Instant Pot Chili
- By Amy Dong
- Published Feb. 9, 2023
- Updated Dec. 16, 2023
Made with lean beef, hearty beans, and bold flavors, this Instant Pot chili recipe is the easiest, most delicious comfort food you’ll ever taste. Pairs well with tortilla chips and corn muffins!
In This Article
Why You’ll Love This Instant Pot Chili Recipe
- Lean beef, fresh veggies, and fiber-rich beans combine to make this chili super nutritious and filling.
- Made in the Instant Pot, it’s ready in less than 30 minutes, and cleanup is a breeze.
- The use of warm spices and Tobasco sauce adds depth to the flavor and the perfect hint of spice.
- A hands-off recipe, one batch makes 10 servings, meaning it’s perfect for feeding a hungry crowd.
- Leftovers keep well in the fridge or freezer if you’re lucky enough to have any!
Key Ingredients
The best thing about this Instant Pot chili is that it comes together with simple, budget-friendly ingredients, most of which you likely already have on hand. Here’s everything you’ll need:
- Olive oil – This helps caramelize the aromatics, creating a rich taste and preventing the ingredients from burning. Plus, it’s a great source of healthy fats!
- Aromatics – Onions and garlic help form the base of this Instant Pot chili, adding depth to the flavor.
- Protein – We use 90% lean ground beef, but turkey works great, too.
- Spices – Salt, cumin, allspice, and cayenne combine to create the best chili you’ll ever make.
- Sugar – Contrary to popular belief, this doesn’t make your chili sweet. Instead, it helps cut through the acidity of the tomatoes, creating a well-balanced recipe.
- Tobasco sauce – Just a dash adds a kick of spice you’ll adore.
- Tomato sauce – Used to form the base of the broth.
- Beef broth – This helps create the perfect consistency without diluting the flavor. If preferred, chicken broth can be used as well.
- Beans – A combination of black beans and kidney beans adds extra texture, plant-based protein, and fiber, making this recipe hearty and satisfying.
- Fire-roasted diced tomatoes – Included for extra texture and flavor.
How to make Instant Pot Chili
Once you see how quick and easy it is to make this Instant Pot chili recipe, you’ll never go back to stovetop or slow cooker versions again. Take a look at how it’s done with the steps below, and don’t forget to scroll down to the recipe card for the complete details!
- Sauté. To begin, you’ll want to heat the oil in the bottom of your Instant Pot. Next, add the onions, and sauté until they have browned. Stir in the garlic, and continue to sauté just until it is fragrant.
- Brown. Add the meat, and let it cook, breaking it up with a spatula until it has browned.
- Combine and Cook. Stir the remaining ingredients into the Instant Pot. Then, close the lid, and set the device to the “pressure cook” mode.
- Natural Release. Allow the Instant Pot to do a natural release, and adjust the seasonings to taste.
- Serve. Add your favorite toppings, and dig in while it’s warm.
Serving Suggestions
We love to load our Instant Pot chili up with toppings like Cheddar cheese, sour cream, green onions, and avocado. However, it’s also scrumptious when paired with sides such as:
- Tortilla Chips
- Sweet Corn Muffins
- Rosemary Garlic Bread
- Baked Potatoes
- Best Broccoli Apple Salad
Looking for more easy instant pot recipes? Try this instant pot sloppy joes which is sure to be a family favorite!
Storage Options
This Instant Pot chili recipe is almost guaranteed to disappear right away. However, if you can get it to last, it stores well and tastes even better the next day. Just follow the tips below to keep it fresh.
Refrigerator: Once fully cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to 5 days.
Freezer: Place your chili in a freezer-safe container or divide them into freezer-safe meal prep containers and keep it frozen for up to 1 month.
Reheat: When you’re ready to eat, let your chili thaw in the fridge overnight. Then, warm it in the microwave. You can also add it back to the Instant Pot on the “keep warm” setting. Or, set the device to “manual” or “pressure cook” mode with the time set to 0 minutes. Just be careful not to let your chili burn!
Instant Pot Chili Common Questions
We’ve done our best to design this recipe so that you do not get a burn notice. However, if you do, it means that the inner pot has gotten too hot or that something has stuck to the bottom. To prevent this from happening, make sure your pot is completely clean before using it and be sure to scrape down the sides of the pot, making sure all of the ingredients are completely submerged in liquid.
Some pressure cookers come equipped with a chili setting. These are meant to ensure the perfect temperature and cooking time for chili. However, we’ve found that they’re often a bit finicky and prefer to use the “pressure cook” mode and set the timer ourselves.
This Instant Pot chili comes out pretty thick already. However, if you want it even thicker, set your Instant Pot to the “sauté” mode after pressure cooking is finished, and let your chili simmer uncovered until your desired consistency is reached.
More to Cook and Eat
- White Chicken Chili Recipe (Crockpot) – Rich and creamy, this is without a doubt the best white chicken chili you’ll ever dip your spoon into.
- The Best Vegetarian Chili – Made with all the flavor and texture you look for in a chili recipe but none of the meat, this is the ultimate crowd-pleasing dish.
- Hearty, Chunky Chili – Thick and delicious, comfort food doesn’t get better than this!
- Healthy Chicken Chili – Ideal for busy weeknights, this nutritious recipe is ready in 30 minutes so you can get in and out of the kitchen fast.
- Crockpot Chili – A set-it-and-forget-it meal, this easy chili is great for weeknight dinners, gameday feasts, and everything in between.
Also Try Instant Pot Beef Barbacoa
Did you make this?
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Instant Pot Chili
Ingredients
- 2 TB olive oil
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 2 lbs ground beef, 90% lean*
- 1 large green bell pepper, seeded and diced
- 1 tsp kosher salt, plus more to taste
- 1 tsp ground cumin
- 2 tsp sugar
- ¼ tsp allspice
- ¼ tsp cayenne
- ¼ tsp Tabasco sauce
- 32 oz tomato sauce
- 1 ½ cup beef broth*
- 16 oz kidney beans, canned, drained
- 16 oz black beans, canned, drained
- 16 oz fire-roasted diced tomatoes, with juices
- Optional: shredded cheddar cheese, sour cream, chopped green onions, diced avocado for garnish
Instructions
- In the inner pot of the Instant Pot, add the oil and turn on the “Sauté” mode. Once the oil is hot, add the onions, and stir for 1-2 minutes or until browned. Add the garlic, and stir for 1 minute or until fragrant.
- Add the ground meat, and cook until browned, using a spatula to break it up as it cooks.
- Add all the remaining ingredients into the pot, stirring to combine. Close the lid tightly, and set to “pressure cook” on high for 10 minutes.
- Allow the pressure cooker to release naturally. Add additional salt and cayenne to taste, if desired.
- Portion into bowls, and serve with toppings of choice.
Equipment
Notes
- Feel free to add more cayenne chili powder if you want more of a kick.
- You can use chicken broth or ground turkey for this recipe as well.
- Chili is delicious served with tortilla chips and Sweet Corn Muffins.
- Leftover chili can be covered and kept in the fridge for up to 5 days.
- Cooked chili can be frozen in an airtight container for up to 1 month.
- If you enjoyed this recipe, please come back and give it a rating – We ❤️ hearing from you.