This quick and 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, 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 one I make pretty often. Spoon into bowls and top with your favorite fixings.
Ingredient Notes and Substitutions
- Ground beef: use ground beef with some fat in it. 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.
How to make Instant Pot Chili
First, 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.
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. Serve with assorted toppings!
Preparation Tips
- 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 jalapeno, chipotle chilis in adobo sauce, or more cayenne pepper.
- For an extra special treat, serve over spaghetti or elbow macaroni.
Storage and Freeze Instructions
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.
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 jalapenos
- Lime wedges
- Chopped avocado
- Cornbread
More Instant Pot Recipes
Instant Pot Beef Chili
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 teaspoon 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.
- 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. Serve with assorted toppings!
Notes
- 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 jalapeno, chipotle chilis in adobo sauce, or more cayenne pepper.
- For an extra special treat, serve over spaghetti or elbow macaroni.
Nutrition
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Stephanie
I love making chili in my slow cooker, but hadn’t thought about using the Instant Pot before. This was perfect when I needed a good warm meal for my family but didn’t have time to wait for the slow cooker.
Ben
I can’t wait to make this! I don’t have the time to make it the old-fashioned way, but I can absolutely make the time to make it in my Instant Pot.
Claudia
I love the idea of being able to make chili so much faster than I normally would! I always love delicious and easy.
deb s
recipe looks so delicous ,crockpotwould be low 6to 8 and stove top? thanka in advice..Debbie
Beth Pierce
Yes on the crock pot. On the stovetop simmer for 45 minutes up to 2 hours
Sara Welch
Nothing like warming up with a hot bowl of chili, and this was no exception! So hearty and delicious; a true comfort food, indeed!
Kerri
I’ve been looking for more Instapot recipes and I’m definitely adding this one to my list! The fact that it only takes 30 minutes (roughly) to cook is so exciting since I work all day!
Joyce
I just bought an instant pot and found this recipe and boy am I glad I did! This chili was delicious! Thanks for sharing!
Beth Pierce
The pleasure is all mine Joyce!
Tayler
We had this chili for dinner last night and it was incredible! So flavorful and easy to make!
Beth Pierce
Thanks, Tayler! So glad that you liked it!
Nancy
That’s my idea of a delicious one pot meal. I love the flavors and how easy it is to make.
nancy
yummy. i love how you added bacon to this Instant Pot Chili