Instant Pot Chili
Instant Pot Chili is a hearty and comforting dish that's packed with bold flavors and a satisfying mix of beans, ground meat, tomatoes, and spices. It’s the kind of meal…
Tip: save now, cook later.Instant Pot Chili is a hearty and comforting dish that’s packed with bold flavors and a satisfying mix of beans, ground meat, tomatoes, and spices. It’s the kind of meal that warms you up from the inside out, with a rich, thick texture that clings to every spoonful. The best part? It’s all made fast and fuss-free in the Instant Pot, which means you get that slow-cooked taste without the wait.
I love making this chili when I want something filling and simple, especially on chilly days. The Instant Pot makes it easy to throw everything in, set the timer, and come back to a pot of perfectly cooked chili. Sometimes I’ll sneak in a little extra garlic or a splash of hot sauce just to give it a bit of a kick. This recipe feels like a hug in a bowl every time.
My favorite way to enjoy this chili is with some shredded cheese on top and a side of cornbread or tortilla chips for dipping. It’s a great dish to serve for casual get-togethers or a cozy night in. Whenever I make this, there’s always enough left over for lunch the next day—if it does last that long! It’s the kind of meal that’s easy to love and easy to make a little your own.
Key Ingredients & Substitutions
Ground beef: I like using ground beef for rich flavor and texture. Ground turkey is a great lean substitute if you want something lighter. Make sure to brown it well for the best taste.
Beans: Kidney beans add a hearty bite, while black beans bring softness and color. If you’re avoiding beans, you can use extra veggies like bell peppers or zucchini instead.
Tomatoes: Diced tomatoes and tomato sauce build the chili’s base. If you prefer a chunkier chili, use fire-roasted tomatoes for extra depth. Canned tomatoes work well here for convenience.
Spices: Chili powder and cumin create classic chili flavor. Smoked paprika adds warmth. Feel free to adjust cayenne pepper for your preferred heat level or skip it if you want mild chili.
How Do You Brown Meat Properly in the Instant Pot?
Browning the ground beef well is key for flavor but can be tricky in the Instant Pot. Here’s how to do it:
- Set your Instant Pot to ‘Sauté’ and add a bit of oil.
- Add the ground beef in batches if needed, and leave it undisturbed for a few minutes so it starts to brown.
- Break the meat apart and keep stirring until all the meat is nicely browned and cooked through.
- If there’s excess fat, drain it using a spoon or carefully tilt the pot to pour it out.
This step builds flavor and helps keep your chili from tasting flat. Browning before pressure cooking makes a big difference!
Equipment You’ll Need
- Instant Pot – It cooks the chili fast and locks in flavor with pressure cooking.
- Sauté spoon or wooden spoon – Perfect for browning meat and stirring without scratching the pot.
- Measuring spoons – Help you add spices accurately for balanced taste.
- Can opener – Essential for opening canned beans and tomatoes.
- Ladle – Makes serving chili neat and easy, especially with toppings.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter chili that still has great protein.
- Add diced bell peppers or corn for extra color, crunch, and sweetness.
- Stir in a chipotle pepper in adobo sauce to give the chili a smoky, spicy kick.
- Top with shredded Monterey Jack cheese or pepper jack for a different cheese flavor and melty texture.
How to Make Instant Pot Chili?
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (or water)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed (optional)
Spices and Seasonings:
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
For Serving (Optional Garnishes):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Lime wedges
Time Needed:
This chili takes about 10 minutes to prepare and get everything in the pot, then 15 minutes to cook under pressure. Allow an extra 10 minutes for natural pressure release, so in total, plan on around 35 minutes to have a warm, tasty chili ready to serve.
Step-by-Step Instructions:
1. Sauté Aromatics and Meat:
Switch your Instant Pot to the sauté setting and heat the olive oil. Add the diced onions and cook until softened, about 3 minutes. Then add the minced garlic and cook for 30 seconds, until you smell that lovely garlic aroma. Next, add your ground beef (or turkey). Break it up with your spoon as it cooks until it browns fully. If there’s excess fat, carefully drain it off.
2. Add Spices and Main Ingredients:
Stir in all the spices — chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook this mixture for about 1 minute to help the flavors bloom. Then add the canned diced tomatoes, tomato sauce, beef broth, and drained kidney beans (and black beans if using). Mix everything well so the chili is evenly combined.
3. Pressure Cook and Serve:
Lock the lid on your Instant Pot and seal the valve. Set your pot to cook on high pressure for 15 minutes. When done, let it naturally release pressure for 10 minutes, then quick release any leftover pressure carefully. Open the lid, stir the chili, and if you want it thicker, turn on sauté mode and simmer for a few minutes. Taste and adjust any seasonings.
Serve your chili hot, topped with shredded cheddar, sour cream, chopped green onions, and a squeeze of lime if you like. Enjoy every comforting bite!
Can I Use Frozen Meat in This Instant Pot Chili?
Yes! You can use frozen ground beef or turkey, but increase the cooking time by about 5 minutes and allow for a longer natural pressure release to ensure it’s fully cooked and tender.
Can I Make This Chili Vegetarian?
Absolutely! Simply omit the meat and add extra beans or vegetables like bell peppers, zucchini, or mushrooms. Use vegetable broth instead of beef broth for a fully meat-free version.
How Long Does Leftover Chili Last?
Store leftover chili in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Adjust the Spice Level?
Definitely! If you prefer milder chili, reduce or skip the cayenne pepper. For more heat, add extra cayenne, chili powder, or a dash of hot sauce when cooking or serving.