Instant Pot Chili Recipes

Warm up your evenings with a hearty bowl of Instant Pot chili that’s ready in about 30 minutes. This pressure cooker chili combines tender ground beef (or your favorite meat substitute), beans, tomatoes, and bold spices into a cozy, satisfying meal. Perfect for busy weeknights, last‑minute guests, or meal prep, this recipe is designed to be fuss-free without sacrificing flavor.

Whether you’re a seasoned Instant Pot user or new to pressure cooking, this chili will become a staple in your dinner rotation.

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Why You’ll Love This Instant Pot Chili

• Fast & flavorful — Ready in under 30 minutes with cleanup built-in

• One-pot cooking — Minimal dishes, maximum comfort

• Customizable — Easily adjust heat, protein, or bean types

• Family-friendly — Crowd-pleasing for kids and adults alike

• Make-ahead & freeze-friendly — Great for leftovers or batch cooking

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Ingredients You’ll Need

Here’s a flexible ingredient list. You can stick with it or tweak to match what you have on hand.

Base Ingredients

• 1 lb (approx. 450 g) ground beef (or ground turkey, chicken, or plant-based alternative)

• 1 medium onion, diced

• 1 bell pepper (any color), diced

• 2 cloves garlic, minced

• 1 can (15 oz) kidney beans, drained & rinsed

• 1 can (15 oz) black beans, drained & rinsed

• 1 can (14.5 oz) diced tomatoes (with juice)

• 1 can (6 oz) tomato paste

• 1 cup low-sodium beef broth (or vegetable broth)

• 1 cup water (or more, as needed)

Seasonings & Spices

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp ground coriander (optional)

• ½ tsp cayenne or red pepper flakes (optional, for heat)

• Salt & black pepper, to taste

Optional Add-ins & Variation Ideas

• 1 jalapeño, seeded and chopped (for extra spice)

• ½ cup corn kernels

• 1 small zucchini, diced

• A dash of unsweetened cocoa powder (deepens flavor)

• Fresh cilantro, lime wedges, shredded cheese, or sour cream for serving

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Step-by-Step: How to Make Instant Pot Chili

Here’s a breakdown of how to go from raw ingredients to a steaming bowl of chili in about 30 minutes.

Step 1: Sauté the Base

1. Turn your Instant Pot to “Sauté” mode.

2. Add a splash of oil, then add diced onion and bell pepper. Sauté for 2–3 minutes until softened.

3. Add the minced garlic; cook for another 30 seconds until fragrant.

4. Add the ground beef (or substitute). Break it up with a spoon and cook until browned, about 4–5 minutes.

Step 2: Add Remaining Ingredients

1. Stir in the diced tomatoes, tomato paste, beans, broth, water, and all the spices (chili powder, cumin, paprika, oregano, optional coriander and cayenne).

2. Use a spoon to make sure nothing is stuck to the bottom (this helps avoid the “burn” warning).

Step 3: Pressure Cook

1. Seal the Instant Pot lid and set the valve to the “Sealing” position.

2. Select “Manual” or “Pressure Cook” mode, and set to 10 minutes on high pressure.

3. Once it finishes cooking, allow a Natural Release for about 10 minutes, then carefully turn the valve to “Venting” to release remaining pressure.

Step 4: Final Adjustments & Serve

1. Open the lid and stir your chili. If it’s too thick, add a little more water or broth. If it’s too thin, you can switch to “Sauté” mode for a minute or two to reduce.

2. Taste and adjust salt, pepper, or spice.

3. Ladle into bowls and serve with toppings like shredded cheese, sour cream, green onions, avocado, or optional lime wedges.

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Tips & Tricks for Magic Chili

• Avoid the Burn Alert: Always deglaze the pot (scrape the bottom) after browning meat and before adding liquids.

• Layer the Flavors: Browning the meat and vegetables before pressure cooking adds depth.

• Control the Thickness: Use less liquid for a thicker chili or add more broth/water if needed.

• Make It Spicy (or Mild): Adjust cayenne, jalapeño, or red pepper flakes based on your family’s heat tolerance.

• Vegetable Boost: Add zucchini, corn, or even spinach at the end for extra nutrition.

• Freeze for Later: This chili freezes beautifully. Portion into containers and thaw when needed.

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Serving Ideas & Pairings

These side dishes and serving ideas complement your chili and make the meal extra satisfying:

• Cornbread or jalapeño cornbread

• Warm tortillas or tortilla chips

• Steamed white or brown rice

• Baked potatoes (top with chili for a hearty “chili baked potato”)

• A side salad with crisp greens and tangy vinaigrette

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Storage & Make-Ahead Instructions

Refrigerating

• Allow chili to cool, then store in airtight containers in the fridge for up to 4 days.

Freezing

• Portion into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months.

• To reheat: thaw in the fridge overnight, then warm on the stovetop or microwave, stirring occasionally.

Make-Ahead

• Complete the recipe a day before serving. When ready to serve, warm it through, adjust seasoning, and add your favorite toppings.

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Recipe Variations You Might Love

Vegetarian / Vegan Chili

• Use plant-based ground “meat” or extra beans (like lentils or chickpeas).

• Replace beef broth with vegetable broth.

• Add mushrooms for meaty texture.

White Chicken Chili (Instant Pot Version)

• Use boneless, skinless chicken breast (cut into chunks), white beans, green chiles, and spices.

• Cook on high pressure for 8 minutes, then shred chicken and stir to combine.

Turkey Chili Version

• Substitute ground turkey for beef. It’s lighter but still hearty.

• Follow the same instructions, but be careful not to overcook the turkey (it can dry out).

Low-Carb / Keto Chili

• Skip beans and use extra vegetables (zucchini, bell peppers, cauliflower florets).

• Thicken with cream cheese or a touch of shredded cheese instead of beans.

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Nutrition Snapshot (approx. per serving, based on 8 servings)

• Calories: ~320

• Protein: ~24g

• Fat: ~12g

• Carbohydrates: ~28g

• Fiber: ~7g

• Sugar: ~6g

• Sodium: Depends on broth/beans, adjust accordingly

This makes for a satisfying, balanced meal—especially when paired with healthy sides.

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FAQs — Your Instant Pot Chili Questions Answered

Does it really cook in 30 minutes total?
Yes! The pressure cook time is 10 minutes, plus about 10 minutes for sautéing and 10 minutes for pressure release and finishing touches.

What size Instant Pot works best?
A 6-quart Instant Pot is ideal for this recipe. You can scale up or down, but be cautious not to overfill.

Can I use dry beans instead of canned?
Yes, but they must be soaked and pre-cooked before using. If you add dry beans directly, they likely won’t finish cooking properly under 10 minutes.

How do I prevent the “Burn” message?
Make sure to deglaze the pot after browning meat (scrape up bits stuck to the bottom), and always add enough liquid before sealing.

Is this chili kid-friendly?
Definitely! The spice level is mild by default, and you can adjust to taste. The toppings—cheese, sour cream, etc.—help soften flavors for kids.

Can I convert this recipe to stovetop or slow cooker?
Yes. For stovetop: sauté everything, then simmer 25–30 minutes until flavors meld. For slow cooker: cook on LOW for 5–7 hours or HIGH for 3–4 hours.

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Why This Instant Pot Chili Is a Weeknight Hero

In a busy week, it’s hard to find meals that are both fast and comforting. This Instant Pot chili solves that problem. You get rich, slow-simmered flavors without the wait or babysitting. It adapts easily to dietary needs, stores beautifully, and offers countless variations. Plus, the aroma that fills your home while it cooks is pure comfort.

Next time you need dinner but have zero time, this chili has your back.