If you crave bold, comforting flavors that come together quickly with minimal fuss, you’re going to love this Instant Pot Chili. In just under an hour, you’ll have a thick, hearty chili bursting with ground beef, beans, juicy tomatoes, and plenty of smoky spices. The magic of pressure cooking makes it taste like it’s been simmering all afternoon, yet this cozy bowl of warmth is weeknight friendly—and always a crowd-pleaser!

Ingredients You’ll Need

The beauty of Instant Pot Chili lies in its straightforward, pantry-friendly lineup. Each ingredient plays its part, building layers of flavor and texture while keeping the prep refreshingly easy. Here’s what you’ll want to gather before you start:

Olive oil: Gives richness and helps the meat and vegetables brown nicely.
Ground beef (or ground turkey): Creates a hearty, satisfying base—beef for classic flavor or turkey for a lighter twist.
Onion: Brings sweetness and depth to the chili as it cooks down.
Green bell pepper: Adds color, texture, and a subtle earthiness.
Garlic: Infuses the chili with irresistible aroma and sharp flavor.
Chili powder: Delivers essential warming spice for that signature chili taste.
Ground cumin: Rounds out the flavor with its toasty, slightly citrusy edge.
Smoked paprika: Provides alluring smokiness for depth and complexity.
Dried oregano: Offers a bit of herby brightness to balance rich flavors.
Cayenne pepper (optional): Cranks up the heat if you like your Instant Pot Chili spicy.
Crushed tomatoes (28 oz can): Forms the savory, thick base of your chili.
Diced tomatoes with green chiles (15 oz can): Adds chunky texture and gentle warmth.
Kidney beans (15 oz can): Bring hearty bite and classic chili appeal—be sure to rinse and drain.
Black beans (15 oz can): Add color, extra protein, and a creamy bite.
Beef broth: Keeps things luscious and flavorful, thinning the chili just enough.
Tomato paste: Concentrates tomato flavor and thickens your chili to perfection.
Salt: Enhances all the other flavors, so don’t skimp!
Black pepper: Gives a gentle kick and additional depth.
Toppings (shredded cheese, sour cream, green onions, cilantro): Finish each bowl with your favorite combination for that irresistible finishing touch.

How to Make Instant Pot Chili

Step 1: Brown the Meat

Start by setting your Instant Pot to Sauté mode—this is where you’ll begin layering in those robust flavors. Add the olive oil and your ground beef (or turkey), breaking it up with a wooden spoon as it cooks. You want the meat to brown nicely and develop a bit of caramelization for even deeper taste. Drain off any excess fat for a less greasy chili.

Step 2: Sauté the Vegetables

Once the meat is browned, toss in the diced onion, green bell pepper, and minced garlic. Sauté for 3 to 4 minutes until the veggies soften and become beautifully fragrant, melding those foundational flavors together for your Instant Pot Chili.

Step 3: Add the Spices

Next, stir in the chili powder, cumin, smoked paprika, dried oregano, and (if you’re feeling spicy) a dash of cayenne pepper. Cook these with the veggies for about a minute to “bloom” the spices—this simple step wakes up their essential oils and really intensifies the flavor.

Step 4: Pour in Tomatoes, Beans, and Broth

Now comes the heart of the chili! Add the crushed tomatoes, diced tomatoes with green chiles, rinsed and drained beans, beef broth, and that spoonful of tomato paste. Sprinkle in the salt and black pepper, then give everything a good stir, making sure to scrape up any browned bits stuck to the bottom—this is flavor gold!

Step 5: Pressure Cook

Cancel the Sauté mode, lock your Instant Pot lid in place, and set it to Manual or Pressure Cook on High for 15 minutes. While the timer ticks, the machine will bring everything together into chili perfection. Finish with a 10-minute natural release to allow flavors to settle and finish developing, before releasing any remaining pressure.

Step 6: Taste and Serve

When the pressure is released, lift the lid and give the chili a good stir. Taste and adjust seasoning to your preference—a little more salt or spice if needed. For an even thicker chili, set to Sauté and simmer for 5 to 10 extra minutes. Ladle the chili hot into bowls, pile on those toppings, and dig in!

How to Serve Instant Pot Chili

Garnishes

This is where you can have some fun and let everyone customize their own bowl. Pile on shredded cheese, a dollop of sour cream, a sprinkle of green onions, and a handful of fresh cilantro for an extra-special touch. Avocado slices or crunchy tortilla strips are excellent, too, for a bit of creamy or crispy contrast.

Side Dishes

Chili is practically begging for something to scoop or soak. Classic cornbread is always a hit, but this Instant Pot Chili is also fantastic served over baked potatoes, steamed white rice, or even with a side of tortilla chips for crunch. For a Tex-Mex feast, try pairing with warm flour tortillas or a fresh green salad.

Creative Ways to Present

Think outside the bowl! Use leftover chili as a loaded topping for nachos, stuff it into baked sweet potatoes for a hearty lunch, or create chili cheese fries for your next game night. You can even pile it on top of a burger or spoon over spaghetti for a Cincinnati-style twist. Instant Pot Chili is endlessly versatile, making it easy to reinvent leftovers into something totally new.

Make Ahead and Storage

Storing Leftovers

Chili is truly one of those dishes that gets better with time—after a night in the fridge, the flavors become even deeper and more harmonious. To store, let the chili cool to room temperature, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days, ready for quick lunches or dinner the next day.

Freezing

Instant Pot Chili is a freezer champion! Divide it into individual portions and freeze in airtight containers or freezer bags for up to 3 months. For easy meal prep, label each container with the date and portion size. Thaw overnight in the fridge or gently reheat from frozen for a nearly instant homemade meal.

Reheating

To reheat, simply warm the chili gently in a saucepan over medium heat, stirring occasionally until heated through. If it’s a bit thicker than you’d like, splash in a little extra broth or water. The microwave works in a pinch—just cover and heat on medium, stirring every minute or so for even warmth.

FAQs

Can I make this Instant Pot Chili vegetarian?

Absolutely! Simply swap the ground meat for more beans (such as pinto or white beans), or use a plant-based meat substitute. Vegetable broth works perfectly in place of beef broth, making the recipe 100 percent vegetarian.

What if I don’t like kidney beans?

No problem. Feel free to use any combination of beans you love—black, pinto, or even garbanzo beans work well. The chili will be just as hearty and flavorful, so make it your own!

Can I use frozen ground beef?

You can, but it’s best to thaw ground beef before browning so it cooks evenly and develops that rich flavor. If you’re in a pinch, cut the beef into smaller chunks for quicker thawing and browning right in the Instant Pot.

How do I make the chili spicier?

For more heat, add extra cayenne pepper, toss in a diced jalapeño with the bell pepper, or stir in chopped chipotle peppers in adobo for smoky warmth. You can also serve hot sauce at the table for those who want to turn up the heat!

Can I double this Instant Pot Chili recipe?

Yes, you can double it as long as you don’t exceed your Instant Pot’s maximum fill line (usually marked inside the pot). Doubling is perfect for feeding a crowd, and leftovers freeze wonderfully.

Final Thoughts

Whether it’s a weeknight dinner or a game day gathering, there’s nothing quite like a steaming bowl of Instant Pot Chili to bring people together. So grab your favorite toppings, invite a few hungry friends, and let this recipe become your go-to comfort food. I can’t wait for you to taste how simple, flavorful, and hearty homemade chili can be!