Instant Pot Chili
Instant Pot Chili is a hearty, warm bowl packed with tender beans, juicy ground meat, and a mix of spices that bring a little kick to every bite. It’s one…
Tip: save now, cook later.Instant Pot Chili is a hearty, warm bowl packed with tender beans, juicy ground meat, and a mix of spices that bring a little kick to every bite. It’s one of those all-in-one, comforting meals that you can whip up quickly without losing any of that slow-cooked flavor. The best part? The Instant Pot does most of the work, so you get rich, tasty chili in a fraction of the time.
I love making this chili when I want something filling but easy—especially on chilly evenings. It’s great because you can adjust the heat to your liking, add whatever beans or veggies you have on hand, and still end up with a satisfying meal. Sometimes I throw in a handful of corn or top my bowl with cheese and a dollop of sour cream for that extra yum factor.
The Instant Pot makes chili wonderful for busy families or when friends stop by unexpectedly. I often make a big batch, and it keeps well for leftovers or freezes beautifully. There’s just something about a warm bowl of chili that feels like a hug in food form, and this version always hits the spot!
Key Ingredients & Substitutions for Instant Pot Chili
Ground Beef: This brings rich flavor and texture. If you want a leaner option, ground turkey or chicken work great. For a vegetarian version, try crumbled tempeh or textured vegetable protein instead.
Beans: Kidney and black beans add heartiness and fiber. If you don’t have these, pinto or cannellini beans are good swaps. Make sure to drain and rinse canned beans to reduce excess sodium.
Tomato Paste & Diced Tomatoes: They create the chili’s signature thick base. You can use crushed tomatoes if diced aren’t available, but paste helps deepen flavor and thicken the sauce.
Spices: Chili powder and cumin are essential for that classic chili taste. Smoked paprika adds warmth and depth. If you can’t find smoked paprika, regular paprika works fine. Adjust the cayenne pepper to control the heat.
Beef Broth: It adds extra flavor. If you want a milder taste, use vegetable broth or plain water. Just be aware broth helps boost overall richness.
How to Brown Meat Perfectly in the Instant Pot Without Making It Tough?
Browning meat in the Instant Pot is key for deep flavor in your chili. Here’s how I do it to keep the meat juicy:
- Set the Instant Pot to ‘Sauté’ mode and let it fully heat before adding oil. This prevents sticking.
- Add the ground beef in batches if needed and spread it out, so it contacts the pot’s surface.
- Don’t stir constantly. Let the meat brown on one side for a couple of minutes before breaking it up. This creates nice browning.
- Remove excess grease after browning to avoid a greasy chili but keep a little for flavor.
This technique helps develop flavor through caramelization while keeping the meat tender and tasty. It’s a small step that makes a big difference!
Equipment You’ll Need
- Instant Pot – This pressure cooker speeds up chili cooking with great flavor and tender beans.
- Wooden spoon or silicone spatula – Perfect for stirring without scratching the pot.
- Measuring spoons – To get your spices just right every time.
- Can opener – For opening canned beans, tomatoes, and tomato paste easily.
- Knife and cutting board – To chop onions, garlic, and any fresh toppings.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the chili but keep protein.
- Add diced bell peppers or jalapeños for extra crunch and a spicy kick.
- Stir in a handful of corn kernels for subtle sweetness and texture.
- Top with shredded Monterey Jack or pepper jack cheese for a melty, creamy finish.
How to Make Instant Pot Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 1 cup beef broth (or water)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional; adjust for heat preference)
- Salt and pepper, to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Lime wedges
How Much Time Will You Need?
This chili comes together in about 10 minutes of prep time and then cooks under pressure for 15 minutes. After cooking, allow a 10-minute natural pressure release and a few minutes to simmer if you’d like it thicker. Altogether, plan for about 35 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics and Brown the Meat:
Turn your Instant Pot to sauté mode and heat the olive oil. Toss in the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until you smell its lovely aroma. Now, add the ground beef and cook until browned, breaking it up as it cooks, about 5-7 minutes. Drain excess fat if you want a leaner chili.
2. Add the Remaining Ingredients:
Mix in the tomato paste and diced tomatoes with their juices, then add the kidney beans, black beans, corn, and beef broth. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and season with salt and pepper. Stir everything together so all the flavors blend.
3. Pressure Cook Your Chili:
Seal the Instant Pot lid and turn the valve to sealing. Set your Instant Pot to Manual or Pressure Cook mode for 15 minutes. Once done, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
4. Finish and Serve:
Open the lid and stir your chili. If you like it thicker, turn the Instant Pot back to sauté and simmer for a few minutes to reduce the liquid. Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and a lime wedge for squeezing. Enjoy this warm, comforting meal!
Can I Use Frozen Meat for This Instant Pot Chili?
Yes! Just make sure to thaw the ground beef or turkey completely before cooking. Thaw in the fridge overnight or use the microwave’s defrost setting to speed things up.
Can I Make This Chili Vegetarian?
Absolutely! Simply skip the meat and add extra beans, lentils, or even chopped mushrooms for a hearty, plant-based version. Use vegetable broth instead of beef broth for the best flavor.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally to heat evenly.
Can I Freeze Instant Pot Chili?
Yes, chili freezes really well! Cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.