instant pot chili recipe
The Best instant pot chili recipe
My family loves it for so many reasons. It’s comforting, filling, and it’s always a hit with picky eaters because the flavors are balanced—sweet, spicy, and savory all at once. My kids will eat it straight from the pot, and my husband always says it’s the only chili he’ll have when he’s out with friends. It’s also great for special occasions because it’s hearty enough to feed a crowd without being overwhelming. And honestly, it’s one of those meals that’s healthy in a way that doesn’t feel like it’s missing anything. The beans and veggies pack in fiber, and the lean protein keeps it balanced. Plus, you can adjust the spices to taste—if you prefer it milder, if you like a little kick, it’s all there. It’s that kind of recipe that’s practical, delicious, and always a crowd-pleaser.
Instant Pot Beef Chili
A hearty, flavorful chili made quickly in an Instant Pot, packed with tender beef, beans, and vibrant spices. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) beef chuck roast or stew meat, cubed
- 1 lb (450g) ground beef or turkey
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15 oz) can diced tomatoes (with juices)
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 tbsp sour cream
👨🍳Directions
-
1
In a large bowl, combine beef chuck roast (if using) with 1/2 cup beef broth, salt, and pepper. Marinate for at least 15 minutes (or up to 2 hours in the fridge). -
2
In the Instant Pot, combine ground beef (if using) with diced onion, garlic, bell pepper, and 1/2 cup beef broth. Sauté for 3-4 minutes until the beef is browned. -
3
Add diced tomatoes (with juices), tomato sauce, black beans, kidney beans, pinto beans, corn, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, bay leaf, and remaining 1/2 cup beef broth. Stir well. -
4
If using beef chuck roast, add it to the pot. Stir to combine everything. Secure the lid and set the valve to Sealing. -
5
Cook on High Pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. -
6
Remove the bay leaf. Taste and adjust seasoning if needed. For extra richness, stir in 1 tbsp of melted butter or oil. -
7
Serve hot with optional toppings like shredded cheese, fresh cilantro, avocado, or sour cream.
🔧Equipment
- Instant Pot
- Large cutting board
- Sharp knife
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of Worcestershire sauce or a pinch of sugar.
- To make it vegetarian, replace beef with 1 cup of extra beans and 1 cup of vegetable broth.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Adjust spice levels to suit your taste—add more cayenne for heat or reduce for mildness.
Watch Video Of How Instant Pot Beef Chili Works
❓ Frequently Asked Questions About Instant Pot Beef Chili
1. What ingredients should I use to make a hearty Instant Pot chili that is rich and flavorful?
To make a rich and flavorful Instant Pot chili, use a combination of the following ingredients: 1 lb ground beef (or turkey/chicken), 1 large onion (diced), 3 cloves garlic (minced), 1 bell pepper (diced), 1 can (28 oz) crushed tomatoes, 1 can (15 oz) kidney beans, 1 can (15 oz) black beans, 1 can (15 oz) pinto beans, 1 cup beef broth, 1 packet chili seasoning (or 1 tbsp each of chili powder, cumin, smoked paprika, garlic powder, onion powder, and a pinch of cayenne), 1 tsp dried oregano, 1 bay leaf, salt and pepper to taste, and optional toppings like shredded cheese, sour cream, chopped cilantro, and avocado.
2. How do I prevent my Instant Pot chili from being too watery?
To avoid a watery chili, follow these steps: Ensure you use the right amount of liquid—start with 1 cup of broth and adjust as needed. Avoid adding too many beans or tomatoes at once; spread them out over the recipe. Use a thickener like cornstarch or flour mixed with water (1 tbsp flour + 2 tbsp water) and stir it into the chili before sealing the lid. Finally, cook on high pressure for the full recommended time to allow the liquid to reduce naturally.
3. Can I use vegetarian or vegan ingredients in my Instant Pot chili?
Yes! You can easily make a vegetarian or vegan Instant Pot chili by substituting some or all of the traditional ingredients: Replace ground beef with 1 cup of crumbled tempeh, lentils, or a plant-based crumbles. Use vegetable broth instead of beef broth. Add ingredients like mushrooms, chickpeas, or extra beans for protein. Skip the cheese if going vegan, but you can still top with vegan sour cream or cashew cream. Season with spices like smoked paprika, cumin, and chili powder for depth.
4. How long should I cook the Instant Pot chili, and what pressure settings should I use?
For a classic Instant Pot chili, cook on high pressure for 10 minutes, then let it natural release for 10–15 minutes. If you prefer a thicker texture, you can reduce the release time to 5 minutes. For a vegetarian or bean-heavy version, you may need 12–15 minutes on high pressure to ensure everything is tender. Always check the manual for your specific Instant Pot model, as some may have slight variations.
5. Can I make extra chili and freeze it for later use?
Absolutely! Freezing chili is easy and works well. Let it cool completely before transferring to airtight containers or freezer bags. Portion out desired servings (typically 1–2 cups per container) to avoid freezer burn. Store in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on high pressure for 3–5 minutes, then natural release for 5 minutes. Stir in a splash of water or broth if needed to loosen.
