Instant Pot Chili

Chili is one of those comforting dishes that brings warmth and satisfaction with every bite. It’s perfect for cozy nights, family dinners, or meal prepping for the week. Using an Instant Pot to make chili not only speeds up the cooking process but also intensifies the flavors, making this classic dish even better. Whether you’re a chili lover or trying it for the first time, this Instant Pot chili recipe offers a perfect balance of hearty ingredients, spices, and a rich, savory sauce—all in a convenient, one-pot meal. Ready in under an hour, this recipe will quickly become a staple in your kitchen.

Why This Recipe Is a Must-Try

This Instant Pot chili recipe is a game-changer for several reasons. First, it’s incredibly quick compared to traditional slow-simmered chili, which can take hours. The pressure cooking method locks in flavors and tenderizes beans and meat perfectly without needing to soak beans overnight. Second, this chili is packed with layers of flavor thanks to a carefully crafted blend of spices and fresh ingredients. Third, it’s made with lean ground meat, beans, and plenty of vegetables, making it a well-rounded, filling meal. Lastly, it’s incredibly versatile and customizable—you can easily adjust the spice level or swap ingredients to suit your preferences or dietary needs.

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef or ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, finely chopped (optional for heat)
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 cup beef or chicken broth (choose low sodium)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced green onions

How To Make Instant Pot Chili

Step 1: Sauté the Aromatics and Meat

Turn your Instant Pot to the “Sauté” function and heat the olive oil. Once hot, add the diced onion, green and red bell peppers, and jalapeño if using. Cook for about 3-4 minutes until the vegetables soften. Add the minced garlic and sauté for an additional 30 seconds until fragrant. Next, add the ground beef or turkey. Break the meat apart with your spoon or spatula and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.

Step 2: Add the Spices and Tomato Ingredients

Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the browned meat and vegetables. Stir well to coat everything evenly with the spices. Then, add the tomato paste, canned diced tomatoes (with their juice), and broth. Stir again to combine all the ingredients thoroughly.

Step 3: Add Beans and Pressure Cook

Finally, add the drained and rinsed kidney beans and black beans to the pot. Give everything one last gentle stir to mix. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes.

Step 4: Natural Release and Serve

When the cooking time finishes, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure. Open the lid and give the chili a good stir. Taste and adjust seasoning if needed. If you prefer a thicker chili, use the “Sauté” function for a few more minutes to reduce excess liquid.

Step 5: Garnish and Enjoy

Serve your chili hot with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or sliced green onions. It’s perfect on its own or paired with cornbread or tortilla chips.

Expert Tips

• Use lean ground meat to reduce excess fat and keep the chili lighter.
• For even more flavor, brown the meat in batches to avoid overcrowding the pot.
• Don’t skip rinsing the canned beans; it reduces sodium and removes canning liquid taste.
• If you like a smoky depth, add a small chipotle pepper in adobo sauce or a dash of liquid smoke.
• Adjust the spice level by adding more or less chili powder and jalapeño according to your heat tolerance.
• Letting the chili rest for a few minutes after cooking helps the flavors meld together beautifully.
• Use fresh garlic and quality canned tomatoes for the best taste.
• If you want a vegetarian version, substitute the meat with extra beans and diced vegetables like zucchini or mushrooms.

Variations and Customizations

• Vegetarian Chili: Replace meat with extra beans, lentils, or chopped mushrooms for a hearty plant-based version.
• Spicy Chili: Add extra jalapeños, cayenne pepper, or hot sauce to turn up the heat.
• Smoky Chipotle Chili: Stir in chopped chipotle peppers in adobo sauce for a smoky, spicy kick.
• Slow Cooker Version: Brown the meat and veggies on the stovetop, then combine all ingredients in a slow cooker and cook on low for 6-8 hours.
• Chunky Chili: Dice extra vegetables such as carrots, celery, or zucchini for added texture and nutrition.
• Cheesy Chili: Stir in shredded cheese at the end or top each serving with your favorite melting cheese.
• Chili with Corn: Add a cup of frozen or canned corn kernels for a touch of sweetness.

How to Store Leftovers

Leftover chili stores beautifully and tastes even better the next day! Allow the chili to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze the chili in freezer-safe containers or heavy-duty freezer bags for up to 3 months. When reheating, thaw overnight in the fridge and warm on the stovetop or microwave until heated through. You may need to add a splash of broth or water to loosen it up if it thickens too much.

FAQ

Can I use other types of beans in this chili?

Absolutely! Pinto beans, cannellini beans, or navy beans work well in chili. Just be sure to rinse canned beans before adding them to reduce sodium and improve flavor.

Is it possible to make this chili without an Instant Pot?

Yes! You can make this chili on the stovetop by simmering it in a large pot for about 45-60 minutes to allow the flavors to meld and the beans to soften.

How can I make this chili spicier or milder?

To adjust spice levels, modify the amount of chili powder, jalapeños, or add cayenne pepper for heat. For milder chili, reduce or omit spicy ingredients and use mild chili powder.

Can I prepare this recipe ahead of time?

Definitely! Chili tastes even better the next day as the flavors meld. You can prepare it a day ahead and refrigerate, or make a larger batch and freeze portions for future meals.

Conclusion

This Instant Pot chili recipe is a perfect blend of convenience and flavor, delivering a hearty meal that satisfies cravings and warms the soul. With simple ingredients, bold spices, and the magic of pressure cooking, you can have a delicious, comforting chili ready in under an hour. Whether you enjoy it with toppings, tweak the spice level, or customize it with your favorite beans and veggies, this chili is versatile enough for any occasion. Give it a try, and you’ll find yourself reaching for this recipe time and time again!