Instant Pot Chili

03.12.2018

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!

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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

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Instant Pot Chili

5 from 3 votes
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. 
Course: Main Course
Cuisine: American
Keyword: Chili
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 489 kcal
Author: Jaclyn

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

  1. Press the saute setting on the Instant Pot. Once it reads "hot" add olive oil then crumble beef into large portions into instant pot.

  2. Let cook 5 minutes then break up and toss beef. Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.

  3. Transfer beef to a plate lined with paper towels, set aside.

  4. Add remaining 1 Tbsp oil to Instant Pot then add in onions and bell pepper and saute 3 minutes. 

  5. Add garlic, chili powder, cumin, paprika and coriander and saute about 1 minute longer.
  6. Pour in beef broth, tomatoes, tomatoes sauce, cocoa powder and sugar. Season with salt and pepper to taste.

  7. 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).

  8. Select "manual" mode (or high pressure) and set to 15 minutes.

  9. Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.

  10. Once steaming stops stir in beans (they'll heat through almost instantly). 

  11. Serve warm with desired toppings such as cheddar cheese, green onions, sour cream and saltine crackers. 
  12. Recipe source: Cooking Classy

Nutrition Facts
Instant Pot Chili
Amount Per Serving
Calories 489 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 73mg 24%
Sodium 729mg 30%
Potassium 1614mg 46%
Total Carbohydrates 47g 16%
Dietary Fiber 14g 56%
Sugars 8g
Protein 32g 64%
Vitamin A 30.3%
Vitamin C 45.2%
Calcium 12.7%
Iron 54.8%
* Percent Daily Values are based on a 2000 calorie diet.
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17 comments

  • Mike: Made this for a dinner party. Was super tasty and easy! November 19, 2018 at 10:41am Reply

  • Janet: We loved it! We make the Instant Pot spaghetti recipe weekly and this recipe will definitely be in the rotation also! September 18, 2018 at 5:37pm Reply

  • Jennifer: DELICIOUS! I was planning to make your slow cooker chili, but ran short on time. It was a cold, rainy day and chili would have been a perfect meal. Luckily, I noticed that you have an Instant Pot chili recipe too! Quick, easy, and very tasty! I just watched my fiance eat his second bowl, so it’s safe to say that I’ll be cooking this on a regular basis. Thank you! September 9, 2018 at 8:11pm Reply

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