This Instant Pot chili recipe delivers rich, thick beef chili in 30 minutes with no stovetop stirring. The pressure cooker concentrates the spices and breaks down the beef to tender bites while the beans stay intact.
You’ll have finished chili in 30 minutes total. The recipe serves 6. Sautéing the beef and spices before pressure cooking builds deep flavor, and natural release keeps the beans from splitting.
Table of contents
Why This Instant Pot Chili Recipe Works
- Sautéing the beef and spices for 5 minutes in the Instant Pot before pressure cooking deepens the chili flavor without extra pots.
- High pressure for 10 minutes tenderizes the ground beef and melds the spices while keeping the beans whole.
- Natural release for 10 minutes prevents the beans from bursting and lets the chili thicken as it cools.
Instant Pot Chili Recipe
Instant Pot Chili Recipe
6
servings10
minutes20
minutes340
kcalThis Instant Pot chili is a thick, hearty beef chili with kidney beans and tomatoes. The pressure cooker delivers tender meat and rich spice flavor in 30 minutes total with minimal hands on time.
Keep the screen of your device on
Ingredients
1.5 pounds ground beef
1 medium onion
3 cloves garlic
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
2 cans kidney beans
1 can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
1 teaspoon salt
0.5 teaspoon black pepper
Directions
- Turn the Instant Pot to sauté on high heat. Add the ground beef and cook for 5 minutes, breaking it apart with a spoon. Stop when no pink remains and the meat is browned.
- Add the onion and garlic and cook for 2 minutes until the onion softens. Stir in the chili powder, cumin, and paprika and cook for 30 seconds until fragrant.
- Pour in 1/2 cup of the beef broth and scrape the bottom of the pot with a wooden spoon for 30 seconds to release any stuck bits. This prevents the burn warning.
- Stir in the beans, tomatoes, tomato paste, remaining broth, salt, and pepper. Cancel sauté. Lock the lid, turn the valve to sealing, and set to high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes after the timer beeps. The float pin will drop. Turn the valve to venting to release any remaining pressure, then open the lid.
- Stir the chili and taste for seasoning. If too thin, turn on sauté and simmer uncovered for 5 minutes. Serve the Instant Pot chili hot with your choice of toppings.
Notes
- Deglazing the pot after browning the beef prevents the burn warning and ensures the Instant Pot reaches pressure without errors.
- If the chili is watery after opening, turn on sauté and simmer uncovered for 5 to 7 minutes to reduce the liquid.
- Store chili in an airtight container in the refrigerator for up to 4 days or freeze for 3 months. Swap ground turkey for beef at a 1 to 1 ratio and add 1/4 cup more broth.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 6
- Calories: 340kcal
- Fat: 13g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 28g
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This pressure cooker recipe for chili uses the Instant Pot sauté function to brown the beef first. The sections below cover ingredient swaps, timing adjustments, and fixes for watery or bland results.
Key Ingredients and Substitutions
Each ingredient below affects the texture or flavor of your Instant Pot chili.
- Ground beef: The fat renders during sautéing and adds richness. Lean ground beef works but produces a drier chili. Drain excess fat after browning if using 80/20 or higher fat content.
- Kidney beans: Canned beans hold their shape under pressure. Dried beans need 25 minutes at high pressure and 1 cup more liquid, and the beef will overcook.
- Chili powder: This spice blend provides the base flavor. Substitute 2 tablespoons of a mix of cumin, paprika, and cayenne for a custom heat level.
- Diced tomatoes: The acid balances the beef and keeps the chili from tasting flat. Fire roasted tomatoes add smoky depth. Crushed tomatoes make a thicker chili but lose the texture contrast.
- Tomato paste: Two tablespoons thicken the liquid and intensify the tomato flavor. Omit it only if you prefer a brothier chili, and expect a thinner result.
How to Get Instant Pot Chili Right
Follow these steps to avoid common pressure cooker chili mistakes.
- Brown the beef completely: Sauté on high for 5 minutes until no pink remains. Gray meat has released its moisture and will stay tender under pressure. Skipping this step leaves the chili greasy and pale.
- Deglaze the pot: After sautéing, pour in 1/2 cup of the beef broth and scrape the bottom with a wooden spoon for 30 seconds. Any stuck bits will trigger the burn warning during pressure cooking.
- Use natural release: Let the Instant Pot sit for 10 minutes after the timer beeps before turning the valve to venting. Quick release boils the chili violently and splits the beans.
- Thicken after opening: If the chili is too thin, turn on sauté and simmer uncovered for 5 minutes. The liquid reduces fast. Instant Pot chili always looks thinner when first opened and thickens as it cools.
Slow Cooker Method
Brown the beef and onions in a skillet, then transfer to a slow cooker with all remaining ingredients. Cook on low for 6 hours or high for 3 hours. The chili will be slightly thicker than the pressure cooker version.
Troubleshooting
Why Is the Chili Watery?
Excess liquid comes from not draining the canned beans or using too much broth. Drain and rinse the beans before adding them. Turn on sauté and simmer the open pot for 5 to 7 minutes to evaporate the extra liquid. Next time, use only 1 cup of broth.
Why Did the Burn Warning Appear?
The burn warning means food is stuck to the bottom of the pot. This happens when you skip deglazing after sautéing or use tomato sauce instead of diced tomatoes. Cancel the Instant Pot, release the pressure, open the lid, and scrape the bottom. Add 1/2 cup water, stir, and restart on high pressure for the remaining time.
Why Is the Flavor Flat?
Flat chili needs salt or acid. Taste and add 1/2 teaspoon salt at a time until the flavors sharpen. Stir in 1 tablespoon lime juice or cider vinegar to brighten the tomato and beef. Pressure cooking can mute spices, so always taste and adjust after opening the Instant Pot.
Recipe Variations
Turkey Chili
Swap ground turkey for the beef at a 1 to 1 ratio. Turkey dries out faster, so add 1/4 cup more broth and reduce pressure cooking time to 8 minutes. The chili will be lighter in color and milder in flavor. For a comparison with chicken, see this healthy ground chicken chili recipe.
White Bean Chili
Use 2 cans of white beans instead of kidney beans and replace the chili powder with 1 tablespoon cumin and 1 teaspoon oregano. Add 1 diced jalapeño with the onions. The result is a lighter, tangier chili with less tomato presence.
Vegetarian Chili
Omit the beef and add 1 diced bell pepper and 1 cup corn with the beans. Increase the kidney beans to 3 cans. Use vegetable broth. Pressure cook for 5 minutes only, as vegetables soften faster than meat.
What to Serve With Instant Pot Chili
Serve chili with cornbread to soak up the sauce, or over rice for a filling meal. Top with shredded cheddar, sour cream, diced onions, or sliced jalapeños. Tortilla chips on the side add crunch and scoop well.
How to Store and Reheat Instant Pot Chili
Instant Pot chili keeps for 4 days in the refrigerator in an airtight container. The flavors deepen overnight. Freeze in portions for up to 3 months in freezer safe containers, leaving 1 inch of headspace for expansion. Thaw in the refrigerator overnight. Reheat on the stovetop over medium heat for 5 to 7 minutes, stirring occasionally, or microwave individual portions for 2 minutes. Add a splash of broth if the chili thickened too much during storage.
Instant Pot Chili FAQs
Yes, but dried beans need 25 minutes at high pressure and 1 cup more liquid. The ground beef will overcook and turn mushy with this longer time. Use canned beans for the best texture.
Yes. Browning the beef for 5 minutes on sauté develops flavor and renders fat. Skipping this step produces pale, greasy chili with less depth.
The recipe takes 30 minutes total: 5 minutes to sauté, 10 minutes to come to pressure, 10 minutes of pressure cooking, and 10 minutes of natural release. Active work is under 10 minutes.
No. Doubling the recipe exceeds the maximum fill line and prevents the pot from reaching pressure safely. Make two batches, or use an 8 quart model.
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