This hearty Instant Pot chili comes together in under an hour for the perfect weeknight comfort meal.
Quick Answer: Make delicious Instant Pot chili by sautéing ground beef with onions and garlic, then pressure cooking with beans, tomatoes, and spices for 15 minutes. Natural release for 10 minutes creates the perfect thick texture.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Category: Main Dish
Difficulty: Easy
Cuisine: American
Yield: 4 servings
Dietary: Can be made gluten-free
Why You’ll Love This Recipe
- Rich, hearty flavor with perfectly tender meat and beans
- One-pot meal with minimal cleanup
- Great for meal prep and freezer-friendly
- Budget-friendly comfort food
- Customizable heat level and toppings
Quick Benefits
This Instant Pot chili delivers deep, developed flavors in a fraction of the time of stovetop methods. The pressure cooking tenderizes meat quickly while melding the spices perfectly. Plus, it’s hands-off cooking at its finest.
Ingredients
- 2 lb ground beef, 90% lean
- 1 onion, finely diced
- 1½ tsp minced garlic
- 28 oz can diced tomatoes, undrained
- 3 cans (8 oz each) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- ¾ cup beef broth
- 2 tsp olive oil
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp cocoa powder
- 1 tsp granulated sugar
- 1½ tsp kosher salt
- ¾ tsp ground black pepper
- Shredded cheese, diced tomatoes, chopped green onions, sour cream
Instructions
- Set the Instant Pot to 'Sauté' mode on 'More' setting. Add olive oil and ground beef. Cook until browned, breaking up the meat with a spatula as it cooks.
- Add the finely diced onion to the pot and cook for 3 minutes or until softened.
- Stir in minced garlic, diced tomatoes (with juice), tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, cocoa powder, sugar, kosher salt, black pepper, kidney beans, and pinto beans.
- Secure the lid and set the Instant Pot to the 'Chili/Beans' cooking program. Cook for 20 minutes at pressure. Release pressure manually or allow it to release naturally.
- Ladle the chili into bowls and garnish with optional shredded cheese, diced tomatoes, chopped green onions, and sour cream as desired.
You Must Know
- Don’t skip browning the meat – it adds crucial flavor
- Chili should be thick but not dry – add beef broth if needed
- Natural release helps thicken the chili
- Don’t overfill pot past MAX line
- Check beans are fully tender before serving
Serving Suggestions
- Cornbread or tortilla chips
- Rice or baked potato
- Fresh green salad
- Mexican-style corn
- Cold beer or lemonade
Creative Variations
- Turkey or chicken for lighter version
- Add bell peppers and corn for more vegetables
- Use black beans instead of kidney beans
- Add chipotle peppers for smoky heat
Cultural Notes
While modern chili has Tex-Mex roots, the Instant Pot version represents contemporary American adaptation of this classic comfort food. Traditional chili con carne originated in Texas, where it was popularized by “chili queens” in San Antonio’s outdoor plazas during the 1800s.
Pro Tips
- Drain excess fat after browning meat for less greasy chili
- Bloom spices in oil for deeper flavor
- Use room temperature ingredients for best results
- Let sit 10 minutes before serving to thicken
Frequently Asked Questions
Q: Can I make this Instant Pot chili with dried beans?
A: Yes, but pre-soak beans and increase cooking time to 30 minutes.
Q: How can I make it spicier?
A: Add diced jalapeños or cayenne pepper to taste.
Q: Can I double the recipe?
A: Yes, if your pot size allows, keeping cooking time the same.
Q: What if I get a BURN notice?
A: Add 1/2 cup broth and ensure no food is stuck to bottom.
Q: How do I thicken the chili?
A: Use SAUTÉ mode after cooking to reduce liquid.
Health Benefits
This Instant Pot chili provides lean protein from beef and beans, plus fiber and antioxidants from tomatoes and spices. The beans offer complex carbohydrates and minerals, while the pressure cooking method helps retain nutrients better than long-simmering methods.
Nutrition
(Per serving, estimate) Calories: 450 • Carbs: 30g • Protein: 35g • Fat: 22g • Sodium: 580mg
Notes
Flavors develop even more the next day, making this perfect for meal prep.
Instant Pot Chili
This hearty Instant Pot chili comes together in under an hour for the perfect weeknight comfort meal.
Ingredients
Instructions
Notes
- Flavors develop even more the next day, making this perfect for meal prep.