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This Instant Pot beef and three-bean chili is the ultimate quick weeknight comfort food. Lean ground beef, kidney, pinto, and black beans simmer with tomatoes, chili powder, cumin, and smoky paprika for a hearty, rich chili that’s ready in about 30 minutes. Top with cheese or sour cream, or serve over rice – easy, cozy, and perfect for chili lovers.
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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 Pot Roast in Instant Pot and Instant Pot White Chicken Chili.
Why you will love this Instant Pot Chili Recipe
- Quick and easy: Ready to serve in 35 minutes, this is a hands-off chili recipe that doesn’t require much effort.
- Wholesome: This chili in the Instant Pot is a hearty dinner made with all-natural ingredients.
- Make ahead: Perfect for meal prep and freezer friendly.
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.
Stovetop Version
For the stovetop, heat the olive oil in a large pot over medium heat and brown the ground beef. Add the onion and cook until softened, then stir in the garlic. Mix in the tomatoes, bell pepper, tomato paste, spices, beans, Worcestershire sauce, and beef stock. Bring to a boil, then reduce to a gentle simmer and cook for 30–40 minutes, stirring occasionally, until thick and flavorful. Serve warm with your favorite toppings.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Use a lean ground beef to make this Instant Pot bean 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.
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!
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Instant Pot Chili
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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
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.
Video
Notes
- Making this on the stovetop? You’ll find the stovetop instructions in the post above, right below the step-by-step photos.
- 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
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
My family loved this!
That makes me so happy! 😊 So glad it was a hit with your family—thanks for sharing! ❤️
Love this chili! I made this for the October challenge and it is a perfect fall dinner. It comes together so easily in the instant pot and has tons of flavor! I served it with some rice and and topped it with a bit of shredded cheddar, pickled onions and sour cream. So hearty and filling!