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A close up of a spoonful of Instant Pot chili
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5 from 4 votes

Instant Pot Chili

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!
Prep Time10 minutes
Cook Time30 minutes
Natural Pressure Release12 minutes
Total Time52 minutes
Course: Soup
Cuisine: American
Keyword: Instant Pot Chili
Servings: 12 servings
Calories: 208kcal
Author: Erica Walker

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.
    Ground beef in an Instant Pot with chopped onion and red bell peppers
  • Using a metal spatula, break apart the ground beef and cook until the beef is cooked through and the onions become transparent.
    Cooked ground beef with onions and peppers in an Instant Pot
  • Stir in cumin, garlic powder, chili powder, and oregano.
    Cooked ground beef in an Instant Pot with seasonings over the top
  • 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.
    An Instant pot full of chili
  • 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.
    An Instant Pot with the time set to 30 minutes
  • If chili needs thickening, add tomato paste or use any of the thickening tips above and stir well.
    A hand holding a can of tomato paste
  • Serve in individual bowls and top with your favorite chili toppings.
    Two bowls of Instant Pot chili with toppings

Nutrition

Calories: 208kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 548mg | Potassium: 590mg | Fiber: 5g | Sugar: 6g | Vitamin A: 794IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 3mg