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Instant Pot Chili

This hearty Instant Pot Chili is rich, flavorful, and ready in a fraction of the time thanks to pressure cooking. Loaded with tender ground beef, beans, tomatoes, and bold spices, this easy dinner tastes like it simmered all day. Perfect for busy nights, meal prep, game day, and anyone searching for a fast, comforting Instant Pot chili recipe
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • Beef & Veggies
  • 1 lb ground beef
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 bell pepper diced
  • 1 jalapeño minced (optional)
  • Tomato & Bean Base
  • 1 can 15 oz diced tomatoes
  • 1 can 15 oz tomato sauce
  • 1 can 6 oz tomato paste
  • 1 can kidney beans drained
  • 1 can black beans drained
  • Seasoning
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • Salt & pepper to taste
  • Liquid
  • 1 cup beef broth

Method
 

  1. Brown the Beef
  2. Turn the Instant Pot to Sauté. Cook the ground beef until browned, then drain excess fat.
  3. Add Vegetables
  4. Stir in onion, garlic, bell pepper, and jalapeño. Cook 2–3 minutes until softened.
  5. Add Beans, Tomatoes & Spices
  6. Add diced tomatoes, tomato sauce, tomato paste, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  7. Add Broth
  8. Pour in the beef broth and stir well.
  9. Pressure Cook
  10. Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes.
  11. Natural Release
  12. Allow 10 minutes natural release, then quick release the remaining pressure.
  13. Thicken (Optional)
  14. Turn on Sauté for 5 minutes to reduce and thicken if desired.
  15. Serve
  16. Top with cheese, sour cream, tortilla chips, avocado, or green onions.

Notes

 
Add cayenne or jalapeños for extra heat.
Replace ground beef with stew meat for a pot-roast-style chili.
For firmer beans, stir them in after pressure cooking.
Freezes well for up to 3 months.
Works in any 6–8 quart Instant Pot.