Instant Pot Chili
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Instant Pot Chili is what I make on cold nights when I want something warm, hearty, and filling without standing over the stove. The pressure cooker makes the ground beef tender, the beans creamy, and the tomato base thick with spices that taste like they simmered all afternoon. It’s the perfect dump-and-go dinner. It never lasts long.
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I make this for busy weeknights, family gatherings, and cold winter dinners because it’s a quick, hands-off meal that tastes rich and cozy. It’s perfect for football Sundays, Super Bowl parties, tailgating, and meal prep since it feeds a crowd and leftovers stay fresh in the fridge for about 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Instant Pot Chili with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making chili in the Instant Pot is straightforward and hands-off once everything goes in.
Brown the Ground Beef
Set the Instant Pot to Sauté mode. Heat the olive oil, then add the ground beef. Cook until browned, breaking it up with a sturdy wooden spoon or a meat chopper as it cooks.
Drain excess grease if needed; I simply suck it up with a turkey baster. Browning the beef first adds depth and creates those flavorful browned bits on the bottom of the pot that will deglaze and enrich the chili.
Mix in the Aromatics and Spices
Add the diced onion and garlic powder. Sauté for 1–2 minutes until softened. Stir in the tomato paste, chili powder, cumin, paprika, salt, and black pepper.
Mix well to coat the beef evenly with the spices. Blooming the spices in the oil releases their essential oils and intensifies their flavor before pressure cooking, so don’t rush this step.
Add the Liquids and Beans
Pour in the finely diced tomatoes, kidney beans, and water or broth. Stir until fully combined.
Make sure to scrape up any browned bits from the bottom of the pot with a heat-resistant silicone spatula so they don’t trigger the burn message. The liquid should just cover the ingredients, which is perfect for pressure cooking.
Pressure Cook
Secure the lid of the pressure cooker and set the valve to Sealing. Cook on High Pressure for 12 minutes.
Once done, allow a natural release for 10 minutes, then perform a quick release for any remaining pressure. The natural release lets the chili continue cooking gently and prevents splattering when you open the lid.
Adjust Consistency
Carefully open the lid and stir the chili. If you prefer a thicker texture, turn on Sauté mode and simmer for a few minutes until it reaches your desired consistency.
Serve and Enjoy
Ladle into bowls using a ladle with spouts and serve with your favorite toppings like shredded cheddar cheese, tortilla strips, sour cream, green onions, cornbread on the side, or a lime wedge for squeezing over the top. Enjoy!
Instant Pot Chili travels well to potlucks, picnics, and game day parties. Just pack it securely in an airtight container or a food thermos that seals tightly to make sure it doesn’t leak and stays warm.
Equipment
- Turkey baster to remove grease
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion diced
- ½ teaspoon garlic powder
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 14.5 ounces can diced tomatoes with juices
- 15 ounces can kidney beans drained and rinsed
- ½ cup water or beef broth
Instructions
- Set the Instant Pot to Sauté mode. Heat the olive oil, then add the ground beef. Cook until browned, breaking it up with a spoon. Drain excess grease if needed.1 tablespoon olive oil, 1 pound ground beef
- Add the diced onion and garlic powder. Sauté for 1–2 minutes until softened. Stir in the tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well to coat the beef evenly with the spices.1 small onion, ½ teaspoon garlic powder, 1 tablespoon tomato paste, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper
- Pour in the diced tomatoes, kidney beans, and water or broth. Stir until fully combined.14.5 ounces can diced tomatoes, 15 ounces can kidney beans, ½ cup water or beef broth
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes.
- Once done, allow a natural release for 10 minutes, then perform a quick release for any remaining pressure.
- Carefully open the lid and stir the chili. If you prefer a thicker texture, turn on Sauté mode and simmer for a few minutes until the desired consistency is reached.
Notes
Nutrition
How to Store Leftovers
Store fully cooled chili in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat from the fridge, warm it on the stovetop or microwave in 1-minute intervals, stirring between each.
For frozen chili, thaw it overnight in the refrigerator before reheating, or reheat it straight from frozen on the stovetop over low heat, adding a splash of water or broth if it’s too thick.
What to Serve With Instant Pot Chili
I like serving it with cornbread, tortilla chips, or crusty bread for dipping. You can also spoon it over baked potatoes, toss it with pasta for chili mac, or pile it on hot dogs for chili dogs.
Toppings make a big difference, so I set out shredded cheddar, sour cream, finely chopped onions, sliced bell peppers, jalapeños, and fresh cilantro so everyone can customize their bowl.
It’s also great with a simple side salad or coleslaw to balance the richness. If you want something heartier, serve it alongside Mexican rice or a pan of cheesy nachos for a full spread that works for game day or casual dinners.
More Easy Recipes for You to Try at Home
I’ve got plenty more Instant Pot recipes that are just as easy and hands-off.
- Instant Pot Mac and Cheese
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken and Rice
- Instant Pot Spaghetti
- Instant Pot Oatmeal
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
