Easy Instant Pot Chili made in the pressure cooker is my favorite way to make chili when I don’t have a ton of time. This mouthwatering recipe is made with ground beef and the best seasonings for a delicious chili your whole family will enjoy.
Easy Instant Pot Chili
I have had a popular chili recipe on the blog for years and I finally (FINALLY) converted it to an Instant Pot recipe. It’s our go-to chili recipe that the entire family devours. We love to make this recipe in large batches and freeze the leftovers for later. It’s the best chili recipe I have ever tasted, and I hope you enjoy this recipe as much as we do.
Why is this recipe so good? It’s by far the best chili recipe I have ever had. We make this chili and serve it in so many different ways. You can eat it by itself or smother it with cheese on a hotdog for some of the best chili dogs ever.
The main thing that makes this chili so amazing is the right amount of seasonings. It’s not too spicy, but it has just enough kick to keep your sinus cavities open and keep your belly craving more.
Making chili in the Instant Pot saves a ton of time. My favorite chili recipe typically calls for ground beef smoked on the grill and then a 2-hour simmer once you’ve finished mixing the ingredients. That’s a lot of time, but a good recipe is worth it.
This pressure cooker chili is ready in just 30 minutes! You can’t beat the flavors or the aromas in the kitchen and the whole family enjoys it. Talk about a quick and easy dinner recipe, without compromising the flavor.
Instant Pot Chili Recipe
I love to make this chili recipe because of the flavors, but also because it is something the whole family will love. There is nothing more satisfying to a mother and a cook than to see her dinner literally disappear from the plates. Am I right?
This recipe is one of those disappearing recipes and that’s just one of the reasons I like to batch cook it. For years we have been making this recipe and I can’t remember the last time we had to toss any leftovers out. It truly is THAT good.
To make this recipe, you need to have a few things on hand:
- Kidney beans
- Pinto beans
- Beef broth
- Diced tomatoes
- Olive oil
- Tomato sauce
- Bell peppers
- Ground beef
To me, it’s the seasonings that truly make this chili. If you don’t have one of these seasonings below, hold off on making this chili until you can grab them. I am totally serious when I say that. You don’t want to skip any of the flavors, and all of these seasonings come together to make the best chili flavor I have ever had.
For the seasonings you will need:
- Chili powder
- Cayenne pepper
- Garlic powder
- White pepper
- Black pepper
You should have everything on hand with exception to maybe the cayenne and the white pepper. If you cook a lot as we do, I bet you already have it. If you don’t have them on hand, go and grab these seasonings. I make a ton of recipes and use white pepper and cayenne often.
How to Make Instant Pot Chili
In order to pressure cook this recipe correctly, you need to follow a few simple steps before starting. The main thing is to have all of your ingredients measured, chopped, on hand, and ready to go. This recipe comes together really fast, so make sure you have everything at arm’s length ready to go.
- Turn the Instant Pot on to the Sauté mode and allow it to warm. Pour in the olive oil and then add the chopped onion and bell pepper.
- Once the vegetables have cooked, about 3 minutes, add in the ground beef. Once the beef has browned, make sure to scrape any brown bits from the bottom of the Instant Pot.
- Hit the off button two times to stop the Sauté mode.
- Pour in the tomatoes and sauce, seasonings, kidney beans, pinto beans, and stir. Add in the beef broth and mix well.
- Secure the lid into place and set the vent to sealing.
- Set the Instant Pot on manual mode and cook for 15 minutes on high pressure.
- Once finished, allow the Instant Pot to do a natural release of pressure for 20 minutes. I don’t recommend a quick-release unless you are on a time crunch.
- Carefully remove the lid and stir well before serving.
You can scroll down to the bottom of this page for a printable recipe card and watch the full video with all of our easy instructions and a few additional notes. If you have any questions that I haven’t answered, I would love for you to leave me a comment and let me know! I also occasionally update my posts with new relevant ideas, so feel free to leave me your suggestions as well.
OK. Back to this recipe. I love this Instant Pot Chili recipe because of the flavors but also because it is so darn easy.
Instant Pot Chili Toppings
There are so many great options for topping this chili. I always love to have chili with Fritos and then smother it with cheese and sour cream. Here are a few additional ideas for toppings. Use one, two, three, or combine them all for a ton of amazing flavors:
- Sour cream
- Shredded cheese
- Green onions
- Green chilis
How Do I Store Instant Pot Chili?
I love to make a large batch of this chili so I have leftovers for the next day. In fact, I think that leftover chili is even better than fresh chili because the seasonings have more time to really sit in with the dish. More flavor means more yummy!
You can store this chili recipe in an airtight container in the refrigerator for up to 3 days. Any longer than that and I would suggest storing it in the freezer. You can freeze this Instant Pot Chili for up to 3 months in an airtight container. To reheat, allow the chili to thaw and then reheat on the stovetop.
When freezing this recipe, I find using a vacuum sealer works best versus placing it in a storage container. Either one will work, but a vacuum-sealed bag seems to stay fresher and is a lot easier to thaw before reheating in my opinion.
MORE RECIPES LIKE THIS
This is my all-time favorite go-to chili recipe. If you like this recipe, you might also like my stovetop chili recipe and my slow cooker chili recipe that has great meal prep ideas. You may even opt for something different such as this Slow Cooker White Chicken Chili, or this Instant Pot Chicken Chili.
If you’re looking for another pressure cooker chili recipe, try this Instant Pot Chili Mac. It’s so full of flavor and it’s very filling. A little goes a long way with this recipe, so you should definitely have leftovers available for storing.
Let me know if you get a chance to try this! You can leave a comment below or tag me on Instagram @pinkwhenjen so I can see what you’re making. I love to see others share the recipes that I love and share with you.
Are you on Pinterest? I would love it if you would share this recipe to one of your favorite food boards. You never know who else may be looking for a delicious recipe like this one.
Before you go, would you rate this recipe in the card below? It lets others know how good the recipe really is, and lets me know what I should continue to make and share with you.
If you would like to get these recipes emailed to you on a regular basis, sign up for my recipe newsletter. If you’re looking for other easy meals to make during the week, check out my weekly meal plan. It’s where we share our favorite weekly meal plan ideas.
Instant Pot Chili – Pressure Cooker Chili (+Video)
- 1/2 cup onion chopped
- 1/2 cup bell pepper red, chopped
- 1 lb ground beef extra lean
- 3/4 cup beef broth
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 15 oz kidney beans canned, drained
- 15 oz pinto beans canned, drained
- 1 tbsp olive oil
- 1/4 tsp cayenne pepper
- 2 tsp garlic powder
- 1/2 tsp oregano
- 1 tsp ground black pepper
- 1 1/2 tsp cumin
- 1/2 tbsp chili powder
- Set the Instant Pot to Sauté mode and allow it to warm up for a couple of minutes. Add olive oil, onion, and bell pepper. Sauté for 2-3 minutes.
- Add ground beef and stir well. Make sure to stir constantly and to scrape off any brown bits that may be sticking to the bottom while browning the beef.
- Hit the off button on the Instant Pot 2 times.
- Pour in the tomatoes, tomato sauce, kidney beans, pinto beans, seasonings, and beef broth and stir. Mix the ingredients well.
- Secure the lid in place and seal the vent.
- Press manual and cook on high for 15 minutes. Allow a natural release for 10 – 20 minutes.
- Remove the lid and stir well. Allow the chili to cool slightly before serving. Ingredients will be HOT just after cooking.
- Don’t skimp on the seasonings! If you are missing one of the seasonings, go and grab it. This chili is amazing because of the flavors and texture.
- This is a great recipe to make in a batch and freeze for later. I like to use vacuum sealed bags for this chili versus airtight containers. However, either one will work.
- Make sure you scrape all of the little brown bits off of the bottom of the pot before placing it on manual to cook.