This easy Instant Pot chili is rich, hearty and packed with classic flavor; ready in just 35 minutes with minimal prep and maximum comfort.
My Instant Pot chili is the kind of recipe you keep on repeat; simple, comforting and deeply satisfying.
Made with pantry spices, ground beef and beans, it delivers bold flavor in a fraction of the time of traditional chili. Perfect for busy weeknights, meal prep or casual family dinners.
For more recipes in the Instant Pot, check out my Instant Pot Butter Chicken, this Instant Pot Chicken Stew and my Instant Pot Taco Soup.
Ingredients
- Ground beef : This makes a hearty, savory base.
- Olive oil: I use it to helps brown the ingredients and build flavor.
- Onion: For a sweet, aromatic foundation.
- Garlic powder : Adds a subtle savory depth.
- Tomato paste: For a rich, concentrated tomato flavor.
- Chili powder: Adds a classic chili warmth and spice.
- Cumin: I'm obsessed with the earthy, smoky flavors.
- Paprika: This adds mild sweetness and color.
- Diced tomatoes: These add juicy acidity and body to the base of the Instant Pot chili.
- Kidney beans: For a creamy texture and protein boost.
- Water or beef broth: This creates the chili base, I prefer using broth over water but both work.
See recipe card for quantities.
Instructions
- Step 1: Set the Instant Pot to Sauté. Add olive oil and ground beef, cooking until browned and crumbled. Drain excess fat if needed. Add the onion and garlic powder; sauté 1-2 minutes until softened.
- Step 2: Stir in tomato paste, chili powder, cumin, paprika, salt, and pepper until well combined.
- Step 3: Add diced tomatoes, kidney beans, and water or broth. Stir to combine.
- Step 4: Seal the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. Let pressure release naturally for 10 minutes, then carefully quick release remaining pressure.
Use your trusty Instant Pot to make your very own, homemade Instant Pot Chili!
Substitutions
- Protein: Swap ground beef for ground turkey, chicken, or plant-based mince.
- Beans: Use black beans or pinto beans instead of kidney beans.
Variations
- Spicy chili: Add cayenne pepper or diced jalapeño with the onions.
- Smoky chili: Stir in smoked paprika or a dash of chipotle powder.
- Bean-heavy chili: Add an extra can of beans for a thicker, heartier texture.
Equipment
You'll need an Instant Pot or electric pressure cooker with Sauté and High Pressure functions. A wooden spoon or silicone spatula works best for browning the meat and scraping up flavorful bits from the bottom.
Storage
To store it correctly, let the Instant Pot chili cool completely first. Store it in an airtight container in the fridge for up to 4 days.
Reheat it gently on the stove or in the microwave until it has warmed through.
Freeze it for up to 2 months. Thaw overnight in the fridge and reheat as needed.
Top tip
Blooming the spices in Sauté mode before pressure cooking deepens flavor and prevents a flat-tasting chili.
FAQ
Yes, as long as you don't exceed the max fill line; cooking time stays the same.
Related
Looking for other recipes like this? Try these:
Instant Pot Chili
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion diced
- ½ teaspoon garlic powder
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- ½ cup water or beef broth
Instructions
- Set the Instant Pot to Sauté. Add olive oil and ground beef. Cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Stir in the diced onion and garlic powder. Cook for 1-2 minutes until softened.
- Stir in tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well.
- Pour in the diced tomatoes (with juices), kidney beans, and water or broth. Stir to combine.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes.
- Allow a 10-minute natural release, then quick release any remaining pressure.
- Open the lid carefully and give the chili a stir. If you prefer a thicker consistency, turn on Sauté mode and simmer for a few minutes until thickened to your liking.
Equipment
- 1 Instant Pot
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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