Instant Pot Chili

If you own an Instant Pot and haven’t made chili in it yet, you’re missing out. It’s probably one of the best things you can make in a pressure cooker.

What normally takes hours of slow simmering on the stove is done in under 40 minutes from start to finish. And the flavors taste like it’s been cooking all day.

This instant pot chili is thick, rich, and loaded with ground beef, beans, and a really good mix of spices. Nothing fancy or hard to find.

I like to top mine with shredded cheese and sour cream, but you can keep it simple or dress it up however you want.

It’s a solid, no-fuss dinner that the whole family will enjoy. Here’s how I make it.

What Makes This Recipe So Good

Ready in Under 40 Minutes – Between the quick saute and just 15 minutes of pressure cooking, you get a chili that tastes like it simmered all day on the stove but is on the table before you even get hungry.

Packed with Protein – With 2 pounds of ground beef plus both kidney beans and black beans, this chili is seriously filling and will keep you satisfied for hours without needing seconds (but you’ll probably want them anyway).

The Spice Blend Is Perfect – The combo of chili powder, cumin, smoked paprika, and just a hint of cayenne gives you layers of warm, smoky flavor without making it too spicy for the family.

Ingredients

• 2 lb Ground Beef
• 1 large Yellow Onion, diced
• 4 cloves Garlic, minced
• 1 Green Bell Pepper, diced
• 1 can (28 oz) Crushed Tomatoes
• 1 can (15 oz) Kidney Beans, drained and rinsed
• 1 can (15 oz) Black Beans, drained and rinsed
• 1 can (6 oz) Tomato Paste
• 1 cup Beef Broth
• 3 tbsp Chili Powder
• 1 tbsp Cumin
• 1 tsp Smoked Paprika
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper

Directions

Step 1

Set the Instant Pot to Saute mode. Add the ground beef and cook, breaking it apart, until fully browned, about 6-7 minutes. Drain any excess grease.

Step 2

Add the diced onion, green bell pepper, and minced garlic. Saute for 3 minutes until the vegetables start to soften.

Step 3

Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.

Step 4

Add the crushed tomatoes, tomato paste, and beef broth. Stir well, making sure to scrape up any bits from the bottom of the pot. Stir in the kidney beans and black beans.

Step 5

Lock the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.

Step 6

Allow a natural pressure release for 10 minutes, then carefully turn the valve to Venting to release remaining pressure. Remove the lid once the pin drops.

Step 7

Stir the chili well and taste for seasoning. Serve in bowls topped with shredded cheese, sour cream, and diced green onion.

Pro Tips

Brown the Beef in Batches if Needed

If your 2 pounds of ground beef is crowded in the pot, it will steam instead of brown. Steamed beef turns gray and mushy, and you lose all that deep flavor that comes from a good sear.

If it doesn’t all fit in a single layer, brown it in two batches. Get a nice crust on the first batch, remove it, then do the second batch. It only adds a few minutes but the flavor difference is huge.

Also, make sure you drain the grease well before moving on. Too much grease left in the pot will make the chili oily and the spices won’t stick to the meat the way they should.

Scrape the Bottom of the Pot Before Sealing

This is the single most important step if you want to avoid the dreaded “burn” notice on your Instant Pot. After you add the crushed tomatoes and beef broth, take a wooden spoon or spatula and really scrape the bottom of the pot.

Those browned bits from the beef and veggies taste amazing, but if they stay stuck to the bottom they will trigger the burn sensor and your Instant Pot will stop building pressure. Scrape everything loose and give it all a good stir so nothing is sitting on the bottom in a thick layer.

The beef broth is your best friend here. It helps loosen everything up. If the bottom still feels sticky after stirring, add a splash more broth before you lock the lid.

Toast the Spices Before Adding Liquids

Step 3 says to cook the spices for 1 minute, and you really don’t want to skip this. When chili powder, cumin, and smoked paprika hit the hot pot and cook in the fat from the beef, they bloom and release way more flavor than if you just dump them in with the liquid.

Stir constantly during this minute so nothing burns. The spices should smell warm and toasty, almost nutty. If they start to smoke or smell bitter, you went too long and the heat was too high.

Once you smell that fragrance hit you, that’s when you know it’s time to add the tomatoes and broth right away.

Related Recipes

• Instant Pot Beef Stew
• Instant Pot Birria Tacos
• Instant Pot Butter Chicken
• Instant Pot Mac & Cheese
• Instant Pot Mississippi Pot Roast

Frequently Asked Questions

Can I use ground turkey instead of ground beef for this Instant Pot chili?

Yes, ground turkey works great here. Just keep in mind that turkey is leaner, so your chili might be slightly less rich in flavor. You can make up for that by adding an extra splash of beef broth or even switching to chicken broth instead.

When browning ground turkey on Saute mode, it releases less grease, so you likely won’t need to drain anything before moving on to the vegetables.