Instant Pot Chili Recipe

I’m calling this my Best Instant Pot Recipe for chili, loaded with ground beef, beans, tomatoes, and bold layers of flavor.

I never thought a pot could kick out so much flavor, but this Instant Pot chili changed my mind. Using hearty ground beef and a sweet yellow onion, it builds layers that sneak up on you; there’s depth, heat, and a little something smoky that keeps pulling you back.

I mess around with spices every time, and even when I forget one thing it still turns out bold and messy-good. If you like bold, no-fuss meals that taste like you worked twice as hard, this is probably my Best Instant Pot Recipe yet.

You’ll wanna make it on repeat.

Ingredients

• Ground beef: Rich in protein and iron, gives chili a hearty, meaty texture.
• Kidney beans: High in fiber and protein, earthy flavor, helps bulk up the chili.
• Diced tomatoes: Add acidity, vitamin C and juicy tomato flavor that brightens everything.
• Onion: When cooked they sweeten, add aromatic depth, and provide some fiber.
• Garlic: Pungent kick that layers flavor, has antioxidants, and warms the dish.
• Chili powder: A warm spice blend that brings heat, smokiness and classic chili notes.
• Cumin: Earthy, slightly nutty spice that adds depth and savory complexity.
• Brown sugar (optional): Just a little balances tomato acidity, making the chili slightly sweeter.

Ingredient Quantities

• 1 1/2 lb ground beef (80 85% lean)
• 1 tbsp olive oil for saute
• 1 large yellow onion diced
• 3 cloves garlic minced
• 1 green bell pepper diced (optional)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1 1/2 tsp kosher salt or to taste
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1 (28 oz) can diced tomatoes with juices
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 (15 oz) can kidney beans drained and rinsed
• 1 (15 oz) can pinto beans drained and rinsed
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar (optional)
• 1 bay leaf (optional)
• Shredded cheddar cheese for serving (optional)
• Sour cream for serving (optional)
• Chopped green onions or cilantro for garnish (optional)

How to Make this

1. Turn Instant Pot to Saute, add 1 tbsp olive oil and when it shimmers throw in the diced onion and cook 2 to 3 minutes till soft, then add the minced garlic and the diced green pepper if using and cook another minute.

2. Add the 1 1/2 lb ground beef, break it up with a spatula and brown until mostly cooked, sprinkle in about 1 1/2 tsp kosher salt and 1/2 tsp black pepper while it cooks; drain excess fat if there’s a lot.

3. Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1/2 tsp cayenne if you want heat, then add 2 tbsp tomato paste and cook 30 to 60 seconds to toast the spices and wake up the flavor.

4. Pour in the 28 oz can diced tomatoes with juices, the 8 oz tomato sauce and 1 cup beef broth, add 1 tbsp Worcestershire sauce, 1 tbsp brown sugar if using and the bay leaf if using, then stir in the drained and rinsed kidney and pinto beans.

5. Scrape the bottom well so nothing is stuck, close the lid, set the valve to sealing and pressure cook on high pressure for 10 minutes.

6. Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure and open the lid.

7. Remove the bay leaf, taste and adjust salt, pepper or cayenne; if the chili is too thin, turn on Saute and simmer uncovered for 5 to 10 minutes until it thickens to your liking, stirring so it doesn’t stick.

8. Serve with shredded cheddar and a dollop of sour cream if you want, and sprinkle chopped green onions or cilantro on top for freshness.

9. Store leftovers in the fridge up to 4 days or freeze in portions, it actually tastes better the next day so don’t be afraid to make too much.

Equipment Needed

1. Instant Pot (6 qt or similar) with lid and sealing/vent valve
2. Heatproof spatula or wooden spoon for browning meat and stirring
3. Chef’s knife and cutting board for onion, garlic and bell pepper
4. Measuring spoons and a 1 cup measuring cup for spices, broth, etc
5. Can opener and a colander or fine mesh strainer to drain and rinse beans
6. Rubber spatula or wooden spoon to scrape the bottom and toast the paste
7. Ladle or large serving spoon and bowls for serving
8. Small bowl or plate for resting the bay leaf and any toppings

FAQ

Instant Pot Chili Recipe Substitutions and Variations

• Ground beef (1 1/2 lb): swap with ground turkey or chicken for a leaner chili, or ground pork for richer flavor, or 1 1/2 lb plant based crumbles for a vegetarian version; if you pick very lean meat add 1 tbsp olive oil when browning so it doesnt dry out.
• Kidney and pinto beans: use black beans or cannellini beans, or skip beans and add a 2 cup mix of frozen corn and diced sweet potato for texture instead, works great.
• Beef broth (1 cup): substitute equal amounts chicken broth or vegetable broth, or use 1 cup water plus 1 tsp bouillon if thats what you have.
• Chili powder (2 tbsp): try 2 tbsp ancho chili powder for deeper flavor, or 1 tbsp smoked paprika plus 1 tsp cayenne for heat, or 1 tbsp taco seasoning in a pinch.

Pro Tips

– Brown the beef until it has some color and little browned bits on the bottom, dont just cook it pale. Those browned bits (fond) add a ton of flavor, so after you drain excess fat pour in a splash of the beef broth and scrape them off the bottom before you add the tomatoes. This stops the burn warning and wakes up the whole pot.

– Toast the tomato paste and spices a little longer than you think, stir them in the hot fat and let them cook 60 to 90 seconds until smell pops. It makes the chili deeper and less “tomato pastey”. If your spices are older, use a bit more, fresh spices really matter.

– Want better texture and thickness? Mash about a cup of the beans against the pot wall or with a spoon before you finish simmering, that naturally thickens stuff without cornstarch. If you prefer firmer beans, stir half the beans in after pressure cooking instead of before.

– Don’t salt too early, taste and adjust at the end after pressure cooking because flavors concentrate and change. Also this chili gets way better next day, so if you can make it ahead refrigerate overnight, skim hardened fat the next morning and reheat, it will taste cleaner and richer.

Instant Pot Chili Recipe

Recipe by James Level

0.0 from 0 votes

I’m calling this my Best Instant Pot Recipe for chili, loaded with ground beef, beans, tomatoes, and bold layers of flavor.

Pin

Servings

6

servings

Calories

504

kcal

Equipment: 1. Instant Pot (6 qt or similar) with lid and sealing/vent valve
2. Heatproof spatula or wooden spoon for browning meat and stirring
3. Chef’s knife and cutting board for onion, garlic and bell pepper
4. Measuring spoons and a 1 cup measuring cup for spices, broth, etc
5. Can opener and a colander or fine mesh strainer to drain and rinse beans
6. Rubber spatula or wooden spoon to scrape the bottom and toast the paste
7. Ladle or large serving spoon and bowls for serving
8. Small bowl or plate for resting the bay leaf and any toppings

Ingredients

• 1 1/2 lb ground beef (80 85% lean)

• 1 tbsp olive oil for saute

• 1 large yellow onion diced

• 3 cloves garlic minced

• 1 green bell pepper diced (optional)

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/2 tsp cayenne pepper (optional)

• 1 1/2 tsp kosher salt or to taste

• 1/2 tsp black pepper

• 2 tbsp tomato paste

• 1 (28 oz) can diced tomatoes with juices

• 1 (8 oz) can tomato sauce

• 1 cup beef broth

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

• 1 (15 oz) can pinto beans drained and rinsed

• 1 tbsp Worcestershire sauce

• 1 tbsp brown sugar (optional)

• 1 bay leaf (optional)

• Shredded cheddar cheese for serving (optional)

• Sour cream for serving (optional)

• Chopped green onions or cilantro for garnish (optional)

Directions

• Turn Instant Pot to Saute, add 1 tbsp olive oil and when it shimmers throw in the diced onion and cook 2 to 3 minutes till soft, then add the minced garlic and the diced green pepper if using and cook another minute.
• Add the 1 1/2 lb ground beef, break it up with a spatula and brown until mostly cooked, sprinkle in about 1 1/2 tsp kosher salt and 1/2 tsp black pepper while it cooks; drain excess fat if there's a lot.
• Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1/2 tsp cayenne if you want heat, then add 2 tbsp tomato paste and cook 30 to 60 seconds to toast the spices and wake up the flavor.
• Pour in the 28 oz can diced tomatoes with juices, the 8 oz tomato sauce and 1 cup beef broth, add 1 tbsp Worcestershire sauce, 1 tbsp brown sugar if using and the bay leaf if using, then stir in the drained and rinsed kidney and pinto beans.
• Scrape the bottom well so nothing is stuck, close the lid, set the valve to sealing and pressure cook on high pressure for 10 minutes.
• Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure and open the lid.
• Remove the bay leaf, taste and adjust salt, pepper or cayenne; if the chili is too thin, turn on Saute and simmer uncovered for 5 to 10 minutes until it thickens to your liking, stirring so it doesn't stick.
• Serve with shredded cheddar and a dollop of sour cream if you want, and sprinkle chopped green onions or cilantro on top for freshness.
• Store leftovers in the fridge up to 4 days or freeze in portions, it actually tastes better the next day so don't be afraid to make too much.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 458g
• Total number of serves: 6
• Calories: 504kcal
• Fat: 25.7g
• Saturated Fat: 9.5g
• Trans Fat: 0.3g
• Polyunsaturated: 1.7g
• Monounsaturated: 10g
• Cholesterol: 79mg
• Sodium: 900mg
• Potassium: 600mg
• Carbohydrates: 25g
• Fiber: 6.5g
• Sugar: 7g
• Protein: 34g
• Vitamin A: 1200IU
• Vitamin C: 20mg
• Calcium: 120mg
• Iron: 3.5mg