Instant Pot Chili is a hearty and comforting dish that brings together tender beans, ground meat, tomatoes, and a blend of spices all cooked to perfection in a flash. The best part? It comes together quickly without losing any of that rich, cozy flavor you expect from a good chili.
I love making this chili when I want something warm and satisfying but don’t have hours to wait. The Instant Pot does all the hard work, letting the flavors meld beautifully while I focus on other things. Plus, it’s so easy to adjust the spice level or add in extra veggies to make it just right for everyone.
My favorite way to serve this chili is topping it with a sprinkle of cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It makes every bite a little celebration of comfort food. This recipe is perfect for weeknight dinners or for feeding a crowd without spending all day in the kitchen.
Key Ingredients & Substitutions
Ground beef: This is great for a classic chili flavor. For a leaner option, try ground turkey or chicken. You can also use plant-based crumbles for a vegetarian version.
Beans: Kidney beans are traditional, but black beans add a nice texture and color. Canned beans speed things up, but dried beans can work if pre-soaked and cooked first.
Chili powder & spices: These give chili its bold, smoky flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder works well. Feel free to adjust cayenne pepper to control heat.
Tomatoes & broth: Crushed tomatoes create a rich base. If you prefer less acidity, add a little sugar or swap with tomato sauce. Beef broth adds depth but water is fine in a pinch.
How Can You Build Flavor Quickly in an Instant Pot Chili?
Building flavor in a quick meal like Instant Pot chili comes down to layering and toasting your ingredients.
- Sauté veggies & meat: Start by cooking onions, peppers, garlic, and ground meat until browned. This step adds richness.
- Toast spices: Stir spices into the meat mix and cook for about a minute. This helps release their aromas and deepen flavor.
- Use tomato paste: It’s concentrated flavor, so add and cook it briefly with the sautéed mix before adding liquids.
- Pressure cook properly: The 15-minute pressure cooking melds the flavors and tenderizes ingredients fast.
- Adjust after cooking: Taste and simmer a bit with the lid off if you want thicker chili or stronger flavor.
Equipment You’ll Need
- Instant Pot – This is the star for fast pressure cooking and tender chili in no time.
- Sauté spoon or wooden spoon – Perfect for stirring and scraping browned bits without scratching your pot.
- Measuring spoons – To get your spices just right every time.
- Can opener – Handy for opening cans of beans and tomatoes quickly.
- Mixing bowl – Great if you want to rinse and drain your beans before adding them.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten it up while keeping it hearty.
- Add corn or diced zucchini for an extra veggie boost and a bit of sweetness.
- Stir in a bit of chipotle chili or hot sauce to turn up the heat and add smoky depth.
- Top with different cheeses like pepper jack for spice or Monterey jack for creaminess.
How to Make Instant Pot Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (yellow or green)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed (optional)
- 1 cup beef broth (or water)
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
Time Needed:
About 10 minutes prep time and 15 minutes cooking time under pressure. Plus around 10 minutes for natural pressure release, so in total, roughly 35 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Veggies and Meat
Turn your Instant Pot to “Sauté” mode and warm the olive oil. Add the diced onion and bell pepper, cooking for 3 to 4 minutes until they soften. Stir in the garlic and cook for another 30 seconds, until it smells great. Now add the ground beef, breaking it up with your spoon, and cook until the meat is browned and there’s no pink left (about 5–7 minutes). If there’s extra fat, drain it off.
2. Add the Spices and Tomato Paste
Sprinkle the chili powder, cumin, smoked paprika, cayenne pepper (if you like a bit of heat), salt, and pepper over the meat mixture. Stir and cook for about a minute to let the spices bloom and fill your kitchen with their amazing aroma. Then mix in the tomato paste, cooking it for another minute to deepen the flavor.
3. Combine Beans, Tomatoes, and Broth, Then Cook
Add the crushed tomatoes, kidney beans, black beans (if using), beef broth, and sugar (if you’d like a little sweetness to balance acidity). Stir everything well. Close the Instant Pot lid, set the valve to sealing, and choose “Pressure Cook” or “Manual” on high pressure. Set the timer for 15 minutes.
4. Release Pressure and Finish
When the cooking time ends, let the Instant Pot sit and naturally release pressure for 10 minutes. After that, carefully turn the valve to quick release any remaining pressure. Open the lid, stir your chili, and if you want it thicker, switch back to “Sauté” mode and simmer it uncovered for a few extra minutes.
5. Serve and Enjoy!
Ladle the chili into bowls and top with shredded cheddar, a spoonful of sour cream, and chopped green onions or cilantro. Add lime wedges on the side for a fresh burst if you like. Dig in and enjoy your warm, flavorful Instant Pot chili!
Can I Use Frozen Ground Meat for This Chili?
Yes, but it’s best to thaw it completely before cooking to ensure even browning. You can thaw overnight in the fridge or use the microwave’s defrost setting carefully. Pat it dry before adding to the Instant Pot.
Can I Make This Chili Vegetarian?
Absolutely! Simply skip the ground meat and add extra beans or veggies like zucchini and corn. You might want to use vegetable broth instead of beef broth for a fully vegetarian version.
How Should I Store Leftover Chili?
Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days. It also freezes well—portion into freezer-safe containers and freeze for up to 3 months. Reheat gently on the stove or microwave.
How Can I Adjust the Spice Level?
Start with the cayenne pepper amount listed and taste after cooking. If you want more heat, add hot sauce or extra chili powder when reheating or as a topping. To tone down spiciness, serve with sour cream or cheese which helps mellow it out.
