Chili Instant Pot Recipe
Quick and easy Instant Pot Chili is the best classic comfort food - loaded with juicy ground beef, hearty beans, and a rich broth.
Servings: 6 servings
Calories: 434kcal
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
Serving: 1g | Calories: 434kcal | Carbohydrates: 43g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 830mg | Potassium: 1070mg | Fiber: 13g | Sugar: 9g | Vitamin A: 841IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 7mg