This quick and easy Instant Pot Chili combines browned ground beef, onions, garlic, kidney and pinto beans, and a perfect blend of spices to create one of the easiest, mouthwatering chilis ever.
You won’t believe how incredibly great this less-than-40-minute chili tastes. It is one of our favorite chili recipes and one I make pretty often. Spoon into bowls and top with your favorite fixings.
Ingredient Notes and Substitutions
- Ground beef: use ground beef with some fat in it. Fat gives it flavor. You can substitute ground turkey, ground chicken, or ground pork for the ground beef.
- Beef broth: low sodium is best
- Beans: dark red kidney beans and pinto beans. You can substitute black beans.
- Spices: chili powder, ground cumin, smoked paprika, red pepper flakes, and ground cayenne.
How to make Instant Pot Chili
First, turn the pressure cooker to sauté mode and add the ground beef. Cook until it is about halfway browned, breaking it up with a spatula or spoon as it cooks.
Once the beef is halfway browned, add the onion and continue cooking until the beef is browned and the onion is soft. Turn the instant pot off and let the pot cool for just a couple of minutes before adding the garlic. Add the garlic and stir, allowing the residual heat to cook it.
Add the beef broth, tomato paste, diced tomatoes with green chilies, fire-roasted diced tomatoes, dark red kidney beans, pinto beans, chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, and ground cayenne.
Seal the instant pot and cook on the chili/bean setting for 20 minutes. Press the quick release and remove the lid. Season with kosher salt and fresh ground black pepper to taste. Serve with assorted toppings!
Preparation Tips
- Drain and rinse the kidney beans to remove excess salt and lower the overall sodium content of the chili.
- If the chili becomes too thick, add more beef broth.
- For a little extra kick, add fresh minced jalapeno, chipotle chilis in adobo sauce, or more cayenne pepper.
- For an extra special treat, serve over spaghetti or elbow macaroni.
Storage and Freeze Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
Freeze in a freezer zipper bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.
Favorite Chili Toppings
Choose whatever toppings tickle your taste buds. Some toppings add crunch, heat, texture, sweetness, or creaminess. My late mother always said, “Different strokes for different folks.”
- Sliced green onions
- Chopped cilantro
- Shredded cheese: cheddar or Monterey Jack
- Sour cream
- Fritos
- Pickled jalapenos
- Lime wedges
- Chopped avocado
- Cornbread
More Instant Pot Recipes
Instant Pot Beef Chili
Ingredients
- 1½ lb. ground beef
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups low sodium beef broth
- 4 tablespoons tomato paste
- 2 (10-ounce) cans diced tomatoes with green chilies
- 1 (15-ounce) can fire roasted diced tomatoes
- 1 (15-ounce) can dark red kidney beans drained and rinsed
- 1 (15-ounce) can pinto beans rinsed drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1½ teaspoon smoked paprika
- 2 tablespoons brown sugar
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon ground cayenne
- Kosher salt and fresh ground black pepper to taste
Instructions
- Turn the pressure cooker to sauté mode and add the ground beef. Cook until it is about halfway browned, breaking it up with a spatula or spoon as it cooks.
- Once the beef is halfway browned, add the onion and continue cooking until the beef is browned and the onion is soft. Turn the instant pot off and let the pot cool for just a couple of minutes before adding the garlic. Add the garlic and stir, allowing the residual heat to cook it.
- Add the beef broth, tomato paste, diced tomatoes with green chilies, fire-roasted diced tomatoes, dark red kidney beans, pinto beans, chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, and ground cayenne.
- Seal the instant pot and cook on the chili/bean setting for 20 minutes. Press the quick release and remove the lid. Season with kosher salt and fresh ground black pepper to taste. Serve with assorted toppings!
Notes
- Drain and rinse the kidney beans to remove excess salt and lower the overall sodium content of the chili.
- If the chili becomes too thick, add more beef broth.
- For a little extra kick, add fresh minced jalapeno, chipotle chilis in adobo sauce, or more cayenne pepper.
- For an extra special treat, serve over spaghetti or elbow macaroni.
Nutrition
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Rosey
My crock pot broke awhile back and I keep saying I’m going to replace it. Maybe I should get an insta pot instead. The chili looks good.
Beth Pierce
Thanks, Rosey! Enjoy!
Laurie S
Under 40 minutes for such a flavorful dish is a win in my book. The blend of spices and the combo of kidney and pinto beans was amazing!
Melissa W
One pot meals are the way to go especially in the colder months. Easy to cook and a lovely hearty meal to warm the family up. This easy chill is a winner in our house. I am keeping this recipe!
Beth Pierce
Thanks, Melissa! So glad that you enjoyed it!
Melody
This was so easy and full of flavor. A warming hearty dish on a cold day is always welcome. It was such a great midweek meal.
Samantha D
I do love chilli so will definitely be trying your recipe out I love sour cream and grated cheese on mine
Julie
Sounds like a very quick and easy way to make chili! I always love a good chili over potatoes.
Beth Pierce
Thanks, Julie! It is delicious
Carole
I love the shorter cooking time from an instant pot. The chili was delicious and I will make it again. Thanks for the recipe!
Beth Pierce
My pleasure, Carole!
Lisa
Instant pot chilli is the perfect dish for autumn. My family really enjoyed this and it cooked up so quickly and tasty. I will make this again