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Reading: This hearty Instant Pot Chili recipe makes a big batch of creamy, comforting chili that’s perfect for family dinners, potlucks, or game-day gatherings. With a rich beef broth-based sauce and a blend of spices, this chili is sure to become a new favorite. And the best part? It’s incredibly easy to make in your Instant Pot! What sets this recipe apart from others is the addition of a can of diced green chilies for an extra kick of flavor. The beans add natural sweetness, while the tomatoes bring tanginess.
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Top 100 Recipes > Recipes > This hearty Instant Pot Chili recipe makes a big batch of creamy, comforting chili that’s perfect for family dinners, potlucks, or game-day gatherings. With a rich beef broth-based sauce and a blend of spices, this chili is sure to become a new favorite. And the best part? It’s incredibly easy to make in your Instant Pot! What sets this recipe apart from others is the addition of a can of diced green chilies for an extra kick of flavor. The beans add natural sweetness, while the tomatoes bring tanginess.
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This hearty Instant Pot Chili recipe makes a big batch of creamy, comforting chili that’s perfect for family dinners, potlucks, or game-day gatherings. With a rich beef broth-based sauce and a blend of spices, this chili is sure to become a new favorite. And the best part? It’s incredibly easy to make in your Instant Pot! What sets this recipe apart from others is the addition of a can of diced green chilies for an extra kick of flavor. The beans add natural sweetness, while the tomatoes bring tanginess.

October 14, 2024
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15 Min Read
Instant Pot Chili | Cookies and Cups
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Deliciously crafted with rich ground beef, tender beans, crunchy bell peppers, flavorful tomatoes, and a hint of spicy jalapeño kick. All ingredients are harmoniously combined and cooked to perfection within the pressure cooker, resulting in a rich, fulfilling one-pot dish.

Seeking out warming, comforting chili dishes to spice up your meals? Savor the rich flavors of our signature creamy white chicken chili, a hearty blend of tender chicken, velvety textures, and bold spices that will warm your senses on a chilly day. Indulge in our mouth-watering turkey chili, crafted with a mysterious twist (your guess is as good as mine!)!

Instant pot chili garnished with shredded cheese, sour cream, and chives in a stoneware bowl, with a second bowl of chili, a plate of cornbread, and a glass of water in the background.

Let’s revisit the recipe for the ultimate chili experience. Can I get a recipe for your famous chili? I’m planning a party this weekend and it’s the perfect dish to feed my friends? Here is the rewritten text:

Savor a rich and flavorful pot of Instant Pot chili, featuring tender chunks of ground beef, wholesome beans, and a burst of heat from spicy jalapeños, all perfectly balanced by sweet and crunchy onions and bell peppers. Here’s why you’ll love it:

  • Indulge in a hearty serving of slow-cooked, deeply flavored homemade chili, effortlessly prepared without sacrificing precious time on the stovetop?
  • This richly flavored beef chili is a true comfort food, boasting a bold blend of spices that’s expertly intensified through the magic of pressure cooking, resulting in a dish that’s both satisfying and deeply flavorful. 
  • While opinions about chili’s flavor profile may vary, I’d agree that allowing it to rest in the refrigerator for a day or two can indeed enhance its overall taste and aroma. Conveniently, this recipe is designed for effortless storage and freezing, allowing you to prepare and enjoy it at your leisure.
Ingredients for Instant Pot chili.

Chili enthusiasts agree that a few key components elevate this spicy staple to new heights: the depth of beef’s rich flavor, the tanginess of well-balanced tomatoes, and the slow-building heat from judiciously added peppers.

  • A mix of white or yellow onions and vibrant red or green bell peppers. These sautéed onions, garlic, and bell peppers create a rich, aromatic flavor base that sets the stage for the bold flavors to come in this hearty chili recipe.
  • Whether you’re looking for a moderate kick or something more intense, substitute the jalapeño with your preferred hot pepper of choice. For a milder flavor, consider omitting the chili peppers entirely.
  • Consider substituting the beef with equal parts of ground turkey or ground chicken for a leaner alternative.
  • This versatile liquid can also be chicken broth. Consider using low-sodium broth or stock to ensure precise management of salt content in your recipes.
  • Use chili powder, cumin, and paprika to add depth to your dish, or simplify the process by substituting with a pre-mixed taco seasoning blend for convenience.
  • Canned crushed tomatoes and store-bought or homemade tomato sauce – feel free to use the latter if you’re a fan.
  • Beans that pair well with chili include kidney beans, pinto beans, and black beans. Before incorporating canned beans into your recipes, make sure to thoroughly drain and rinse them to remove excess sodium and preservatives.
  • With or without white or brown sugar to add a hint of sweetness.
See also  Watermelon Fruit Salad - Barefeet in the Kitchen

In just under an hour, the Instant Pot whips up a rich, full-bodied, and intensely flavorful beef chili that typically takes hours of stovetop cooking to achieve, with minimal effort required from you. Let’s make some chili:

Diced peppers, onions, chilies, and garlic combined in the instant pot.
Ground beef added to diced veggies in the instant pot.
  • With the Instant Pot preheated to the sauté setting, heat a small amount of oil and then add the combination of diced onion, bell peppers, jalapeños, and minced garlic, allowing them to cook until they are tender and lightly caramelized. Following cooking, gently transfer the tenderised vegetables to a waiting bowl.
  • As the pot remains warm, cook the ground beef, meticulously breaking apart any substantial chunks as you proceed. 
Beef broth is poured over browned ground meat in the instant pot.
A hand uses a plastic stirring spoon to deglaze the bottom of the instant pot.
  • Carefully remove any lingering fat residue from the pot to make room for a small splash of rich beef broth. Utilize a non-conductive spoon or spatula to delicately scoop up any caramelized residues that have accumulated at the base of the Instant Pot.
Additional beef broth is poured over sauteed diced veggies aded to ground beef in the instant pot.
Salt and pepper added to finished chili inside the instant pot.
  • Add your desired spices to the mixture and subsequently deactivate the sauté function. Add the remaining broth, followed by the tomatoes, beans, and a dash of seasonings to the pot. This time,
  • Secure the lid tightly and engage the pressure cooker’s high-pressure setting for a 15-minute cooking cycle, concluding with a 10-minute natural pressure release period. As the final moments tick away, carefully release the remaining pressure before lifting the lid.
  • Stirring the rich, aromatic chili, I carefully ladle generous portions into bowls, inviting the senses to revel in a medley of textures and flavors. I’m indulging in my go-to topping combination: a rich and tangy blend of sour cream and shredded cheese. Scroll for more serving suggestions!
Overhead view of a ladleful of chili held over the instant pot.

To achieve ultimate success with your Instant Pot chili recipe, consider these expert-endorsed pointers?

  • Add a mixture of one tablespoon of cornstarch and one tablespoon of cold water, whisking until smooth and well combined. Another option is to incorporate 1-2 tablespoons of finely ground masa harina into the dough. Use a fork to roughly crush about half of the cooked beans, then mix them into the other half for added texture and visual appeal.
  • Store any leftover portions in the refrigerator for up to 24 hours or consider freezing them for a future meal. By allowing the ingredients to rest, it provides the perfect opportunity for the flavours to harmoniously combine. Please store at room temperature between 15°C to 25°C (59°F to 77°F), avoiding direct sunlight and moisture.
  • If you’re not a fan of beans, feel free to omit them from the recipe and boost the quantity of veggies to your liking.
Instant pot chili served in a stoneware bowl.

As the first autumn leaves fall, we indulge in copious amounts of chili, regardless of whether it’s a Game Day gathering, a festive holiday party, or a lazy Sunday afternoon spent cozied up indoors. Any self-proclaimed chili aficionado will attest that a bowl of chili is never truly satisfying unless it’s accessorized with an array of tantalizing toppings. Discover these delectable suggestions to indulge your cravings:

  • Indulge in the rich flavors of diced avocado, velvety guacamole, or tantalizing creamy avocado salsa for a truly unforgettable taste experience.
  • – Greek yogurt works, too!
  • Let’s elevate this bowl by topping our Instant Pot chicken tortilla soup with crunchy, flavorful tortilla strips or crispy corn chips, reminiscent of a classic dish like chili.
  • Consider using a combination of both: sharp shredded cheddar and a hint of spicy shredded Mexican cheese blend for added depth of flavor.
  • Select a bold and zesty red salsa, the vibrant green salsa, or the fresh and tangy pico de gallo to tantalize your taste buds.
  • Squeeze a sliver of vibrant lime juice into each bowl, finishing with a flourish as you add a delicate lime wedge for garnish.
  • – Green onions, chives, or cilantro.
See also  Quinoa Chickpea Salad
Overhead view of instant pot chili garnished with shredded cheese, sour cream, and chives in a stoneware bowl.

Savoring a hearty bowl of Instant Pot chili is even more enjoyable when paired with a crispy basket of fried hot water cornbread or flaky, buttery 7Up biscuits – perfect for mopping up every last drop of that rich, savory goodness. Savor a comforting weeknight or weekend dinner by pairing warm chili with a crisp green salad for a satisfying contrast of flavors and textures. Alternatively, try a vibrant Southwestern-inspired twist on the classic Cobb salad for a flavorful and refreshing accompaniment. We delight in serving chili generously over sizzling hot dogs to create indulgent and effortless chili dogs.

Hosting on Football Sunday? Craft a DIY chili bar experience by offering a substantial batch of homemade chili alongside an array of customizable toppings. Paired with a crisp pint of beer, the evening’s festivities unfold with beer bread and an assortment of delectable bites, including the addictive hot corn dip, roasted veggie nachos that tantalize the taste buds, and the savory allure of cowboy caviar. You can transfer this Instant Pot chili to your slow cooker and set it to the keep-warm function for serving. 

Overhead view of two bowls of chili next to a plate of cornbread muffins on a wooden countertop.

The Instant Pot’s bean/chili setting cooks at high pressure for either 30 minutes or 25 minutes? To ensure optimal results, we suggest manually setting the Instant Pot to cook at high pressure for a precise 15-minute duration, thereby avoiding potential overcooking risks.

Once the Instant Pot’s bottom has been thoroughly deglazed and fresh tomatoes along with a pinch of seasonings have been added, refrain from stirring the mixture at this juncture. Leaving chili untouched in the pressure cooker prevents the risk of scorching and subsequent burn warnings during cooking.

Instant pot chili garnished with shredded cheese, sour cream, and chives in a stoneware bowl.

Having followed this blog for some time, readers are well aware that I’m not typically inclined towards preparing chili in my slow cooker. While I appreciate the dish’s nuances, I feel that the flavors somehow plateau and don’t quite live up to my expectations. If you’re craving a hearty, warming bowl of goodness, I invite you to try my recipe for slow cooker taco truck chili and bring out your trusty Crock Pot. I find that making this chili in the Instant Pot yields a more flavorful result when reheated in the slow cooker.

See also  Smoky Flavors Unite: A Simple Recipe for Perfectionally Smoked Chicken Wings
Close up of a spoonful of chili held over a bowlful garnished with shredded cheese, sour cream, and chives.

  • Storing leftover Instant Pot chili: Keep it fresh for up to 3-4 days by transferring the cooked meal to an airtight container, ensuring a tight seal, and refrigerating it at a temperature of 40°F (4°C) or below. This culinary delight only gets more delicious with time.
  • Warm heat-stabilized chili gently over low heat or in short intervals within a microwave, whisking frequently to ensure even temperature distribution.

Yes! Chili proves to be an excellent candidate for freezing, allowing you to preserve leftovers for a future meal date. To preserve freshness, store the chili in an airtight, freezer-safe container or freezer bag and maintain its frozen state for approximately one to two months. Before reheating the chili, defrost it in the refrigerator.

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Description

Richly flavored with savory ground beef, tender beans, colorful bell peppers, luscious tomatoes, and spicy jalapeños, this one-pot wonder is expertly cooked to perfection in a pressure cooker, delivering a heartwarming, filling meal that’s sure to become a favorite.


  • olive oil
  • yellow onion, diced
  • red bell pepper, diced
  • green bell pepper, diced
  • jalapeno, diced
  • cloves garlic, minced
  • pounds ground beef
  • beef broth, divided
  • chili powder
  • cumin
  • paprika
  • A 28-ounce can of crushed tomatoes.
  • A 15-ounce can of tomato sauce.
  • Cans of cooked beans (15 ounces each), containing kidney, pinto, or black beans, drained.
  • granulated sugar
  • kosher alt
  • black pepper


  1. Activate the Instant Pot’s sauté function. Add the oil.
  2. As the oil reaches a sizzling temperature, swiftly introduce the sautéed medley of onions, vibrant red bell peppers, crunchy green bell peppers, piquant jalapeños, and aromatic garlic. Cook, stirring occasionally, until tender and lightly caramelized, approximately 7 minutes. Remove to a bowl.
  3. Adding the ground beef directly to the hot Instant Pot. Cook in batches, stirring occasionally, until browned and crispy, approximately 8-12 minutes. Utilizing an oven mitt, carefully extract the inner pot from the appliance, followed by a deliberate draining of excess fat. Replace the inner pot in the unit with care.
  4. With one cup of beef broth added, carefully scrape the pan’s bottom to liberate any caramelized residue that may have accumulated during cooking.
  5. Combine the spices and blend thoroughly. Cook on high for 2-3 minutes, then immediately press “Cancel”.
  6. Add the remaining broth. All remaining ingredients are then incorporated into the mixture. Do NOT stir. Securely place the lid of the Instant Pot and ensure that the valve is set to “sealing”. Configure the device to manual/high pressure mode and run the cycle for 15 minutes precisely. After the cooking time has expired, permit the pressure to dissipate naturally over a period of 10 minutes. Allowing any residual steam to escape before removing the lid entirely.
  7. Stir the chili thoroughly to ensure even distribution of ingredients, then serve promptly.

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Reading: This hearty Instant Pot Chili recipe makes a big batch of creamy, comforting chili that’s perfect for family dinners, potlucks, or game-day gatherings. With a rich beef broth-based sauce and a blend of spices, this chili is sure to become a new favorite. And the best part? It’s incredibly easy to make in your Instant Pot! What sets this recipe apart from others is the addition of a can of diced green chilies for an extra kick of flavor. The beans add natural sweetness, while the tomatoes bring tanginess.
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