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 18 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.
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57 Comments

  • Tasha

    the best chili! it has affectively replaced my old crockpot recipe. I honestly don’t know why I have my crockpot anymore lol. the first time I made it was when we were camping. I mistakenly mixed all the dry ingredients together, so I just dump them all in when cooking the beef or ground turkey. comes out fantastic! Made this 3 times already and everyone, including my two year old cleans their bowls. I use better than bullion instead of beef broth, one can of tomatoes and depending on my pantry stock one can of beans instead of two.

  • Kristina

    I have made this 5+ times and have shared it with so many friends. Everyone LOVES it. I added green chilies before as well as subbing turkey and it’s just amazing every time. I also do 2 lbs meat and 1 can beans because my hubby doesn’t ~love~ beans. Amazing amazing

  • Ted Katt

    I continue to have problems with “food burn” even when following directions flawlessly. Any help on how to avoid this would be great! I just made the chili.

  • Jaybird

    It came out great. Thanks. I went heavier on the tomatoes and it was great.

    • Serina

      i set it to saute and then it said hot so I poured in the oil and then put in the beef to cook, but then the screen said end. How is the beef supposed to cook when it says “end” and heat goes away. Is there a step missing? Am I supposed to hit another button or “saute” again to keep the heat going so the meat cooks?
      I have instant pot duo nova

      • Jaclyn

        Jaclyn Bell

        It shouldn’t end until meat is done cooking and you turn it off. I’d select saute again.

  • Lora

    Loved it! Loved it! I substituted 1 lb. ground turkey instead of hamburger and added 2 cups frozen corn with the beans. Delicious! Iwill be making this again!

    • Barbara Parker

      I used a cocoa coffee blend that I make. Added a splash of Worcestershire and vinegar, some celery, no tomatoe sauce
      and a shake of allspice. I added 2 cans of beans, red kidney and chili ready black (with all the other ingredients, by mistake). Used yogurt as an add-on.
      Hooooohaaaa.

  • Catherine

    This recipe is OUTSTANDING!!!!! Only changes made – I cooked the onions with the beef, and added chopped carrots instead of sugar (we are trying to stick to Whole30 guidelines!). Hands down, the best chili I’ve ever had! Thank you for sharing! :)

  • JULIE MARTINEZ

    I only have a 2 quart slow cooker. It’s hard to find a recipe for them. What quart is this and what would the ingredient quantities be?

    • Jaclyn

      Jaclyn Bell

      I used 6 quart and sorry unfortunately since I’ve never used a 2 quart I couldn’t say what quantities would be best.

  • Drema

    I was really surprised at the flavor of this chili. I’ve never used cumin or coriander in chili, nor cocoa. I was amazed. The chili was delicious. I will be making it again. Thanks for the recipe.