This quick, easy Instant Pot Chili combines browned ground beef, onions, garlic, kidney and pinto beans, and a perfect blend of spices to create one of the easiest, most mouthwatering chilis ever.
You won’t believe how incredibly great this less-than-40-minute chili tastes. It is one of our favorite chili recipes, and I make it pretty often. Spoon into bowls and top with your favorite fixings.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Ground beef: Use ground beef with some fat. Fat gives it flavor. You can substitute ground turkey, ground chicken, or ground pork for the ground beef.
- Beef broth: Low-sodium is best
- Beans: dark red kidney beans and pinto beans. You can substitute black beans.
- Spices: chili powder, ground cumin, smoked paprika, red pepper flakes, and ground cayenne.
- Brown sugar: Cuts the acidity of the tomatoes.
How to make Instant Pot Chili
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Sauté the ground beef in the Instant Pot.
- When the beef is halfway browned, add the onion and continue cooking until the beef is browned and the onion is soft. Turn the Instant Pot off and add the garlic and stir, allowing the residual heat to cook it.
- Add the beef broth, tomato paste, diced tomatoes with green chilies, fire-roasted diced tomatoes, dark red kidney beans, pinto beans, chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, and ground cayenne.
- Seal the Instant Pot and cook on the chili/bean setting for 20 minutes. Press the quick release and remove the lid. Season with kosher salt and fresh ground black pepper to taste.
Tips For Success
- Drain and rinse the kidney beans to remove excess salt and lower the overall sodium content of the chili.
- If the chili becomes too thick, add more beef broth.
- For a little extra kick, add fresh minced jalapeño, chipotle chilis in adobo sauce, or more cayenne pepper.
- For an extra special treat, serve over spaghetti or elbow macaroni.
Favorite Chili Toppings
Choose whatever toppings tickle your taste buds. Some toppings add crunch, heat, texture, sweetness, or creaminess. My late mother always said, “Different strokes for different folks.”
- Sliced green onions
- Chopped cilantro
- Shredded cheese: cheddar or Monterey Jack
- Sour cream
- Fritos
- Pickled jalapeños
- Lime wedges
- Chopped avocado
- Cornbread
More Instant Pot Recipes
Instant Pot Beef Chili
This Instant Pot Chili recipe is packed with flavor from fire-roasted tomatoes, smoked paprika, brown sugar, and garlic. Ready in about 40 minutes, this will become your new favorite weeknight chili.
Print
Pin
Rate
Servings: 6 servings
Calories: 339kcal
Ingredients
- 1½ lb. ground beef
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups low-sodium beef broth
- 4 tablespoons tomato paste
- 2 (10-ounce) cans diced tomatoes with green chilies
- 1 (15-ounce) can fire roasted diced tomatoes
- 1 (15-ounce) can dark red kidney beans drained and rinsed
- 1 (15-ounce) can pinto beans rinsed drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 2 tablespoons brown sugar
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon ground cayenne
- Kosher salt and fresh ground black pepper to taste
Instructions
- Turn the pressure cooker to sauté mode and add the ground beef. Cook until it is about halfway browned, breaking it up with a spatula or spoon as it cooks.
- Once the beef is halfway browned, add the onion and continue cooking until the beef is browned and the onion is soft. Turn the instant pot off and let the pot cool for just a couple of minutes before adding the garlic. Add the garlic and stir, allowing the residual heat to cook it.
- Add the beef broth, tomato paste, diced tomatoes with green chilies, fire-roasted diced tomatoes, dark red kidney beans, pinto beans, chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, and ground cayenne to the pot and stir to combine.
- Seal the instant pot and cook on the chili/bean setting for 20 minutes. Press the quick release and remove the lid. Season with kosher salt and freshly ground black pepper to taste. Serve with assorted toppings!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
- Freeze in a freezer zipper bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.
Nutrition
Calories: 339kcal | Carbohydrates: 10g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 356mg | Potassium: 693mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1252IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 4mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Barbara R
Oh my goodness, I LOVE chili! I was just talking about it the other day and now I’m craving it, especially with all that cheese and those big chunks of meat. That looks absolutely delicious. I want some!
Beth Pierce
Thanks, Barbara! Enjoy!
Melanie
This was a rich and hearty meal. It was perfect after a long day at work. I loved the variation of toppings, especially the jalapenos and chopped avocado, yum!!!!!
Stephanie
Ooh, this makes chili so easy! There are times I want it but don’t think about it early enough to make it in the slow cooker. Using the instant pot is perfect!
Beth Pierce
I agree, Stephanie!
Carol
I love this delicious chili recipe, especially as winter approaches. A bowl of steaming, spicy chili is so warming and cozy! It’s a go-to for hubby. I always leave him a big pot of it when I travel.
Beth Pierce
What a great idea!
Emily
This recipe just screams “autumn,” and I love it! It’s the perfect dish to cook up as the days start to cool down and we start craving warm, home-cooked meals like chilli and soup.
Rosey
My crock pot broke awhile back and I keep saying I’m going to replace it. Maybe I should get an insta pot instead. The chili looks good.
Beth Pierce
Thanks, Rosey! Enjoy!