Instant Pot Chili is a hearty and comforting dish that’s packed with bold flavors and plenty of tender beans and ground meat. The spices blend perfectly in the pressure cooker, creating a rich and warming chili that’s ready much faster than the traditional stovetop method. You get that classic chili texture with a thick, hearty sauce that hugs every spoonful.
I love how easy it is to throw everything into the Instant Pot and let it do the work. It’s one of those meals where I can prep everything in just a few minutes, set the timer, and then go relax or get other things done. Plus, the aroma that fills the kitchen as it cooks is amazing – it always gets everyone excited for dinner.
My favorite way to enjoy this chili is loaded with all the toppings: shredded cheese, sour cream, and a handful of crunchy tortilla chips on the side. It’s perfect for a cozy night in, game day, or whenever you need a meal that feels like a warm hug. This recipe always makes enough for leftovers, and I have to admit, I actually look forward to the next day’s chili even more!
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and texture. For a lighter option, ground turkey or chicken works well. For a vegetarian twist, try lentils or plant-based crumbles instead.
Beans: Kidney beans give chili its classic heartiness, but black beans or pinto beans are tasty swaps. Use canned beans for convenience, and always drain and rinse them to cut excess salt.
Tomatoes & paste: Diced tomatoes add moisture and brightness, while tomato paste thickens the chili and deepens its flavor. If you don’t have tomato paste, use a bit more diced tomatoes or tomato sauce.
Spices: Chili powder, cumin, and smoked paprika bring warmth and depth. Feel free to adjust the heat with cayenne pepper or skip it if you prefer a milder chili.
Bell pepper: Adds slight sweetness and crunch. It’s optional but recommended for more texture and color.
How Do I Get the Perfect Texture and Flavor Using the Instant Pot?
Here’s how to nail the texture and flavor when cooking chili in the Instant Pot:
- Sauté first: Brown the meat and soften onions in the pot using the “Sauté” function before pressure cooking. This builds a rich flavor base.
- Layer the spices: Toss ground spices into the cooked meat to bloom their flavors before adding liquids. This step really boosts the chili’s taste.
- Pressure cook with enough liquid: Use broth or water to ensure the chili cooks evenly and prevents burning. Tomato liquids also add moisture.
- Natural pressure release: Let the pressure come down naturally for 10 minutes to keep beans tender and the chili thick without splattering.
- Adjust seasoning at the end: Taste and add salt, pepper, or spices to your liking. This is key for that final flavor balance.
Equipment You’ll Need
- Instant Pot – this pressure cooker speeds up chili cooking and locks in flavors perfectly.
- Sauté spoon or wooden spatula – for browning the meat and stirring spices without scratching the pot.
- Measuring spoons – to get your chili powder and spices just right every time.
- Ladle – makes serving your warm chili easy and mess-free.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili option.
- Add corn kernels for a touch of sweetness and extra texture.
- Stir in diced jalapeños or a splash of hot sauce if you like your chili spicy.
- Mix in different beans like pinto or black beans to change up the flavor and nutrition.
Instant Pot Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup bell pepper, diced (optional)
- Fresh cilantro, shredded cheddar cheese, sour cream, and lime wedges for garnish
How Much Time Will You Need?
This chili recipe takes about 15 minutes of prep time and roughly 25 minutes total cooking time in the Instant Pot, including the natural pressure release. It’s quick and easy, so you’ll have a hearty and flavorful meal ready in under an hour!
Step-by-Step Instructions:
1. Sauté Vegetables and Brown Meat
Turn your Instant Pot to the “Sauté” mode and heat the olive oil. Add the diced onions and cook until they become translucent, about 3 to 4 minutes. Then, add minced garlic and cook for another 30 seconds, letting those wonderful aromas develop. Next, add the ground beef (or turkey). Break it apart with a spatula and cook until browned, about 5 to 6 minutes. If you want, you can drain any excess fat from the pot.
2. Add Spices and Base Ingredients
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if you like it spicy. Stir them well into the meat and onions so the flavors blend nicely. Then, pour in the diced tomatoes, tomato paste, beef broth (or water), kidney beans, black beans if using, and diced bell pepper. Give everything a good stir to combine all the ingredients evenly.
3. Cook and Serve
Secure the lid on the Instant Pot and make sure the valve is set to “sealing.” Choose “Manual” or “Pressure Cook” on high pressure and set the timer for 15 minutes. Once cooking is complete, let the pressure release naturally for 10 minutes—this helps the beans stay tender and the flavors to deepen. After that, carefully turn the valve to venting to release any remaining pressure. Open the lid, stir your chili, and taste. Add extra salt or pepper if you wish. Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and lime wedges for a fresh finish.
Can I Use Frozen Ground Meat for This Recipe?
Yes, but be sure to fully thaw the meat before starting. Thaw it safely in the fridge overnight or use the defrost setting on your microwave. Using thawed meat helps it brown evenly during the sauté step.
Can I Make Instant Pot Chili Ahead of Time?
Absolutely! Chili tastes even better the next day once the flavors meld. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
How Can I Make This Recipe Vegetarian?
Replace the ground meat with extra beans, lentils, or plant-based crumbles. For rich flavor, you might add a splash of soy sauce or smoked paprika. Just follow the same steps, skipping the meat browning stage.
What’s the Best Way to Store Leftover Chili?
Cool the chili to room temperature and store it in airtight containers in the fridge for 3-4 days. This also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
