Instant Pot Chili

March 12, 2018

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Instant Pot Chili is quickly becoming my go-to chili recipe. It tastes like it’s been simmering on the stovetop all day but rather it’s cooked in the Instant Pot and ready in under an hour. It’s jam packed with flavor and it’s the perfect ending to a long, cold day. 

Instant Pot Chili

Instant Pot Chili

Of course the inspiration for this recipe was my Slow Cooker Chili, it’s been one of my most popular most loved recipes for years now. They are very very similar but I did make a few adjustments.

I love that this recipe cooks faster than the slow cooker does and I also love that it’s all cooked in the one pot, rather than having to brown the beef and onions in a pot on the stove then add the slow cooker. Less dishes, yes please!

Instant Pot Chili

This Chili is a Staple Recipe

Chili is one of the dinners I make on a regular basis year round. We eat it every other week.

I keep ground beef in the freezer so like I said I have everything on hand, I usually always stock bell peppers too (for fajitas and what not) but if I don’t have one I just skip it.

I love the flavors, it’s so filling, it’s easy to make, I almost always have everything for it on hand, and my whole family loves it.

Plus it freezes well so I save what’s left for my kids school lunches. I let it thaw in the fridge for a day then reheat and put it in their Thermoses.

Instant Pot Chili

What to Serve with Chili

I usually always serve this chili with baked potatoes (I mean in baked potatoes) or with Homemade Cornbread. Then of course plenty of cheese and sour cream.

Grilled corn or just boiled (previously frozen) corn with butter and salt makes another great, easy side dish. Avocados are always nice too.

Or just skip it all and dive in with saltine crackers or tortilla chips!

Instant Pot Chili

More Instant Pot Recipes You Might Like

Instant Pot Chili
5 from 22 votes

Instant Pot Chili

This Instant Pot Chili is quickly becoming my go-to chili recipe. It tastes like it's been simmering on the stovetop all day but rather it's cooked in the Instant Pot and ready in under an hour. It's jam packed with flavor and it's the perfect ending to a long, cold day. 
Servings: 6
Prep10 minutes
Cook45 minutes
Ready in: 55 minutes

Ingredients

  • 2 Tbsp olive oil, divided
  • 1 1/2 lbs lean ground beef (preferably 90% lean)
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 1 medium green or red bell pepper, cored and chopped
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp coriander
  • 3/4 cup low-sodium beef broth
  • 1 (28 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 2 tsp unsweetened cocoa powder (this just adds a little richness)
  • 1 tsp granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 2 (15 oz.) cans kidney beans (preferably one dark one light), drained and rinsed

Instructions

  • Press the saute setting on the Instant Pot. Once it reads "hot" add olive oil then crumble beef into large portions into instant pot.
  • Let cook 5 minutes then break up and toss beef. Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.
  • Transfer beef to a plate lined with paper towels, set aside.
  • Add remaining 1 Tbsp oil to Instant Pot then add in onions and bell pepper and saute 3 minutes. 
  • Add garlic, chili powder, cumin, paprika and coriander and saute about 1 minute longer.
  • Pour in beef broth, tomatoes, tomatoes sauce, cocoa powder and sugar. Season with salt and pepper to taste.
  • Stir in beef, then press "cancel" to turn pressure cooker off. Cover with lid and seal (make sure valve on lid is set to "sealing" position).
  • Select "manual" mode (or high pressure) and set to 15 minutes.
  • Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
  • Once steaming stops stir in beans (they'll heat through almost instantly). 
  • Serve warm with desired toppings such as cheddar cheese, green onions, sour cream and saltine crackers. 
  • Recipe source: Cooking Classy
Nutrition Facts
Instant Pot Chili
Amount Per Serving
Calories 489 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 73mg24%
Sodium 729mg32%
Potassium 1614mg46%
Carbohydrates 47g16%
Fiber 14g58%
Sugar 8g9%
Protein 32g64%
Vitamin A 1515IU30%
Vitamin C 37.3mg45%
Calcium 127mg13%
Iron 9.9mg55%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
This post contains affiliate links.

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71 Comments

  • Sherry

    This is so good! My picky eaters will even eat it. I add smoked paprika and even sweet potato if I make it with ground turkey. Thank you for sharing!

  • CLIFFORD WALJE

    In a 6 quart instapot, if I doubled everything but it still fit in a 6-quart instapot. Thank you

  • Angela

    Do I drain the grease left from cooking the beef before adding onion and bell pepper? Thank you!

  • Greg

    This is the second fantastic recipe I have tried from this website (the first was a delicious chicken noodle soup recipe that I have since made several times). I followed the chili recipe and added some jalapenos from my garden to give it some more kick. One of the best chili’s I’ve ever had! Please keep the great instant pot recipes coming!

  • Ryan Shields

    First recipe I tried in our brand new Instapot and my family absolutely loved it! I put cornbread in the bottom of their bowls and added a nice thick layer of the Chilli on top, garnished with sour cream, bacon bits and a few frito chips… my kids cleaned their bowls! To us this recipe was a victory! It is impossible for us to get all four of our children to eat onions, peppers, garlic and tomatoes, but not this time! We thank you for the recipe, what a great meal it made!! 5*s!!!

  • Jennifer

    Let me just start by saying there are NO LEFTOVERS!! This was by far the best chili recipe I’ve made and eaten. Now saying that I didn’t follow it exactly: I used two cans of rotel tomatoes in place of the plain diced. I didn’t have two different kidney beans so I used one can of red kidney and one can of black beans. I added one diced jalapeño w/ the red bell pepper. I will tell you, next time I will use only one can of the rotel; it gave it quite the heat! My family loved it. GREAT deep rich flavor. I will be making this again! Thank you for a great recipe!

  • Donovan

    Made some steak chili with leftover t-bone, using this recipe as a base. Was very tasty. Steak was tender and “gravy” flavorful. Thanks for sharing your techniques!