When you’re short on time but craving that deep, slow-simmered chili flavor, this Instant Pot Chili comes to the rescue. Thanks to pressure cooking, you’ll get rich, savory results in under an hour — no babysitting required. It’s perfect for busy weeknights, game days, or when you just want a warm bowl of comfort with minimal effort.
Get ready for ground beef, fire-roasted tomatoes, a punchy blend of spices, and beans (if you like them) — all coming together in one pot of deeply satisfying chili. 🍅🌶️🧄
Why You’ll Love This Instant Pot Chili
✅ Quick but deeply flavorful
✅ One-pot recipe with minimal cleanup
✅ Customizable spice level and ingredients
✅ Freezer-friendly and meal-prep approved
✅ Perfect for family dinners or gatherings
🛒 Ingredients You’ll Need (Expanded)
- 1 tablespoon olive oil – For sautéing and adding a rich, flavorful base.
- 1 medium yellow onion, chopped – Sweetens and deepens flavor as it cooks.
- 1 pound lean ground beef (90% lean recommended) – Browned directly in the Instant Pot for a savory foundation. If using 80%, drain the grease.
- 4 cloves garlic, minced – Fresh garlic is key for a bold, aromatic base.
- 1 red bell pepper, chopped – Adds sweetness and a pop of color. Optional, but highly recommended.
- 2 tablespoons chili powder – Go for mild or spicy based on preference. Adds signature warmth and heat.
- 1 tablespoon ground cumin – Earthy and smoky, cumin anchors the spice blend.
- 1 tablespoon dried oregano – Adds a savory, herbaceous note.
- 1 teaspoon garlic powder – Boosts the garlicky goodness without overpowering.
- 1 tablespoon brown sugar – Balances acidity and spice, and rounds out the flavors.
- 1 teaspoon salt + ¼ teaspoon black pepper – Season to taste.
- 4 tablespoons tomato paste – For concentrated tomato flavor and a thicker texture.
- 1 ¾ cups low-sodium beef broth – Adds depth and deglazes the bottom of the pot. You can also use chicken broth in a pinch.
- 28 oz can fire-roasted crushed or diced tomatoes – Smoky, tangy, and full of flavor.
- 15 oz can kidney beans, rinsed and drained – Adds heartiness and fiber.
- 15 oz can black beans, rinsed and drained – Optional, but great for texture contrast and protein.
- Your favorite toppings:
- Shredded cheese 🧀
- Sour cream or Greek yogurt
- Chopped onions or scallions
- Jalapeños or avocado slices 🥑
- Fresh cilantro 🌿
- Cornbread or tortilla chips on the side
👨🍳 How to Make Chili in the Instant Pot
Step 1: Sauté the Aromatics
Set the Instant Pot to Sauté. Add olive oil and the chopped onion. Cook for about 2 minutes, until softened.
Step 2: Brown the Meat
Add the ground beef, breaking it up as it cooks. Brown for 5 minutes, then drain excess fat if needed.
Step 3: Add Garlic and Spices
Stir in the minced garlic, then press Cancel to turn off sauté mode. Immediately add the red bell pepper, spices, brown sugar, salt, pepper, and tomato paste. Stir well.
Step 4: Deglaze & Add Liquids
Pour in the beef broth, scraping the bottom of the pot to prevent a burn notice.
Step 5: Add Tomatoes and Beans
Pour in the crushed tomatoes and beans, layering them on top without stirring. This trick prevents the Instant Pot from triggering the burn warning.
Step 6: Pressure Cook
Seal the lid and set the valve to Sealing. Cook on High Pressure for 15 minutes. The pot will take 10–15 minutes to pressurize.
Step 7: Natural Release
Once the timer goes off, let the pressure release naturally for 10 minutes, then switch the valve to Venting.
Step 8: Stir & Serve
Open the lid carefully. Stir everything together and use Sauté mode if you’d like to simmer it thicker for a few more minutes. Serve with your favorite toppings.
🍽️ Serving Suggestions
- 🧀 Topped with cheddar, sour cream & green onions
- 🌽 Served with cornbread muffins
- 🌮 Over baked potatoes or rice for chili bowls
- 🥑 With avocado and hot sauce for a modern twist
- 🌭 Spooned onto hot dogs or nachos for game day
💡 Tips & Variations
- Skip the beans? Totally fine — double the beef or add more veggies
- Make it spicier: Add diced jalapeños or hot sauce
- Go vegetarian: Swap beef for lentils or plant-based ground
- Add richness: Stir in a square of dark chocolate or a spoonful of peanut butter
- Freeze for later: This chili freezes like a dream for future dinners
🥡 Storage & Freezing
- Refrigerator: Store in an airtight container up to 4 days
- Freezer: Cool completely, then freeze for up to 3 months
- Reheating: Warm gently on the stove or in the microwave with a splash of broth if too thick
❓ FAQ
Q: Can I double this recipe in the Instant Pot?
A: Only if you have an 8-quart model. Don’t exceed the “Max Fill” line.
Q: Why do I layer the tomatoes and beans on top?
A: It helps prevent the dreaded burn notice. Stirring can cause tomato-heavy mixtures to stick.
Q: Can I make this ahead of time?
A: Yes — chili tastes even better the next day!
Q: What if I don’t have fire-roasted tomatoes?
A: Regular crushed or diced tomatoes will still work, but the fire-roasted variety adds more depth.
❤️ Final Thoughts
This Instant Pot Chili brings everything we love about traditional chili — the bold spices, hearty texture, and rich tomato base — into a weeknight-friendly, time-saving format. Thanks to the magic of pressure cooking, you get a cozy, satisfying pot of chili in under an hour — and with minimal effort. ⚡
But don’t let the simplicity fool you. The flavor here is anything but basic. With fire-roasted tomatoes, a touch of sweetness, a hint of spice, and all the customizable toppings your heart desires, this chili checks every box. It’s perfect for meal prep, freezer storage, or impressing friends on game day.
Make it once, and it’ll become part of your rotation — that go-to recipe for when you need something hearty, warming, and full of flavor… fast. 🔥
Short version
Instant Pot Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 pound ground beef 90% lean recommended*
- 4 cloves garlic minced
- 1 red bell pepper chopped
- 2 tablespoons chili powder see note
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons tomato paste
- 14.5 ounce can 1 ¾ cups low sodium beef broth or chicken broth
- 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can black beans rinsed and drained
Instructions
- Press Sauté to turn on the sauté setting on the Instant Pot. Add the olive oil and heat until hot, then add the chopped onion and cook for 2 minutes until it begins to soften.
- Add the ground beef and cook, stirring and breaking it up, until browned, about 5 minutes. Drain excess grease if needed.
- Stir in the garlic and press Cancel to turn off the sauté function.
- Add the bell pepper, chili powder, cumin, oregano, garlic powder, brown sugar, salt, pepper, tomato paste, and broth. Stir well, scraping up any bits from the bottom of the pot.
- Add the crushed tomatoes and beans on top of everything, but do not stir them in. Leaving them on top helps prevent a burn warning.
- Close the lid and move the steam release valve to sealing. Pressure cook on high pressure for 15 minutes. The pot will take a few minutes to pressurize before the timer begins.
- When the cook time is done, let the pressure release naturally for 10 minutes. Then carefully turn the steam release valve to venting using a long-handled spoon.
- Once the steam is released and the pin drops, open the lid and stir the chili. If it needs thickening, use the sauté function to simmer it for a few more minutes. Serve with your favorite toppings.
Notes
You can adjust the amount of chili powder based on its heat level and your spice preference. With mild chili powder, 2 tablespoons will give you a mild chili, while 2½ tablespoons adds a gentle kick.
