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Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!

Love your Instant Pot? Try this Instant Pot Beef StewInstant Pot Ribs, or these Instant Pot Salsa Verde Chicken Tacos.

close-up of Instant Pot chili

Best Instant Pot Chili

Who can resist a good chili? Natasha here from Salt & Lavender with a cozy recipe for you. Chili is so easy to make in the electric pressure cooker! Prep time is minimal, and you can do other things while the Instant Pot works its magic. This chili is delicious straight out of the pot, but it’s also great for freezing/meal prep. Just freeze it in individual portions or use a larger container and let it thaw in the fridge overnight.

Chili Ingredients:

  • Ground beef (you can use your preferred type of ground meat)
  • Onion for added flavor (sautéed in olive oil)
  • Kidney beans (I used red ones but feel free to sub with white ones or another type of canned bean if you prefer)
  • Canned tomatoes (I used a combo of tomato sauce and diced tomatoes)
  • Spices: Garlic, chili powder, smoked paprika, and cumin for that signature chili flavor. Optional: cayenne pepper if you like it hot!
  • Beef broth for moisture and salty flavor

How to Make Instant Pot Chili:

  1. Sauté. Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
  2. Brown the beef. Stir in the ground beef and cook, stirring often, until browned.
  3. Add the rest and seal it up. Stir in the garlic, followed by the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on “sealing”, press the “manual” button, and set the timer for 15 minutes.
  4. Release the pressure. Once the countdown has finished, do a quick pressure release or let the pressure release naturally (this will build more flavor). Season the chili with extra salt & pepper as needed and serve with desired toppings.

close-up of beef chili in an Instant Pot

What Kind of Ground Meat to Use in an Instant Pot?

You can use ground beef or ground turkey in this recipe… or even a mix of ground beef and ground pork if you wish!

What Chili Toppings to Use?

  • Avocado (chopped or sliced)
  • Cilantro
  • Sour cream
  • Tortilla strips/crumbled chips
  • Scallions or chives
  • Cheese blend (try cheddar or a Tex-Mex style for some heat)
  • Chopped tomato

two bowls of Instant Pot chili

What to Serve with Homemade Chili?

This chili is incredibly delicious served with some bread (try a crusty bread or cornbread) – it’s great for mopping up all those tasty juices. Or try it on a baked potato!

Instant Pot chili in a bowl with a gold spoon

Other Chili Recipes to Try:

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Instant Pot Chili

4.67 from 3 votes
By: Natasha Bull
Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive time:: 15 minutes
Total Time: 45 minutes
Servings: 6 Bowls Full

Ingredients 

Instructions 

  • Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
  • Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.
  • Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.
  • Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.

Notes

  • Serves 6-8 depending on portion size.
  • This chili is quite saucy, so if you prefer a more dry chili, omit the beef broth (just be sure to add extra salt) and/or use a smaller can of tomato sauce (or try a few tablespoons of tomato paste).
  • If the beef is excessively fatty, spoon some of the fat out before proceeding with the rest of the recipe once you've browned it.
  • This recipe freezes well.
  • Inactive time represents the time that the Instant Pot takes to get up to pressure.

Nutrition

Calories: 458kcalCarbohydrates: 43gProtein: 47gFat: 12gSaturated Fat: 4gCholesterol: 94mgSodium: 604mgPotassium: 1671mgFiber: 14gSugar: 7gVitamin A: 2341IUVitamin C: 20mgCalcium: 124mgIron: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
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About Natasha Bull

Natasha Bull is the blogger behind Salt & Lavender. She loves to share quick, easy, and delicious dinner recipes. When she's not in the kitchen, Natasha enjoys traveling to warmer climates (she calls Canada home).

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11 Comments

  1. Hey, it looks very yummy. I try this recipe for sure and share your weblink in my website 🙂

    Thanks for sharing!

  2. 5 stars
    Thank you Natasha!
    Going to try this recipe out this week. I have been avoiding chillis for a long time due to digestion issues, but taking a break this weekend. I’ll let you know how it goes!

  3. I omitted the onion, used diced chuck roast instead of ground beef, crushed tomatoes instead of tomato sauce, and ground habanero for extra kick. The most delicious chili I’ve ever made.

  4. This instant pot beef chili looks delish! Bone broth makes it scrumptious and moist adding up a unique flavor.

  5. 4 stars
    I used ground beef and pork sausage. fresh jalepeno, onion, chili beans and white beans, green chilies, habenero diced tomatoes and regular diced tomatoes. Tex-mex chili powder.
    a little beef broth.

    good and spicy.

    sour cream, cheese to garnish

    1. There are a few ways but I like to strain the grease and put in an empty can or something that will catch all the grease. Once that hardens I can throw it away.