Chili has always been a comfort food favorite in our household, especially during those chilly evenings or while gathered around the TV for game night. As we huddled around the table, bowls filled to the brim with steaming chili, laughter and conversation flowed as freely as the flavors on our plates. This Instant Pot chili recipe has transformed our family dinners, bringing together the delightful combination of spices and hearty ingredients, all in one pot. It’s not just easy to make; it’s unbelievably gratifying, making it the perfect meal to share with loved ones.
What truly makes this chili special is its rich flavor profile and comforting texture. The various spices combine to create an aromatic base, while the ground beef and kidney beans add a hearty quality. Whether you’re feeding a large family or entertaining friends, this dish is sure to impress. Plus, it’s versatile and can be adapted to different spice levels to suit everyone’s taste buds.
“This chili is my go-to for cozy nights—it’s absolutely delicious!”
Why Cook This at Home
- Time-Saving: Fast cooking in the Instant Pot means less time in the kitchen and more time enjoying your meal.
- Flavorful: The combination of spices and slow cooking enhance the flavors, making each bite unforgettable.
- Versatile: Easily adjust spice levels and ingredients to suit your preferences or dietary needs.
- Freezer-Friendly: Make a big batch and store leftovers for easy meals later.
- One-Pot Wonder: Less cleanup means more time to relax and enjoy.
The Cooking Process at a Glance
Preparing this chili is straightforward: start by browning the beef and aromatics, add the beans and tomatoes, then let the Instant Pot work its magic. The process ensures that the flavors meld beautifully, resulting in a delicious chili that’s ready in no time.
What You’ll Need for Chili
- 1 1/2 pounds ground beef
- 1 tablespoon olive oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1-2 tablespoons chili powder (to taste)
- 1 tablespoon ground cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional)
- 1 medium onion (diced)
- 6 cloves garlic (minced)
- 2 tablespoons tomato paste
- 3 cans of 15oz each red kidney beans (drained & rinsed)
- 1 1/3 cups beef broth or chicken broth (low sodium)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 can of 28oz crushed tomatoes
- 3 bay leaves
- Optional garnishes: sour cream, jalapeno pepper (diced and seeded), cheddar cheese, avocado, chopped parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
Ingredient Notes & Swaps
- Ground beef can be replaced with ground turkey for a leaner option.
- Substitute kidney beans with black beans or pinto beans based on your preference.
- Adjust seasoning according to taste; fresh herbs can also enhance the flavor profile.
Cooking Method
Cooking chili in the Instant Pot is a breeze and produces fantastic results every time.
Sauté the Aromatics: Add olive oil to the Instant Pot and select the Sauté function. Once hot, add the ground beef and let it sear for 4-5 minutes without stirring. This allows for a nice brown crust to form. Afterward, drain the excess fat.
Add Vegetables: Return the pot to the Instant Pot, and using a wooden spoon, break down the beef as it cooks for an additional 5-7 minutes. Make sure to stir often, then add the diced onion and minced garlic. Sauté for 2 more minutes.
Incorporate Spices: Mix together all the spices in a separate bowl and then add them to the beef mixture. Cook for 1-2 minutes, allowing the spices to toast and release their flavors.
Deglaze the Pot: To prevent burning, pour in 1/3 cup of beef broth and scrape the bottom of the pot to free any stuck bits.
Add Remaining Ingredients: Stir in tomato paste, drained beans, Worcestershire sauce, soy sauce, and the rest of the beef broth. Gently pour in the crushed tomatoes; do not stir. Top with bay leaves.
Pressure Cook: Close the Instant Pot lid, set the steam release valve to sealing, and cook on high pressure for 12 minutes. Once finished, perform a natural pressure release for 15 minutes before manually releasing any remaining steam.
Final Touches: Open the lid, discard the bay leaves, and stir the chili. If you desire a thicker texture, turn the Sauté function back on and mix cornstarch with water in a small bowl. Gradually add this blend to the chili, stirring constantly as it simmers for about 5 minutes until thickened.
Enjoy the warmth, flavor, and comfort of this Instant Pot chili—it’s a dish that brings people together and warms hearts, all while being simple to prepare! 
Helpful Cooking Tips
- Get the best sear on your beef by allowing it time on the heat before stirring.
- Always deglaze the pot to avoid the “burn” notice and ensure your pot comes to pressure.
- Taste before serving, adjusting salt and spices as needed to balance the flavors.
Serving Suggestions
Serve your Instant Pot chili hot, garnished with sour cream, diced jalapeños, shredded cheddar cheese, and slices of avocado for a touch of creaminess. Pair it with cornbread for a classic comfort combo, or serve it over white rice for a heartier meal.
How to Store & Freeze
This chili stores incredibly well. To keep it fresh, refrigerate leftovers in an airtight container within two hours of cooking. For longer storage, portion into freezer-safe containers and freeze for up to three months.
Troubleshooting
If your chili turns out too dry, add a little more broth and allow it to simmer for a few minutes. If it tastes bland, season with more salt or spices. For a completed dish that feels undercooked, simmer it longer on the Sauté setting until the desired texture is achieved.
Creative Twists
Don’t hesitate to customize your chili! Consider adding corn for a sweet pop of flavor, or throw in some chopped bell peppers for added texture. Vegan options can replace the beef with lentils or textured vegetable protein.
Common Questions
Can I make this chili vegetarian?
Absolutely! Swap the ground beef for lentils or a plant-based meat substitute. Just ensure the broth is vegetable-based, and you can still enjoy all the delicious flavors.
How spicy is this chili?
The heat level can be adjusted based on your preference. Start with 1 tablespoon of chili powder; you can always add more for a spicier kick.
Can I use dried beans instead of canned?
Yes, but dried beans require soaking and a longer cooking time. You would need to pre-soak them and adjust the cooking time accordingly.
What sides go best with chili?
Classic pairings include cornbread, tortilla chips, or a fresh garden salad. For a Mexican twist, serve with nachos or tacos.
How long do leftovers last?
Leftovers will stay fresh for about 3 to 4 days in the refrigerator when stored properly. Make sure to reheat thoroughly before eating.
Instant Pot Chili
Ingredients
Method
- Add olive oil to the Instant Pot and select the Sauté function. Once hot, add the ground beef and let it sear for 4-5 minutes without stirring.
- Drain the excess fat.
- Stir in diced onion and minced garlic. Sauté for an additional 5-7 minutes, stirring often.
- Mix all spices together in a separate bowl and add to the beef mixture. Cook for 1-2 minutes.
- Pour in 1/3 cup of beef broth to deglaze the pot, scraping the bottom to free any stuck bits.
- Stir in tomato paste, drained beans, Worcestershire sauce, soy sauce, and the rest of the beef broth. Gently pour in the crushed tomatoes without stirring.
- Top with bay leaves.
- Close the Instant Pot lid, set the steam release valve to sealing, and cook on high pressure for 12 minutes.
- Perform a natural pressure release for 15 minutes before manually releasing any remaining steam.
- Open the lid, discard the bay leaves, and stir the chili. If a thicker texture is desired, mix cornstarch with water and gradually stir into the chili, simmering for about 5 minutes.