Instant Pot Chili Recipe (2024)

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This quick and easy Instant Pot Chili Recipe is loaded with ground beef, beans and tomatoes in a hearty and smokey-sweet sauce.

Instant Pot Chili Recipe (1)Instant Pot Chili Recipe (2)I’ve taken my all time favorite (award winning) Slow Cooker Chili recipe and adapted it for the pressure cooker so you can enjoy this goodness in a fraction of the time!

Holy smokes, let me tell you… the delicious aroma that will fill your kitchen while whipping up this easy chili will get you so excited to dig in. One taste and I’m confident that this will become your new favorite chili recipe.

Instant Pot Chili Recipe

Chili needs time to develop it’s rich and bold flavors, which is why chili is normally cooked low and slow. Cooking chili in the instant pot (or pressure cooker) is a great way to intensify the flavor in a fraction of the time it normally takes in the slow cooker. The pressure in the Instant Pot can penetrate the beans with flavor quickly, tenderize the beef and enhance all the spices in minutes.

Instant Pot Chili Recipe (3)

Ingredients Required for Chili

Chili is one of those magical dishes that you can easily adjust the ingredients to your liking, making it perfect for picky eaters. Here is what you’ll need:

  • Ground Beef
  • Onion
  • Red Bell Pepper
  • Pinto Beans
  • Black Beans
  • Kidney Beans
  • Tomato Sauce
  • Tomato Paste
  • Beef Broth
  • Diced Tomatoes
  • Spices & Seasonings: Chili Powder, Garlic Powder, Onion Powder, Cumin, Red Pepper Flakes, Salt and Pepper

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How To Cook Chili In Instant Pot

What I truly love about this recipe is that I can brown the ground beef right in the instant pot on sauté mode. This saves me from having any extra dishes to clean and keeps my stove top nice and clean too.

  • Start by browning your ground beef (you can swap in ground turkey or pork here if you’d like), then drain any excess fat and return the liner to the pressure cooker.
  • Dump in all of the ingredients and give it a good stir.
  • Set to Chili/Beans setting or HIGH pressure and set for 18 minutes. Once it’s finished cooking release the pressure and you’re done!

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All that’s left to do is add your favorite chili toppings!

We love adding shredded cheese, sour cream and diced green onions. I’ll even throw some crunchy corn chips on top if I have them on hand.

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Tips and FAQ:

  • Can You Freeze Chili? Yes! You can freeze in an airtight container for up to 4 months. Defrost in refrigerator overnight for best results.
  • What Is The Bean / Chili Setting on My Instant Pot? This setting is automatically set to cook on HIGH pressure for 30 minutes. Simply press “more” or “less” to adjust the time setting up or down.
  • How Do You Thicken Chili In Instant Pot? You shouldn’t need to thicken this recipe, but if you’re here searching for the answer, you can thicken chili using a cornstarch slurry. Mix 2 tbsp cornstarch with 2 tbsp water and gradually stir into the chili while it’s bubbling away on Sauté mode. It should thicken right up.

Can I Use Dry Beans For Chili?

While this recipe calls for canned beans to save time, you most certainly can use dried beans! Here’s what you’ll need to do:

  • Rinse and pick through your beans (2 cups total of pinto and/or black beans), discard any broken pieces.
  • Add the dried beans to the liner of your Instant Pot and cover with 1 inch of water.
  • Pressure cook on HIGH for 12 minutes, then quick release.
  • Drain the beans and set aside.
  • Follow the remainder of the recipe as written.

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More Chili Recipes To Try:

  • Slow Cooker Thick and Hearty Chili
  • Sweet Potato Turkey Chili
  • Smoky White Chicken Chili
  • Chili Pasta Skillet

Instant Pot Chili Recipe (8)

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5 from 43 votes

Instant Pot Chili Recipe

This quick and easy Instant Pot Chili Recipe is loaded with ground beef, beans and tomatoes in a hearty and spicy sauce.

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Course: Main Dish

Cuisine: American

Servings: 6

Calories: 232 kcal

Author: Shawn

Ingredients

  • 1 lb. ground beef, lean
  • 1 red bell pepper, diced
  • 1/2 medium onion, diced
  • 1 15 oz can pinto beans, drained
  • 1 15 oz can black beans, drained
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can tomato sauce
  • 1 10 oz can Rotel diced tomatoes, chili fixin's
  • 3 tbsp tomato paste
  • 1 cup beef broth
  • 1 tbsp sugar
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper

US Customary - Metric

Instructions

  • Set the Instant Pot to SAUTE mode and add ground beef. Brown and crumble the beef until no longer pink. Drain any excess fat from the beef and return liner to Instant Pot.

  • Add in remaining ingredients and give it a stir.

  • Attach lid, making sure valve is set to sealed position. Turn to Bean/Chili Setting or HIGH pressure for 18 minutes. Once finished cooking, release pressure and enjoy!

Notes

Total Cook Time reflects typical amount of time it takes to come to pressure.

This recipe was tested in an 8 quart Instant Pot.

Nutrition

Calories: 232kcal | Carbohydrates: 8g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 700mg | Potassium: 426mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1583IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 3mg

Keywords: Bean, Chili, Ground Beef, Instant Pot, Pressure Cooker, Spicy

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Instant Pot Chili Recipe (9)

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Instant Pot Chili Recipe (2024)

FAQs

How do you get the no burn on Instant Pot chili? ›

To prevent a burn message, be sure to scrape the bottom well with a wooden or metal spoon to remove any bits before pressure cooking. Also make sure you do not stir in the tomato sauce — we want thin liquid on the bottom of the pot.

How does the chili setting on Instant Pot work? ›

What Is the Instant Pot Chili/Bean Setting? The bean/chili setting on the Instant Pot cooks at high pressure and can be set to "more," which is 30 minutes, or "less," which will cook for 25 minutes. You may choose the bean/chili setting and do a quick release after 15 minutes.

Is Chilli better in crockpot or stove? ›

Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.

Should chili be watery or thick? ›

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.

Why is my chili burning? ›

Hot peppers contain an alkaline, oil-based molecule called capsaicin, which sneakily triggers the temperature-sensitive pain receptors in your mouth even though the molecule itself doesn't produce heat or cause any real damage (unless you really overdo it).

Should Instapot be on sealing or venting? ›

When starting your cook, you want this lever pointing toward "sealing" and not "venting." Sealing means the Instant Pot is going to hold all the pressure created inside the pot, while venting is what you'll likely do to release the pressure when the food is finished cooking.

Does chili taste better the longer it cooks? ›

Chili is most commonly prepared at a low temperature and for an extended period of time (low and slow), which develops a deeper, spiced aroma. But, the longer cook time can often result in a flat flavor.

Can you overcook chili in a slow cooker? ›

Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

Is chili better in a Dutch oven or crockpot? ›

For making great chili, it's a tie between the Dutch oven and the multi-cooker in slow-cook mode. Each requires some tweaking in the cooking methods, though. The Dutch oven chili had the best aroma, heat, and flavor, but it looked less than appetizing due to its dry texture. And the longer it sat, the thicker it got.

When to add beans to chili? ›

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

What color onion goes in chili? ›

Best Onions for Chili: Our Top Picks. Yellow onion – a staple in many kitchens, yellow onions have a strong flavor and are perfect for adding depth to chili. White onion – slightly milder than yellow onions; white onions add a nice crunch to chili.

Does tomato paste thicken chili? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

What is the best appliance to cook chili on? ›

The best way to make chili: Dutch oven

The unique heat retention of a Dutch oven results in ultra flavorful and tender chili. The stove top Dutch oven chili combines the best of both worlds: the speedy ease of the one-pot Foodi and the flavorful tenderness of the slow cooker.

Why does my crockpot chili taste bland? ›

Insufficient seasoning, such as chili powder, cumin, paprika, and salt, can lead to bland chili. Chili relies on a combination of spices and seasonings for its distinctive flavor. Be sure to taste your chili during the cooking process and adjust the seasonings as needed.

Is slow cooker more efficient than stove? ›

Not only are slow cookers ideal for people who want to leave dinner to simmer away and attend to other errands, they work out to be one of the cheapest appliances to cook with in the kitchen. The electricity usage of an electric oven is estimated to be around two to 2.2kWh, compared to a slow cooker at just 0.7kWh.

How long can chili stay in the crockpot? ›

The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm. After this, it needs to be cooled and transferred into the refrigerator.

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