The Ultimate Instant Pot Chili: Fast, Flavorful & Easy One-Pot Recipe
Imagine a rich, hearty bowl of chili that tastes like it simmered all day, yet comes together in a fraction of the time. This Instant Pot Chili recipe is your answer to busy weeknights, game day cravings, or simply a comforting meal on a chilly evening. Packed with savory ground beef, a medley of beans, robust tomatoes, and a blend of aromatic spices, this recipe delivers maximum flavor with minimal effort. Thanks to the magic of the pressure cooker, you can achieve that deeply developed taste you love in just 30 minutes, making it incredibly convenient and easy to customize for any occasion.
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About This Instant Pot Chili
This Instant Pot Chili is truly a game-changer for anyone looking for a hearty, flavorful meal without the long hours typically associated with traditional chili. It brings together robust flavors of ground beef, a hearty mix of beans, the tang of tomatoes, and a carefully selected blend of spices, all pressure-cooked to perfection in under an hour. Forget the endless stirring and simmering on the stovetop; your Instant Pot handles the heavy lifting, delivering that slow-simmered taste in just 30 minutes of cook time.
We all love the depth of flavor that comes from a chili that’s been bubbling away for hours, but modern life often doesn’t allow for such luxuries. That’s where the electric pressure cooker shines. It creates an environment where ingredients meld together quickly, extracting and intensifying flavors in a way that mimics long, slow cooking. The result is a rich, thick, and satisfying chili, perfect for everything from a casual weeknight dinner to a lively game day gathering or even efficient meal prep for the week ahead.
One of the many benefits of this recipe is its “one-pot” nature. You’ll use your Instant Pot for sautéing the aromatics and meat, then for pressure cooking the entire dish. This means less cleanup and more time enjoying your delicious meal. The secret to its incredible depth lies in layering flavors: from properly browning the beef and sautéing the onions and garlic, to adding a unique touch of cocoa powder, which subtly enhances the savory notes without making the chili taste sweet.
This chili comes out wonderfully thick and rich, with tender beans and perfectly cooked meat. It’s not just good; it’s often even better the next day as the flavors continue to develop. Plus, it’s incredibly freezer-friendly, allowing you to stash away portions for those moments when you need a quick, homemade meal. Serve it generously topped with shredded cheese, a dollop of sour cream, or any of your favorite fixings – there’s no wrong way to enjoy this comforting classic.
Key Ingredients for the Best Instant Pot Chili
Every great chili starts with quality ingredients. Here’s what you’ll need and why each component is vital for creating the best Instant Pot Chili:
- Oil: We typically reach for extra virgin olive oil to sauté our aromatics and beef, as it adds a nice base flavor. However, feel free to use any neutral oil you have on hand, such as avocado oil or grapeseed oil.
- Onion: A foundational ingredient for flavor, diced onion (white or yellow) provides a sweet and savory base. We prefer yellow onions for their slightly stronger, more pungent flavor that stands up well in chili.
- Garlic: No chili is complete without the pungent kick of garlic. For convenience, a jar of minced garlic is a great time-saver, or you can opt for fresh cloves, peeled and minced for maximum aroma and flavor.
- Beef: Lean ground beef is crucial for a hearty chili without excess grease. We recommend 90% lean ground beef to ensure a rich flavor profile while keeping the chili from becoming too oily. You could also use ground turkey or chicken if preferred.
- Tomatoes: Canned diced tomatoes form the liquid base and provide essential acidity and sweetness. Fire-roasted diced tomatoes are a secret weapon here; their smoky flavor adds incredible depth and complexity that regular diced tomatoes simply can’t match.
- Tomato Paste: This concentrated tomato product is a powerhouse of umami. A small amount of tomato paste adds a rich, deep tomato flavor and helps thicken the chili, creating that velvety texture we all crave.
- Beans: A trio of beans ensures a varied texture and robust heartiness. We use a combination of hot chili beans (or original if you prefer less heat), pinto beans, and kidney beans. Make sure to drain and rinse your beans before adding them to remove excess sodium and improve texture.
- Chili Seasoning: The soul of your chili! Our homemade chili seasoning blend is easy to whip up from spices you likely already have. It typically includes chili powder, cumin, salt, paprika, oregano, black pepper, garlic powder, onion powder, and a touch of cayenne pepper for a balanced warmth. Using a fresh, homemade blend ensures the most vibrant flavor.
- Cocoa Powder: This might sound surprising, but unsweetened Dutch-processed cocoa powder is a secret ingredient for many award-winning chilis. It doesn’t make the chili taste like chocolate but instead adds an incredible layer of dark, complex depth, enhancing the savory notes and rounding out the overall flavor profile.
Essential Equipment for Instant Pot Chili
To whip up this incredible Instant Pot Chili, the star of your kitchen will, of course, be an Instant Pot. Most models will work wonderfully, but here are some specific recommendations and other tools that will make your cooking experience seamless:
- Instant Pot: Any electric pressure cooker will do, but popular models like the Instant Pot Duo, Instant Pot Pro, or Instant Pot Ultra are all excellent choices. We particularly love the Instant Pot Duo Crisp Ultimate Lid for its versatility as both a pressure cooker and an air fryer, making it a valuable addition to any kitchen. For this recipe, ensure your Instant Pot has a minimum 6-quart capacity, especially if you plan to double the recipe.
- Wooden Spoon Scraper: This tool is invaluable for effective deglazing. A wooden spoon with a flat edge is perfect for scraping up all the delicious browned bits from the bottom of your Instant Pot’s inner pot, which is critical for flavor development and preventing the “burn notice.” A sturdy silicone spatula can also work.
- Cutting Board and Knife: For dicing your onion and mincing fresh garlic, if not using pre-minced.
- Measuring Cups and Spoons: Essential for accurate ingredient measurements, ensuring perfect flavor balance every time.
Having the right tools makes all the difference in creating a fuss-free and enjoyable cooking experience!
Step-by-Step: Here’s How to Make This Instant Pot Chili
Making this incredible chili in your Instant Pot is straightforward and efficient. Follow these steps for a perfect, flavorful batch every time:
Sauté the Aromatics and Meat
- Brown the Beef: Begin by setting your Instant Pot to the “Sauté” function (on Normal or Medium setting). Once the inner pot is hot (the display might say “Hot” or just be ready), add the olive oil. Allow it to shimmer slightly, then add the lean ground beef. Cook the beef, breaking it up with your wooden spoon, until it is thoroughly browned. Browning the meat is crucial for developing deep, rich flavors that form the foundation of your chili.
- Add Onion and Garlic: Once the ground beef is browned and any excess fat has been drained (if necessary, though with lean beef, it might not be much), stir in the diced onion and minced garlic. Continue to sauté for approximately 3 more minutes, stirring occasionally, until the onion softens and becomes translucent, and the garlic is fragrant. Be careful not to burn the garlic.
Deglaze and Build Flavor
This is a critical step for both flavor and safety (to prevent the “burn notice”):
- Scrape the Pot: Pour the can of diced tomatoes (including their liquid) directly into the Instant Pot. Immediately use a sturdy wooden spoon with a flat edge to vigorously scrape the bottom of the inner pot. Ensure you dislodge *all* the browned bits and pieces stuck to the bottom. These bits are packed with flavor, and removing them prevents them from scorching during pressure cooking, which can trigger the dreaded “burn notice.” Make sure the bottom is completely clean.
Pressure Cook to Perfection
- Add Remaining Ingredients: Now, add the tomato paste, chili beans, pinto beans, kidney beans, your homemade chili seasoning, and the secret ingredient – cocoa powder. Stir all the ingredients gently to combine them well, making sure everything is evenly distributed. Do not stir after this step, especially pushing down on any ingredients that might stick to the bottom.
- Cook Under Pressure: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the cooking time to 12 minutes on High pressure.
- Release Pressure and Serve: Once the cooking cycle is complete, you have two options for releasing the pressure:
- Manual (Quick) Release: Carefully turn the vent to “Venting” to quickly release the pressure. Be cautious of the hot steam. This is faster and generally recommended for this recipe.
- Natural Release: Allow the pressure to release naturally, which means waiting until the float valve drops on its own. This can take an additional 10-15 minutes and often results in a slightly thicker chili.
Once the pressure is fully released (float valve has dropped), open the lid. Stir the chili, taste, and adjust seasonings if needed. Serve warm with your favorite assorted toppings!
Pro Tips and Tricks for Instant Pot Chili
Elevate your Instant Pot Chili game with these expert tips and tricks:
- Thicken it Up: If your chili isn’t quite as thick as you like after pressure cooking, don’t worry! Simply set the Instant Pot back to “Sauté” (Low setting is usually sufficient). Let the chili simmer uncovered for about 5-10 additional minutes, stirring occasionally, until it reaches your desired consistency. Remember, chili also naturally thickens further as it cools. For a rapid thickening method, you can mix a tablespoon of cornstarch with an equal amount of cold water to create a slurry, then stir it into the simmering chili.
- Avoid the Chili Setting: While your Instant Pot might have a dedicated “Chili” button, we find that manually setting it to “High pressure” for 12 minutes provides more consistent and optimal results for this recipe. The specific algorithms for preset buttons can vary, so direct manual control often works best.
- Don’t Over-Stir Before Pressure Cooking: After adding all the ingredients and a final gentle stir to combine, avoid vigorously stirring or pressing ingredients down, especially after adding the tomatoes. This helps prevent dense ingredients from settling and sticking to the bottom, reducing the risk of a “burn notice.”
- Quality Spices Matter: Fresh, vibrant spices make a significant difference. If your chili powder or cumin has been sitting in your cupboard for years, consider replacing them. Toasting your dry spices briefly in the Instant Pot on “Sauté” mode before adding liquid can also intensify their flavor (though this recipe incorporates them later for simplicity).
- Taste and Adjust: Always taste your chili after pressure cooking and before serving. You might want to add a pinch more salt, a dash of hot sauce, or a bit more chili powder to suit your preference. A squeeze of lime juice at the end can also brighten all the flavors.
More tasty soups and stews to enjoy: Curry Tomato Tortellini Soup | Thai Shrimp Noodle Soup | Instant Pot Tortilla Soup | Tuscan White Bean Soup
Troubleshooting: Help! I’m Getting the Burn Notice on My Instant Pot, What Do I Do?
The “Burn” notice on your Instant Pot can be alarming, but it’s usually a warning that something is stuck to the bottom of the pot, preventing even heating. Here’s how to avoid it and what to do if it happens:
- Prevention is Key: The most crucial step is to thoroughly scrape the bottom of the Instant Pot’s inner pot after adding the diced tomatoes and their liquid. Use a wooden spoon or a flat-edged spatula to dislodge *all* the browned bits left from sautéing the meat and onions. Even a tiny piece can scorch and trigger the sensor. Ensure the bottom is completely smooth and clean before adding the remaining ingredients.
- Layering Ingredients: After deglazing, try to layer your ingredients. For instance, add liquids (like tomatoes) first, then beans and spices, and avoid stirring vigorously after the initial deglazing step. This helps keep denser ingredients from settling and sticking.
- If You Get the Burn Notice:
- Turn Off/Unplug: Immediately turn off or unplug your Instant Pot to stop the cooking process.
- Quick Release: Perform a quick pressure release.
- Inspect: Once the pressure is fully released, open the lid and carefully remove the inner pot. Check the bottom for any burnt food.
- Salvage (if possible): If only a small amount is burnt, gently scrape it off without disturbing the rest of the chili. Transfer the non-burnt chili to a clean pot or bowl. Clean the inner pot thoroughly to remove all burnt residue.
- Continue Cooking: Return the chili to the cleaned Instant Pot (or a regular pot on the stovetop) and finish cooking. If using the Instant Pot again, add a little extra liquid, stir gently without scraping the bottom, and re-pressure cook for a shorter duration if needed, or finish on “Sauté” mode.
Remember, a little extra attention during the deglazing step can save you a lot of hassle!
Can I Use Different Meat for This Instant Pot Chili?
Absolutely! This Instant Pot Chili recipe is wonderfully versatile. While lean ground beef provides a classic, rich flavor, you can easily substitute it with other ground meats to suit your dietary preferences or what you have on hand. Consider these options:
- Ground Chicken: A lighter alternative that still provides a good protein base. It cooks quickly and absorbs the chili flavors beautifully.
- Ground Turkey: Similar to ground chicken, ground turkey is another lean option. For the best flavor and texture, opt for ground turkey with a slightly higher fat content (e.g., 90/10 or 93/7) as very lean turkey can sometimes dry out.
No matter which ground meat you choose, the cooking process remains largely the same: brown it first, then proceed with the rest of the steps. Ensure your chosen meat is fully cooked before adding the other ingredients to the pot for pressure cooking.
Can I Make This Recipe Vegetarian?
Yes, transforming this hearty Instant Pot Chili into a delicious vegetarian meal is simple! Here’s how you can adapt the recipe:
- Omit Ground Beef: The primary change is to simply leave out the ground beef from the ingredient list.
- Boost Heartiness: To compensate for the absence of meat and ensure your vegetarian chili is still satisfying and robust, we highly recommend adding an extra can of beans. A can of drained and rinsed black beans would be an excellent addition, complementing the existing pinto and kidney beans and adding more texture and protein. You could also include a diced bell pepper or zucchini during the sauté stage for added vegetables and substance.
- Broth (Optional): If you find the chili too thick without the meat juices, you can add about ½ to 1 cup of vegetable broth along with the tomatoes to achieve your desired consistency.
With these simple adjustments, you’ll have a flavorful, plant-based Instant Pot Chili that’s equally comforting and delicious!
How Can I Make This Chili Spicy?
If you’re a fan of a fiery kick, it’s incredibly easy to adjust the heat level of this Instant Pot Chili to your liking:
- Cayenne Pepper: The simplest way to add heat is by incorporating more cayenne pepper into the seasoning blend. Start with about ½ teaspoon of cayenne pepper for a noticeable kick. You can always add more to taste after the chili has cooked.
- Crushed Red Pepper Flakes: For a slightly different kind of heat, crushed red pepper flakes are a great addition. Stir in ½ to 1 teaspoon along with the other spices.
- Fresh or Pickled Jalapeños/Serranos: For a fresh, vibrant heat, dice some fresh jalapeños or serrano peppers and sauté them with the onions and garlic. For a milder heat, remove the seeds and membranes. Pickled jalapeño slices can also be added as a topping for individual servings.
- Hot Chili Beans: Remember that the recipe already calls for “hot chili beans.” If you used the mild version, simply switching to the hot variety will increase the spice level.
- Hot Sauce: A dash or two of your favorite hot sauce stirred in at the end, or offered as a topping, is an effortless way to boost the heat instantly.
Always add spicy ingredients incrementally and taste as you go to ensure you reach your desired level of heat without overdoing it!
Can I Double This Instant Pot Chili Recipe?
Yes, you can absolutely double this Instant Pot Chili recipe! It’s a fantastic option for feeding a larger crowd, making enough for a big game day party, or simply ensuring you have plenty of leftovers for meal prep throughout the week.
However, there’s one important consideration: your Instant Pot’s capacity.
- Minimum 6-Quart Capacity: To safely and effectively double this recipe, you will need an Instant Pot with a minimum 6-quart capacity. A 6-quart model can usually accommodate a doubled recipe, but be mindful not to fill it beyond the “MAX FILL” line, which is typically about two-thirds full for pressure cooking.
- 8-Quart or Larger: If you have an 8-quart or even a 10-quart Instant Pot, you’ll have even more room, making doubling the recipe worry-free.
- Cooking Time: While the quantity of ingredients doubles, the actual pressure cooking time generally remains the same for most Instant Pot recipes. The Instant Pot takes longer to come to pressure with more ingredients, but the time under pressure is determined by the density of the food, not the volume. So, stick to the 12-minute high-pressure cooking time.
Doubling this recipe is a great way to maximize your efforts and ensure everyone gets a generous serving of this delicious chili!
Need some inspiration for cooking with the Instant Pot? Check out my Instant Pot recipes page!
What to Serve with Your Instant Pot Chili
This Instant Pot Chili is incredibly delicious on its own, but it truly shines when paired with a variety of toppings and side dishes. Here are some fantastic ideas to make your chili experience even better:
Popular Chili Toppings:
- Cheese: Shredded cheddar, Monterey Jack, or a Mexican cheese blend are classic choices that melt beautifully into the warm chili.
- Sour Cream or Greek Yogurt: A dollop adds a cool, creamy contrast that balances the rich flavors and any spiciness.
- Fritos Corn Chips or Tortilla Chips: For a delightful crunch and salty bite. They’re perfect for scooping up the chili!
- Green Onions or Chives: Finely chopped, they add a fresh, mild onion flavor and vibrant color.
- Avocado or Guacamole: Creamy avocado slices or a scoop of guacamole provide a cool, rich counterpoint to the chili’s warmth.
- Jalapeño Slices: Fresh or pickled jalapeños offer an extra kick of heat and a tangy crunch.
- Cilantro: Freshly chopped cilantro adds a burst of herbaceous flavor and brightens the dish.
- Red Onion: Finely diced raw red onion can add a sharp, pungent freshness for those who enjoy it.
- Hot Sauce: A few dashes of your favorite hot sauce for an extra spicy kick.
Creative Ways to Enjoy Chili:
Beyond serving it in a bowl, this Instant Pot Chili is wonderfully versatile and can be used in many other delicious ways:
- Chili Cheese Fries: Ladle hot chili over crispy French fries and top with plenty of melted cheese.
- Chili Dogs: Spoon it over hot dogs nestled in buns for a classic, comforting meal.
- Chili Nachos: Use it as a topping for a plate of loaded nachos with all your favorite fixings.
- Chili Baked Potatoes: A baked potato becomes a meal when split open and filled with warm chili, cheese, and sour cream.
- Chili Mac: Mix it with cooked macaroni for a hearty, kid-friendly meal.
- Chili Empanadas or Taquitos: Use leftover chili as a flavorful filling.
Perfect Side Dishes:
- Cornbread: A warm, fluffy slice of cornbread (sweet or savory) is the quintessential accompaniment to chili.
- Green Salad: A simple, crisp green salad with a light vinaigrette offers a refreshing contrast.
- Rice: Serve over a bed of fluffy white or brown rice for a more substantial meal.
With so many options, you can tailor your chili experience to suit any taste or occasion!
How to Store and Reheat Instant Pot Chili
One of the best things about chili is how well it stores and often tastes even better the next day! Here’s how to properly store and reheat your Instant Pot Chili to maintain its delicious flavor and texture:
Storage:
- Refrigerate: Always allow any leftover chili to cool completely to room temperature before storing. Transfer it to an airtight container and place it in the refrigerator. Properly stored, it will remain fresh and delicious for up to 5 days.
Reheating:
- Microwave: For individual portions, transfer the desired amount of chili to a microwave-safe bowl. Heat on high in 60-second intervals, stirring in between, until warmed through.
- Stovetop: For larger quantities or if you prefer stovetop reheating, place the chili in a saucepan over medium-low heat. Stir occasionally to prevent sticking and ensure even heating, until it reaches your desired temperature. Add a splash of broth or water if it’s too thick.
Freezing:
Instant Pot Chili freezes beautifully, making it an excellent candidate for meal prep:
- Prepare for Freezing: Allow the chili to cool completely to room temperature.
- Portioning:
- Individual Servings: Ladle single servings into freezer-safe containers or resealable freezer bags. If using bags, press out as much air as possible before sealing and lay them flat to freeze. This saves space and allows for quicker thawing.
- Family-Sized Portions: For larger meals, freeze in bigger airtight containers.
- Freezer Life: Frozen chili will maintain its quality for up to 3 months. Label your containers or bags with the date to keep track.
Thawing:
- Refrigerator Thawing: The best method for thawing is to transfer the frozen chili from the freezer to the refrigerator and let it thaw overnight.
- Quick Thaw: For a faster thaw, you can submerge a sealed freezer bag of chili in a bowl of cold water (changing the water every 30 minutes), or use the defrost setting on your microwave if reheating immediately.
Once thawed, reheat using either the microwave or stovetop method as described above. Enjoy your homemade chili whenever a craving strikes!
More Delicious Chili and Soup Recipes to Try Out
If you’ve enjoyed this Instant Pot Chili, you’re in for a treat! There are so many variations and other comforting bowls to explore. Here are a few more flavorful chili and soup recipes to add to your repertoire:
- Smoky Chipotle Chili: This simple yet incredibly flavorful chili offers a smoky depth from chipotle peppers. It’s wonderfully adaptable and can be made on the stovetop, in a slow cooker, or even in your Instant Pot for maximum flexibility.
- Slow Cooker Spicy Taco Chili: Get all the vibrant, zesty flavors of your favorite tacos packed into a hearty bowl of chili. Perfect for a set-it-and-forget-it meal that’s bursting with Mexican-inspired goodness.
- Warming Pumpkin Turkey Chili: The ideal dish for autumn, this chili features lean ground turkey, robust beans, and a unique touch of pumpkin puree combined with warming fall spices. It’s a comforting and healthy option that celebrates seasonal flavors.
We absolutely love seeing your culinary creations! If you make this Instant Pot Chili recipe, please take a moment to give it a star rating on the recipe card below and/or leave a comment. Your feedback is incredibly valuable, and we make sure to respond to every single comment.
Don’t hesitate to drop any questions you might have about the recipe below – we’re here to help!
And for those who love to share their kitchen triumphs, be sure to tag us on Instagram, Facebook, or Pinterest when you whip up this chili! It brings us so much joy to see these recipes come to life in your homes and is truly our favorite part of sharing them.
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Instant Pot Chili Recipe Card
Equipment
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Instant Pot DUO
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Wooden Spoon & Scraper
Ingredients
- 2 tsp olive oil or avocado oil
- 1 white or yellow onion diced
- 3 clove garlic minced
- 1 lbs lean ground beef
- 1 16 oz can fire roasted diced tomatoes
- 1 1/2 Tbsp tomato paste
- 1 16 oz can hot chili beans
- 1 16 oz can pinto beans
- 1 16 oz can kidney beans
- 2 1/2 Tbsp homemade chili seasoning
- 2 tsp cocoa powder
Instructions
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Set your Instant Pot to Sauté. Heat olive oil until shimmering, then add the meat. Cook until browned, breaking up the beef as it cooks.
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Once the meat is browned, stir in onion and garlic. Cook for about 3 more minutes, stirring occasionally, until onion is softened.
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Pour in the can of tomatoes with the liquid. Use a wooden spoon with a flat edge to scrape up all the browned bits stuck to the bottom. Make sure to remove them all, or they will trigger a burn notice.
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Add in tomato paste, chili beans, pinto beans, kidney beans, chili seasoning, and cocoa powder. Stir to combine.
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Close the lid and cook on High pressure for 12 minutes. Manually release the pressure after cooking or let it naturally release.
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Serve warm with assorted toppings.
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