If you are craving a hearty, flavorful meal that comes together quickly with minimal fuss, you are going to love this Instant Pot Chili Recipe. It’s the perfect blend of tender ground meat, savory beans, and a rich tomato base, all infused with warming spices. Whether you’re cooking for family or feeding a crowd, this chili delivers comfort in every spoonful, and the Instant Pot makes the whole process incredibly easy and fast. Once you try this recipe, it might just become your go-to weeknight meal.
Ingredients You’ll Need
This Instant Pot Chili Recipe shines because of ingredients that are straightforward yet essential, each adding depth and character to the final dish. The combination of fresh veggies, spices, and pantry staples creates a balanced flavor profile and satisfying texture you’ll want to enjoy again and again.
- Olive oil: For sautéing the aromatics, bringing out their natural flavors.
- Ground beef or turkey: Adds protein and a rich, meaty base that makes the chili hearty.
- Onion: Provides sweetness and depth once softened.
- Garlic: Brings a punch of aromatic warmth.
- Bell pepper: Adds color and a subtle crunch to balance the softness.
- Kidney beans: Classic chili ingredient that brings creaminess and fiber.
- Black beans: Adds additional texture and earthiness.
- Diced tomatoes: The juicy, acidic base that brightens the chili.
- Tomato sauce: Creates a smoother consistency for the sauce.
- Beef or vegetable broth: Enhances the steaming process and intensifies flavors.
- Tomato paste: Adds concentrated tomato richness and thickens the chili.
- Chili powder: The cornerstone spice that brings warmth and mild heat.
- Cumin: Introduces an earthy, slightly nutty flavor that complements chili powder beautifully.
- Smoked paprika: Adds a subtle smoky undertone without needing a grill.
- Oregano: Offers herbal brightness, balancing the deeper flavors.
- Cayenne pepper (optional): Adds kick for those who love a bit of heat.
- Salt and black pepper: Essential for seasoning and bringing all ingredients together.
How to Make Instant Pot Chili Recipe
Step 1: Brown the Meat
Start by setting your Instant Pot to sauté mode and adding the olive oil. Once hot, add the ground beef or turkey and cook it until nicely browned, breaking it apart with your spoon or spatula. Browning the meat develops those deep, savory flavors that make chili so satisfying. If there is excess fat, drain it to keep the chili from feeling greasy.
Step 2: Sauté the Vegetables
Next, toss in the chopped onion, minced garlic, and diced bell pepper. Sauté everything together for 2 to 3 minutes until the veggies start to soften and become fragrant. This step softens the veggies just enough so they blend beautifully into the chili while still offering a bit of texture.
Step 3: Add the Spices
Now for the magic—sprinkle in your chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you want heat. Season with salt and freshly ground black pepper as well. Stir everything together so the spices coat the meat and vegetables, creating the bold flavor foundation that chili lovers adore.
Step 4: Stir in Tomato Ingredients and Broth
Add the tomato paste, diced tomatoes, tomato sauce, and broth to the Instant Pot. Mix well to incorporate all those rich tomato flavors, making a thick and hearty sauce that will simmer into perfection. The broth helps everything come together while keeping the chili moist and tender.
Step 5: Add the Beans
Carefully pour in the drained kidney beans and black beans. Stir thoroughly to combine, ensuring the beans are well coated in the sauce and spices. Beans not only add protein and fiber, but they also create a creamy texture that contrasts delightfully with the meat.
Step 6: Pressure Cook
Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” mode on high for 10 minutes. This cooking method locks in flavors and tenderizes all ingredients perfectly without needing lengthy simmering on the stove.
Step 7: Release Pressure and Final Seasoning
When the cooking time is up, allow a natural pressure release for 10 minutes to let the chili finish cooking gently. Then carefully perform a quick release to release any remaining pressure. Give the chili a good stir, taste, and adjust the seasonings as needed—this final step ensures every bite is just right.
How to Serve Instant Pot Chili Recipe
Garnishes
The beauty of chili is how customizable it is with toppings. Try shredded cheese for richness, sour cream for cool creaminess, chopped green onions for crunch, or fresh avocado for a buttery contrast. These garnishes add texture and layers of flavor, making every bowl feel extra special.
Side Dishes
Chili pairs wonderfully with classic sides like cornbread or tortilla chips. A crisp green salad or steamed rice can balance out the spice and make the meal more filling. These accompaniments give options to suit every appetite and craving.
Creative Ways to Present
For a fun twist, serve your chili over baked potatoes or nachos loaded with toppings. Using small bowls of chili for a party dip or layering it in a chili mac casserole can elevate this dish into a crowd-pleasing centerpiece. The versatility of this Instant Pot Chili Recipe means it’s always a hit, no matter the presentation.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in an airtight container in the refrigerator for up to four days. As the flavors meld, it often tastes even better the next day. Store it cool and enjoy easy lunches or dinners throughout the week.
Freezing
If you want to save some for later, this chili freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving room for expansion. It will keep for up to three months, meaning you can enjoy homemade chili anytime without the fuss of starting from scratch.
Reheating
Reheat your leftover chili gently on the stove over low to medium heat, stirring occasionally to prevent burning. Alternatively, microwave portions until hot and bubbling. Adding a splash of broth or water can help loosen the chili if it’s thickened during storage.
FAQs
Can I use ground turkey instead of beef in the Instant Pot Chili Recipe?
Absolutely! Ground turkey is a leaner option and works wonderfully in this recipe. It may produce slightly less fat, so keep an eye on the sauté step to prevent sticking. The chili will still be flavorful and hearty.
Is it necessary to use both tomato sauce and diced tomatoes?
Using both adds complexity to the texture and flavor. The diced tomatoes provide chunkiness and freshness, while tomato sauce creates a smooth, rich base. Together they give the chili a well-rounded tomato taste.
Can I make this chili vegetarian?
Definitely. You can omit the meat and add extra beans, lentils, or even textured vegetable protein to keep it filling. Use vegetable broth instead of beef broth, and the chili will still taste incredible.
How spicy is this recipe? Can I adjust the heat?
The base recipe has a mild to moderate heat level. Feel free to omit the cayenne pepper for a gentler chili or increase it for more kick. Adding fresh jalapeños or hot sauce at the end is another easy way to control the spice level.
Do I need to soak the beans before cooking?
No need to soak the beans since this recipe uses canned beans that are already cooked. They just need to be drained and rinsed before adding to ensure the best texture and flavor in your chili.
Final Thoughts
This Instant Pot Chili Recipe truly makes cozy, comforting meals a breeze to prepare any day of the week. The vibrant blend of spices, hearty beans, and tender meat come together in a way that feels homemade yet effortless. Give it a try—you’ll find it hard to believe something this delicious got ready so quickly, making chili night your favorite night.
Print
Instant Pot Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This hearty and flavorful Instant Pot Chili combines tender ground beef, aromatic spices, and a variety of beans in a rich tomato base. Perfect for a comforting weeknight meal, it uses the Instant Pot to quickly develop deep flavors with minimal hands-on time. Serve with your favorite toppings for a satisfying and nutritious dish.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
Beans and Tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth (or vegetable broth)
- 2 tablespoons tomato paste
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Prepare the Instant Pot: Set the Instant Pot to sauté mode and add olive oil to heat.
- Brown the Meat: Add the ground beef or turkey, breaking it up with a spoon as it cooks. Continue until browned, then drain excess fat if necessary.
- Sauté Aromatics: Add chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for 2-3 minutes until vegetables soften and become fragrant.
- Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix thoroughly to coat the meat and vegetables with the spices.
- Add Tomato and Broth Mixture: Stir in tomato paste, diced tomatoes, tomato sauce, and beef or vegetable broth until well combined.
- Incorporate Beans: Add the drained and rinsed kidney beans and black beans, stirring to combine evenly throughout the chili base.
- Pressure Cook: Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” mode on high pressure for 10 minutes.
- Release Pressure: After cooking, allow a natural pressure release for 10 minutes, then carefully perform a quick release to vent remaining pressure.
- Final Seasoning: Open the lid, stir the chili thoroughly, then taste and adjust seasoning with additional salt or spices as needed.
- Serve: Spoon the chili into bowls and garnish with optional toppings such as shredded cheese, sour cream, green onions, or avocado slices for extra flavor and texture.
Notes
- For a leaner version, use ground turkey instead of beef.
- If you prefer a thicker chili, remove the lid after pressure cooking and simmer on sauté mode until the desired consistency is reached.
- The cayenne pepper is optional and can be adjusted to your preferred heat level.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Feel free to add other vegetables like corn or jalapeños for added texture and flavor.
