Easy Instant Pot Chili Recipe

Given that I'm originally from New York, I know a thing or two about cold weather.

A hot bowl of chili is especially satisfying on a cold day—soon it'll be winter, and here in Key Largo, we experience a few nippy days when we have to turn off the air conditioner 😂

Instant Pot beef and bean chili is a mixture of ground beef and red beans in a mildly spicy, rich sauce for a nourishing meal that tastes like it cooked all day. Plus, making chili in an Instant Pot is quick and easy!

You can tailor each bowl with various toppings or use the chili as a delicious base for chili cheese dogs, nachos, and burritos.

An Instant Pot is an all-in-one electric appliance that serves as a pressure cooker, slow cooker, and more, allowing for fast meal prep. It significantly reduces cooking time compared to traditional methods.

Using high pressure to cook food quickly, you can have a flavorful pot of chili ready in a fraction of the time it would take on the stove or in a slow cooker.

• Meat: Lean ground beef (I like 90/10 ground chuck). You can also use ground venison, bison, chicken, or turkey.
• Oil: olive oil, ghee, or butter.
• Aromatics: onion and garlic.
• Tomatoes: tomato paste is used as a thickener. No tomato paste? Use ketchup.
• Tomato Paste: one (15-ounce) can of diced tomatoes or 2 cups of chopped fresh tomatoes.
• Beans: two (15-ounce) cans of red kidney beans. You can substitute black beans, white beans, or pinto beans.
• Broth: The liquid we prefer is homemade bone broth. You can also use beef broth or water.
• Seasonings: Chili powder, cumin, oregano, cayenne pepper, salt, and black pepper.

See the recipe card for quantities.

This recipe makes 2 quarts (8 cups) of chili.

1. Press SAUTÉ mode and adjust to Normal/Medium heat.
2. Sauté Aromatics: Add onions and sauté until softened, about 4 minutes. Add garlic and cook for another 30 seconds until fragrant. Stir in tomato paste.
3. Cook the Meat: Add meat, and season with a little salt and pepper. Cook for about 5 minutes, breaking it up with a wooden spoon until no longer pink.
4. Combine Ingredients: Add beans, water or broth, tomatoes, and spices; stir to combine.
5. Press CANCEL to stop the sauté mode.
6. Pressure Cook: Lock the lid into position. Set the pressure release valve to SEALING. Set to PRESSURE COOK and adjust to high pressure for 15 minutes.
7. Quick Release: When the cooking time is up, slide the quick-release valve to the OPEN position, allowing steam to escape for 2-3 minutes.
8. Simmer: Unlock the lid and press the SAUTÉ function on NORMAL/MEDIUM. Simmer the chili, scraping the bottom of the pot to release the browned bits. Stir occasionally with the lid off until it reduces slightly, about 5-6 minutes. Press CANCEL when done.
9. Cool and Season: Let the pot cool enough to handle safely.

There are many ways to top a bowl of chili. Here's a list of our favorite fun toppings:

• Shredded cheddar or Colby-jack cheese
• Sour cream or Greek yogurt
• Diced white or red onions
• Sliced green onions (scallions)
• Jalapeno pepper, diced or sliced
• Fresh chopped cilantro or parsley
• Tortilla chips or saltine crackers
• Hot sauce, such as Cholula (our favorite)
• Avocado slices:
• Lime juice

These toppings will elevate your meal, with lots of flavors and textures.

This Instant Pot Chili is a comforting meal on its own or a topping for chili cheese dogs, chili cheese fries, and nachos, and it makes a great burrito filling.

A big bowl of hot chili needs a great comfort-food side.

• Steamed rice is very easy to make. You can also try our Spanish Rice recipe.
• Try something starchy like Garlic Mashed Potatoes with your chili.
• How about a Stovetop Cheddar Mac and Cheese? Yum!
• For oven-roasted potatoes, try Roasted Baby Gold Potatoes.

Try these vegetable sides with your homemade chili:

• Steamed Broccoli and Carrots
• Roasted Vegggies
• Garlic Parmesan Green Beans
• Cauliflower and Asparagus with Carrots

Leftover chili can be refrigerated for up to three days.

For freezing, place the chili in airtight containers or single-serving portions. Frozen chili lasts up to three months. Reheat it in a small saucepan on the stove over medium heat for ten minutes.

While this chili hasn't won any awards—except for accolades from my kids—try it out and let us know what you think in the comments below.

I've made this recipe so many times, and it works perfectly. For great homemade comfort food, this is a wholesome meal that's great for kids.

To make the chili even more flavorful, add fresh toppings like chopped cilantro, diced avocado, shredded cheese, or sour cream. Have fun!

Yes, you can adapt the recipe for a slow cooker. Sauté the beef in a skillet until no longer pink. Add the cooked beef and remaining ingredients to a slow cooker. Cook on low for 3-4 hours.

Absolutely! While kidney beans are classic, you can mix it with black beans, pinto beans, or any beans you prefer.

Yes, chili often tastes even better the next day. Prepare it in advance, let it cool and refrigerate. Reheat when ready to serve.

Yup, just check the labels on items like broth or any of the tomatoes and canned beans to ensure they are gluten-free.