Instant Pot Chili
15 Comments
Posted: 01/19/20
Updated: 09/04/21
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If you love curling up with a big bowl of chili on a cold winter day you have to try this delicious and easy Instant Pot Chili! It takes like it’s been slow-cooked all day, but it’s so quick and easy perfect for a weeknight. The perfect blend of beef, beans, tomatoes and spices. Don’t forget to top it with green onions, sour cream and cheese!
Cozy Instant Pot Chili with all the toppings! Is there anything better this time of year than a hearty bowl of chili? For us here in the frozen Midwest, there isn’t and this chili with ground beef and beans will be on repeat for the next few months, for sure. It’s so easy to make and my family gobbles it up when I make it! If you’ve been looking for an easy chili recipe to try I think you’re going to love this one.
The best news? You don’t have to simmer it on the stove for hours! All of it cooks in the Instant Pot in about 40 minutes which means it’s perfect for all the busy weeknights.
If you don’t have an Instant Pot no worries – I have an amazing Crockpot Chili recipe, too! But, seriously, if you don’t have one already, you should think about getting an Instant Pot, too – you can use it to make all of your favorite comfort food dinners like Homemade Hamburger Helper, Swedish Meatballs and Chicken Alfredo, too! I love my Crockpot and Instant Pot equally and use them both all the time.
So, about this recipe: four steps is all it takes! It’s a low-prep and quick-cooking chili that tastes like it cooked all day. Plus, the leftovers keep well, too! Here’s what you need to make it:
- Olive oil
- Ground beef
- Diced onion and minced garlic
- Beef broth
- Canned chili beans
- Canned tomato sauce
- Chili powder, ground cumin, and dried oregano
- Tomato paste
- Diced petite tomatoes plus the juices
Contents
show
Four Steps and Dinner is Ready!
- Turn on the saute feature and heat the olive oil in the Instant Pot. Add the ground beef and onions and cook them together until the beef is no longer pink (Photos 1 & 2 below). Add the garlic about a minute before the beef is done. (Photo 3 Below)
- Add all the rest of the ingredients and stir to combine. (Photo 4 Below)
- Turn on the manual pressure setting, secure the lid, close the vent and set the timer for 25 minutes. After the time is up you can release the pressure manually or let it naturally release.
- Ladle into bowls and serve!
What are Chili Beans?
For this recipe, I like to use canned chili beans which are kidney beans that are canned in a mild chili sauce. You can also find pinto chili beans and red chili beans that will work, too! You can use regular canned beans instead but your chili might not be as flavorful so you will want to increase the amount of seasonings in the recipe if you don’t use chili beans.
Don’t Forget the Toppings!
We love all the toppings! Our favorites are:
- A dollop of sour cream
- A sprinkling of shredded cheddar cheese
- Sliced green onions
But you can customize your toppings and get creative – here are more ideas!
- Instead of cheddar cheese try pepper jack or Monterey jack cheese.
- Try some diced red onion instead of green onions.
- Add some crushed tortilla chips or corn chips on top for some crunch.
- Diced avocado or a scoop of guacamole is delicious, too!
- Add a squeeze of fresh lime juice and a sprinkle of chopped cilantro.
We usually keep it simple for easy weeknight dinners, but when we have friends and family over for a party or game-day get-together we make a chili bar with all kinds of toppings. Everyone can choose their favorites and dress up their bowls the way they want to – it’s so fun!
What Can I Serve with Chili?
- Make a batch of savory cheddar biscuits for dunking in the chili.
- Or, try my homemade crescent rolls. They are perfect for dunking, too!
- For a veggie on the side, my lettuce Frito salad or seven-layer salad are great choices!
This Instant Pot Chili is the one of favorite ways to warm up when it’s cold! Everyone thinks it simmered all day and never guess that it’s made in a pressure cooker in less than an hour. It’s so flavorful, hearty and delicious – I think you’re going to love it, too!
More Cozy Instant Pot Dinner Recipes
When it’s cold my family loves all the comfort food dinners! Here are more recipes I like to make during the winter when we need to warm up!
- My pork roast recipe is a complete dinner you can make in your pressure cooker. It’s perfect on a chilly winter night!
- If you love meatloaf you have to try my French onion meatloaf in the Instant Pot.
- My spaghetti dinner takes only 30 minutes start to finish!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Instant Pot Chili
Quick and easy chili recipe that is made in your pressure cooker. Tastes like it's been simmered all day!
Video
Ingredients
- 2 tsp olive oil
- 2 lb ground beef
- 1 onion finely diced
- 3 cloves garlic minced
- 15 oz beef broth
- 15.5 oz canned chili beans
- 30 oz tomato sauce
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp oregano
- 2 Tbsp tomato paste
- 2 cans diced petite tomatoes 14.5 oz each, do not drain
- Optional toppings - sour cream, green onions, sour cream etc.
Instructions
- Turn Instant Pot to Saute. Add olive oil to the bottom of the pot. Add the meat and onions. Cook until browned, breaking up the beef with a spatula as you stir. Add the minced garlic during the last minute of cooking.
- Add the rest of the ingredients to the pot and stir until combined.
- Turn the Instant Pot to Manual and set to 25 minutes. After the cooking time is done release the pressure manually or allow it to release naturally when the chili is done cooking.
- Serve with desired toppings.
Tips
What are Chili Beans?
For this recipe, I like to use canned chili beans which are kidney beans that are canned in a mild chili sauce. You can also find pinto chili beans and red chili beans that will work, too! You can use regular canned beans instead but your chili might not be as flavorful so you will want to increase the amount of seasonings in the recipe if you don't use chili beans.
Don't Forget the Toppings!
- A dollop of sour cream
- A sprinkling of shredded cheddar cheese
- Sliced green onions
- Instead of cheddar cheese try pepper jack or Monterey jack cheese.
- Try some diced red onion instead of green onions.
- Add some crushed tortilla chips or corn chips on top for some crunch.
- Diced avocado or a scoop of guacamole is delicious, too!
- Add a squeeze of fresh lime juice and a sprinkle of chopped cilantro.
- Make a batch of savory cheddar biscuits for dunking in the chili.
- Or, try my homemade crescent rolls. They are perfect for dunking, too!
- For a veggie on the side, my lettuce Frito salad or seven-layer salad are great choices!
Nutrition Information
Calories: 517kcal (26%), Carbohydrates: 35g (12%), Protein: 38g (76%), Fat: 26g (40%), Saturated Fat: 9g (56%), Cholesterol: 103mg (34%), Sodium: 1907mg (83%), Potassium: 1841mg (53%), Fiber: 10g (42%), Sugar: 18g (20%), Vitamin A: 1802IU (36%), Vitamin C: 27mg (33%), Calcium: 147mg (15%), Iron: 9mg (50%)
Dani says
Flavor is there but it is SO WATERY!!! Do NOT add the whole cans of diced tomatoes with the liquid and maybe cut back on some of the broth. I followed this recipe to a T and it is just super thin. Not a good consistency for chili at all.
Brittney Waldrop says
This did NOT work in my IP, I have a large IP also, and it burned! Also, there is a serious lack of beans to liquid ratio….so, I transferred this to my cast iron Dutch oven and continued cooking it and added way more spices than this recipe called for due to lack of flavor also.
Sarah Hill says
That’s too bad this didn’t work out for you! Glad you were able to make it work in the end!
Sabrina P. says
If we wanted to add macaroni to the recipe, would you just cook them separately and add them at the end? Or is there a better way?
Julie says
Yes, that would be my best guess.
Sherry says
I had this recipe for dinner yesterday, it has great flavor but chili is so different for everyone and I am one who would prefer more beans. I was going to add some more but had no room left in my pot so I just cooked it as it was written. It was simple to make and I made my own chili powder with some smoked paprika and it did have great flavor, just needed a little more “stuff” for my tastes.
Julie says
I’m glad you enjoyed it! I do have a crockpot version that you could add more beans to if you have a little more space! https://www.julieseatsandtreats.com/famous-chili/
Danielle Green says
So glad I found this recipe! I tried making my Mom’s chili in the Instant Pot but it was too thick to come to pressure. This recipe was fantastic and worked perfectly. I loved that I could throw it in the pot and forget it…unlike that time I did that with traditional chili on the stovetop and burnt the crap out of the bottom of my pot.
Julie says
LOL – That is the worst! I’m glad this one worked so well for you, thanks for trying it!
Alison LaFortune says
Love an instant pot recipe! This chili is perfect for busy weeknights.
Julie says
Yes!! Anything to make weeknights easier!
Malinda says
This was so easy to make and full of flavor, my whole family ate in silence! Thank you for a great recipe!
Julie says
You’re welcome! I’m glad the whole family loved it!
Mary says
I don’t have an instant pot but the recipe looks and sounds so good that I am going to fix on stove
Julie says
Hi Mary! That sounds great, otherwise here is my Easy Chili Recipe that is very similar but made on the stove top!
https://www.julieseatsandtreats.com/easy-chili-recipe/