Instant Pot Chili is a hearty, comforting dish packed with tender beans, ground meat, tomatoes, and a blend of warm spices. It’s the kind of meal that feels like a big, cozy hug on a chilly day, with just the right amount of spice to keep things interesting. This recipe is all about convenience and flavor coming together in one pot, making dinner both simple and satisfying.
I love making chili in the Instant Pot because it speeds up the cooking process without losing any of the deep, rich flavors you expect from chili. Plus, it’s super easy to throw together on busy nights when you want something filling but don’t want to spend hours in the kitchen. I usually double the batch and freeze some for days when I need a quick, tasty meal ready to go.
One of my favorite ways to serve this chili is over a bed of rice or with some warm cornbread on the side. I also like to add a little shredded cheese, diced onions, and a dollop of sour cream right on top. It’s simple touches like these that make the chili feel extra special, perfect for sharing with family and friends around the table.
Key Ingredients & Substitutions
Ground beef or turkey: Ground beef gives a classic chili flavor, but turkey is a lighter option that still works well. You can also try ground chicken or even plant-based meat substitutes for a vegetarian twist.
Beans: Kidney and pinto beans add texture and body. If you want to skip beans, you can use just meat or swap for black beans or chickpeas. Just make sure canned beans are drained and rinsed well.
Tomatoes: Both diced tomatoes and tomato sauce create the base. If you prefer a chunkier chili, add more diced tomatoes or use fire-roasted tomatoes for extra flavor.
Spices: Chili powder, cumin, and smoked paprika give signature chili flavor. Feel free to adjust spice levels or add a pinch of cayenne if you like heat.
How Do You Get Deep Flavor Quickly in an Instant Pot?
Sautéing the onions, garlic, and meat first is key. This step builds flavor by browning the meat and softening the aromatics. Don’t skip it, even though the Instant Pot cooks fast.
- Set the pot to “Sauté” mode and heat oil until shimmering.
- Cook onions until soft and translucent, about 3-4 minutes.
- Add garlic and stir until fragrant, about 30 seconds.
- Brown the ground meat, breaking it up, until no pink remains.
- Add spices and cook for 1 minute to toast them and release aroma.
These steps layer your flavors so when pressure cooking finishes the chili, it will taste rich and well-developed, even in less time.
Equipment You’ll Need
- Instant Pot – this is the star of the recipe; it cooks chili fast and seals in flavors perfectly.
- Spoon or spatula – useful for stirring and breaking up the ground meat while sautéing.
- Measuring spoons – help you add just the right amount of spices for balanced flavor.
- Can opener – for opening canned beans, tomatoes, and sauces quickly.
- Ladle – makes serving chili easy and mess-free.
Flavor Variations & Add-Ins
- Swap ground turkey for beef for a lighter, leaner chili that still tastes great.
- Add diced bell peppers or corn for extra color, crunch, and sweetness.
- Stir in a spoonful of cocoa powder or a square of dark chocolate to deepen the chili’s richness.
- Mix in chipotle peppers in adobo sauce for a smoky, spicy kick that changes the flavor profile.
Instant Pot Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb (450g) ground beef or ground turkey
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (or chicken broth)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
Spices and Seasonings:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Lime wedges
Time Needed:
This recipe takes about 10 minutes for prep, 15 minutes under high pressure cooking, plus about 10 minutes for the pressure to release naturally. In total, you can expect around 35 minutes from start to finish, making it a quick and hearty meal.
Step-by-Step Instructions:
1. Sauté Aromatics and Meat:
Turn your Instant Pot to “Sauté” mode and heat the olive oil until it shimmers. Add the diced onion and cook, stirring frequently, until softened, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
Next, add the ground beef or turkey. Break it up with a spoon and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat as needed.
2. Add Spices and Liquids:
Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices and release their flavors.
Then add the diced tomatoes, tomato sauce, beef broth, kidney beans, and pinto beans. Mix everything well to combine.
3. Pressure Cook the Chili:
Cancel the “Sauté” mode. Secure the Instant Pot lid, ensuring the valve is set to sealing. Select “Manual” or “Pressure Cook” mode and set the timer for 15 minutes at high pressure.
When the timer beeps, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to quick release any remaining pressure.
4. Final Touches and Serving:
Open the lid and stir the chili. Taste and adjust the seasoning with additional salt and pepper if needed. Serve the chili hot, topped with shredded cheddar cheese, sour cream, sliced green onions, and lime wedges on the side.
Enjoy your comforting chili with sides like cornbread or tortilla chips for a complete meal!
Can I Use Frozen Ground Meat for This Chili?
Yes, you can! Just make sure to thaw the meat completely before cooking. Thaw it overnight in the fridge or use the microwave’s defrost setting for quicker thawing. This helps the meat brown evenly during the sauté step.
Can I Make Instant Pot Chili Without Canned Beans?
Absolutely! You can use dried beans, but they must be soaked overnight and added with extra liquid. Alternatively, skip beans entirely for a meat-only chili. Just adjust the broth amount to keep the right consistency.
How Should I Store Leftover Chili?
Let the chili cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Adjust the Spice Level in This Recipe?
Definitely! Reduce or omit the chili powder if you prefer milder chili. To add heat, include cayenne pepper or chopped jalapeños during the sauté step. Taste as you go to find your perfect balance.
