Instant Pot Chili

Description

This hearty Instant Pot Chili delivers the rich, comforting flavor of traditional slow-simmered chili in about an hour! Made with seasoned ground beef, two kinds of beans, tomatoes, and a thick, flavorful sauce, this easy one-pot meal is perfect for busy weeknights, chilly evenings, or family gatherings. The pressure cooker allows all the ingredients to blend beautifully, creating a delicious homemade chili without spending hours in the kitchen.

Preparation Time: 15 minutes
Cook Time: 25 minutes
Pressure Release: 10–15 minutes
Total Time: Approximately 1 hour
Servings: 6–8

Ingredients

• 2 lbs ground beef

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 2 (14.5 oz) cans diced tomatoes

• 1 (15 oz) can tomato sauce

• 2 tablespoons tomato paste

• 1 cup beef broth

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon black pepper

• 1 teaspoon salt, or to taste

• ½ teaspoon cayenne pepper (optional)

• 1 tablespoon olive oil

Instructions

1. Brown the Ground Beef

Turn the Instant Pot to Sauté mode and add olive oil. Add ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned. Drain excess grease if necessary.

2. Add the Aromatics

Add diced onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.

3. Season the Meat

Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Stir well so the beef is evenly coated with the spices.

4. Add the Tomato Ingredients

Pour in the beef broth and scrape the bottom of the pot thoroughly to remove any browned bits. This helps prevent the Instant Pot from displaying a burn warning.

Add diced tomatoes, tomato sauce, and tomato paste. Do not stir everything together after adding the tomato sauce; keeping thicker tomato ingredients toward the top helps prevent scorching.

5. Add the Beans

Spread the kidney beans and black beans over the top. Gently press them into the mixture without stirring aggressively.

6. Pressure Cook

Secure the lid and set the valve to Sealing. Select Pressure Cook on HIGH for 15 minutes.

Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.

7. Stir and Thicken

Open the lid carefully and stir the chili thoroughly. If the sauce is thinner than desired, select Sauté mode and simmer uncovered for 5–10 minutes until thickened.

Taste and adjust the seasonings as needed.

8. Serve and Enjoy

Ladle the hot chili into bowls and garnish with shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro, or sliced jalapeños. Serve with cornbread, crackers, or warm crusty bread.

Recipe Notes

• Beef: Ground chuck provides excellent flavor, but lean ground beef also works.

• Beans: Kidney beans and black beans create a hearty texture. Pinto beans are another delicious option.

• Tomatoes: Diced tomatoes provide texture, while tomato sauce creates a rich base.

• Spice level: Adjust the cayenne pepper and chili powder according to your preference.

• Consistency: Simmer on Sauté mode if you prefer extra-thick chili.

• Make ahead: Chili tastes even better the next day as the flavors continue to develop.

Helpful Tips

1. Always scrape the bottom of the Instant Pot after browning the beef.

2. Avoid stirring thick tomato sauce directly into the bottom before pressure cooking.

3. Drain and rinse canned beans to remove excess sodium.

4. Use fresh garlic and onion for deeper flavor.

5. Let the chili rest for 5–10 minutes before serving.

6. Add a little extra beef broth if the chili becomes too thick.

Nutritional Information

Estimated per serving, based on 8 servings. Actual values vary by ingredients and toppings.

• Calories: 390

• Protein: 29 g

• Carbohydrates: 27 g

• Fat: 19 g

• Fiber: 8 g

• Sugar: 7 g

• Sodium: 720 mg

Benefits of Instant Pot Chili

• Protein-rich: Ground beef and beans provide protein that supports muscle maintenance.

• Fiber source: Kidney beans and black beans contribute dietary fiber for digestive health.

• Nutrient variety: Tomatoes provide vitamin C and lycopene.

• Filling meal: The combination of protein and fiber helps make this a satisfying dinner.

• Time-saving: Pressure cooking creates deep flavor in considerably less time than traditional simmering.

• Meal prep friendly: It stores and reheats beautifully for convenient lunches and dinners.

Frequently Asked Questions

Q1: Can I use ground turkey instead of beef?

Yes! Ground turkey or chicken works well. You may need a little extra olive oil to prevent sticking.

Q2: Can I make this chili without beans?

Absolutely. Simply leave out the beans and add extra ground beef or diced vegetables.

Q3: How do I make chili thicker?

Use Sauté mode and simmer uncovered for 5–10 minutes. You can also mash a few beans into the sauce.

Q4: Can I make this chili ahead of time?

Yes. Prepare it a day ahead and refrigerate. Reheat gently on the stovetop or in the Instant Pot.

Q5: How long does leftover chili last?

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Q6: Can I freeze Instant Pot Chili?

Yes. Allow it to cool, divide into freezer-safe containers, and freeze for up to 3 months for best quality.

Q7: What toppings go best with chili?

Shredded cheddar, sour cream, green onions, jalapeños, avocado, and fresh cilantro are excellent choices.

Q8: Can I make it less spicy?

Yes. Skip the cayenne pepper and use mild chili powder for a gentler flavor.

Final Thoughts

This Instant Pot Chili is the perfect combination of convenience and homemade comfort. With tender ground beef, hearty beans, bold spices, and a thick tomato sauce, it tastes like it has been simmering all day. Serve it with warm cornbread for a satisfying meal the whole family will love!