Instant Pot Chili is a hearty and comforting meal that brings together tender beans, ground meat, tomatoes, and a blend of spices all in one pot. The best part is how the Instant Pot locks in flavor and cooks everything to perfection quickly, making it ideal for busy days or when you want a warm, filling dinner without the wait.
I love making this chili because it’s so easy to customize. You can add more heat with extra chili powder or keep it mild for the whole family. Using the Instant Pot means I don’t have to stand over the stove for hours, and the flavors meld beautifully in a fraction of the time. It’s like having a slow-cooked chili in a fraction of the time!
My favorite way to serve this chili is with a sprinkle of shredded cheese, a dollop of sour cream, and some freshly chopped green onions on top. It’s perfect with a side of warm cornbread or over steamed rice. Whenever I make this chili, it’s a hit—there’s always enough left for lunch the next day, which makes me happy all over again.
Key Ingredients & Substitutions
Ground beef: This gives the chili its rich, meaty flavor. You can swap it for ground turkey or chicken if you want a leaner option. For vegetarian chili, try using mushrooms or plant-based crumbles instead.
Kidney beans: These add a nice texture and a bit of creaminess. If kidney beans aren’t your favorite, black beans or pinto beans work great too.
Tomato paste and diced tomatoes: They provide the chili’s base and tang. Tomato sauce can be used if you don’t have paste, but it can make the chili a bit thinner.
Spices: Chili powder and cumin are must-haves for authentic flavor. Adjust the chili powder amount if you want it spicier or milder. Smoked paprika adds a subtle smoky taste but can be left out if needed.
How Can I Prevent the Chili from Burning on the Bottom of the Instant Pot?
Burn warnings happen when food sticks to the bottom during pressure cooking. To avoid this:
- Always sauté the onions and meat first, scraping the bottom well to avoid stuck bits.
- Add enough liquid like broth or water to keep the pot from drying out.
- Stir well before sealing the lid, making sure nothing is trapped under the meat or stuck to the sides.
- Use the “Sauté” function to cook down any foamy or thick parts before sealing if needed.
Following these steps helps your chili cook evenly without burning, making your Instant Pot do its best work!
Equipment You’ll Need
- Instant Pot – it speeds up cooking and blends flavors without needing extra pots.
- Wooden spoon or silicone spatula – perfect for sautéing and scraping the bottom without scratching.
- Measuring spoons – to get your spice amounts just right every time.
- Colander – handy for rinsing canned beans quickly and easily.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili option.
- Add diced bell peppers or corn to bring a touch of sweetness and more veggies.
- Mix in some chopped chipotle peppers in adobo sauce for smoky heat.
- Top with shredded cheddar, a dollop of sour cream, or sliced avocado to add creaminess.
Instant Pot Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth (or water)
- 2 medium carrots, sliced
Spices & Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon 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
- Chopped green onions
- Lime wedges (for serving)
How Much Time Will You Need?
This chili takes about 10 to 15 minutes to prepare, including chopping and sautéing. The Instant Pot will cook everything under pressure for 15 minutes, then you’ll allow 10 minutes for natural pressure release, plus a few minutes for quick-release and serving. Overall, plan for about 35 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Base Ingredients:
Turn your Instant Pot to “Sauté” mode and warm up the olive oil. Add the diced onion and cook for 3 to 4 minutes until it turns translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
2. Brown the Meat:
Add the ground beef to the pot. Cook it, breaking it apart with a spoon, until browned and no longer pink. If there’s excess fat, carefully drain it off to keep your chili from getting greasy.
3. Add Vegetables and Liquids:
With the meat browned, add the sliced carrots, kidney beans, diced tomatoes along with their juice, tomato paste, and beef broth. Stir these in well so all the flavors start to come together.
4. Season Your Chili:
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Give everything a good stir to make sure the spices are evenly mixed throughout.
5. Pressure Cook the Chili:
Put the lid securely on your Instant Pot. Set it to “Pressure Cook” (or “Manual”) on high pressure for 15 minutes. This cooks all the ingredients perfectly and lets the flavors blend beautifully.
6. Release Pressure and Serve:
When the cooking time ends, let the pressure release naturally for about 10 minutes. Then carefully do a quick release to let out any remaining pressure. Open the lid and stir the chili. Taste and adjust the seasoning if you like.
7. Garnish and Enjoy:
Spoon the chili into bowls. Add your favorite toppings like shredded cheddar, sour cream, and chopped green onions. Serve with lime wedges on the side to squeeze on a nice fresh kick. Enjoy your warm, comforting bowl of Instant Pot Chili!
Can I Use Dried Beans Instead of Canned Kidney Beans?
Yes, but you’ll need to soak and cook them beforehand since dried beans require much longer cooking times than canned. For convenience, canned beans are best in the Instant Pot chili recipe.
How Can I Make This Chili Vegetarian?
Simply skip the ground beef and add extra beans, diced vegetables like bell peppers and zucchini, or use plant-based ground meat alternatives. Use vegetable broth instead of beef broth.
Can I Freeze Leftover Chili?
Absolutely! Let the chili cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
What If My Instant Pot Shows a Burn Warning?
This can happen if food sticks to the bottom during pressure cooking. To prevent it, sauté the meat and onions well, deglaze the pot with broth before pressure cooking, and avoid thick sauces until after cooking.
