There’s nothing like a steaming bowl of chili on a chilly evening, and making it in the Instant Pot Chili way is my weeknight lifesaver. I love how it turns simple pantry ingredients into something cozy and flavorful in under an hour. No need to babysit a pot on the stove — the Instant Pot does all the work while I get on with the evening. If you’re a fan of Instant Pot Recipes, this one will quickly become your go-to. The first time I made it, my kids lined up for seconds — and that’s always a win in my book! Plus, if you enjoy fun weeknight dinners, you’ll love pairing it with my Slow Cooker Chicken Tacos for a hearty family feast.
What You’ll Need
The beauty of chili is how flexible it can be. Here’s my usual lineup for Instant Pot chili:
- Ground beef – I go for 80/20 for the best flavor.
- Onion & garlic – Always fresh! They really pop here.
- Bell peppers – Red or green, they add sweetness and crunch.
- Beans – Kidney and pinto beans are my favorites.
- Diced tomatoes & tomato paste – The base that makes it rich.
- Beef broth – Adds depth and helps lock in flavor.
- Chili powder, cumin, smoked paprika – That classic chili warmth.
- Salt & pepper – Adjust to taste.
Tools: Instant Pot (of course!), a wooden spoon, and a sharp knife for prep.
Whenever I’m in the mood for crispy sides, I also make my Air Fryer Zucchini Chips — the crunch is so good with chili.
Step-by-Step Guide to Instant Pot Chili
Making chili in the Instant Pot couldn’t be simpler. Here’s how I do it:
Step 1 — Sauté the Base
Turn on sauté mode. Cook the ground beef with onions and garlic until browned. I like to break up the beef well so every bite has flavor.
Step 2 — Add the Veggies
Stir in bell peppers and let them soften slightly. This gives the chili a touch of sweetness and extra texture.
Step 3 — Spice It Up
Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Toasting spices here deepens the flavor — don’t skip this step!
Step 4 — Build the Sauce
Add tomato paste, diced tomatoes, and broth. Stir well, scraping the bottom so nothing sticks (avoiding that dreaded burn notice).
Step 5 — Pressure Cook
Stir in beans, then seal the lid. Cook on high pressure for 15 minutes, then let it naturally release for at least 10 minutes.
Step 6 — Finish and Serve
Open the lid, give it a stir, and taste-test. I love serving it with sour cream, shredded cheese, lime wedges, and fresh cilantro. My kids go for the cheese first!
If you like hearty meat dishes, this recipe pairs wonderfully with my Pressure Cooker Pulled Pork for a true comfort food spread.
Pro Tips & Easy Swaps
- Use ground turkey instead of beef for a lighter version.
- Add corn for extra sweetness and texture.
- No beans? Double the beef or add lentils for thickness.
- Like it spicy? Stir in jalapeños or a pinch of cayenne.
- Always scrape the pot bottom after sautéing to prevent burn errors.
- Freeze leftovers in single portions for quick meals.
- Stir in a square of dark chocolate before serving — it deepens the flavor beautifully.
- Top with cornbread crumbles for a fun twist.
Serving Ideas & Variations
Instant Pot chili is a blank canvas. I serve it over rice, baked potatoes, or even pasta when I want to stretch leftovers. Sometimes I make a chili bar with toppings like avocado, pickled onions, shredded cheese, and tortilla chips — everyone builds their own bowl. Here are a few variations:
- Chili dogs with hot dogs and buns.
- Chili mac (mix into mac and cheese).
- Vegetarian version with extra beans and corn.
- White bean chicken chili for a lighter spin.
- Over nachos for game night.
- Chili-stuffed bell peppers.
- With cornbread on the side (a must in my house).
Common Mistakes (and How to Fix Them)
- Burn notice on the Instant Pot: Always scrape the bottom after sautéing. Add a splash more broth if needed.
- Too watery: Simmer on sauté mode after pressure cooking to reduce.
- Too spicy: Stir in sour cream or extra beans to mellow it out.
- Beans too mushy: Use canned beans and add them before sealing, not after.
- Flat flavor: Don’t skip sautéing the spices — it’s where the depth comes from.
Frequently Asked Questions
Yes! Just leave out the beans and add extra veggies or more meat for a beanless version.
Yes, but don’t go over the Instant Pot max fill line. The cooking time stays the same.
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Absolutely—skip the meat and add extra beans, lentils, or even quinoa for protein.
You’ll Also Love
If you loved this chili, you’ll enjoy:
- Instant Pot Chicken Noodle Soup — cozy, soothing, and perfect for sick days.
- Easy Pot Pulled Pork (Instant Pot Recipe) — tender, saucy pulled pork in no time.
- Instant Pot Mac and Cheese — creamy comfort food with minimal effort.
And don’t forget to check out more of my Instant Pot Recipes for easy weeknight inspiration.
Instant Pot Chili
Ingredients
Method
- Turn Instant Pot to sauté mode. Brown beef with onion and garlic.
- Add bell peppers and cook 2–3 minutes.
- Stir in spices, then tomato paste, diced tomatoes, and broth. Scrape the bottom.
- Add beans, seal lid, and cook on high pressure for 15 minutes.
- Let pressure release naturally for 10 minutes, then quick release.
- Stir, taste, and serve with toppings.
