This quick and easy Instant Pot Chili Recipe is loaded with ground beef, beans and tomatoes in a hearty and smokey-sweet sauce.
I’ve taken my all time favorite (award winning) Slow Cooker Chili recipe and adapted it for the pressure cooker so you can enjoy this goodness in a fraction of the time!
Holy smokes, let me tell you… the delicious aroma that will fill your kitchen while whipping up this easy chili will get you so excited to dig in. One taste and I’m confident that this will become your new favorite chili recipe.
Instant Pot Chili Recipe
Chili needs time to develop it’s rich and bold flavors, which is why chili is normally cooked low and slow. Cooking chili in the instant pot (or pressure cooker) is a great way to intensify the flavor in a fraction of the time it normally takes in the slow cooker. The pressure in the Instant Pot can penetrate the beans with flavor quickly, tenderize the beef and enhance all the spices in minutes.
Ingredients Required for Chili
Chili is one of those magical dishes that you can easily adjust the ingredients to your liking, making it perfect for picky eaters. Here is what you’ll need:
- Ground Beef
- Onion
- Red Bell Pepper
- Pinto Beans
- Black Beans
- Kidney Beans
- Tomato Sauce
- Tomato Paste
- Beef Broth
- Diced Tomatoes
- Spices & Seasonings: Chili Powder, Garlic Powder, Onion Powder, Cumin, Red Pepper Flakes, Salt and Pepper
How To Cook Chili In Instant Pot
What I truly love about this recipe is that I can brown the ground beef right in the instant pot on sauté mode. This saves me from having any extra dishes to clean and keeps my stove top nice and clean too.
- Start by browning your ground beef (you can swap in ground turkey or pork here if you’d like), then drain any excess fat and return the liner to the pressure cooker.
- Dump in all of the ingredients and give it a good stir.
- Set to Chili/Beans setting or HIGH pressure and set for 18 minutes. Once it’s finished cooking release the pressure and you’re done!
All that’s left to do is add your favorite chili toppings!
We love adding shredded cheese, sour cream and diced green onions. I’ll even throw some crunchy corn chips on top if I have them on hand.
Tips and FAQ:
- Can You Freeze Chili? Yes! You can freeze in an airtight container for up to 4 months. Defrost in refrigerator overnight for best results.
- What Is The Bean / Chili Setting on My Instant Pot? This setting is automatically set to cook on HIGH pressure for 30 minutes. Simply press “more” or “less” to adjust the time setting up or down.
- How Do You Thicken Chili In Instant Pot? You shouldn’t need to thicken this recipe, but if you’re here searching for the answer, you can thicken chili using a cornstarch slurry. Mix 2 tbsp cornstarch with 2 tbsp water and gradually stir into the chili while it’s bubbling away on Sauté mode. It should thicken right up.
Can I Use Dry Beans For Chili?
While this recipe calls for canned beans to save time, you most certainly can use dried beans! Here’s what you’ll need to do:
- Rinse and pick through your beans (2 cups total of pinto and/or black beans), discard any broken pieces.
- Add the dried beans to the liner of your Instant Pot and cover with 1 inch of water.
- Pressure cook on HIGH for 12 minutes, then quick release.
- Drain the beans and set aside.
- Follow the remainder of the recipe as written.
More Chili Recipes To Try:
- Slow Cooker Thick and Hearty Chili
- Sweet Potato Turkey Chili
- Smoky White Chicken Chili
- Chili Pasta Skillet
Instant Pot Chili Recipe
Ingredients
- 1 lb. ground beef, lean
- 1 red bell pepper, diced
- 1/2 medium onion, diced
- 1 15 oz can pinto beans, drained
- 1 15 oz can black beans, drained
- 1 15 oz can kidney beans, drained
- 1 15 oz can tomato sauce
- 1 10 oz can Rotel diced tomatoes, chili fixin's
- 3 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp sugar
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Set the Instant Pot to SAUTE mode and add ground beef. Brown and crumble the beef until no longer pink. Drain any excess fat from the beef and return liner to Instant Pot.
- Add in remaining ingredients and give it a stir.
- Attach lid, making sure valve is set to sealed position. Turn to Bean/Chili Setting or HIGH pressure for 18 minutes. Once finished cooking, release pressure and enjoy!
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Good recipe. I sautéed my veggies first, I added diced jalepenos and garlic to the onion and red bell pepper. Added my meat and sautéed that. I didn’t have any tomato sauce so I upped the beef broth and tomato paste. I started the pressure cooking and I got the burn sign. Never get that ever so that’s one downside to this recipe. I mixed it up and then tried to cook it again and it was fine. Tastes great and was super easy to make.
I need help! I’ve been using my 6 quart IP for years. Every time I make this chili recipe I get a burn notice! I can’t figure out why it happens. Nothing else I make gives a burn notice, and many recipes have a lot less liquid. Last time I took all the chili out, cleaned the the pot and put the chili back, restarted and it cooked. Tonight got burned twice. ♀️️ Any ideas?
It could be how you’re adding in the ingredients to the pot. If you put the beans in first it could end up burning on the bottom. Try adding the beans in last.
Tina,
I have found if I put my tomatoes sauces last on top without stirring you will not get the burn notice.
Good luck!
Add an extra cup of water, do not add the sugar until after it is through cooking.
You can mix about a tablespoon of masa and a little bit of water together and add to it after it’s through cooking to thicken it up.
I used beyond beef and added some Guinness. This is a keeper recipe in our house!!!
I love this recipe. BUT how much is 1 serving?
This Chili recipe is the best we ever eat! It has amazing flavor, is hearty and such a quick and easy meal…plus easy clean up with 1 pot! Since I have 2 small children, I only changed the 2 tbsp of chili powder to 1 for us. Perfect recipe!!!
I made this tonight for my family. It was amazing! I actually doubled the recipe so we would have leftovers.
I need help! I’ve been using my 6 quart IP for years. Every time I make this chili recipe I get a burn notice! I can’t figure out why it happens. Nothing else I make gives a burn notice, and many recipes have a lot less liquid. Last time I took all the chili out, cleaned the the pot and put the chili back, restarted and it cooked. Tonight got burned twice. ♀️️ Any ideas?
This is a tasty and well seasoned chili recipe. I used low sodium beans and tomato sauces. I also used 1.5 tbsp of chili powder. It was the first time I saw the “food burn” warning on my Instant Pot, so I learned something new! The chili was delicious, and I was thrilled to have extra to freeze.
Yum! I have a three ring binder of printed recipes that I call “5 star recipes”. This chili recipe is going in my book. There is no reason to keep trying other chili recipes. This is it! Thank you so much for taking the time to share it:)
This was so easy and so good! I omitted the red pepper flakes (little kids) and sugar, and used regular Rotel and it came out amazing! We like things a little saltier as well so I did add more salt, but this is my new go-to recipe.
Can I double the recipe? I have 8qt as well. Thanks
You should be able to double in an 8 quart, but make sure you don’t fill the pot too high.
Next time I will put only 1 tsp of chilly powder and add more if needed at the end. Was way too spicy for me. Otherwise good recipe.
If you’re sensitive to chili powder, then reducing it would be a good idea. 🙂
Here’s a novel idea!
How about using ‘low sodium’ or ‘no salt added’ products, and let the people eating this decide if they THINK they need to add salt!
Sodium keeps me away from a lot of your recipies, unless I can sub other products.
Thank you.
Go ahead and use low sodium products and added salt to your discretion. That’s the great thing about cooking… you can make it suit your needs!
Here’s a novel idea bud!
If you don’t want salt don’t add salt! Amazing!!
Hello! I’ve always been one of those girls who puts spaghetti noodles in their chili. That’s how I was brought up so idk any different lol! I don’t like it without the spaghetti. I don’t know how much spaghetti I would have to use in this recipe, but is there enough liquid in it to cover the spaghetti and cook it? Thank you!
I don’t have the bean/chili option on my IP 🙁
Just use the High Pressure feature. 🙂
My local store does not have chili fixins Rotel, will regular Rotel work the same? Thank you!
Yes, regular Rotel will work too!
So if I forgot to get tomato paste while at the store, do you think it will still work without it?
It should be ok, but it won’t be as thick.
I used a can of tomato soup and it worked amazing!
Would i need to adjust the pressure time if I wanted to double this recipe. Thx
No, you should be good!
I have the rotel tomatoes and tomatoe paste but not the sauce. Any suggestions?
I don’t have an instant pot. Can I use my crockpot or stove top?
You can try this recipe for my slow cooker chili here: https://iwashyoudry.com/thick-and-hearty-chili/
Can I use my 6qt Instant Pot or is it too much? Thanks it looks delicious
It will work in the 6 quart too!
Delicious! New Favorite chili.
What is the serving size for this recipe?
I’m thinking the serving size will be about 1 3/4 cups of chili. Hope that helps!
I made this tonight for dinner and it was delicious! Thank you for a quick and tasty recipe.
You’re so welcome! Thanks for your comment!
What Instant Pot are you using. My sister-in-law bought one and she said it is terrible.
I have the 8 quart Instant Pot Duo. Here is the link: https://amzn.to/2YsErOE
Oh my gosh I made this just now and it was so good. I usually don’t like chili but this I love. You gotta try it.
That’s awesome! I’m so glad you enjoyed it!
I don’t have an instant pot. How can I make this using a regular pan? Thanks
If you have a slow cooker you can use this RECIPE. If not, you’ll want to brown the beef in a dutch oven and then add the remaining ingredients and simmer (covered) for about 2 hours. You might need to add more beef broth or tomato sauce if it’s too thick.