Instant Pot Chili is a hearty and comforting dish that brings together tender beans, ground meat, tomatoes, and a blend of warm spices, all cooked quickly in the Instant Pot for a deep and rich flavor. It’s the kind of chili that’s thick, a little spicy, and totally satisfying on a chilly day or whenever you need a cozy meal.
I love making this chili in my Instant Pot because it saves so much time without losing any of that slow-cooked taste. Plus, it’s super easy to throw everything in, set the timer, and let the magic happen while I get on with other things. For me, the best part is how the flavors come together perfectly, making it taste like it simmered for hours.
My favorite way to enjoy this chili is with a big scoop of sour cream and a handful of shredded cheese melted on top. Sometimes I add a few crunchy tortilla chips for a little extra texture. It’s a great meal to share with family or friends, and leftovers always taste amazing the next day. This chili has quickly become a go-to recipe whenever I want something warm, filling, and full of flavor.
Key Ingredients & Substitutions
Ground beef: This adds a rich, hearty flavor. For a lighter version, try ground turkey or chicken—they keep it tasty but less fatty. Vegetarian? Use lentils or plant-based crumbles instead.
Kidney beans: Classic chili beans add texture and protein. You can swap for black beans or pinto beans if preferred or for variety.
Chili powder & spices: Chili powder is the backbone of flavor here. If you like less heat, use mild chili powder, or add less cayenne pepper. Smoked paprika gives a subtle smoky taste, but regular paprika works too.
Tomato paste & diced tomatoes: Tomato paste strengthens the tomato flavor and thickens the chili. If you don’t have tomato paste, you can cook down canned tomato sauce to thicken the chili naturally.
Beef broth: Adds depth and moisture. For a vegetarian chili, use vegetable broth or water with extra seasoning.
How Do I Prevent Chili from Burning or Sticking in the Instant Pot?
Sticky or burnt chili can happen if ingredients aren’t layered or sautéed properly. Here’s how to avoid that:
- Use ‘Sauté’ mode: Brown the meat and soften onions before pressure cooking. This develops flavor and reduces sticking during pressure cook.
- Deglaze the pot: After browning, add a little broth and scrape the bottom with a wooden spoon to loosen any stuck bits.
- Add enough liquid: Make sure you add the full broth amount to prevent the pot from drying out or burning.
- Don’t stir too much before sealing: Just mix enough to combine, then seal the lid. Over-stirring can cause splatter or clog the steam release.
Following these steps will help keep your chili thick, flavorful, and burn-free every time.
Equipment You’ll Need
- Instant Pot – The star of the recipe; it cooks chili fast while locking in flavor.
- Wooden spoon or silicone spatula – Perfect for stirring without scratching the pot.
- Measuring spoons – Handy for getting your spices just right.
- Can opener – Essential for opening canned beans and tomatoes quickly.
- Large ladle – Makes serving chili neat and easy.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that still feels hearty.
- Add diced bell peppers or zucchini for a fresh, veggie-filled twist.
- Mix in black beans instead of kidney beans for a slightly different texture and taste.
- Stir in a teaspoon of cocoa powder or a square of dark chocolate for a deeper, richer flavor you’ll love.
How to Make Instant Pot Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup frozen or canned corn kernels
- 1 cup beef broth (or water)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, adjust for heat preference)
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- 1/2 cup shredded cheddar cheese, for topping
- 1/4 cup sour cream, for topping
- Lime wedges, to serve
Time Needed:
This chili takes about 15 minutes to prepare and cook in the Instant Pot. Including natural pressure release, you’re looking at around 30 minutes total from start to finish, making it a quick and tasty meal option!
Step-by-Step Instructions:
1. Sauté the Basics:
Turn your Instant Pot on to ‘Sauté’ mode and heat the olive oil. Add the diced onion and cook for about 3-4 minutes until it softens. Then, stir in the minced garlic and cook for another 30 seconds until you can smell that lovely garlic scent.
2. Brown the Meat:
Add the ground beef to the pot. Use a spoon to break it up and cook it until it’s browned and no longer pink—usually about 5 to 7 minutes. If there’s a lot of fat, drain it off to keep the chili from being greasy.
3. Add the Spices and Tomato Paste:
Mix in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), plus salt and pepper. Let the spices cook for about a minute to release their flavors. Now stir in the tomato paste, coating the meat and onions evenly.
4. Combine the Remaining Ingredients:
Pour in the diced tomatoes, kidney beans, corn, and beef broth. Give everything a good stir to mix all those ingredients together.
5. Pressure Cook the Chili:
Close the Instant Pot lid and set the valve to sealing. Choose ‘Pressure Cook’ or ‘Manual’ on high pressure and set the time for 15 minutes.
6. Release Pressure and Finish:
Once cooking is done, let the pressure release naturally for 10 minutes, then carefully switch to quick release to let out any remaining steam. Open the lid, stir your chili well, and taste to add any extra salt or pepper as needed.
7. Serve and Enjoy:
Ladle the chili into bowls. Top with shredded cheddar cheese, a spoonful of sour cream, and some fresh chopped cilantro. Serve with lime wedges on the side for a zesty finish!
Can I Use Canned Beans Instead of Dry Beans?
Yes! This recipe calls for canned beans to save time, but if you want to use dry beans, soak and cook them separately before adding to the chili. Make sure they’re tender to avoid undercooked beans in the Instant Pot.
Can I Make Instant Pot Chili Ahead of Time?
Absolutely! Chili tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
How Can I Adjust the Spice Level?
To make it milder, reduce or omit the cayenne pepper and use mild chili powder. For extra heat, add more cayenne, chopped jalapeños, or a dash of hot sauce when serving.
How Do I Store and Reheat Leftover Chili?
Keep leftover chili in an airtight container in the fridge for up to four days, or freeze it for up to 3 months. Reheat on the stove over medium heat, stirring occasionally, or microwave until heated through.