Instant Pot Chili is a hearty, comforting dish packed with tender beans, ground meat, and a rich blend of spices. It’s the perfect meal when you want something warm, filling, and full of flavor without spending hours in the kitchen. The Instant Pot does all the hard work, making the chili thicker and tastier in less time than you might expect.
I love making this chili because it’s so simple to throw together, and yet the flavors really develop beautifully with the pressure cooking. I usually add extra chili powder and a dash of smoked paprika to give it that smoky kick that everyone seems to love. Plus, you can easily customize it—whether you want it mild or spicy, with beef or beans, it’s super flexible.
One of my favorite ways to serve Instant Pot Chili is with a pile of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It turns every bowl into a little celebration. It’s also great for meal prep because it tastes even better the next day, and you can freeze leftovers for a quick, satisfying meal anytime.
Key Ingredients & Substitutions
Ground Beef: This adds rich, hearty flavor. You can swap it for ground turkey or chicken for a lighter version. For a vegetarian chili, try diced mushrooms or a plant-based meat substitute.
Kidney Beans: These bring a creamy texture and hold their shape well. Pinto or black beans work just as well if you want variety or can’t find kidney beans.
Chili Powder & Spices: Chili powder is your main flavor boost. I like adding smoked paprika for a subtle smoky edge. Feel free to adjust cayenne pepper to match your heat preference.
Tomato Paste & Diced Tomatoes: These thicken the chili and give it a deep tomato flavor. If you only have canned crushed tomatoes, they work fine too.
How Do You Get the Best Flavor When Sautéing in an Instant Pot?
Sautéing is key to building flavor. Here’s how to do it right:
- Heat the olive oil in ‘Sauté’ mode until shimmering but not smoking.
- Cook onions until soft and translucent; this usually takes about 3-4 minutes.
- Add garlic and sauté briefly—just 30 seconds is enough so it doesn’t burn.
- Brown the ground meat in batches if needed, breaking it up well. This gives the chili a deeper taste.
- Add spices last and cook them for about a minute to release their aroma before adding liquids.
Taking these steps helps your chili develop rich, layered flavors that pressure cooking then enhances.
Equipment You’ll Need
- Instant Pot – It’s the star of the show, cooking chili quickly while deepening flavors.
- Wooden spoon – Perfect for stirring without scratching your Instant Pot’s inner pot.
- Measuring spoons – Helps you get the spices just right for balanced flavor.
- Can opener – For opening your canned beans, tomatoes, and tomato paste easily.
- Ladle – Makes serving your chili messy-free and easy.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner, milder chili.
- Add diced bell peppers or corn for extra color and a touch of sweetness.
- Mix in a few chipotle peppers in adobo sauce to give a smoky, spicy twist.
- Top with different cheeses like pepper jack for heat or Monterey Jack for creaminess.
How to Make 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 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth (or water)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Garnishes: shredded cheddar cheese, sour cream, chopped green onions
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and sauté the ingredients, then 10 minutes of pressure cooking in the Instant Pot. Including 10 minutes for natural pressure release, you’ll have a hearty chili ready in about 30-35 minutes total.
Step-by-Step Instructions:
1. Sauté the Aromatics and Meat:
Turn on the Instant Pot to ‘Sauté’ mode. Pour in olive oil and let it heat. Add diced onion and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant. Add ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes. If you like, drain excess fat.
2. Add Spices and Liquids:
Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper into the pot. Stir and cook for one minute to bring out their aroma. Pour in diced tomatoes with their juice, tomato paste, beef broth, and kidney beans. Mix everything well.
3. Pressure Cook and Serve:
Secure the Instant Pot lid and set the valve to sealing. Select ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes. Once done, let the pressure release naturally for 10 minutes, then carefully switch to quick release for any remaining pressure. Open the lid, stir, and taste to adjust seasoning if needed. Serve hot, topped with shredded cheddar cheese, sour cream, and chopped green onions for a perfect finish.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps the beef brown evenly during the sauté step.
Can I Use Different Beans in Instant Pot Chili?
Absolutely! Pinto beans, black beans, or even a mix of beans work great. Just drain and rinse canned beans well before adding them to avoid extra starch and ensure the best texture.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm gently on the stovetop or microwave, stirring occasionally for even heat. You can also freeze chili for up to 3 months—thaw it overnight in the fridge before reheating.
Can I Make This Chili Spicier or Milder?
Yes! Adjust the cayenne pepper amount to your preferred heat level or omit it for mild chili. To add smoky heat, consider mixing in chipotle peppers in adobo sauce during cooking.
