There’s something incredibly satisfying about digging into a warm bowl of chili, especially on a chilly evening. This Instant Pot Chili is a complete game changer—it’s quick, easy, and packed with flavor. In just about 30 minutes (including prep), you can whip up this hearty meal that’s perfect for any occasion, whether it’s a family dinner or a casual gathering with friends.
What makes this chili special is its rich combination of spices, tender beef, and a medley of beans and vegetables. It’s the kind of dish that warms you from the inside out, making it a comforting favorite for anyone who enjoys hearty, robust flavors.
Why you’ll love instant pot chili
- Quick cook time with minimal effort
- Packed with bold flavors from spices
- Easily customizable for picky eaters
- Leftovers taste even better
- One-pot meal means fewer dishes to wash
What ingredients do I need for instant pot chili?
- 1 lb ground beef
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Ingredient notes & swaps:
- Ground turkey or chicken works well if you prefer poultry.
- For a vegetarian version, swap the beef for plant-based ground meat.
- You can use low-sodium beef broth to control the salt content.
How do I make instant pot chili step-by-step?
To make this chili, you’ll brown the beef with onions and garlic, then add the remaining ingredients, stir and let the Instant Pot work its magic. The result is a flavorful dish that’s sure to please.
- Set your Instant Pot to ‘Saute’ mode and brown the ground beef with onions and garlic until the beef is fully cooked.
- Drain any excess fat.
- Add the chopped bell pepper, kidney beans, black beans, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper.
- Stir everything together and close the lid securely.
- Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ and cook on high pressure for 15 minutes.
- Allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
- Serve hot and enjoy!
Pro Tip: If you want a thicker chili, you can let it simmer on the ‘Sauté’ setting for a few minutes after the pressure cooking.
How should I serve it?
Serve this delicious chili in bowls topped with shredded cheese, sour cream, or fresh cilantro. It pairs perfectly with cornbread, tortilla chips, or even over rice for a heartier meal. Feel free to add slices of avocado or a squeeze of lime to elevate the flavors even more.
Can I make it ahead? How do I store and reheat it?
Absolutely! This chili can be made ahead of time and stored in the refrigerator for up to 4 days. For longer storage, freeze it in airtight containers for up to three months. To reheat, simply thaw overnight in the refrigerator and heat in a pot on the stove or in the microwave until warmed through.
How do I fix common issues?
If your chili turns out too dry, add a bit more beef broth until you reach your desired consistency. For a bland flavor, consider increasing the chili powder or adding Salsa or hot sauce for a kick. If it’s overly spicy, you can balance it by adding a touch of sugar.
What variations can I try?
Feel free to customize this chili by adding vegetables like zucchini or corn, or by mixing in spices such as smoked paprika for an extra layer of flavor. You can also experiment by using different types of beans or even throwing in some cooked bacon for a smoky taste!
FAQs
Can I make this chili in a slow cooker?
Yes, you can! Brown the beef beforehand, then add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Can I use canned tomatoes with added flavor?
Absolutely! Canned tomatoes with green chilies or herbs can add an extra punch to your dish.
How do I adjust the spice level?
You can control the heat by using less chili powder or opting for mild diced tomatoes. Adding jalapeños or hot sauce while cooking are also great ways to spice things up!
Instant Pot Chili
Ingredients
Method
- Set your Instant Pot to 'Sauté' mode and brown the ground beef with onions and garlic until the beef is fully cooked.
- Drain any excess fat.
- Add the chopped bell pepper, kidney beans, black beans, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper.
- Stir everything together and close the lid securely.
- Set the Instant Pot to 'Manual' or 'Pressure Cook' and cook on high pressure for 15 minutes.
- Allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
- Serve hot and enjoy!