Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time , and everyone will love loading up their bowls with their favorite toppings!
Reasons You’ll Love This Recipe
- Easy to Make : This chili comes together so quickly and easily! I love my instant pot. Even though the cooking time is shorter, the pressure cooking still allows the flavors to meld into the ingredients.
- On-Pot Meal : I love just throwing everything into the instant pot and it does all the work for me! Not only that, but it’s fast and makes clean-up easy!
- Versatile : Chili is a great meal prep item for quick lunches during the week, or the perfect comforting dinner on busy weeknights. Pair it with jalapeno cornbread , 7 layer dip , and Mexican corn salad .
Best Instant Pot Chili Ingredients
Who can resist a good chili? Natasha here from Salt & Lavender, with a cozy recipe for you. Chili is so easy to make in the electric pressure cooker! Prep time is minimal, and you can do other things while the Instant Pot works its magic.
- Ground beef (you can use your preferred type of ground meat)
- Onion for added flavor (sautéed in olive oil)
- Kidney beans (I used red ones, but feel free to sub with white ones or another type of canned bean if you prefer)
- Canned tomatoes (I used a combo of tomato sauce and diced tomatoes)
- Spices : Garlic, chili powder, smoked paprika, and cumin for that signature chili flavor. Optional: cayenne pepper if you like it hot!
- Beef broth for moisture and salty flavor
How to Make Instant Pot Chili
This easy instant pot chili recipe comes together quickly and easily. You just need to throw your items in, push some buttons and your instant pot does the work for you!
- Sauté. Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
- Brown the beef : Stir in the ground beef and cook, stirring often, until browned.
- Add: Stir in the garlic , diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, and cayenne pepper. Close the lid, ensure the valve is set on “sealing,” press the “manual” button, and set the timer for 15 minute s.
- Release Pressure : Once the countdown has finished, do a quick pressure release or let the pressure release naturally (this will build more flavor). Season the chili with extra salt & pepper as needed and serve with desired toppings.
Instant Pot Chili Tips and Toppings
I love this recipe because you can make it to suit your preferences and what you have on hand.
- Meat: You can use ground beef or ground turkey in this recipe… or even a mix of ground beef and ground pork if you wish!
- Favorite Chili Toppings : This chili is so fun to make and has a variety of toppings for people to choose from. You could use avocado, cilantro, sour cream, tortilla strips, green onions, limes, cheddar cheese, tomato, jalapenos the list can go on! Or use the chili to top my favorite chili cheese dogs !
Storing Leftover Chili
This chili is delicious straight out of the pot, but it’s also great for freezing/meal prep.
- Refrigerator: Put the completely cooled chili into an airtight container . It will be good in the fridge for 3-4 days. Reheat individual servings covered in the microwave.
- Freezer: Just freeze it in individual portions or use a larger container and let it thaw in the fridge overnight before serving.
More Chili Recipes to Try
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Ingredients1x2x3x
- ▢ ½ medium chopped onion
- ▢ 1 tablespoon olive oil
- ▢ 2 pounds lean ground beef
- ▢ 3 cloves minced garlic
- ▢ 1 (28-ounce) can diced tomatoes use fire roasted ones for more flavor
- ▢ 1 (14-ounce) can tomato sauce
- ▢ ½ cup beef broth
- ▢ 2 (14-ounce) cans red kidney beans drained
- ▢ 3 tablespoons chili powder
- ▢ 1 tablespoon smoked paprika
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon cayenne pepper optional
- ▢ salt and pepper to taste
- ▢ Garnish: avocado, scallions, sour cream, Tex-Mex cheese, cilantro, tortilla strips, etc. optional
Instructions
- Add ½ medium chopped onion and 1 tablespoon olive oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
- Stir in 2 pounds lean ground beef and cook, stirring often and breaking it up with your spoon, until browned.
- Stir in 3 cloves minced garlic , and then add 1 (28-ounce) can diced tomatoes , 1 (14-ounce) can tomato sauce , ½ cup beef broth , 2 (14-ounce) cans red kidney beans , 3 tablespoons chili powder , 1 tablespoon smoked paprika , 1 teaspoon ground cumin , 1 teaspoon cayenne pepper , and salt and pepper . Close the lid, ensure the valve is set on “sealing”, press the “manual” button, and set the timer for 15 minutes.
- Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.
Notes
- Serves 6-8 depending on portion size.
- This chili is quite saucy, so if you prefer a more dry chili, omit the beef broth (just be sure to add extra salt) and/or use a smaller can of tomato sauce (or try a few tablespoons of tomato paste).
- If the beef is excessively fatty, spoon some of the fat out before proceeding with the rest of the recipe once you’ve browned it.
- This recipe freezes well.
- Inactive time represents the time that the Instant Pot takes to get up to pressure.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Instant Pot Chili
Ingredients
- ½ medium chopped onion
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 3 cloves minced garlic
- 1 (28-ounce) can diced tomatoes use fire roasted ones for more flavor
- 1 (14-ounce) can tomato sauce
- ½ cup beef broth
- 2 (14-ounce) cans red kidney beans drained
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper optional
- salt and pepper to taste
- Garnish: avocado, scallions, sour cream, Tex-Mex cheese, cilantro, tortilla strips, etc. optional
Instructions
- Add ½ medium chopped onion and 1 tablespoon olive oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
- Stir in 2 pounds lean ground beef and cook, stirring often and breaking it up with your spoon, until browned.
- Stir in 3 cloves minced garlic , and then add 1 (28-ounce) can diced tomatoes , 1 (14-ounce) can tomato sauce , ½ cup beef broth , 2 (14-ounce) cans red kidney beans , 3 tablespoons chili powder , 1 tablespoon smoked paprika , 1 teaspoon ground cumin , 1 teaspoon cayenne pepper , and salt and pepper . Close the lid, ensure the valve is set on “sealing”, press the “manual” button, and set the timer for 15 minutes.
- Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.
Notes
- Serves 6-8 depending on portion size.
- This chili is quite saucy, so if you prefer a more dry chili, omit the beef broth (just be sure to add extra salt) and/or use a smaller can of tomato sauce (or try a few tablespoons of tomato paste).
- If the beef is excessively fatty, spoon some of the fat out before proceeding with the rest of the recipe once you’ve browned it.
- This recipe freezes well.
- Inactive time represents the time that the Instant Pot takes to get up to pressure.
Nutrition
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Instant Pot Chili https://therecipecritic.com/instant-pot-chili/
