This rich and flavorful Instant Pot chili recipe is so easy to make in under an hour! Hearty ground beef, beans, veggies, and more make this classic chili recipe a staple during the colder months. It doesn’t get better than this!
Why We Love Instant Pot Chili
There’s nothing quite like a warm bowl of homemade chili on a cold night. And on those busy weeknights when you can’t keep an eye on a pot of chili, and didn’t plan ahead for a batch of crockpot chili, the pressure cooker will save the day! This chili takes just 5 minutes to prepare (yes, really), then the Instant Pot does the rest of the work. Here’s why we love this Instant Pot chili recipe:
- One-Pot: Everything cooks right in the Instant Pot, making cleanup a breeze.
- Hidden Veggies: We have some notoriously picky eaters at the dinner table. Luckily, we sneak bell peppers, beans, and tomatoes into this chili recipe and they’re none the wiser!
- Hearty: Just like any good bowl of chili, this recipe really hits the spot. Even though you’ll crave seconds, you may be too full after just one serving!
- Versatile: There are so many ways that you can customize this classic chili recipe. Make it spicy, swap the ground beef for turkey, etc. The sky’s the limit!
- Great for Meal Prep: The flavors only get better the next day, so make a big batch and enjoy it throughout the week or freeze it for later.
Check out more of our favorite chili recipes like easy turkey chili, crockpot Mexican white chicken chili, and hot dog chili.
Key Ingredients
Below you will find helpful notes for key ingredients used to make the best instant pot chili recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Lean Ground Beef: This recipe can be made with any type of ground meat you enjoy. If you choose a fattier cut of meat, keep in mind that it will create a greasier chili. We recommend draining off any excess grease after browning the meat!
- Onion: We like to use yellow onions for the touch of natural sweetness. A white onion will also work well though.
- Bell Pepper: Any color works, but a green bell pepper will give a more pungent flavor. We prefer to use red, yellow, or orange bell peppers as they are sweeter and milder in flavor.
- Jalapeños: Want to make it extra spicy? Leave the seeds in the mix… that’s where most of the heat is found. Or you can use a Serrano pepper for even more heat!
- Chili Seasoning: We love using homemade chili seasoning whenever we can! Of course, your favorite store-bought brand will also do the trick.
- Beans: We use Bush’s chili beans (pinto beans and kidney beans) in the chili sauce for even more flavor. DO NOT RINSE OR DRAIN the beans!
How to Make Instant Pot Chili
Check out just how easy this instant pot chili recipe is! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Sauté the meat and veggies: Set the instant pot to sauté and spray it down. Brown the ground beef, then add the onions, bell peppers, jalapeños and garlic. Keep cooking for another couple of minutes before sprinkling in the chili seasoning.
- Add broth: Turn off the sauté setting. Pour in the beef broth. Use the wooden spoon to scrape up any brown bits that may be stuck to the bottom of the pot.
- Add final ingredients: Stir in both beans, tomatoes, and adobo peppers.
- Pressure cook: Lock the lid on your instant pot and set the valve to seal. Set the cook time for 20 minutes on high pressure.
- Release the pressure: Let the instant pot pressure naturally release for 10 minutes, then do a quick release for any remaining pressure.
Cook’s Tips & Variations
- Avoid the burn notice: Always deglaze the Instant Pot with beef broth and scrape up any browned bits. This step is super important as it prevents the burn notice and adds flavor.
- Adjust the spice level: Keep in mind that the seeds in peppers are where most of the heat is! Also, the more adobe peppers you add, the spicier the chili will be.
- You can half it: This recipe makes a lot! Feel free to cut the ingredients in half if needed.
- For a thicker chili: Simmer the chili on sauté mode after cooking, to reduce the liquid and thicken your chili. You can also make a cornstarch slurry: whisk together 1 tablespoon cornstarch and 1 tablespoon water and stir it into the cooked chili. Simmer to thicken for about 5 minutes.
- More veggies: Mix in a cup of corn kernels for a touch of sweetness that balances the spice. You can also add a cup of diced carrots or zucchini when you add the onions.
Storing, Reheating and Freezing
- Storing: Store any leftover chili in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and improve the longer it sits!
- Reheating: For a large batch, warm chili on the stovetop or in the Instant Pot on sauté mode. For a small serving, microwave in 30 second intervals, until warmed through.
- Freezing: Allow the chili to cool completely before transferring it to freezer-safe bags or containers. Freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
What to Serve with Instant Pot Chili
- Breads: Serve this up with the BEST beer bread or our favorite cornbread! Herb drop biscuits are also a huge hit.
- Toppings: Sour cream, shredded cheese, chopped green or red onions, sliced jalapeños, cilantro, and crackers (or Fritos corn chips) are all delicious toppings!
Yield: 8 servings
Instant Pot Chili
This rich and flavorful Instant Pot chili recipe, filled with ground beef, two kinds of beans, and veggies, is easy to make in under an hour! It’s a one-pot wonder that’s both filling and satisfying, the perfect comfort food for any chilly night.
Ingredients
- 2 lbs lean ground beef
- 1 large yellow onion, diced
- 1 bell pepper, diced
- 2 jalapeños, seeded and diced
- 2 tablespoons minced garlic
- 4 tablespoons chili seasoning
- 1 cup beef stock, or broth
- 2 (16 oz) cans kidney beans in chili sauce
- 2 (16 oz) cans pinto beans in chili sauce
- 1 (14.5 oz) can diced fire roasted tomatoes
- 1-2 canned chipotle peppers in adobo sauce
Instructions
- Set the instant pot to sauté. Lightly spray the pot with non-stick cooking spray and add the ground beef. Brown the beef for 3 minutes and use a wooden spoon break up any large pieces of meat.
- Add the onion, bell pepper, jalapeños, and garlic. Continue to brown the meat with the vegetables, for 2 more minutes. Add the chili seasoning and turn off the sauté setting.
- Add the beef broth and use a wooden spoon to scrape up any bits of meat and peppers that are stuck on the bottom of the pot. This is an important step to deglaze the bottom of the pot so you don’t get the burn notice.
- Stir in the kidney beans, pinto beans, tomatoes, and adobo peppers. Do not drain the beans or the tomatoes. To keep the heat down – if your adobe peppers have a lot of seeds in them, remove at least half of the seeds before adding the peppers or all the seeds for a milder chili.
- Lock the lid on the instant pot and place the valve to the sealed position. Set the cook time for 20 minutes on high pressure. Keep in mind that it will take about 10 minutes to come to pressure before it starts the timer countdown.
- Let the instant pot pressure naturally release for 10 minutes. Then quick release any remaining pressure. Stir the chili and serve immediately with all your favorite toppings!
Notes
Store: Transfer any leftover chili to an airtight container and store in the refrigerator for up to 4 days. The flavors will deepen and improve the longer it sits!
Reheat: Heat a large batch of chili on the stovetop, or in the Instant Pot on sauté mode, until heated through. Heat an individual bowl of chili in the microwave, in 30 second intervals, until warmed through.
Freeze: Allow the chili to cool completely then transfer it to freezer-safe bags or containers and freeze for up to 3 months. For best results, thaw chili overnight in the fridge before reheating.
Nutrition
Serving: 1 serving, Calories: 198kcal, Carbohydrates: 9g, Protein: 26g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 280mg, Potassium: 604mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2460IU, Vitamin C: 22mg, Calcium: 46mg, Iron: 4mg
