Instant Pot Chili

Instant Pot Chili is my favorite dump-and-go dinner 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 warm spices that taste like they simmered all afternoon. It feeds a crowd and disappears just as fast. I make this for busy weeknights, family gatherings, and chilly winter evenings because it's a hands-off meal that tastes rich and cozy. It's perfect for football Sundays, Super Bowl parties, tailgating, and meal prep since leftovers stay fresh in the fridge for about 4 days or freeze for up to 3 months.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 10

Cook Time: 12

Releasing time: 10

Total Time: 32

Course: Main Course

Cuisine: American

Keyword: Instant Pot Chili

Servings:

Calories: 298kcal

Equipment

Meat chopper
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

US Customary - Metric

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

I've made this Instant Pot chili dozens of times, and here are my best tips for getting it just right.

Drain the grease: If your ground beef is particularly fatty, drain off the excess grease after browning so the chili doesn't end up greasy or oily.

Scrape the bottom: After adding the tomatoes and broth, scrape up any browned bits stuck to the bottom of the pot with a wooden spoon to prevent the burn notice from appearing during pressure cooking.

Release pressure properly: Let the pressure release naturally for 10 minutes before doing a quick release so the chili doesn't splatter and the flavors have time to settle.

Adjust the thickness: If the chili is too thin after cooking, turn on Sauté mode and simmer uncovered for 5–10 minutes until it thickens to your liking.

Swap the beans: You can use different types of beans, like black beans, pinto beans, or a combination, if that's what you have on hand.

Store properly: Refrigerate fully cooled chili in an airtight container for up to 4 days, or freeze it for up to 3 months. Warm it over the stove or in the microwave after thawing overnight in the fridge, or reheat straight from frozen.

Nutrition

Tried this recipe?Let us know how it was!

Don’t lose this recipe!