If you’re craving hearty comfort in a bowl, this Instant Pot Chili is the answer you’ve been searching for. It’s the perfect blend of savory flavors, tender meat, and rich, robust spices, all made easily in your trusty pressure cooker. Whether it’s a chilly weeknight or you’re hosting a casual dinner with friends, this chili is both a crowd-pleaser and a time-saver. The combination of vibrant vegetables, smoky seasonings, and a duo of beans delivers that classic, stick-to-your-ribs chili experience—no slow simmer required. Once you try this Instant Pot Chili, you’ll understand why it quickly becomes everyone’s go-to recipe for ultimate coziness and taste.

Ingredients You’ll Need

What makes this chili so special is just how simple—but utterly essential—each ingredient is. Every item on this list plays a role, from the deeply savory beef to the zingy spices and hearty beans, ensuring every spoonful bursts with flavor, color, and texture.

Ground Beef (2 pounds): The heart of your chili, offering a rich, meaty base that soaks up all those incredible seasonings.
Olive Oil (1 tablespoon): Helps brown the beef and adds a touch of silkiness to the final dish.
Onion (1 large, diced): Brings sweet, aromatic notes that balance out the warmth of the spices.
Garlic (3 cloves, minced): Provides a punchy, savory depth that’s essential for chili flavor.
Green Bell Pepper (1, diced): Offers a slightly grassy freshness and a pop of color.
Red Bell Pepper (1, diced): Adds sweetness and vibrancy, making each bowl that much more inviting.
Chili Powder (2 tablespoons): This is the soul of your spice mix—smoky, warm, and a little earthy.
Ground Cumin (1 tablespoon): Gives your chili unmistakable warmth and complexity.
Smoked Paprika (1 teaspoon): Lends a subtle smokiness that enhances every bite.
Cayenne Pepper (1/2 teaspoon): For just the right hit of heat—adjust to your liking!
Salt (1 teaspoon): Brings all the flavors into beautiful harmony.
Black Pepper (1/2 teaspoon): Adds gentle heat and bridges the flavors together.
Crushed Tomatoes (28 ounces): Forms the robust, tangy backbone of your chili sauce.
Tomato Sauce (15 ounces): Offers extra body and smoothness.
Kidney Beans (2 cans, drained and rinsed): Creamy and firm, these are classic chili beans for extra heartiness.
Black Beans (1 can, drained and rinsed): Meld beautifully with kidney beans, adding color and earthy flavor.
Beef Broth (1 cup): Adds depth and keeps the chili wonderfully moist.

How to Make Instant Pot Chili

Step 1: Brown the Beef

Start by setting your Instant Pot to sauté mode and pouring in the olive oil. Once it’s hot and shimmering, add the ground beef. Let it cook for several minutes, breaking it up with a wooden spoon, until it’s beautifully browned and any raw edges are gone. If there’s a lot of fat, don’t hesitate to drain some off—this ensures your chili won’t be greasy but stays rich and hearty.

Step 2: Sauté the Vegetables

With the beef browned, toss in your diced onion, minced garlic, and both bell peppers. Sauté them right in the beefy, savory goodness for 3 to 4 minutes. You want the veggies to soften and their flavors to meld, building a truly flavorful base for your chili.

Step 3: Add the Spices

Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Give everything a generous stir so that those spices coat every morsel, releasing their fragrance and enveloping the meat and veggies in warmth. This is where the magic of Instant Pot Chili really begins to shine!

Step 4: Pour in the Tomatoes, Beans, and Broth

Next, add the crushed tomatoes, tomato sauce, kidney beans, black beans, and beef broth. Everything joins the party in the pot, coming together in a thick, luscious mix. Stir well so each bean and veggie is surrounded by that gorgeous, spiced sauce.

Step 5: Pressure Cook

Lock the Instant Pot lid in place and make sure the valve is set to sealing. Cook everything on high pressure for 20 minutes. Once the timer beeps, let the pressure release naturally for 10 minutes before carefully turning the valve for a quick release of the remaining pressure. Open the lid and give everything a good stir—the aroma will be irresistible!

Step 6: Serve and Enjoy

Ladle your piping-hot Instant Pot Chili into bowls and top with your favorite garnishes. Every bite will be loaded with tender beef, savory beans, and a perfect balance of spice and comfort.

How to Serve Instant Pot Chili

Garnishes

Nothing completes a steaming bowl of Instant Pot Chili like a mountain of delicious toppings! Classic choices include shredded cheddar cheese for meltiness, a dollop of sour cream for cool creaminess, chopped green onions, or a sprinkle of fresh cilantro for a fresh finish. Don’t hesitate to add a slice of jalapeño for extra heat or even a few crunchy tortilla strips for a bit of texture.

Side Dishes

This chili sings solo but becomes a true feast with the right side. Buttery cornbread or a basket of warm tortilla chips are classic companions. A simple green salad or even creamy coleslaw can offer a refreshing contrast to the chili’s deep, rich flavors, rounding out your meal for any occasion.

Creative Ways to Present

Take your presentation up a notch by serving Instant Pot Chili in hollowed-out bread bowls or over a bed of fluffy rice. For parties, set up a DIY chili bar with all the fixings, letting everyone create their own custom masterpiece. Or try it loaded onto baked potatoes or as a sloppy chili dog topping for a playful twist!

Make Ahead and Storage

Storing Leftovers

Instant Pot Chili happens to taste even better the next day, as the flavors deepen and mingle. After the chili has cooled to room temperature, transfer leftovers into an airtight container and refrigerate. It will keep beautifully for up to four days, making for quick, satisfying meals all week long.

Freezing

This chili is made for batch-cooking and freezing! Once cooled, portion the chili into freezer-safe containers or resealable bags (flattened for faster thawing). Instant Pot Chili will keep its bold, delicious flavors in the freezer for up to three months, ready to save the day when you need dinner in a hurry.

Reheating

Simply reheat your chili on the stovetop over medium heat, stirring occasionally until it simmers and is heated through. For quick lunches, the microwave works beautifully—just be sure to cover your bowl to avoid splatters and heat in short bursts, stirring in between.

FAQs

Can I make Instant Pot Chili with ground turkey or chicken instead of beef?

Absolutely! You can easily substitute ground turkey or chicken for a lighter version without sacrificing texture. Just keep in mind that you may want to increase the spices a touch, as leaner meats can be a bit more mild in flavor.

Is Instant Pot Chili spicy?

The beauty of this recipe is its flexibility. As written, there’s a gentle warmth from the cayenne and chili powder, but it’s not overwhelmingly spicy. If you love heat, amp up the cayenne—or keep it kid-friendly by leaving it out entirely.

Can I add other beans or veggies?

Definitely! Instant Pot Chili is endlessly customizable. Try adding pinto beans, corn, diced carrots, or even zucchini for extra color and nutrition. Just stick to similar quantities so the chili maintains its satisfying texture.

What’s the best way to thicken my chili if it’s too soupy?

If your chili turns out a bit thin, simply let it simmer on sauté mode for a few minutes with the lid off. The liquid will reduce and your chili will thicken up beautifully. You can also mash some of the beans with a spoon to add body.

Can I double the recipe for a crowd?

Great idea! You can double the ingredients as long as you don’t exceed the Instant Pot’s max fill line. After sealing, the pot may take a bit longer to come to pressure, but the cook time will stay the same.

Final Thoughts

This Instant Pot Chili has everything you crave in a comfort food classic: bold flavor, tender bites, and effortless prep. It’s the kind of recipe you’ll look forward to making again and again, whether for busy weeknights or just because you need some soul-warming goodness. Give it a try and get ready to fall in love with your new favorite chili!

Instant Pot Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: Emma
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A hearty and flavorful Instant Pot Chili recipe that is easy to make and perfect for a cozy night in. This chili is packed with ground beef, beans, and a blend of spices for a satisfying meal.

Ingredients

Scale

Ground Beef Mixture:

2 pounds ground beef
1 tablespoon olive oil

Veggies and Seasonings:

1 large onion (diced)
3 cloves garlic (minced)
1 green bell pepper (diced)
1 red bell pepper (diced)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

Chili Base:

1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
2 (15-ounce) cans kidney beans (drained and rinsed)
1 (15-ounce) can black beans (drained and rinsed)
1 cup beef broth

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Instructions

Brown the Beef: Sauté ground beef in Instant Pot with olive oil until browned. Drain excess fat.
Add Veggies and Spices: Sauté onion, garlic, bell peppers. Add chili powder, cumin, paprika, cayenne, salt, pepper.
Combine Ingredients: Stir in tomatoes, sauce, beans, broth. Mix well.
Cook: Pressure cook for 20 minutes. Natural pressure release for 10 minutes. Quick release.
Serve: Stir and serve with desired toppings.