Instant Pot Chili

Make a flavorful and delicious homemade Instant Pot chili con carne in a fraction of the time with your pressure cooker. Wonderfully rich and full of flavor, this beef chili is ready to serve in 35 minutes.

Chili is one of my favorite main meals, it’s so easy to make a big batch and it’s always a hit with the whole family.

This Instant Pot chili recipe makes the process so much quicker and easier, just pop everything in and let the pressure cooker do its thing.

Made with two types of beans and lean ground beef, this protein-packed chili is a great go-to recipe after a busy day.

For more comforting Instant Pot recipes, be sure to try my Instant Pot Pot Roast and Instant Pot White Chicken Chili.

Ingredients

• Oil: For cooking. I used olive oil, but vegetable or canola will work well.
• Beef: Use lean ground beef for this recipe, and grass fed if you can.
• Vegetables: Onion, garlic, crushed tomatoes.
• Broth: I use beef broth for the richest flavor. You can use vegetable or chicken if that’s what you have.
• Seasonings: Worcestershire sauce, tomato paste, chili powder, cumin, paprika, oregano, cocoa powder, salt and pepper.
• Beans: I use kidney beans and pinto beans. You can use one or the other and black beans also work well.

How to make Instant Pot Chili

• Heat olive oil in your Instant Pot using the Saute setting. Add the beef to the pot and cook until browned, breaking up the beef with a spatula as you stir.
• Add chopped onion and cook for 3 more minutes until softened. Add minced garlic and cook until fragrant.
• Add diced tomatoes, red bell pepper, tomato paste, all spices (chili powder, cumin, smoked paprika, oregano, cocoa, salt and pepper), beans, beef broth, and Worcerstershire sauce to the pot. Stir everything.
• Close the lid, turn the valve to sealing and cook on the Pressure Cook setting for 15 minutes. When done, release the pressure manually or allow it to release naturally.
• Serve warm with assorted toppings, as a stew or over rice.

Can you make it ahead of time?

Chili is such a great make-ahead dinner and this Instant Pot version is no different. Once it is cooked, let it cool to room temperature before transferring to an airtight container. It will keep well for up to 4 days.

Reheat it gently on the stovetop or in the microwave to warm through to serve.

Can you freeze this pressure cooker chili?

This easy Instant Pot chili is a great freezer meal, I often have a batch in my freezer to grab when I need it. Thaw frozen chili in the fridge overnight before reheating. Frozen chili will keep well for up to 6 months.

What do you serve it with?

I like to serve my pressure cooker chili over a bed of rice, but you can easily enjoy it by itself in a bowl with a side of cornbread. It’s also great on top of a baked potato. When it comes to toppings, don’t be shy! Serve it with a dollop of sour cream, shredded cheese, sliced avocado, and some sliced jalapeños, or anything else you like! My family agrees that this is simply the best Instant Pot Chili recipe – easy, delicious and so comforting on those cold Fall and Winter days!

More Instant Pot Recipes

• Butternut Squash Soup
• Instant Pot Ribs
• Beef Stew
• Zuppa Toscana

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Instant Pot Chili

Make a flavorful and delicious homemade chili con carne in a fraction of the time with your Instant Pot. Wonderfully rich and full of flavor, this beef chili is ready to serve in 45 minutes.

Cook ModePrevent your screen from going dark

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Pressure Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 375kcal

AUTHOR Neli Howard | Delicious Meets Healthy

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INGREDIENTS

• ▢ 1 Tablespoon olive oil
• ▢ 2 lbs lean ground beef, 90 % lean
• ▢ 1 medium onion, finely chopped
• ▢ 4 garlic cloves, minced
• ▢ 1 red bell pepper, diced
• ▢ 15 oz can diced or crushed tomatoes, do not drain
• ▢ 3 oz tomato paste
• ▢ 2 Tablespoons chili powder, or more to taste
• ▢ 2 Tablespoon ground cumin
• ▢ 2 teaspoon salt
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon cocoa powder
• ▢ 1 teaspoon black pepper
• ▢ 15 oz kidney beans, drained and rinsed
• ▢ 15 oz pinto beans, drained and rinsed
• ▢ 15 oz black beans, drained and rinsed
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 2 cups beef stock, or broth

Toppings

• ▢ shredded cheese
• ▢ sour cream
• ▢ green onions
• ▢ red pepper flakes

INSTRUCTIONS

• Heat olive oil in your Instant Pot using the Saute setting. Add the beef to the pot and cook until browned, breaking up the beef with a spatula as you stir.
• Add chopped onion and cook for 3 more minutes until softened. Add minced garlic and cook until fragrant.
• Add diced tomatoes, red bell pepper, tomato paste, all spices (chili powder, cumin, smoked paprika, oregano, cocoa, salt and pepper), beans, beef broth, and Worcerstershire sauce to the pot. Stir everything.
• Close the lid, turn the valve to sealing and cook on the Pressure Cook setting for 15 minutes. When done, release the pressure manually or allow it to release naturally.
• Serve warm with assorted toppings, as a stew or over rice.

TIPS & NOTES

• Use a lean ground beef to make this chili. If it’s not lean, a lot of fat will escape and make your chili quite greasy.
• Feel free to add in other veggies like mushrooms, carrots and bell peppers.
• Rinse your beans before adding them to the Instant Pot. They can be quite salty if you don’t.
• If making ahead of time, let the chili cool to room temperature before storing.

NUTRITION

Calories: 375kcal | Carbohydrates: 41g | Protein: 34g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 799mg | Potassium: 1258mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1250IU | Vitamin C: 23mg | Calcium: 112mg | Iron: 8mg

Course Main Course

Cuisine American, Mexican

Keyword instant pot chili, instant pot chili con carne, instant pot chili recipe