Instant Pot Chili Recipe

Make this Instant Pot Chili (Pressure Cooker Chili) under an hour. Loaded with layers of umami & spicy flavors & textures, this easy beef and beans chili will satisfy your hearty comfort food cravings. Many readers have won chili competitions & cookoffs with this best instant pot chili!

Instant Pot Chili

Make this Easy Instant Pot Chili (Pressure Cooker Chili) loaded with layers of umami flavors. Rich, flavorful, & tasty beef and beans chili will satisfy your hearty comfort food cravings. Many readers have won chili competitions & cookoffs with this best instant pot chili!

Total: 45min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 405 kcal, Carbohydrate 36 g, Protein 25 g, Fat 19 g, Saturated Fat 6 g, Cholesterol 54 mg, Sodium 966 mg, Fiber 11 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 1 – 1 ½ pound ground beef
• 1 medium onion (, diced)
• 4 garlic cloves (, minced)
• 2 cans (540ml/19oz) red kidney beans (, drained and rinsed)
• 3 tablespoons (49g) tomato paste
• 1 can (28oz) crushed tomatoes
• 1 – 2 tablespoons (8g – 16g) chili powder ((depends on your chili powder’s spiciness and preference))
• 1 tablespoon (6g) cumin seed (, ground)
• 1 teaspoon (1g) dried oregano
• 1 tablespoon (15ml) olive oil
• 1 tablespoon (15ml) apple cider vinegar ((optional))
• Brown sugar, kosher salt, black pepper to taste
• 1 cup (250ml) unsalted chicken stock
• 2 tablespoons (30ml) fish sauce ((can substitute with regular soy sauce))
• 1 tablespoon (15ml) regular soy sauce
• 1 teaspoon (2.5g) unsweetened cocoa powder
• Lime
• Sour cream
• Jalapeno pepper (, diced and seeded)
• Green onions
• Cheddar cheese

Instruction:

1. Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
2. Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
3. Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
4. Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
5. Pressure Cook Chili: Add in the reserved beef juice (from Step 1). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
6. Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode. Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper. Optional: Add 1 tbsp of apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
7. Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy~

Instant Pot Chili

This Instant Pot chili is a blend of beef, beans, tomatoes and spices, all simmered together in a pressure cooker until tender and flavorful. The easiest way to make chili; everyone will think you spent all day on it!

Prep: 10min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 318 kcal, Carbohydrate 45 g, Protein 45 g, Fat 14 g, Saturated Fat 6 g, Cholesterol 98 mg, Sodium 757 mg, Fiber 14 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 2 teaspoons olive oil
• 2 pounds ground beef (I use 90% lean)
• 1 onion (finely diced)
• 1 1/2 teaspoons minced garlic
• 28 ounce can diced tomatoes (do not drain)
• 3 8 ounce cans tomato sauce
• 3/4 cup beef broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons cocoa powder
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon ground pepper
• 15 ounce can kidney beans (drained and rinsed)
• 15 ounce can pinto beans (drained and rinsed)
• Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream

Instruction:

1. Turn your Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.
2. Add the onion and cook for 3 more minutes or until softened.
3. Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.
4. Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.
5. Serve with assorted toppings.

Instant Pot Chili

Instant Pot Chili is the quick weeknight dinner you’ve been missing.

Prep: 15min

Total: 1h

Yield: 6 serving(s)

Nutrition Facts: calories 504 Calories, Fat 28 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 87 mg, Sodium 1042 mg, Carbohydrate 20 g, Fiber 11 g, Sugar 6 g, Protein 32 g

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp. tomato paste
• 1 1/2 lb. ground beef
• 2 c. low-sodium beef broth
• 1 (15-oz.) can kidney beans, rinsed and drained
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (15-oz.) can fire-roasted diced tomatoes
• 1 1/2 tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. cayenne
• Kosher salt
• Freshly ground black pepper
• Shredded cheddar, for serving
• Sour cream, for serving
• Fritos, for serving
• Thinly sliced green onions, for serving

Instruction:

1. Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute, then add tomato paste, stirring to combine. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes. Drain fat, if necessary.
2. Return insert to Instant Pot and add broth, beans, tomatoes, chili powder, cumin, oregano and cayenne. Season with salt and pepper. Lock lid and set to Pressure Cook on High for 14 minutes.
3. Follow manufacturer’s instructions for a slow release, then remove lid. Serve with desired toppings.

Instant Pot Chili

BEST EVER easy peasy Instant Pot Chili recipe made with ground beef, fire roasted tomatoes, beans, seasonings, and all the toppings. Let your pressure cooker do the work on this one and enjoy a hearty no-fuss, easy cleanup meal the whole family will love!

Prep: 10min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 419 kcal, Carbohydrate 6 g, Protein 28 g, Fat 31 g, Saturated Fat 12 g, Trans Fat 2 g, Cholesterol 107 mg, Sodium 448 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2 pounds ground beef
• 1 white or yellow onion (diced)
• 1 tablespoon minced garlic
• 2 tablespoons chili powder
• 2 teaspoons paprika (or smoked paprika)
• 3 teaspoons ground cumin
• 3 teaspoons sugar
• 2 15-ounce cans Muir Glen Organic Fire Roasted Diced Tomatoes
• 2 15-ounce cans tomato sauce
• 2 cups beef broth
• 2 cans kidney beans (drained and rinsed, light, dark, or both)
• 2-3 teaspoons salt (to taste)
• ½ teaspoon black pepper
• toppings such as sour cream, shredded cheddar cheese, corn chips, cilantro, green onions

Instruction:

1. Set pressure cooker to SAUTE. Drizzle the pot with a bit of oil and add onions and garlic. Saute 2-3 minutes until fragrant and tender. Transfer to a bowl and set aside. Add ground beef to the pot and saute 6-8 minutes until browned (depending on the size of your pot you may want to brown the meat in batches to make sure it gets thoroughly browned throughout.) Return onions and garlic to the pot.
2. Add chili powder, paprika, cumin, sugar, diced tomatoes, tomato sauce, beef broth, beans, 2 teaspoons salt, and pepper.
3. Cover, turn vent to the sealed position, set to MANUAL/PRESSURE COOK and set the timer for 15 minutes.
4. When time is up, do a quick release by turning the vent to the venting position, remove the lid once the float valve drops.
5. Give it a good stir, taste and add salt and pepper if needed. Serve with desired toppings.

How to cook CHILI in the Instant Pot | Easy Instant Pot Chili Recipe

FAQ

What is the chili setting on Instant Pot?

Why is my Instant Pot chili so watery?

Is chili better on stove or Instant Pot?

What can I use if I don’t have chili bean setting on Instant Pot?