Instant Pot Chili

Instant Pot Chili is packed with beef, beans, tomatoes, and spices for the easiest, most flavorful recipe any night of the week. Ready in just 30 minutes, you get that slow simmered flavor you love, in much less time thanks to the pressure cooker. Easy to customize and perfect for busy weeknights!

about this instant pot chili

This Instant Pot chili is your answer to busy weeknight dinners. Loaded with beans, ground beef, and warming spices, it tastes like it’s been simmering all day – but only needs 30 minutes in your pressure cooker.

When it comes to making the best chili, you likely are used to spending hours tending to it on the stove. In this recipe, the electric pressure cooker does all the work, giving you a rich, hearty chili that’s perfect for game day, meal prep, or feeding a hungry crowd. The best part? You’ll only have one pot to clean.

The secret’s in layering those flavors – from sautéing the onions and garlic right in the pot to a touch of cocoa powder for added depth. This chili comes out thick and rich, with tender beans and meat.

It’s even better the next day, and you can freeze portions for those nights when cooking is the last thing on your mind. Top it with cheese, sour cream, or your favorite fixings – there’s no wrong way to serve this chili.

ingredients

oil. Extra virgin olive oil is what we usually use, but you can also use another neutral oil like avocado oil or grapeseed oil.

onion. You can use a white or yellow onion for this recipe. We prefer to use a yellow onion.

garlic. Buy a jar of minced garlic to avoid the hassle of mincing them. You can also buy the cloves, peel them and mince them.

beef. Use lean ground beef for this recipe. 90% lean ground beef is best.

tomatoes. You can use fire-roasted diced tomatoes or regular diced tomatoes. We find that fire-roasted tomatoes yield a better flavor.

tomato paste. Tomato paste adds a richness to the recipe.

beans. Use a combination of hot chili beans (or original if you don’t like the added heat), pinto beans, and kidney beans for this recipe.

chili seasoning. Our homemade chili seasoning is the easiest spice mix to make, using ingredients you already have in your spice rack. It is a blend of chili powder, cumin, salt, paprika, oregano, pepper, garlic powder, onion powder, and a touch of cayenne for just the right balance.

cocoa powder. I like to use unsweetened Dutch processed cocoa powder for this recipe. It gives the chili another layer of depth of flavor.

this recipe’s must-haves

To make this recipe, you will need an Instant Pot to cook this chili recipe. I have used an Instant Pot Duo, Instant Pot Pro, and Instant Pot Ultra – they are all fantastic! We like the Instant Pot Duo Crisp Ultimate Lid because it’s an air fryer and electric pressure cooker in one.

You will also need a wooden spoon scraper.

here’s how to make this instant pot chili

sauté

Set the Instant Pot to Sauté. Add olive oil and, once hot, add the meat. Cook until browned, breaking up the beef as it cooks.

Once the meat is browned, add in onion and garlic. Cook for about 3 more minutes, stirring occasionally, until softened.

scrape

Pour in the can of tomatoes with the liquid. Use a wooden spoon with a flat edge to scrape up all the browned bits stuck to the bottom. Make sure to remove them all, or they will trigger a burn notice.

pressure cook

Add in tomato paste, chili beans, pinto beans, kidney beans, chili seasoning, and cocoa powder. Stir to combine.

Close the lid and cook on High pressure for 12 minutes. Manually release the pressure after cooking or let it naturally release.

Serve warm with assorted toppings.

tips and tricks

thicken it. If you like a thicker chili, you can simply let the chili simmer on Sauté after cooking for about 10 additional minutes. The chili will also thicken more as it cools.

don’t use the chili setting. It might be tempting to use the chili setting, but I find that it doesn’t work as well as cooking on High pressure.

More tasty soups and stews to enjoy: Curry Tomato Tortellini Soup | Thai Shrimp Noodle Soup | Instant Pot Tortilla Soup | Tuscan White Bean Soup

help! I am getting the burn notice on my Instant Pot, what do I do?

To avoid getting the burn notice, it is essential to scrape the bottom of the insert after adding the tomatoes and their liquid. Use a wooden spoon to scrape up any browned bits, making sure they are all removed from the bottom. If even one little piece is stuck on the bottom, it can trigger the burn notice while cooking.

can I use different meat for this recipe?

You can use either ground beef, ground chicken, or ground turkey in this recipe!

can I make this recipe vegetarian?

Yes, you can make this recipe vegetarian. Do not use the ground beef in the recipe to do so. If you are making a vegetarian version, I recommend adding in a can of drained black beans to add more heartiness to the chili.

how can I make this chili spicy?

To make this chili spicy, you can add cayenne pepper to the seasoning! Add about 1/2 tsp cayenne pepper to give it a nice kick of heat. Alternatively, use crushed red pepper flakes.

can I double this recipe?

Yes, you can easily double this recipe as long as you are using an Instant Pot with a minimum 6 quart capacity.

Need some inspiration for cooking with the Instant Pot? Check out my Instant Pot recipes page!

what to serve with this instant pot chili

You can serve bowls of this chili with your favorite chili toppings! Shredded cheddar cheese, Fritos corn chips, green onion, avocado, sour cream, jalapeño slices, tortilla chips, cilantro, and more. This chili is also amazing to make chili cheese fries, chili dogs, and any other way you might want to use your chili. You can even serve it up with slices of your favorite cornbread.

how to store

Store. Cool any leftover chili to room temperature, then store in an airtight container in the refrigerator. It will last for up to 5 days.

Reheat. Reheat desired portions either in microwave-safe bowls or on the stovetop in a saucepan until warmed through.

Freeze. Store cooled chili in resealable freezer-safe bags, making sure to press out all of the air. You can use individual servings to thaw as needed, or freeze in larger portions to feed the whole family. It will last in the freezer for up to 3 months.

Thaw. Let frozen chili thaw in the fridge overnight. Warm it up in the microwave in a microwave-safe bowl or in a pan on the stove.

more flavorful chili recipes to try out

You can make this Chipotle Chili, a smoky simple meal, on the stovetop, in the crockpot, or in the Instant Pot.

Slow Cooker Spicy Taco Chili is the perfect blend of taco flavors in a bowl of chili.

Pumpkin Turkey Chili is the ideal bowl for any fall meal, with warming spices and pumpkin puree.

Finally, if you make this instant pot chili recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!