Instant Pot Chili

The very best Instant Pot Chili is rich, chunky, and wildly comforting with minimal effort. Imagine spoon-tender beef, creamy beans, and a smoky-spiced tomato broth that tastes like it simmered all day.

You get all that slow-cooked depth in under an hour. One pot, no fuss, big flavor. It is weeknight-friendly, perfect for game day, and guaranteed to win over a crowd.

This version is inspired by my family’s Sunday chili nights, upgraded for the pressure cooker so you can have that same cozy bowl any time.

Why You'll Love This Recipe

• Big flavor, low effort: Pressure cooking concentrates savory, smoky notes fast, so dinner tastes slow-simmered without babysitting a pot.
• One-pot convenience: Sauté, pressure cook, and simmer right in the Instant Pot for minimal dishes and easy cleanup.
• Consistent, foolproof results: Clear steps help you avoid the burn notice and deliver perfectly thick, spoonable chili every time.
• Customizable for any eater: Dial the heat up or down, swap the protein, or go bean-free or vegetarian with simple tweaks.

Key Ingredients for Instant Pot Chili

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Beef

This is the hearty backbone of the chili, adding richness and satisfying texture. Choose 85 percent lean for the best balance of flavor and a little fat to carry the spices. Break it up as it browns so you get small, tender crumbles. You can use 90 percent lean if you prefer a lighter bowl, but consider a drizzle of oil to keep things juicy. Turkey or plant-based crumbles work too, though the flavor will be slightly lighter.

Beans

Beans lend creamy texture and bulk so every bite is hearty. Kidney beans are classic for their sturdy bite, while black beans add silkiness. Use low-sodium canned beans to control salt and rinse them well. Not into beans or eating Texas-style chili? Skip them and add another half pound of meat or a handful of diced mushrooms for extra body.

Tomatoes

Diced tomatoes and a bit of tomato sauce create the savory base and natural sweetness that balances the spices. Choose fire-roasted tomatoes for a subtle smoky depth. If you only have crushed tomatoes, they work, but the chili will be smoother. Sensitive to acidity? A teaspoon of brown sugar rounds it out without making it sweet.

Chili Powder Blend

This is where the magic happens. A good chili powder plus cumin, smoked paprika, and oregano create a bold, layered flavor. Bloom the spices in hot fat for 30 to 60 seconds so they release their oils and aroma. If you like heat, add cayenne or chipotle powder. For a milder pot, stick to the base blend and skip the hot spices.

Aromatics and Jalapeño

Onion and garlic are the savory foundation that makes the whole pot taste complete. A minced jalapeño adds fresh, green heat without overpowering. Dice the onion evenly so it softens quickly, and remove the jalapeño seeds for medium spice. No jalapeño on hand? Use a pinch of red pepper flakes or a splash of hot sauce at the end.

Instructions for Instant Pot Chili

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Turn the Instant Pot to Sauté on High. Add the olive oil, then cook the onion and jalapeño for 3 to 4 minutes until softened and lightly translucent. Stir in the garlic and cook 30 seconds until fragrant.

Brown the Beef

Add the ground beef and season with a pinch of salt and pepper. Cook, breaking it up with a spatula, for 4 to 5 minutes until no longer pink and lightly browned in spots. Tilt the pot and spoon off excess fat if needed, leaving about a tablespoon for flavor.

Bloom the Spices

Stir in chili powder, cumin, smoked paprika, oregano, cayenne if using, and tomato paste. Cook for 45 to 60 seconds, stirring, until the spices are deeply aromatic and the tomato paste darkens slightly. This step builds big flavor.

Deglaze the Pot

Pour in the beef broth and use a wooden spoon to scrape up every browned bit on the bottom. Make sure the bottom is fully clean to avoid a burn warning when pressure cooking.

Layer and Load

Stir in Worcestershire, brown sugar if using, salt, and pepper. Add the beans and bay leaf, then pour the diced tomatoes and tomato sauce on top but do not stir. Keeping tomatoes on top helps the pot come to pressure without burning.

Pressure Cook

Lock the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes. Allow a natural release for 10 minutes, then carefully quick release any remaining pressure. Open the lid and remove the bay leaf.

Finish and Thicken

Stir the chili. If you want it thicker, switch to Sauté and simmer for 5 to 7 minutes, stirring often, until it reaches your ideal consistency. Taste and adjust salt, pepper, and heat. A squeeze of lime brightens the flavors.

Serve

Ladle into bowls and top with cheddar, sour cream, cilantro, and green onions. Add avocado and a squeeze of lime for extra richness and pop.

Recipe Variations

Turkey Lightened-Up Chili

Swap the beef for ground turkey and use chicken broth. Add a teaspoon of olive oil when browning to keep it juicy. Great with corn and a touch of coriander for a brighter profile.

Texas-Style No-Bean Chili

Skip the beans and add an extra 1/2 pound of beef plus 1 tablespoon of additional chili powder. Use beef broth and a small piece of dark chocolate at the end for depth and gloss.

Veggie-Only Option

Replace beef with 8 ounces of diced mushrooms and 1 cup of finely chopped walnuts for meaty texture. Add extra beans or lentils and use vegetable broth for a satisfying vegan chili.

Smoky Chipotle Heat

Stir in 1 to 2 chopped chipotle peppers in adobo and 1 teaspoon adobo sauce with the spices. The result is deep, smoky heat that pairs perfectly with cool sour cream.

Serving Suggestions

Serve Instant Pot Chili with warm skillet cornbread or over steamed rice for a complete meal. It is also fantastic ladled onto baked potatoes or crispy tortilla chips for chili nachos. Finish each bowl with shredded cheddar, a dollop of sour cream, fresh cilantro, green onions, and a squeeze of lime. Add diced avocado or jalapeño slices for extra richness and kick.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or water until hot, about 5 to 7 minutes, stirring occasionally. Microwave in 45-second bursts, stirring between each, until warmed through. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as above. Chili often thickens as it sits, so loosen with a little broth if needed.

Frequently Asked Questions About Instant Pot Chili (FAQ)

Q: How do I prevent the burn notice when making Instant Pot Chili?
A: Deglaze well after sautéing by scraping up every browned bit, then layer tomatoes on top without stirring. Keep thicker ingredients off the bottom and use enough liquid as directed.

Q: Can I use dried beans instead of canned?
A: Yes, but cook them separately first. The acidity of tomatoes can prevent dried beans from softening under pressure. Use 2 to 2 1/2 cups cooked beans to replace the canned beans.

Q: Can I double the recipe?
A: You can, as long as you do not exceed the Instant Pot max fill line. Keep the liquid proportional, maintain the same pressure cook time, and allow extra time to reach pressure.

Q: Is this chili gluten-free and dairy-free?
A: The chili itself is naturally gluten-free when you use gluten-free Worcestershire or omit it. It is dairy-free as written. Just choose dairy-free toppings like avocado and cilantro.

Cozy, bold, and weeknight easy, this Instant Pot Chili delivers big flavor fast. Give it a try tonight, then come back and leave a rating or comment so others can find your tips and favorite tweaks.