Instant Pot Chili Recipe (2024)

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This quick and easy Instant Pot Chili Recipe is loaded with ground beef, beans and tomatoes in a hearty and smokey-sweet sauce.

Instant Pot Chili Recipe (1)Instant Pot Chili Recipe (2)I’ve taken my all time favorite (award winning) Slow Cooker Chili recipe and adapted it for the pressure cooker so you can enjoy this goodness in a fraction of the time!

Holy smokes, let me tell you… the delicious aroma that will fill your kitchen while whipping up this easy chili will get you so excited to dig in. One taste and I’m confident that this will become your new favorite chili recipe.

Instant Pot Chili Recipe

Chili needs time to develop it’s rich and bold flavors, which is why chili is normally cooked low and slow. Cooking chili in the instant pot (or pressure cooker) is a great way to intensify the flavor in a fraction of the time it normally takes in the slow cooker. The pressure in the Instant Pot can penetrate the beans with flavor quickly, tenderize the beef and enhance all the spices in minutes.

Instant Pot Chili Recipe (3)

Ingredients Required for Chili

Chili is one of those magical dishes that you can easily adjust the ingredients to your liking, making it perfect for picky eaters. Here is what you’ll need:

  • Ground Beef
  • Onion
  • Red Bell Pepper
  • Pinto Beans
  • Black Beans
  • Kidney Beans
  • Tomato Sauce
  • Tomato Paste
  • Beef Broth
  • Diced Tomatoes
  • Spices & Seasonings: Chili Powder, Garlic Powder, Onion Powder, Cumin, Red Pepper Flakes, Salt and Pepper

Instant Pot Chili Recipe (4)

How To Cook Chili In Instant Pot

What I truly love about this recipe is that I can brown the ground beef right in the instant pot on sauté mode. This saves me from having any extra dishes to clean and keeps my stove top nice and clean too.

  • Start by browning your ground beef (you can swap in ground turkey or pork here if you’d like), then drain any excess fat and return the liner to the pressure cooker.
  • Dump in all of the ingredients and give it a good stir.
  • Set to Chili/Beans setting or HIGH pressure and set for 18 minutes. Once it’s finished cooking release the pressure and you’re done!

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All that’s left to do is add your favorite chili toppings!

We love adding shredded cheese, sour cream and diced green onions. I’ll even throw some crunchy corn chips on top if I have them on hand.

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Tips and FAQ:

  • Can You Freeze Chili? Yes! You can freeze in an airtight container for up to 4 months. Defrost in refrigerator overnight for best results.
  • What Is The Bean / Chili Setting on My Instant Pot? This setting is automatically set to cook on HIGH pressure for 30 minutes. Simply press “more” or “less” to adjust the time setting up or down.
  • How Do You Thicken Chili In Instant Pot? You shouldn’t need to thicken this recipe, but if you’re here searching for the answer, you can thicken chili using a cornstarch slurry. Mix 2 tbsp cornstarch with 2 tbsp water and gradually stir into the chili while it’s bubbling away on Sauté mode. It should thicken right up.

Can I Use Dry Beans For Chili?

While this recipe calls for canned beans to save time, you most certainly can use dried beans! Here’s what you’ll need to do:

  • Rinse and pick through your beans (2 cups total of pinto and/or black beans), discard any broken pieces.
  • Add the dried beans to the liner of your Instant Pot and cover with 1 inch of water.
  • Pressure cook on HIGH for 12 minutes, then quick release.
  • Drain the beans and set aside.
  • Follow the remainder of the recipe as written.

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More Chili Recipes To Try:

  • Slow Cooker Thick and Hearty Chili
  • Sweet Potato Turkey Chili
  • Smoky White Chicken Chili
  • Chili Pasta Skillet

Instant Pot Chili Recipe (8)

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5 from 43 votes

Instant Pot Chili Recipe

This quick and easy Instant Pot Chili Recipe is loaded with ground beef, beans and tomatoes in a hearty and spicy sauce.

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Course: Main Dish

Cuisine: American

Servings: 6

Calories: 232 kcal

Author: Shawn

Ingredients

  • 1 lb. ground beef, lean
  • 1 red bell pepper, diced
  • 1/2 medium onion, diced
  • 1 15 oz can pinto beans, drained
  • 1 15 oz can black beans, drained
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can tomato sauce
  • 1 10 oz can Rotel diced tomatoes, chili fixin's
  • 3 tbsp tomato paste
  • 1 cup beef broth
  • 1 tbsp sugar
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper

US Customary - Metric

Instructions

  • Set the Instant Pot to SAUTE mode and add ground beef. Brown and crumble the beef until no longer pink. Drain any excess fat from the beef and return liner to Instant Pot.

  • Add in remaining ingredients and give it a stir.

  • Attach lid, making sure valve is set to sealed position. Turn to Bean/Chili Setting or HIGH pressure for 18 minutes. Once finished cooking, release pressure and enjoy!

Notes

Total Cook Time reflects typical amount of time it takes to come to pressure.

This recipe was tested in an 8 quart Instant Pot.

Nutrition

Calories: 232kcal | Carbohydrates: 8g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 700mg | Potassium: 426mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1583IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 3mg

Keywords: Bean, Chili, Ground Beef, Instant Pot, Pressure Cooker, Spicy

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Instant Pot Chili Recipe (9)

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Instant Pot Chili Recipe (2024)

FAQs

How does the chili setting on Instant Pot work? ›

What Is the Instant Pot Chili/Bean Setting? The bean/chili setting on the Instant Pot cooks at high pressure and can be set to "more," which is 30 minutes, or "less," which will cook for 25 minutes. You may choose the bean/chili setting and do a quick release after 15 minutes.

Is chili better on stove or Instant Pot? ›

Our testers really liked the stovetop method because of its consistency. Being on the stove allowed for it to really thicken and for the spices and flavors to meld together well.

Does chili get better the longer it cooks? ›

Chili is most commonly prepared at a low temperature and for an extended period of time (low and slow), which develops a deeper, spiced aroma. But, the longer cook time can often result in a flat flavor.

How do you thicken chili in an Instant Pot? ›

How to Thicken Instant Pot Chili
  1. Thicken with Cornstarch (2 minutes): Make a slurry by combining equal parts water and cornstarch. When the cook cycle is done, and the pressure has been released, turn the IP on to saute and bring to a boil. ...
  2. Thicken by Simmering (20 minutes): If time allows, I prefer this method.
Feb 26, 2024

Should Instapot be on sealing or venting? ›

When starting your cook, you want this lever pointing toward "sealing" and not "venting." Sealing means the Instant Pot is going to hold all the pressure created inside the pot, while venting is what you'll likely do to release the pressure when the food is finished cooking.

Why does Instapot say burn food? ›

The Instant Pot's burn message simply means that your Instant Pot has detected that its inner pot has gotten too hot. There may be a slight amount of burned food at the bottom of your pot, but not enough to ruin whatever you're cooking.

Is it better to slow cook chili on high or low? ›

The Best Way to Cook Chili:

The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.

Does chili get thicker the longer it cooks? ›

Thin chili may just need time to cook down. Cook it uncovered low and slow, at least one hour, for it to thicken on its own. Cooking it uncovered allows for evaporation to reduce and concentrate the chili.

What is the secret to really good chili? ›

Add a touch of sweetness

Chili is rich, deep and often spicy, so adding a sweet ingredient is a great way to create balanced flavor. We've found that adding diced carrots is the easiest way to add natural sweetness, but you can also use vegetables like sweet potatoes or winter squash.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

What spice gives chili its flavor? ›

Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves.

Should chili be thick or soupy? ›

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.

Does tomato paste thicken chili? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

How long to cook chili for best results? ›

Bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours. Skim any excess fat off of the surface of the chili — there will be quite a bit. Stir in the lime juice, then taste and adjust seasoning, if necessary.

How long should chili simmer for best flavor? ›

Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.

How long should chilli be cooked for? ›

A proper chilli takes at least three hours to cook, ideally more. And as it seems to work better cooked in larger quantities, have some freezer containers ready and you'll have a few suppers handy for those 'can't be bothered to cook' evenings.

How long should you let chili simmer for? ›

Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally, until thickened. Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top.

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