Quick and easy Instant Pot Chili is the best classic comfort food that will keep you warm all through the winter months! It’s loaded with juicy ground beef, hearty beans, and a rich and flavorful spiced broth that will always leave you wanting more!
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Why You Will Love This Easy Instant Pot Chili
This easy Instant Pot chili recipe is loaded with rich and robust flavors and textures. It’s hearty, cozy, and as satisfying as any classic traditional chili should be! Except this one is done in a fraction of the time with no long simmering time or hours in the slow cooker.
The pressure cooker does everything in under 1 hour and infuses the flavors and tenderizes the beef, making this mouthwatering chili some of the best you’ve ever had.
This chili Instant Pot recipe is a great one to have on hand with sourdough bread, for busy weeknights or weekends when you don’t want to make a fuss over making a meal!
Adjust the recipe to your liking by making it mild, spicy, or extra garlicky. Maybe you like yours with a bit more smoky flavor to it. You can also load it up with extra veggies, or make it completely vegetarian if you want!
Whatever you do, just make sure you make a big pot of it to reheat throughout the week for quick and easy dinners, and freeze the rest for later!
Substitutions & Variations
- Meat: You can make this chili using ground chicken or ground turkey as well.
- Vegetarian: Omit the beef and bulk it up with extra beans and veggies.
- Seasoning: You can replace the individual spices with a taco seasoning instead. You can also add some liquid smoke or smoked paprika for a smoky flavor.
- Spice level: Adjust to your liking. If you can handle keeping some of the seeds in the jalapenos, go for it. Keep it mild for the kids!
- Broth: I highly recommend using a homemade beef bone broth, but store-bought works too.
Favorite Toppings
There are so many ways to top your bowl of chili!
If you’re hosting a large crowd, setting up a DIY chili bar is always a hit at parties! The chili stays on the pressure cooker’s warm function and people can serve themselves. Have an assortment of toppings available for people to choose themselves.
Here are a few ideas:
- Freshly grated cheddar cheese
- Bacon crumbles
- Sour cream or Greek yogurt
- Diced or sliced avocado
- Homemade Guacamole
- Cilantro
- Chives
- Tortilla strips or pita bread
Ingredients Needed
- Ground beef: I usually aim to find 100% grass-fed beef whenever possible. This isn’t the same as organic beef, and either choice (much like commercially raised beef) can come with its benefits and drawbacks. You use whatever works for you and your family.
- Onion & celery: These get cooked down with the beef to create the base of the chili. Together they add so much flavor!
- Tomatoes: What’s chili without tomatoes?! I use fresh diced tomatoes but if you have a can of tomatoes on hand, you can go ahead and use that instead.
- Jalapeno: Before you finely chop the jalapeno, be sure to remove the seeds! This is where most of the heat lives. You’ll still get a slight heat without the seeds, but nothing overly spicy.
- Tomato sauce: A delicious tomato base in chili gives it a delicious flavoring while the acid helps to cut through the meat and beans. It’s a very nice balance.
- Beans: I use both kidney beans & garbanzo beans, rinsed and drained. This is my favorite combination, but you can use any combination of beans you like or just keep it to one type.
- Water: Chili, of course, needs some liquid but so does the Instant Pot. Without it, the Instant Pot won’t come to pressure or create steam inside to cook the chili. For extra flavor and nutrients, swap the water for bone broth.
- Chili spices: Chili powder, sea salt, ground cumin, salt, and pepper.
See the recipe card for the full information on recipe ingredients and quantities.
How to Cook Chili in Instant Pot
Step 1: Press sauté on the Instant Pot. When it says “HOT” add the ground beef, celery, and onion and cook for about 10 minutes, breaking up the meat with a wooden spoon as you go.
Step 2: Once the meat is no longer pink, add the tomatoes, jalapeno, tomato sauce, and beans. Pour in the water and sprinkle in the spices.
Step 3: Give everything a good stir, then cover with the lid. Set the valve to the sealing position and cook using the soup/broth mode for 20 minutes.
Step 4: When the cooking time is up, do a quick release of the pressure, by carefully moving the valve to the venting position. It will splatter, so keep your hands and face away from the lid.
Step 5: Serve hot with your favorite toppings! I usually use grated sharp cheddar cheese, sour cream, and cilantro. Sometimes chives, depending on what I have on hand!
Recipe Tips
- Cutting jalapenos. When slicing the hot peppers, use a pair of gloves if you have them. If not, just be sure to wash your hands before touching your face. It burns, so don’t even think about rubbing your eyes!
- If you like your chili a bit thicker, once you’ve opened the lid, put it back on sauté and allow it to simmer for a few extra minutes.
- I usually use lean ground beef to keep it as light as possible while still keeping the flavor. The seasoning and liquids add so much flavor to this easy Instant Pot chili as is, so I don’t need to worry about getting ground beef with higher fat content.
FAQs
Pressure cooking is a little funny in that there are certain factors that will affect the time it takes for your food to cook.
The altitude of where you live is one of them! For the most part, however, chili takes about 20 minutes to cook under pressure. This doesn’t include the time it takes to brown the meat or the time it takes for the pressure to build.
Make a big pot and keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat throughout the week for an easy lunch or dinner.
Chili is thick, meaty, and hearty, and is already complete with protein, complex carbs, and veggies!
I do like to serve mine with a basket of soft dinner rolls on the table or a slice of cornbread when I’ve got a bit of extra time to do some baking. Otherwise, a simple avocado salad will do!
Yes—swap the cubed tomatoes for a 14.5-ounce can of diced tomatoes. Fire-roasted tomatoes add a smoky depth of flavor.
Absolutely. Simply leave out the beans and add extra vegetables (like bell peppers, zucchini, or mushrooms) or more beef.
Yes! Let the chili cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the Instant Pot.
Add a splash of broth or water if the chili has thickened. Set the Instant Pot to Sauté mode or Pressure Cook for 2 minutes with quick release.
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📖 Recipe
Chili Instant Pot Recipe
Equipment
Ingredients
Instant Pot Chili
- 1 lb ground beef grass-fed
- 1 onion chopped
- 1 long celery stick chopped
- 2 medium tomatoes cubed
- 1 medium jalapeno seeds removed & finely chopped
- 15 ounces tomato sauce
- 15 ounces kidney beans rinsed & drained
- 15 ounces garbanzo beans rinsed & drained
- 1 cup water or bone broth
- sharp cheddar cheese, sour cream & cilantro for garnish
Chili Spices
- 2 teaspoons chili powder
- 2 teaspoons Montereal Steak Spice
- 1 teaspoon ground cumin
- salt & pepper to taste
Instructions
- Sauté the beef and veggies: Set the Instant Pot to Sauté mode. Add the ground beef, onion, and celery. Cook for about 8–10 minutes, stirring occasionally and breaking up the meat with a wooden spoon, until the beef is browned and the vegetables have softened.
- Add the remaining ingredients: Stir in the cubed tomatoes, jalapeño, tomato sauce, kidney beans, garbanzo beans, and water (or bone broth). Sprinkle in chili powder, Montreal steak spice, cumin, salt, and pepper. Mix everything well to combine.
- Pressure cook the chili: Secure the lid and set the Instant Pot to Soup/Broth mode (or Manual/Pressure Cook) for 20 minutes. When the cooking cycle is complete, perform a quick release of the pressure.
- Finish and serve: Open the lid carefully, give the chili a good stir, and taste to adjust seasoning if needed. Ladle into bowls and top with shredded cheddar cheese, sour cream, and fresh cilantro (or chives). Serve with sourdough bread or your favorite sides.
Video
Notes
- Thicker chili: If you like a thicker chili, reduce the liquid slightly or let the chili simmer on Sauté mode for 5–10 minutes after pressure cooking.
- Protein swaps: Ground turkey, chicken, pork, or even sausage can replace beef for a different flavor.
- Beans: Kidney and garbanzo beans make it hearty, but you can use black beans, pinto beans, or a mix.
- Spice level: Keep the jalapeño seeds for extra heat, or add cayenne or chipotle powder. For a mild version, skip the jalapeño entirely.
- Broth vs. water: Bone broth or beef broth gives a deeper, richer flavor than plain water.
- Meal prep friendly: Chili tastes even better the next day! Store in the fridge up to 4 days or freeze in airtight containers for up to 3 months.
- Toppings: Get creative—avocado slices, pickled red onions, crushed tortilla chips, or hot sauce all make great garnishes.
- Serving ideas: Pair with cornbread, fried rice, or baked potatoes for a complete meal.
Nutrition
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Have a wonderful day!
Tanya
So delicious! My whole family enjoyed it! Thank you!