Hearty, flavorful, and incredibly easy to make, this Instant Pot Chili is your ultimate solution for a comforting meal that warms you from the inside out, perfect for any cold day.
The Ultimate Instant Pot Chili: A Perfect Cold Weather Meal
There’s nothing quite like a steaming bowl of chili to chase away the chill of a cold winter’s evening. While traditional chili recipes often demand hours of simmering on the stovetop to develop their rich, complex flavors, the Instant Pot changes the game entirely. This Instant Pot Chili recipe delivers a deliciously thick, incredibly flavorful, and deeply satisfying chili that tastes like it simmered all day, but comes together in a fraction of the time. It’s a true weeknight wonder, allowing you to enjoy a classic comfort food without the extensive wait.
Whether you’re hosting a game day, feeding a hungry family, or simply craving a hearty meal, this Instant Pot Chili is a go-to choice. It’s not just about speed; it’s about infusing every spoonful with robust spices, tender meat, and a medley of beans and tomatoes. Plus, one of the greatest advantages of this recipe is its versatility. You can easily customize it to suit your preferences, making it as meaty, spicy, or mild as you desire. Serve it alongside some warm, buttery cornbread, and you’ve got an amazing, complete meal that’s sure to become a family favorite.
Why Instant Pot Chili Is a Game-Changer
The Instant Pot has revolutionized how we approach classic slow-cooked dishes, and chili is no exception. Its pressure cooking function drastically cuts down cooking time, transforming tough ingredients into tender, flavor-packed components in minutes. Here’s why this Instant Pot Chili will become your new favorite:
- Unbeatable Speed: Achieve the deep, complex flavors of chili that typically require hours of simmering on the stove in less than an hour. The pressure cooking environment forces flavors to meld quickly and efficiently.
- Effortless Cooking: Say goodbye to constant stirring and babysitting the pot. Once you’ve sautéed your aromatics and meat, simply add the remaining ingredients, set the timer, and let the Instant Pot do all the work. It’s a true hands-off experience.
- Rich, Developed Flavor: The high-pressure environment tenderizes the meat and beans while infusing every ingredient with the aromatic spices, resulting in a chili with incredible depth and body that tastes like it’s been simmering for days.
- Easy Cleanup: A one-pot meal means less mess! All the cooking happens in a single pot, making cleanup a breeze, which is a major win on busy weeknights.
- Customization at Your Fingertips: This recipe provides a fantastic base, but it’s incredibly adaptable. Adjust the spice level, swap out beans, or add extra vegetables to create a chili that perfectly suits your taste buds.
Frequently Asked Questions About Instant Pot Chili
Many Instant Pot models feature a “Chili/Bean” setting. This function is specifically designed for cooking dried beans from scratch in liquid, offering preset times for varying bean textures. However, for this particular recipe, we use canned beans, which are already pre-cooked. Therefore, you should NOT use the “Chili/Bean” setting here. Instead, we’ll use the Manual/Pressure Cook setting for a precise cooking time that ensures tender meat and perfectly integrated flavors without overcooking the canned beans.
Adding a touch of unsweetened cocoa powder to chili is a classic, albeit sometimes controversial, trick used by many chili enthusiasts. It doesn’t make the chili taste like chocolate. Instead, cocoa powder, especially dark varieties, deepens the color and adds an incredible richness and complexity to the chili’s flavor profile. It enhances the savory notes and can help to balance out the acidity of the tomatoes and the heat from the spices, resulting in a more robust and well-rounded taste. If you’re curious, start with about a tablespoon of unsweetened cocoa powder in your pot.
If your chili has a bit too much liquid after cooking, there are a couple of easy ways to achieve a thicker consistency. One method is to simply use the Instant Pot’s Sauté mode after pressure cooking. Remove the lid, set to Sauté (on low or normal), and let the chili gently simmer, stirring occasionally, until it reduces to your desired thickness. This typically takes several minutes. Another effective way is to create a slurry: mix a tablespoon or two of cornmeal (or cornstarch) with a small amount of cold water until smooth, then stir it into the simmering chili. Continue to simmer and stir until the chili reaches your preferred thickness.
For this Instant Pot chili recipe, I highly recommend using a leaner ground beef, such as 90/10 or 85/15. Leaner beef produces less grease during the sautéing process, which often means you won’t need to drain much, if any, fat after browning. This keeps your chili lighter and less oily. However, if you only have a fattier cut on hand, it will certainly work. Just be sure to thoroughly drain any excess grease after browning the meat before adding the other ingredients to prevent a greasy chili.
Absolutely! Chili is all about customization. If black beans aren’t to your liking, feel free to substitute them with another can of kidney beans, or try pinto beans for a slightly different texture and flavor profile. Great northern beans or cannellini beans could also work if you prefer a milder, creamier bean. Just ensure that any canned beans you use are properly drained and rinsed before adding them to the pot to remove excess sodium and improve the chili’s flavor.
The “burn” notice on an Instant Pot typically indicates that there isn’t enough liquid in the pot, or that dense ingredients are sticking to the bottom, preventing proper pressure build-up and potentially scorching the food. In this Instant Pot Chili recipe, with its generous amount of crushed and diced tomatoes, tomato paste, and the moisture released from the vegetables, there should be more than enough liquid to come to pressure safely. Always ensure you have sufficient liquid to cover most of the ingredients and that you scrape the bottom of the pot after sautéing to prevent any stuck-on bits, which can trigger the burn notice.
Leftover Instant Pot Chili stores wonderfully! For short-term storage, transfer the cooled chili to an airtight container and refrigerate it for up to 3-4 days. Chili often tastes even better the next day as the flavors continue to meld. For longer storage, chili freezes exceptionally well. Allow the chili to cool completely before transferring it to freezer-safe bags or containers, leaving a little headspace if using containers. It will keep in the freezer for 4-6 months. To defrost, simply transfer it to the refrigerator overnight, then reheat gently on the stovetop or in the microwave until warmed through.
Absolutely! Adjusting the spice level is one of the joys of making homemade chili. To add more heat, you can increase the amount of chili powder, add a pinch of cayenne pepper, or include some diced jalapeños or serrano peppers (with or without seeds, depending on your preference for heat) during the sautéing stage. A dash of hot sauce stirred in at the end is also a quick and easy way to kick up the spice before serving.
Ingredients for Your Perfect Instant Pot Chili
Gathering your ingredients is the first step to creating this delectable Instant Pot Chili. We focus on fresh, robust components that build layers of flavor quickly. (A full, detailed recipe card is at the bottom of this post.)
Key Ingredients:
- Olive Oil: For sautéing and building a flavorful base.
- Lean Ground Beef: Choose a leaner cut to minimize excess grease.
- Aromatics: Diced yellow onion and green bell pepper provide essential savory depth and a touch of sweetness.
- Tomatoes: Fire-roasted diced tomatoes add a smoky tang, while crushed tomatoes provide a rich, thick base. Tomato paste concentrates the tomato flavor even further.
- Beans: A combination of kidney beans and black beans gives this chili a classic texture and heartiness. Remember to drain and rinse them thoroughly.
- Garlic: Minced garlic cloves are crucial for that pungent, savory kick.
- Spices: Chili powder, dried oregano, ground cumin, and smoked paprika create the signature warm, earthy, and slightly smoky flavor profile that defines a great chili.
- Seasoning: Salt and freshly ground black pepper, to taste.
- Fresh Finish: A squeeze of lime juice at the end brightens all the flavors, and green onions for garnish add a fresh, mild oniony bite.
How to Make Instant Pot Chili: Step-by-Step
Creating this rich and hearty Instant Pot Chili is surprisingly straightforward, even for novice pressure cooker users. Follow these easy steps to achieve a comforting meal that tastes like it cooked all day.
Sauté the Aromatics: Begin by setting your Instant Pot to the Sauté mode (normal setting). Once the inner pot is hot, add the olive oil. Allow it to warm for about a minute, then add the diced onions and green bell peppers. Sauté them, stirring occasionally, until the vegetables soften and the onions become translucent, which usually takes 5-7 minutes. This step is crucial for building a flavorful foundation for your chili.
Sautéing onions and bell peppers in the Instant Pot. Brown the Ground Beef: Add the lean ground beef to the pot with the sautéed vegetables. Break it apart with a spoon and cook, stirring frequently, until the beef is fully browned and no longer pink. This ensures the meat is cooked through and adds another layer of savory flavor. Once browned, turn off the Sauté mode. If you used a fattier ground beef, use a spoon to carefully scoop out any excess grease from the pot.
Browning the ground beef with the aromatics. Add Remaining Ingredients & Pressure Cook: Now, add all the remaining ingredients to the pot: fire-roasted diced tomatoes, crushed tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, tomato paste, minced garlic, chili powder, dried oregano, ground cumin, smoked paprika, salt, and pepper. Stir everything together gently to combine, making sure to scrape up any bits from the bottom of the pot. *Crucially, reserve the fresh lime juice until the very end.* Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place. Set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the cooking time to 15 minutes on High Pressure.
All ingredients loaded into the Instant Pot, ready for pressure cooking. Quick Release & Finish: Once the 15-minute cooking cycle is complete, the Instant Pot will beep. Carefully perform a Quick Release by turning the steam release valve to the “Venting” position (use a kitchen towel or oven mitt to protect your hand from the hot steam). Allow all the steam to escape until the float valve drops down. Once safe, remove the lid. Stir in the reserved fresh lime juice – this brightens the flavors beautifully. Give it a good stir to ensure everything is well combined.
The Instant Pot Chili, perfectly cooked and ready to serve. Serve and Enjoy: Ladle the hot chili into bowls immediately. Garnish generously with sliced green onions, a dollop of sour cream, shredded cheese, a sprinkle of fresh cilantro, or any of your favorite chili toppings. Enjoy this hearty, flavorful meal!
Serving up a spoonful of the delicious homemade Instant Pot Chili.
Customizing Your Instant Pot Chili & Serving Suggestions
The beauty of homemade chili lies in its incredible adaptability. This Instant Pot Chili recipe offers a perfect canvas for your culinary creativity. Here are some ideas to make it uniquely yours:
- Add More Veggies: Boost the nutritional content and texture by adding other vegetables. Diced carrots or celery can be sautéed with the onions and bell peppers. For a sweeter note, consider adding a can of drained corn at the end of the cooking process.
- Spice It Up (or Down): If you love heat, incorporate a diced jalapeño or serrano pepper when sautéing the aromatics. For an extra kick, a pinch of cayenne pepper or a dash of your favorite hot sauce can be stirred in before serving. If you prefer it milder, you can reduce the amount of chili powder.
- Bean Variations: Don’t limit yourself to kidney and black beans. Pinto beans, cannellini beans, or even a mix of different beans can be used based on your preference. Just ensure they are drained and rinsed.
- Smoky Depth: To enhance the smoky flavor, add a teaspoon of liquid smoke along with the other seasonings, or toss in a chipotle pepper in adobo sauce, minced, for both smokiness and heat.
- Protein Swaps: While ground beef is classic, this recipe is adaptable to other proteins. Ground turkey, chicken, or even a combination of meats can be used. For a vegetarian option, replace the meat with an extra can of beans, lentils, or plant-based ground crumbles.
- Secret Ingredient: As mentioned in our FAQ, a tablespoon of unsweetened cocoa powder can add incredible depth and richness without tasting like chocolate. Try it for a gourmet touch!
Perfect Toppings & Sides:
A bowl of chili is only complete with the right accompaniments! Here are some beloved options:
- Classic Toppings: Shredded cheddar cheese, a dollop of sour cream or plain Greek yogurt, sliced green onions, fresh cilantro, and diced avocado.
- Crunchy Additions: Crushed tortilla chips, crispy fried onions, or even a sprinkle of toasted pumpkin seeds.
- On the Side: Warm, fluffy cornbread is the quintessential chili companion. Other great sides include saltine crackers, a simple green salad, or even grilled cheese sandwiches for dipping.
WANT MORE DELICIOUS CHILI RECIPES?
If you loved this Instant Pot Chili, be sure to explore our other fantastic chili creations:
- The Best Crock Pot Chili
- Crock Pot White Chicken Chili
- Slow Cooker Ultimate Beef Chili
- Crock Pot Turkey Chili
- Copycat Wendy’s Chili
- Cincinnati Chili
Instant Pot Chili
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Pin
10 minutes
35 minutes
45 minutes
4
Brandie Skibinski
Ingredients
-
1
tablespoon
olive oil
-
1
pound
lean ground beef
-
1
medium yellow onion
diced -
1
green bell pepper
diced -
14.5
ounce
can fire roasted diced tomatoes -
14.5
ounce
can crushed tomatoes
-
15
ounce
can kidney beans
drained and rinsed -
15
ounce
can black beans
drained and rinsed -
2
tablespoons
tomato paste -
4
garlic cloves,
minced -
1
teaspoon
chili powder -
½
teaspoon
dried oregano
-
½
teaspoon
ground cumin
-
½
teaspoon
smoked paprika -
salt and pepper,
to taste -
juice of half a lime
(optional) -
cilantro, sliced green onions and sour cream,
for garnish
Instructions
- Set your Instant Pot to Saute mode and add the olive oil to the bottom of the pot. Once the oil has warmed through add the diced onions and bell peppers and saute until vegetables are softened and onions are translucent, about 5-7 minutes.
- Add the ground beef to the pot and cook, breaking it apart, until the beef is no longer pink and fully crumbled. Turn off the Saute mode.
- If using a fattier ground beef, use a spoon to scoop out any excess grease from the cooked beef to ensure a less oily chili.
- Add the fire-roasted diced tomatoes, crushed tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, tomato paste, minced garlic, chili powder, dried oregano, ground cumin, smoked paprika, salt, and pepper to the pot. Stir gently to combine all ingredients, ensuring to scrape the bottom of the pot to prevent any sticking. Reserve the lime juice for the end. Secure the lid on your Instant Pot and set the steam valve to “Sealing.” Select “Manual” or “Pressure Cook” on High Pressure for 15 minutes.
- Once the chili has finished cooking, carefully perform a Quick Release to let out the steam. When the steam pin drops, remove the lid and stir in the reserved lime juice.
- Serve immediately with your favorite chili toppings such as sliced green onions, sour cream, shredded cheese, and fresh cilantro. Enjoy!
Notes
- This chili recipe is highly customizable! Feel free to adjust the spices, add different beans, or incorporate other vegetables to match your taste preferences.
- Leftovers can be frozen for up to 4-6 months. Ensure the chili is completely cooled before transferring to freezer-safe containers or bags.
- If black beans are not to your liking, simply substitute them with an additional can of kidney beans or pinto beans for a similar hearty texture.
- Should your chili appear too thin after pressure cooking, use the Instant Pot’s Sauté setting (on low) for several minutes to gently simmer and reduce it to your desired thickness, stirring occasionally.
- For an added layer of richness and depth, consider stirring in about a tablespoon of unsweetened cocoa powder along with the other dry spices. It enhances the savory notes without making the chili taste like chocolate.
- Don’t forget to scrape the bottom of the pot after browning the meat and before pressure cooking to prevent a “burn” notice.
Main Course
American
Nutrition
Calories:
460
kcal
|
Carbohydrates:
53
g
|
Protein:
40
g
|
Fat:
10
g
|
Sodium:
1125
mg
|
Fiber:
18
g
|
Sugar:
12
g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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