Instant Pot Chili

Why you’ll keep coming back to this chili

I drag out this Instant Pot chili pretty much any time the weather even thinks of turning chilly (pun not intended, but here we are). My family goes nuts for it, and I love that it takes about 15 minutes of real effort. Sometimes I make it just for the leftovers—I genuinely think it tastes better the next day, once the flavors have had time to do their little dance in the fridge. If I wake up to dishes from last night, but no chili left? Yeah, bit of a sore spot for me. (I’ve hidden leftovers behind the yogurt, no shame…)

So what do you need? The ingredients (with some wiggle room!)

• 1 1/2 lbs ground beef (but I’ve swapped in ground turkey or even a half-and-half lentil mix when I’m feeling oddly virtuous; Mom insists on lean cuts but I just use whatever’s thawed)
• 1 large onion, diced (I once used three little ones, because why not?)
• 3 cloves garlic, minced—or just do a giant spoonful garlic from a jar, I won’t tell
• 1 green bell pepper, chopped (reds work too, and yellow’s sweet if you’ve got it)
• 2 cans (15 oz each) kidney beans, drained (sometimes I use black beans, or that lonely can of pinto beans at the back—totally fine)
• 1 can (15 oz) diced tomatoes (fire-roasted gets the most rave reviews here)
• 2 tbsp tomato paste (I’ve skipped it in a pinch; no biggie)
• 2 1/2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika, if you’ve got it
• 1/2 tsp salt (more to taste, and I usually do taste a lot… science!)
• 1/2 tsp black pepper
• 1-1.5 cups beef broth (honestly, I just use a big mugful; chicken broth works too, as does a bouillon cube and hot water if things get dire)
• Optional extras: a shake of Worcestershire sauce, a splash of hot sauce, or a square of dark chocolate—I tried that after reading Serious Eats (it’s subtle, but good, provided you don’t go wild with it)

How to pull it all together (My not-so-exact method)

1. Set the Instant Pot to sauté (if yours is on the fritz, just brown the meat and veggies in a frying pan first—it works, just more dishes). Toss in your ground beef and onion. Break it up, let it brown; don’t stir it constantly, just enough so it doesn’t weld to the bottom. When it looks decently cooked, throw in the garlic and bell pepper. Cook for about 3 minutes, unless you lose track like I did once—it forgives a little.
2. Stir in tomato paste, chili powder, cumin, smoked paprika, salt, pepper. This is where I usually sneak a taste (and sometimes add another pinch of spice, if I’m feeling daring).
3. Dump in diced tomatoes, beans, and broth. Give it a good stir. If it looks a bit soupy at this stage, don’t stress—it thickens up. Oh, and scrape the bottom well with a wooden spoon so you don’t get the “burn” warning (the Instant Pot’s passive-aggressive side).
4. Seal the lid, set to manual/high pressure for 15 minutes. Release pressure naturally for 10 minutes, then vent (watch the steam! accidentally fogged up my glasses more than once).
5. Give it a gentle stir, taste and tweak. Maybe add a splash more broth or more salt, depending on mood and how distracted you were earlier. Let it sit for a bit to settle down—it’s mega-hot right after you open it.

What I learned (the hard way) and handy notes

• I once forgot to rinse the beans—let’s just say, you can do it, but I wouldn’t exactly encourage it.
• If the chili’s too thick, a splash of water or coffee (yep, coffee! Saw it on The Kitchn) helps.
• Don’t stress about exact bean types. Some of my favorite batches were pure kitchen roulette with whatever was in the cupboard.

If you want to mix it up: Chili experiments (good and… not so good)

• Added corn once—family loved it. Gives it a little sweetness.
• Swapped beef for lentils plus sweet potato; not bad, but the kids missed the meat (I think it’s a texture thing for them).
• Tried doubling the chili powder once—no bueno. Mouths were on fire; husband still brings it up as if he survived an ordeal.

Will you need fancy equipment? Eh, not really…

An Instant Pot’s great (obviously), but honestly, if yours is missing the sealing ring like mine was for a month, just simmer it on the stove in a big pot. Takes a bit longer, but same idea. I mean, if all you’ve got is a trusty old Crockpot, you can do low for about 6-8 hours—just brown the meat first.

How do I store the leftovers? Well, if there are any…

Let it cool, pop it in an airtight box, and keep in the fridge. It’s safe for up to three days—but honestly, in my house it never lasts more than a day (seriously, my daughter will sneak it before school if I’m not watching). Freezes pretty well too, but I’d use it up within a month so it doesn’t turn into freezer mystery stew.

How to serve (and how we usually do it at my place)

I love this with a fistful of shredded cheddar, a dollop of sour cream and—don’t judge—some nice bagged corn chips for scooping (hot tip: my Aunt Linda swears by buttery rice, which is surprisingly great). Oh, and sometimes we just pile it on baked potatoes for weirdly satisfying comfort food. Chili cheese fries? Even better. Get creative, it’s half the fun.

Lessons learned (or: rookie mistakes I’ve made so you don’t have to repeat ‘em)

• Don’t rush the natural release. I tried once because I was starving and let’s just say, thank goodness for splash guards.
• Resist the urge to add all the spices at once—actually, I find it works better if you adjust at the end.
• Beef really does brown better if you leave it alone for a couple minutes, rather than poking it every five seconds. Who knew?

Got questions? Here’s what folks have asked me (and how I answered)

• Can I make this vegetarian? Yep! Just double up the beans, throw in some diced sweet potato or chopped mushrooms, and use veg broth. On second thought, mushrooms do something funny with the texture, but it’s still good.
• Do I have to use kidney beans? Not at all—use whatever you’ve got on hand. Chickpeas don’t really work though (I tried and it was… odd.)
• What if I don’t have an Instant Pot? Like I said, any big pot on the stove works fine. You’ll want to simmer it for at least 45 minutes.
• Is it spicy? That’s totally up to you—I like to keep it pretty mild and let everyone add hot sauce at the table (my Texan cousin nearly fainted at my version, but hey).
• Can I double the recipe? Sure, but watch your Instant Pot’s max fill line and maybe cut back a bit on the broth.

Final sidenote: If you ever end up with a random leftover chunk, I’ve been known to tuck it in a toasted sandwich with cheese. Not traditional, but man, it hits the spot after a day chasing after life’s million chores. Anyway, let me know how yours turns out—unless you finish it before you remember to snap a photo, which happens to me every. single. time.

★★★★★ 4.80 from 120 ratings

Instant Pot Chili

yield: 6 servings

prep: 15 mins

cook: 35 mins

total: 50 mins

A hearty and flavorful chili made quickly in the Instant Pot, perfect for a comforting dinner. Packed with ground beef, beans, and classic chili spices for a warming meal.

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Ingredients

• 1 lb (450 g) ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 cans (15 oz/425 g each) kidney beans, drained and rinsed
• 1 can (15 oz/425 g) diced tomatoes
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp olive oil

Instructions

1. 1
   Turn the Instant Pot to ‘Sauté’ mode. Add olive oil and ground beef; cook until browned, about 5 minutes. Break up the beef as it cooks.
2. 2
   Add the diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until softened.
3. 3
   Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to release the flavors.
4. 4
   Add diced tomatoes, tomato paste, kidney beans, and beef broth. Stir well to combine.
5. 5
   Lock the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ for 20 minutes. Allow pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. 6
   Open the lid, stir the chili, and adjust seasoning as needed. Serve hot, garnished as desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 360cal

Protein: 27 gg

Fat: 14 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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