Instant Pot Chili

Instant Pot Chili is a hearty, comforting dish that’s perfect for busy weeknights or a cozy weekend meal. This flavorful chili is made with lean ground beef, aromatic spices like chili powder, cumin, and smoked paprika, and a combination of tomatoes, broth, and beans that create a rich and satisfying base.

The Instant Pot does all the hard work, allowing the flavors to meld together in just 20 minutes of cooking time. Whether you enjoy it as a standalone dish or topped with cheese, sour cream, and fresh cilantro, this chili is sure to be a family favorite!

Perfect for those who want a delicious, no-fuss meal in no time.

Why You’ll Love This Recipe:

Time-Saving: With the Instant Pot, this chili comes together quickly, allowing you to enjoy a rich, slow-simmered flavor in just 20 minutes. It’s perfect for busy days when you want a homemade meal with minimal effort.

Bold Flavors: The combination of chili powder, cumin, smoked paprika, cocoa powder, and a touch of sugar creates a balanced depth of flavor that’s savory, spicy, and slightly sweet. This chili has a unique twist that makes it stand out from the crowd.

Versatile and Customizable: You can easily adjust the spice level to your liking by adding more chili powder or leaving out the cumin. Plus, the assortment of beans and hearty ground beef create a filling and satisfying meal, perfect for all types of eaters.

Perfect for Toppings: This chili is the ideal base for an array of toppings—think shredded cheese, green onions, sour cream, or even a sprinkle of cilantro. It’s a dish that invites customization and personalization.

One-Pot Convenience: The Instant Pot does the work for you, combining all the ingredients in one pot with minimal clean-up. It’s a perfect weeknight dinner option when you want something tasty without spending too much time in the kitchen.

Key Ingredients:

Ground Beef: Lean ground beef (90% lean) forms the base of this hearty chili, giving it rich flavor and protein.

Diced Tomatoes & Tomato Sauce: The tomatoes and tomato sauce provide a tangy, rich base for the chili, creating a deep, savory flavor.

Chili Powder & Spices: A blend of chili powder, cumin, smoked paprika, and cocoa powder adds layers of warmth, smokiness, and a touch of complexity to the dish.

Beans: Kidney beans and pinto beans give the chili texture, heartiness, and fiber, making it filling and satisfying.

Beef Broth: The broth adds depth and richness, helping to bring all the ingredients together.

Garlic & Onion: These aromatic vegetables provide a savory foundation and aromatic flavor base to the chili.

Toppings: Assorted toppings such as shredded cheese, sour cream, and green onions allow for customization, adding creaminess, freshness, and crunch.

Instant Pot Chili

Ingredients:

2 teaspoons olive oil

2 pounds ground beef I use 90% lean

1 onion finely diced

1 1/2 teaspoons minced garlic

28 ounce can diced tomatoes do not drain

3 8 ounce cans tomato sauce

3/4 cup beef broth

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons cocoa powder

1 teaspoon granulated sugar

1 1/2 teaspoons kosher salt

3/4 teaspoon ground pepper

15 ounce can kidney beans drained and rinsed

15 ounce can pinto beans drained and rinsed

Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream

Instructions:

Turn your Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.

Add the onion and cook for 3 more minutes or until softened.

Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.

Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes.

Release the pressure either manually or allow it to release naturally.

Serve with assorted toppings.

Notes:

Adjusting Spice Level: The chili powder and smoked paprika give this recipe a mild heat. If you like a spicier chili, you can add a chopped jalapeño, a pinch of cayenne pepper, or a dash of hot sauce. Conversely, if you prefer a milder version, reduce the chili powder or skip the smoked paprika.

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Lean Ground Beef: For a healthier option, using 90% lean ground beef is ideal. If you prefer a leaner chili, you can substitute with ground turkey or chicken. Just keep in mind the texture and flavor will change slightly.

Tomato Choices: If you want a chunkier chili, use diced tomatoes and don’t worry about blending or breaking them down too much. If you prefer a smoother texture, you can blend the tomatoes before adding them to the pot, or use crushed tomatoes instead of diced.

Beans: Kidney beans and pinto beans are traditional in chili, but feel free to experiment with black beans, garbanzo beans, or other varieties. Just make sure to drain and rinse them properly to avoid extra starch in your chili.

Pressure Release: Once the chili has finished cooking, you can release the pressure manually for a quicker result, or let it naturally release for 10–15 minutes for a more tender and integrated flavor.

Make-Ahead: This chili can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. It actually gets better the next day as the flavors continue to meld.

Topping Ideas: Customize your chili with your favorite toppings like sour cream, shredded cheese, chopped green onions, fresh cilantro, diced avocado, or even some tortilla chips for crunch.

Consistency: If your chili is too thick after cooking, simply add a little extra beef broth or water to reach your desired consistency. If it’s too thin, you can simmer it on the “Saute” function for a few extra minutes to reduce and thicken.

Nutrition Information:

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Yes, you can definitely substitute ground turkey or chicken for the ground beef in this recipe.

Just make sure to choose a lean variety to keep the dish healthier.

The flavor will be slightly different, but it will still be delicious and hearty.

Can I make this chili spicier?

Absolutely! To make this chili spicier, you can add more chili powder, cayenne pepper, or even a chopped jalapeño or two.

If you like extra heat, try adding hot sauce or a diced chipotle pepper in adobo sauce for a smoky, spicy kick.

Can I freeze the leftovers?

Yes! This chili freezes very well.

Let it cool completely before transferring to an airtight container or freezer-safe bag.

It can be stored in the freezer for up to 3 months.

When you’re ready to eat it, simply thaw overnight in the fridge and reheat on the stovetop or in the microwave.

Can I add more vegetables to the chili?

Definitely! Feel free to add more vegetables like bell peppers, zucchini, or corn for extra flavor and nutrition.

You can sauté them with the onions before adding the rest of the ingredients, or toss them in with the rest of the ingredients and let them cook in the Instant Pot.

Can I use a different type of beans?

Yes, you can swap the kidney and pinto beans for other types of beans like black beans, white beans, or even chickpeas, depending on your preference.

Just be sure to rinse and drain them well before adding them to the chili.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes, but you’ll need to blanch, peel, and chop them first.

For this recipe, you’ll need about 6-7 medium tomatoes to substitute for the 28-ounce can of diced tomatoes.

Keep in mind that fresh tomatoes may release more liquid, so you might need to adjust the cooking time or add a little more broth.

Do I need to brown the meat before cooking in the Instant Pot?

Yes, browning the meat is important for flavor.

The “Sauté” function on the Instant Pot allows you to brown the ground beef before adding the rest of the ingredients.

This step caramelizes the meat and adds a richer depth of flavor to the chili.

Can I use dried beans instead of canned beans?

It’s not recommended to use dried beans directly in this recipe unless you pre-cook them separately, as dried beans may not cook properly in the 20-minute cooking time for chili.

However, if you want to use dried beans, you’ll need to cook them first on the stove or in the Instant Pot before adding them to the chili.

Can I adjust the consistency of the chili?

Yes, you can adjust the consistency. If you find your chili too thick, you can add a bit more beef broth or water after pressure cooking to thin it out.

If you prefer a thicker chili, you can let it cook on the “Sauté” mode for a few extra minutes after releasing the pressure, which will allow some of the liquid to evaporate.

Can I make this chili vegetarian or vegan?

Yes, you can make this chili vegetarian or vegan by replacing the ground beef with a plant-based protein like lentils, soy crumbles, or chopped mushrooms.

Use vegetable broth instead of beef broth, and make sure to omit the cheese and sour cream toppings or substitute them with dairy-free alternatives.