Easy Instant Pot Chili
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A hearty, flavor-packed chili that comes together quickly in the Instant Pot. With classic ingredients like ground beef, beans, tomatoes, and warm spices, this one-pot meal is perfect for busy weeknights or casual weekends.
⭐⭐⭐⭐⭐ "This was the easiest and best chili recipe I've made in years!" - Reader Review
Recipe Overview
This Instant Pot Chili is:
- Quick - ready in about 30 minutes, thanks to pressure cooking.
- Hearty - packed with ground beef, beans, and vegetables.
- Flexible - easy to adjust spice level and toppings to your taste.
What I Love About This Recipe
There's nothing quite like a simmering pot of chili, but on busy nights, I love that the Instant Pot does the work in a fraction of the time. It builds deep, slow-simmered flavor quickly, and cleanup is a breeze since everything cooks in one pot.
Jump to:
Key Ingredients
- Lean Ground Beef - A hearty base made with lean ground beef (or your preferred type of beef) or substitute ground turkey or chicken if desired.
- Onion & Garlic - Classic aromatics that add depth and a savory foundation.
- Chili Powder & Ground Cumin - The essential spice duo for warmth and smoky flavor.
- Unsweetened Cocoa - Just a touch adds richness and complexity, enhancing the chili's depth without tasting like chocolate.
- Chili Sauce - Brings tangy sweetness and a little zip that balances the spices.
- Red Pepper Flakes - Optional, for a customizable kick of heat.
- Salt & Black Pepper - Adjust to taste for perfectly seasoned chili.
- Bell Pepper (Red, Green, or Yellow) - Adds color, sweetness, and a bit of crunch.
- Crushed & Diced Tomatoes - Using both gives body, texture, and balanced tomato flavor.
- Beans (Black, Kidney, or Pinto) - Use a mix for heartiness and texture; drain canned beans before adding.
- Chopped Green Chiles - A mild heat that layers beautifully with the spices.
- Broth (Chicken, Beef, or Water) - Keeps the chili saucy; choose broth for richer flavor.
How to Make Instant Pot Chili
- Sauté the Base – In a 6-quart Instant Pot, select the Sauté setting and heat a drizzle of olive oil. Add the ground beef, onion, and garlic. Cook for 6-8 minutes, breaking up the meat as it browns, until no longer pink.
- Add Spices – Stir in the chili powder, cumin, cocoa, chili sauce, red pepper flakes, salt, and pepper. Cook for 30-60 seconds, just until fragrant.
- Build the Chili – Add the chopped bell pepper, crushed and diced tomatoes, beans, green chiles, and broth (or water). Stir well to combine.
- Pressure Cook – Secure the lid and set the pressure valve to Sealing. Cook on High Pressure for 10 minutes. For best flavor, allow pressure to release naturally. To speed things up, let it release naturally for 5 minutes, then quick-release the remaining pressure.
- Optional Thickening – If you prefer a thicker chili, mash some of the beans directly in the pot or stir in a quick cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and simmer on Sauté until thickened.
Variations
- Spicy Kick - add jalapeños, cayenne, or chipotle in adobo.
- Bean-Free - skip the beans and increase the meat or add extra veggies.
- Vegetarian - swap the meat for lentils or more beans.
- Chunky Veggie Chili - add carrots, zucchini, or sweet potatoes.
How to Thicken Instant Pot Chili
If your chili turns out a little thinner than you'd like, there are a couple of quick fixes:
- Mash the Beans: After cooking, use the back of a spoon or a potato masher to mash some of the beans directly in the pot. Their natural starches will thicken the chili without changing the flavor.
- Cornstarch Slurry: Whisk together 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the chili into the hot chili and simmer on Sauté mode for a few minutes, until it has thickened.
Both methods are easy, fast, and work beautifully - it just depends on whether you prefer a natural thickener (beans) or a quick slurry.
Serving Suggestions
Top bowls with shredded cheese, sour cream, green onions, cilantro, or sliced avocado. Serve with cornbread, crispy air fryer potatoes, or a fresh green salad, such as this kale and apple salad, for a complete meal.
Recipe FAQs
Yes! Chili tastes even better the next day. Store in the refrigerator for up to 4 days.
Let the chili cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes-if your Instant Pot is an 8-quart model, you can safely double the recipe. For a 6-quart, stick with the single batch.
If your chili turns out a little thinner than you'd like, you have two quick options. After cooking, mash some of the beans with a spoon or potato masher to naturally thicken the chili. Or, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer on sauté mode until the chili reaches your desired consistency.
More Easy Fall Recipes to Try
For chilly days, there’s nothing quite like these fall cozy recipes to warm up with!
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Easy Instant Pot Chili Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- large onion chopped
- 3 garlic cloves minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon unsweetened cocoa
- 2 teaspoons chili sauce
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt and pepper to taste
- medium bell pepper red, green, yellow, chopped
- 28 ounces crushed tomatoes or 1 can crushed, 1 can diced
- 2 (15-oz) can beans any mix of black, kidney, pinto, drained
- 1 (4.5-oz) can chopped green chiles
- 1/2 cup broth chicken, beef, or water
Instructions
- In a 6-quart Instant Pot, select the sauté setting and add the olive oil. When it's hot, add the beef, onions, and garlic; cook about 6-8 minutes or until the beef is cooked and no longer pink. Then add the spices: chili powder, cumin, cocoa, chili sauce, and red pepper flakes. Cook for an additional 30 seconds to 1 minute, until fragrant.
- Stir in the peppers, tomatoes, beans, and broth or water. Secure the lid, set pressure valve to Sealing, and set to cook on high pressure for 10 minutes. I prefer to let the pressure value release naturally but to speed it up, let it release naturally for about 5 minutes before quick release venting.
- Ladle in bowls and serve with favorite toppings and condiments. My favorite are fresh cilantro, sour cream, shredded cheese, red pepper flakes and even a couple of saltines on occasion.
Notes
- Beans: Use canned beans for ease, or substitute 1 ½ cups cooked beans per can if using homemade.
- Meat: Lean ground beef works well, but ground turkey or chicken can be substituted. For a spicier chili, try ground pork or a mix.
- Spice Level: Adjust chili powder and add cayenne or diced jalapeños to taste.
- Thickening: For a thicker chili, mash some of the beans after cooking or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and simmer until thickened.
- Make Ahead: Chili often tastes better the next day. Store covered in the refrigerator for 3-4 days or freeze for up to 3 months.
- Stovetop Method: Brown meat and sauté vegetables in a large Dutch oven or heavy pot. Add spices, tomatoes, beans, and broth. Simmer, partially covered, for 30-40 minutes, stirring occasionally, until flavors meld.
- Slow Cooker Method: Sauté the meat, onions, and spices in a large skillet. Transfer the meat mixture to a lightly greased 6-quart slow cooker. Add the remaining ingredients; cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.