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Tired of spending all day cooking chili? This hearty Instant Pot chili can be made in under an hour. Plus, learn how to avoid the dreaded burn notice!
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Chili in the Instant Pot has the taste of chili that has been simmering all day, yet takes less than an hour. It really couldn’t be easier! You can do it all in one pot which means less cleanup too. The better question may be “Why NOT make chili on an Instant Pot?”
With this quick and easy instant pot chili recipe, you can’t go wrong with the flavor and deliciousness! In a short amount of time, the instant pot blends and cooks all the flavors together giving it an amazing flavor every time. Top it with your favorite toppings and enjoy this as a family dinner during the colder months!
Instant Pot Chili Ingredients
Enjoy a comforting meal in half the time when using this instant pot chili recipe! Use your favorite type of ground beef, slice, and chop veggies, and add in beans with the perfect blend of seasonings and spices. All cooked together gives this the best chili combination ever!
- Beef – You can also use ground turkey or stew meat. We prefer using ground beef because it’s easy and has great flavor. 93/7% or 85/15% ground beef will work great.
- Chopped Onions and Peppers – For the peppers, we like to use red bell peppers but green, yellow, or orange are delicious too!
- Tomatoes – I like to use a can of fire-roasted tomatoes as well as a can of Rotel diced tomatoes with chiles. You can use two of just one kind or you can use plain diced tomatoes instead. Just be sure to add a little
- Beans – There are many different kinds of beans that will work well with this recipe. Our favorites to use are kidney beans, pinto beans, black beans, chili beans, and even canned beans will work too.
- Seasonings and Spices – Chili powder, cumin, salt, pepper, garlic, oregano, you can even add some dark, unsweetened cocoa powder for a richer flavor. Add a little spice with cayenne pepper.
- Toppings – Cheddar cheese, sour cream, green onion, fresh cilantro, or chives are all great add-ons to the top of the chili. Builds the chili up as well as gives it more color and flavor!
A Tex-Mex Variation
If you want to add a Southwest flair to your Instant Pot chili, try seasoning your meat with taco seasoning. You can also add some lime juice, chopped adobo chiles, jalapeños, hot sauce, red pepper flakes, and/or diced avocado. Top with tortilla strips or chips.
Steps for Making Instant Pot Chili
In just a few steps, you will be enjoying this homemade instant pot chili with your friends and family! We love to add tortilla chips or corn chips to go along with this chili recipe.
- Saute – Place the lean ground beef, onion, and peppers in a little oil at the bottom of the instant pot and sauté.
- Combine – Add remaining ingredients and stir well.
- Cook – Pressure cook on high pressure for 30 minutes, Natural release 10 to 12 minutes.
- Serve – Grab your bowls and serve this instant pot chili. Top with your favorite toppings.
5 Tips for Avoiding the Burn Notice on Your Instant Pot
This cozy and comforting instant pot chili recipe is delicious and full of flavor with simple ingredients combined together. Follow these helpful tips to make this homemade chili even better. Add a side of cornbread and you have a complete meal!
- Clean pot – Make sure the pot is extra clean on the bottom. If there are any little pieces of residue stuck to the bottom of the pot before cooking, this will cause your food to burn. Use steel wool or an abrasive sponge to get it extra clean. Also, scrape up any food stuck on the bottom after sautéing. It helps if you use a metal spatula to really scrape the bottom of the pot before pressure cooking.
- Oil to the bottom – Add oil to the bottom before cooking. This helps bits of food from getting stuck when sautéing
- Add a little more liquid – A little more broth will make the chili thinner, but it will reduce the possibility of a burn notice.
- Bring the cooker to pressure on low heat – if your Instant Pot or pressure cooker has a tendency to burn or cook extra hot, try using the low-pressure setting instead of high. Simply add an extra 5 minutes to the cooking time.
- Simmer before sealing – Bringing the chili to a simmer using the “sauté” function and stirring often will help keep the ingredients from settling at the bottom. When the chili comes to a rolling simmer, place the lid and switch to manual high pressure for 30 minutes.
How to Thicken the Best Chili in an Instant Pot
One of the easiest ways to thicken chili is to let it simmer until it cooks down. While this is an easy way to thicken, it takes the longest. If you want to hurry the process you can always add a thickener instead. Remember to wait to add the thickening agents until the chili is done cooking in the Instant Pot. Adding them beforehand will make the chili too thick and will cause your chili to burn.
- Tomato paste – I usually only need to add an 8-ounce can of tomato paste to thicken, add more if needed.
- Refried beans – Stir in ¼ cup at a time until chili thickens.
- Cornmeal – Sprinkle cornmeal a little at a time into the chili, stirring constantly. Don’t add all at once or the cornmeal will clump and won’t dissolve.
- Cornstarch/broth slurry – Make a slurry out of cornstarch and water and slowly add to the simmering chili, stirring constantly until you reach your desired thickness.
- Shredded cheese – Add shredded cheese or cream cheese to thicken. This will make the chili creamy but it will still taste great.
“Ok, this instant pot version is so good!! You won’t find an easier chili recipe! Chili is one of those meals I can eat year round!”
-Kristyn
FAQs
The chili setting is high pressure and can be set to “more” which is an additional 30 minutes or “less” which will cook for 25 minutes. You can use the chili setting and do a quick release after 15 minutes.
This is definitely a personal preference! Some say that the Instant Pot is better for making chili because it locks in flavor and tenderizes the beef. Others say that the stove top is better because it allows the chili to thicken and the flavors to meld together. Let us know in the comments which way you prefer!
If your Instant Pot doesn’t have a bean/chili button, you can still make chili or bean dishes. Most recipes use manual or pressure cooking in the cooking instructions. You can manually set the pressure cooker to “pressure cook” on high for 30 minutes.
The bean/chili setting is used to cook larger dry legumes, such as beans and chickpeas, in liquid. The program settings (Less, Normal & More) use high pressure and result in different doneness of beans.
Storing the Leftovers
Refrigerate leftover chili in an airtight container in the fridge for up to 5 days. If you prefer to freeze your leftovers, chili can easily be frozen after it has been cooked. Place the leftover chili in an airtight container or freezer bag and freeze for up to 3 months. Thaw completely in the refrigerator before reheating.
More Incredible Chili Recipes
You will love these easy chili recipes that are simple to make and come together quickly and easily. Most ingredients are right in your pantry for easy grabbing and combining. Enjoy these delicious recipes for chili with your friends and family soon!
Read More: 27 Best Instant Pot Recipes
How to Make Instant Pot Chili
Instant Pot Chili
Equipment
- 1 Instant Pot Pressure Cooker
Ingredients
- 2 tablespoons vegetable oil
- 1-2 pounds ground beef
- 1 onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 cup beef broth
- 1 (15 ounce) can chili beans
- 1 (15 ounce) can chili
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can fire roasted tomatoes, diced
- 1 (10 ounce) can Rotel tomatoes with green chilies
- salt and pepper (to taste)
- 1 (8 ounce can) tomato paste (optional for thickening)
Topping Ideas
- shredded cheese
- chopped green or red onions
- sour cream
Instructions
- Press the "sauté" button on the Instant Pot and heat 2 tablespoons of vegetable oil. When the oil is hot, add the ground beef, chopped onion, and chopped bell pepper.
- Using a metal spatula, break apart the ground beef and cook until the beef is cooked through and the onions become transparent.
- Stir in cumin, garlic powder, chili powder, and oregano.
- Add beef broth, chili beans, chili, kidney beans, black beans, fire-roasted tomatoes, and Rotel tomatoes. Stir until all ingredients are well combined. Make sure to scrape up any bits stuck to the bottom of the pot. Add salt and pepper to taste.
- Place the lid on the Instant Pot and twist shut. Place the vent tab on "sealing". Press the "manual" button and cook on high pressure for 30 minutes. Allow to natural release for 10-12 minutes, then quick release.
- If chili needs thickening, add tomato paste or use any of the thickening tips above and stir well.
- Serve in individual bowls and top with your favorite chili toppings.
This was great, even my picky kids loved this.
Ok, this instant pot version is so good!! You won’t find an easier chili recipe! Chili is one of those meals I can eat year round!