Instant Pot Chili Recipe
Instant Pot Chili is the ultimate weeknight comfort food: bold, hearty, and loaded with layers of flavor, all made astonishingly easy with the magical Instant Pot. With just a handful of pantry ingredients and a few fresh staples, this recipe transforms into a rich, meaty, and filling chili in less than an hour—no standing over the stove for hours required. Whether you’re feeding a hungry family after work or looking for a cozy meal to share with friends, Instant Pot Chili delivers warmth and satisfaction in every spoonful.
Ingredients You’ll Need
The beauty of Instant Pot Chili lies in its simplicity—each ingredient is there for a reason, blending together to create that classic, robust chili taste. You’ll be amazed how these everyday components combine for a deeply flavorful meal that’s as colorful as it is delicious.
- Olive oil: Gives the beef a gorgeous sear while adding a subtle richness to the chili base.
- Ground beef (or ground turkey): The juicy, savory star of the chili; turkey lightens things up if you prefer.
- Onion, diced: Brings sweetness and depth, building a solid flavor foundation right from the start.
- Garlic, minced: Adds unmistakable aroma and a gentle pungency once sautéed.
- Canned kidney beans: Creamy and sturdy, they hold their shape beautifully under pressure.
- Canned black beans: Deliver earthiness and a soft bite, perfect for chili texture.
- Canned diced tomatoes with juices: Provide tang and natural sweetness for a saucy base.
- Tomato paste: Packs a punch of concentrated umami to thicken the chili.
- Beef broth: Enriches the overall flavor, infusing everything with savory goodness.
- Chili powder: The essential spice that gives chili its kick—don’t skimp here!
- Cumin: Lends a warm, earthy depth you can’t quite put your finger on, but you’d miss if it were gone.
- Smoked paprika: Introduces a subtle smokiness that lifts the chili to new heights.
- Oregano: A nod to classic chili; it adds a bit of herbal brightness.
- Salt and black pepper: Enhances and balances all the flavors, tailored to your taste.
- Optional toppings (shredded cheese, sour cream, green onions): The finishing touch for creaminess, a pop of color, and even more flavor.
How to Make Instant Pot Chili
Step 1: Sauté the Beef, Onion, and Garlic
Set your Instant Pot to Sauté mode and pour in the olive oil. Add the ground beef and diced onion, breaking up the meat as it cooks. This step is crucial for both flavor and texture—the beef develops a savory crust while the onions soften, becoming sweet and aromatic. Don’t rush; after about 5–7 minutes, once the beef is browned and the onion translucent, toss in your minced garlic for one final fragrant minute.
Step 2: Mix in the Rest of the Ingredients
Press Cancel to turn off Sauté mode. Now, it’s time to build the chili! Add the kidney beans, black beans, diced tomatoes (with all those lovely juices), tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, and a sprinkle of salt and pepper. Stir everything together, ensuring the tomato paste dissolves and the spices are mingling throughout. You’ll be able to smell the chili magic starting to happen.
Step 3: Pressure Cook the Chili
Secure the lid, set your Instant Pot to Pressure Cook (Manual) on High for 15 minutes, and let it work its wonder. While the Instant Pot Chili simmers under pressure, all those ingredients become best friends, creating a rich, thick, and flavorful chili. After cooking, let the pressure release naturally for 10 minutes, then finish with a quick manual release.
Step 4: Final Touches and Serving
Open the lid and give your chili a good stir. If you like, taste and adjust seasoning with a bit more salt or pepper. The aroma alone is enough to draw everyone into the kitchen! Serve your Instant Pot Chili hot, loading up bowls with your favorite toppings like shredded cheese, a dollop of sour cream, and a sprinkle of chopped green onions for color and contrast.
How to Serve Instant Pot Chili
Garnishes
When it comes to chili, toppings are more than just extra flavor—they’re an invitation to customize each bowl. Try shredded cheddar or Monterey Jack for creaminess, a spoon of sour cream for cool tang, or chopped green onions for a touch of freshness. Don’t be shy with the toppings; go with what you love!
Side Dishes
Instant Pot Chili pairs beautifully with a warm hunk of cornbread or a basket of crusty rolls to soak up every last bit. Tortilla chips make it fun and dippable, while a crisp green salad can be the perfect counterpoint to all that hearty goodness.
Creative Ways to Present
Turn leftover chili into next-day thrills by serving it over baked potatoes, spooning it onto nachos with melty cheese, or ladling it atop hot dogs for a classic chili dog. You can even scoop it into bell pepper halves and bake for a clever, colorful meal twist.
Make Ahead and Storage
Storing Leftovers
Let your chili cool off a bit before transferring it into airtight containers. Stored in the refrigerator, Instant Pot Chili keeps well for up to four days, making it a no-fuss lunch or dinner for days to come. Give it a quick stir before reheating, as chili tends to thicken a little as it sits.
Freezing
Instant Pot Chili freezes like a dream! Portion it out into freezer-safe bags or containers, making sure to leave a little space for expansion. It’ll stay delicious for up to three months. To thaw, just transfer a portion to the fridge overnight—or reheat gently from frozen.
Reheating
Reheat chili on the stovetop over gentle heat, stirring occasionally until it’s piping hot. If it’s grown a bit thicker, add a splash of broth or water to loosen it up. It microwaves well too; just cover loosely so it doesn’t splatter, and stir halfway through for even heating.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken both work beautifully in Instant Pot Chili, giving you a lighter but still hearty result. Just follow the same browning steps, and adjust the seasoning if you like a little extra punch with leaner meats.
How can I make my chili spicier?
To turn up the heat, simply add cayenne pepper, diced jalapeños, or even some hot sauce during the cooking process. Taste as you go—chili powder brands vary in spice level, so start with less and add more if you want that fiery kick!
What’s the best way to thicken or thin out the chili?
If your Instant Pot Chili is a little too thick for your liking, just stir in a bit of extra beef broth at the end. For thicker chili, let it simmer with the lid off on Sauté mode for a few minutes or mash some of the beans directly into the pot.
Can I make Instant Pot Chili vegetarian?
Definitely! Swap the ground beef for plant-based crumbles or extra beans and use vegetable broth instead of beef broth—you’ll still get plenty of flavor and satisfying texture, all while keeping things meat-free.
Does Instant Pot Chili really taste better the next day?
Yes! Something magical happens as the flavors mingle overnight. The chili gets even richer and deeper, making leftovers a strong contender for the best bowl. Just reheat, add fresh garnishes, and enjoy round two.
Final Thoughts
If you’re craving a cozy, comforting bowl with minimal effort, Instant Pot Chili is the answer you’ll want again and again. Give it a try, play with toppings, and make it your own—here’s to many warming, flavorful dinners to come!
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Instant Pot Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and flavorful Instant Pot chili recipe that is easy to make, perfect for a quick weeknight meal. This chili is packed with ground beef, beans, and warm spices, creating a comforting dish that the whole family will love.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes with juices
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions
Instructions
- Set the Instant Pot to Sauté mode. Heat the olive oil and add the ground beef and diced onion. Cook until browned and the onion is soft.
- Add the garlic and cook. Press Cancel to turn off Sauté mode.
- Stir in beans, tomatoes, broth, and spices. Secure the lid and pressure cook for 15 minutes.
- Natural pressure release and serve. Adjust seasoning if needed before serving with toppings.
Notes
- For a spicier chili, add cayenne pepper or diced jalapeños.
- You can use ground chicken or plant-based crumbles as a substitute.
- Chili thickens as it sits and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus pressure build and release)
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 55mg
