My Favorite Easy Instant Pot Chili … Ever

My Favorite Easy Instant Pot Chili Ever |

Favorites are a wonderful thing. Especially when it comes to food. Like chili. This Instant Pot Chili is my favorite recipe. And it’s incredibly easy. Packed with flavor, this chili has all the components you love in this favorite, hearty comfort food. Loaded with pinto and kidney beans, peppers, onions, and lean ground beef.



1 tablespoon olive oil
one 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-ounce) can beans (any mix of black, kidney, pinto, etc)
1 (4.5 oz) can chopped green chiles
1/2 cup stock (chicken, beef, or water)


1. 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 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 another 30 seconds to 1 minute until fragrant.

2. 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.

3. 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.


To make this recipe in a slow cooker, 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.


Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months.


  • Serving Size: About 2 cups each

Keywords: Easy Instant Pot Chili with Canned Beans,

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