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Instant Pot Chili
Beef, beans, tomatoes, and spices combine for a hearty, delicious Instant Pot chili with the perfect amount of seasoning and flavor that the whole family will enjoy!
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Instant Pot chili is a simple and delicious variation of our popular old-fashioned chili. Packed with beef, tomatoes, and beans, and seasoned with the perfect balance of spices, this mouthwatering recipe is ready in half an hour for a quick meal.
Instant Pot Chili Ingredients
The Instant Pot chili magically combines a symphony of flavors, from savory ground beef and fragrant onions to spicy tomatoes and aromatic spices.
What makes it stand out is the unique ability of the Instant Pot to lock in flavors, yielding a meal that is both rich and hearty with an irresistible depth of flavor.
You’ll need:
- 2 pounds of ground beef
- 2 small green peppers, about 2 cups diced
- 1 small yellow onion, about 1½ cups diced
- 1 (15-ounce) can of tomato sauce
- 2 (15-ounce) cans of diced tomatoes
- 1 (15-ounce) can of water
- 1 (6-ounce) can of tomato paste
- 2 (15-ounce) cans of kidney beans, drained and rinsed
- 3 tablespoons of chili powder
- 2 tablespoons of garlic powder
- 2 tablespoons of onion powder
- 3 tablespoons of cumin
- 1 tablespoon of paprika
- 1 teaspoon of chipotle powder
- ½ teaspoon of cayenne
- ½ tablespoon of salt
- 1 teaspoon of white pepper
Substitutions And Additions
VEGETABLES: Homemade chili is such a flexible recipe. You can add any vegetables that you enjoy in chili, including red bell pepper, celery, carrots, chili peppers, or corn. You can also add more beans to replace the meat. Add another variety such as black beans, pinto beans, or more kidney beans.
MEAT: In place of the ground beef, you could easily substitute another ground meat such as ground turkey or ground pork in this great recipe.
TOPPINGS: Chili is not complete, in my opinion, without shredded cheddar cheese on top right before serving. Other favorite toppings include a dollop of sour cream, bacon, crushed corn chips, or tortilla chips.
SPICE: Chili is a great recipe to spice up. Add a dash of cayenne pepper, red pepper flakes, or hot sauce for an extra kick in this easy instant pot version.
How To Make This Instant Pot Chili Recipe
Everything comes together in your Instant Pot for this recipe. Let’s walk through the steps to making this comfort food classic.
OUR RECIPE DEVELOPER SAYS
For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
STEP ONE: Brown ground beef in the Instant Pot using the sauté function.
PRO TIP:
You can also brown the ground beef and veggies in a pan on the stove if you prefer and add it to the Instant Pot before adding the rest of the ingredients.
STEP TWO: Add diced peppers and onions until translucent and they start to caramelize.
STEP THREE: Pour in the tomato sauce, diced tomatoes, water, and tomato paste.
STEP FOUR: Add the drained beans.
STEP FIVE: Add seasonings and stir to incorporate everything.
STEP SIX: Place and lock the lid, making sure the venting valve is sealed.
STEP SEVEN: Set cook time for 20 minutes on the Bean or Chili setting.
PRO TIP:
Make sure to consult your Instant Pot manual to ensure you are using the correct settings for your specific model.
STEP EIGHT: Be cautious of steam as you do a quick pressure release.
STEP NINE: Serve topped with cheese, sour cream, and green onions. Best enjoyed with sweet cornbread.
How To Serve This Chili In Instant Pot Recipe
Enjoy a big bowl of chili on a cold day. Add bowls of everyone’s favorite chili toppings to the table so that they can add what they like to their individual servings.
Pair this tasty chili recipe with cornbread or dinner rolls to mop up all the saucy goodness.
Pssst, if you’re looking for more easy instant pot recipes, try our Instant Pot lasagna and Instant Pot beef stew.
MORE CHILI RECIPES
Storage
Below, you’ll find some handy tips and instructions on how to store your chili properly, ensuring that it stays fresh and flavorsome.
IN THE FRIDGE: To store this hearty beef chili in the fridge, allow it to cool down before transferring it to an airtight container or a sealable bag. Ensure that the chili is fully covered with the lid or tightly sealed. It can be stored in the refrigerator for up to 3 to 4 days, maintaining its flavor and quality.
IN THE FREEZER: If you’re not planning on consuming this flavorful chili within a few days, freezing is a fantastic option. After the chili has cooled, transfer it to a freezer-safe container or a heavy-duty freezer bag.
Remove any excess air from the bag before sealing it. The chili can be stored in the freezer for up to 3-6 months without significant loss of taste or texture.
You’ll love this homemade Instant Pot chili recipe that comes together fast with basic ingredients out of your pantry. It delivers some great big award-winning bold flavors and tastes like it’s been simmering on top of the stove all day.
Frequently Asked Questions
Can I turn this into a vegetarian recipe?
If you’d like to make this easy Instant Pot chili into a vegetarian dish, omit the ground beef and increase the beans in the recipe.
Can I freeze this chili?
This easy chili freezes well and will keep in the freezer for up to six months.
Can I use ground pork instead of ground beef?
Any ground meat will work fine in this hearty recipe.
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Instant Pot Chili
Beef, beans, tomatoes, and spices combine for a hearty, delicious Instant Pot chili with the perfect amount of seasoning and flavor that the whole family will enjoy!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Ingredients
- 2 pounds ground beef or turkey
- 2 small green peppers, about 2 cups diced
- 1 small yellow onion, about 1½ cups diced
- 15 ounces tomato sauce
- 30 ounces diced tomatoes (two 15-ounce cans)
- 15 ounces water
- 6 ounces tomato paste
- 30 ounces kidney beans, drained and rinsed (two 15-ounce cans)
- 3 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 tablespoons cumin
- 1 tablespoon paprika
- 1 teaspoon chipotle powder
- ½ teaspoon cayenne
- ½ tablespoon salt
- 1 teaspoon white pepper
Instructions
- Brown ground beef in the Instant Pot using the sauté function.
- Add diced peppers and onions until translucent and they start to caramelize.
- Pour in the tomato sauce, diced tomatoes, water and tomato paste.
- Add the drained beans.
- Add seasonings and stir to incorporate everything.
- Place and lock lid, making sure the venting valve is sealed.
- Set for 20 minutes on the Bean or Chili setting.
- Be cautious of steam as you do a quick pressure release.
- Serve topped with cheese, sour cream and green onions. Best enjoyed with sweet cornbread.
Notes
- For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
- You can also brown the ground beef and veggies in a pan on the stove if you prefer and add it to the Instant Pot before adding the rest of the ingredients.
- Make sure to consult your Instant Pot manual to ensure you are using the correct settings for your specific model.
Nutrition
Calories: 334kcal | Carbohydrates: 9g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 575mg | Potassium: 549mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1588IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 5mg
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Comments
Toni Thomason says
I love this. Perfect for busy nights.
Sue says
Such an easy way to make this delicious classic.
Nadine says
Delicious! I donโt have an instant pot, just cooked it in a big pot on the stove.