I remember the first time I made chili in my Instant Pot—it was a game changer for hectic weeknights. In just about 30 minutes, I had a warm, hearty chili that packed a punch of flavor. With tender beef and a medley of beans, it’s the perfect comfort food for those cooler evenings or casual gatherings. It honestly takes very little effort and leaves you with comforting leftovers, too.
This Instant Pot chili is not only easy but immensely satisfying. The texture is rich and thick, perfect for scooping up with cornbread or tortilla chips. Whether you’re hosting a game day or simply looking for a cozy meal, this recipe is sure to impress.
Why you’ll love instant pot chili
- Quick to prepare with minimal fuss.
- Hearty and filling for all ages.
- One-pot meal equals easy cleanup.
- Great for meal prep and leftovers.
- Versatile with endless topping options.
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 onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup beef broth
Ingredient notes & swaps
- Ground beef can be swapped for turkey or a plant-based alternative for a lighter dish.
- Feel free to mix in different beans, like pinto or garbanzo, based on what you have on hand.
- For a vegetarian version, simply skip the meat and add more beans.
How do I make instant pot chili step-by-step?
Making chili in the Instant Pot is a breeze. Start by browning the ground beef, then add your veggies and spices, and finish with the beans and broth. Let it cook under pressure, then release and serve.
- Set the Instant Pot to ‘Sauté’ mode and brown the ground beef until fully cooked. Drain excess fat if necessary.
- Add the diced onion and minced garlic; cook until softened.
- Stir in the chili powder, cumin, salt, and pepper.
- Add the kidney beans, black beans, diced tomatoes, and beef broth.
- Close the lid and set the Instant Pot to ‘Manual’ setting, cooking on high pressure for 10 minutes.
- Once done, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Serve hot, garnished with your favorite toppings.
Pro Tip: For the best flavor, let the chili sit for a few minutes after cooking to let the spices meld together.
Visual doneness cue: Look for a thick, bubbling chili that smells heavenly!
How should I serve it?
Serve your chili with a variety of toppings like shredded cheese, sour cream, green onions, or jalapeños for an extra kick. Pair it with cornbread for a complete meal, or just enjoy it in a big bowl on its own.
Can I make it ahead? How do I store and reheat it?
Absolutely! This chili keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. To reheat, just warm it on the stovetop or microwave until heated through.
How do I fix common issues?
If your chili is too dry, add a bit of water or broth; if it’s bland, increase your spices or salt during cooking. For overcooked meat, stir in some fresh beans or veggies to balance it out, and if it’s too spicy, serve with yogurt or sour cream to cool it down.
What variations can I try?
You can easily tailor your chili by adding corn, bell peppers, or even a splash of beer for depth. Experimenting with spice mixtures can also give it a unique twist, like a pinch of cinnamon or cocoa for a subtly sweet flavor.
FAQs
Can I use canned beans?
Yes, using canned beans makes the recipe faster and easier. Just ensure you rinse them to reduce sodium.
Is instant pot chili gluten-free?
Yes, this recipe is gluten-free as written. Always check your ingredients to confirm.
How spicy is this chili?
The spice level can be adjusted by increasing or decreasing the chili powder, or adding fresh peppers for heat.
Can I double the recipe?
Yes, doubling the ingredients is fine, but you may need to adjust the cooking time slightly. Always ensure there’s enough liquid.
What’s the best way to top my chili?
Classic toppings include shredded cheese, diced onions, cilantro, or avocado slices that add freshness to each bite.
Instant Pot Chili
Ingredients
Method
- Set the Instant Pot to ‘Sauté’ mode and brown the ground beef until fully cooked. Drain excess fat if necessary.
- Add the diced onion and minced garlic; cook until softened.
- Stir in the chili powder, cumin, salt, and pepper.
- Add the kidney beans, black beans, diced tomatoes, and beef broth.
- Close the lid and set the Instant Pot to ‘Manual’ setting, cooking on high pressure for 10 minutes.
- Once done, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Serve hot, garnished with your favorite toppings.