooking and additional time for the pot to come to pressure and release it.

8. Can I freeze leftover Instant Pot Chili?

Yes! Let the chili cool, divide it into freezer-safe containers, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

9. What can I serve with Instant Pot Chili?

Cornbread, tortilla chips, baked potatoes, rice, garlic bread, and green salads are excellent side dishes. You can also serve it over hot dogs or baked potatoes for a filling meal.

10. Can I make Instant Pot Chili less spicy?

Yes. Use mild chili powder, reduce the amount of chili powder, and avoid adding jalapeños or cayenne pepper. You can also serve sour cream and shredded cheese on the side to balance the heat.

This Instant Pot Chili is an easy, delicious meal packed with ground beef, beans, tomatoes, and bold spices. It delivers comforting, slow-cooked flavor in much less time, making it perfect for busy weeknights, meal prep, and family gatherings. Serve it with your favorite toppings and enjoy a warm, satisfying bowl!

Print