Easy Instant Pot Chili Recipe

A hearty Instant Pot chili with ground beef, beans, tomatoes, and warm spices—perfect for weeknight dinners or casual weekends.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 179kcal

Get Recipe Ingredients

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.

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.