Nothing beats a warm bowl of chili on a chilly day, and this Instant Pot version delivers bold flavors without the long simmer. The pressure cooker transforms simple ingredients into a hearty, deeply satisfying meal in a fraction of the time.
This method locks in the rich, smoky notes of the spices while keeping the beans perfectly tender. The Instant Pot does all the work, so you get restaurant-quality results with minimal effort. It’s the kind of dish that tastes like it cooked all day.
You’ll love how the flavors meld together—each bite is packed with savory depth and just the right amount of heat. The best part? It’s ready in under an hour, start to finish.
Serve it with toppings like shredded cheese, sour cream, or fresh cilantro for a meal that’s as versatile as it is delicious.
Ingredients for Instant Pot Chili
Nothing exotic here—just good stuff for a hearty, smoky bowl of chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | 80/20 lean-to-fat ratio preferred |
| Kidney Beans 🫘 | 1 can | 15 oz can, drained and rinsed |
| Black Beans 🫘 | 1 can | 15 oz can, drained and rinsed |
| Diced Tomatoes 🍅 | 1 can | 28 oz can, undrained |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Chili Powder 🌶️ | 2 tbsp | Use a high-quality blend |
| Ground Cumin 🌿 | 1 tbsp | Toasted for extra aroma |
| Smoked Paprika 🌶️ | 1 tsp | For that signature smokiness |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust to taste for heat |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | For rich, concentrated flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For sautéing the aromatics |
The beef is the foundation here. 80/20 ground chuck gives you the best flavor—leaner cuts can dry out. Grab the kidney and black beans from the canned aisle (I like Goya or Bush’s for consistent quality). Look for diced tomatoes with no added salt if you’re watching sodium. The onion and garlic? Any fresh ones work, but sweet yellow onions add a nice depth to the base.
No ground beef? Ground turkey or plant-based crumbles work just as well (just adjust the seasoning). Swap the kidney beans for pinto beans if that’s what you’ve got. Missing smoked paprika? Add a dash of liquid smoke—but go easy, it’s potent. For the broth, Better Than Bouillon paste mixed with water is my go-to. And if you’re out of tomato paste, a tablespoon of ketchup in a pinch.
Leftovers taste even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. Portion into containers for easy lunches—just reheat and top with cheese or sour cream (or whatever you’ve got).
Why You’ll Love This Recipe
- Set and Forget: I dump in the beef, beans, tomatoes, and onion, then walk away while the Instant Pot does all the work.
- Deep, Rich Taste: The beef and tomatoes simmer together so the flavor gets bold and hearty without any extra effort.
- Feeds a Crowd: I make a big batch and it’s perfect for game day, potlucks, or just a cozy family dinner.
- Leftovers for Days: Honestly, it tastes even better the next day, and it freezes like a dream for future meals.
Step-by-Step Instructions for Instant Pot Chili
This method delivers bold, hearty flavor with minimal effort and maximum speed.
Step 1: Sauté the Beef and Aromatics
Set your Instant Pot to the Sauté function on Normal heat. Add the 1 tbsp Olive Oil and let it warm for 30 seconds. Then add the 1 lb Ground Beef and cook for 5-6 minutes, breaking it up with a wooden spoon until it’s browned and crumbly.
Next, stir in the finely diced 1 whole Yellow Onion and minced 4 cloves Garlic Cloves. Cook for an additional 2-3 minutes until the onion softens and the garlic releases its aroma. This builds a deep, savory base for your chili.
Step 2: Toast the Spices and Deglaze
Add the 2 tbsp Chili Powder, 1 tbsp Ground Cumin, 1 tsp Smoked Paprika, and 0.25 tsp Cayenne Pepper to the pot. Stir constantly for 30 seconds to toast the spices—this wakes up their flavors and prevents a raw taste.
Immediately pour in the 2 tbsp Tomato Paste and stir to coat the beef and spices. Then add 1 cup of the 2 cups Beef Broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. This step prevents the “Burn” notice on your Instant Pot.
Step 3: Pressure Cook to Perfection
Add the remaining 1 cup Beef Broth, 1 can Kidney Beans, 1 can Black Beans, 1 can Diced Tomatoes, 1 tsp Salt, and 0.5 tsp Black Pepper to the pot. Stir everything together until well combined.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. The Instant Pot will take about 10-15 minutes to come to pressure before the cooking time begins. Once done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Step 4: Adjust and Serve
Open the lid carefully and stir the chili. If it’s too thick, add a splash of water or additional broth to reach your desired consistency. Taste and adjust seasoning if needed—this is your chance to fine-tune the flavor.
Let the chili sit for 5 minutes to allow the flavors to meld together. The beans should be tender, and the broth should be rich and thick. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
Pro Tips For Making Instant Pot Chili
- Brown the Beef First: I learned this the hard way—skip sautéing the ground beef and your chili will taste flat. Use the Instant Pot’s sauté function to get a deep brown crust on the beef before pressure cooking.
- Rinse the Beans: Sounds weird, but it works: always rinse canned kidney and black beans to remove the metallic taste from the liquid.
- Avoid Overfilling: Resist the urge to max out the pot—never fill past the 2/3 mark, or you’ll risk clogging the valve with thick chili.
- Use a Wooden Spoon: After burning a batch, I finally figured out that a wooden spoon won’t scratch the Instant Pot’s nonstick surface while deglazing the browned bits.
Serving Suggestions for This Recipe
Classic Toppings
I always start with shredded cheddar cheese—about ½ cup per bowl melts beautifully into the hot chili. Sour cream adds a cool, creamy contrast that balances the heat. Try using full-fat for the richest texture.
Fresh Garnishes
Chopped green onions or fresh cilantro bring a bright, fresh note that cuts through the richness. I like to add about 2 tbsp of either per serving. A squeeze of lime juice can also brighten up each bowl. 💡
Crunchy Additions
For texture, crushed tortilla chips or diced red onion add a satisfying crunch. I keep a bag of Fritos on hand for this exact purpose—just sprinkle about ¼ cup on top before serving.
Bread Pairings
A slice of cornbread or garlic bread is perfect for soaking up every last drop. I prefer my cornbread slightly sweet to complement the savory chili. Warm it up before serving for best results.
Spice It Up
Offer hot sauce or sliced jalapeños on the side for those who love extra heat. I keep a bottle of Tabasco or Cholula nearby. Just a few drops can transform the flavor profile for spice lovers. 🔥
Light and Fresh
A simple side salad with romaine lettuce and a light vinaigrette adds freshness to the meal. The crispness pairs well with the heartiness of the chili, making it a balanced dish.
Nutrition Facts
Frequently Asked Questions
Can I use frozen ground beef?
Yes, but thaw it first to avoid uneven cooking. Adding frozen meat may trigger the Burn notice. For best results, defrost overnight in the fridge before browning.
How do I prevent a Burn notice?
Always deglaze the pot after browning meat. Add 1 cup of liquid, scrape the bottom thoroughly, and ensure nothing is stuck. This prevents the sensor from detecting burnt food.
Can I make this vegetarian?
Swap the beef for 1.5 cups of plant-based crumbles or 2 cans of beans. Add extra 1 tsp of cumin for depth. The cooking time remains the same.
How long can I store leftovers?
Keep in an airtight container in the fridge for 4-5 days or freeze for up to 3 months. Reheat on the stove or in the microwave until steaming hot.
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