Instant Pot Chili

Instant Pot Chili is a hearty and comforting dish that's perfect when you want something warm and filling without spending hours in the kitchen. This chili usually has a rich…

By Emily • September 14, 2025 • Reading time: 6 min

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Instant Pot Chili is a hearty and comforting dish that’s perfect when you want something warm and filling without spending hours in the kitchen. This chili usually has a rich mix of ground beef or turkey, beans, tomatoes, and a blend of spices that give it that classic, slightly smoky flavor. The Instant Pot makes it extra easy by cooking everything quickly while letting the flavors meld together beautifully.

I love how the Instant Pot takes what normally might be a slow-cooked meal and speeds it up, so I can enjoy a big bowl of chili on a busy weeknight. One of my tips is to adjust the spices to your taste—maybe a little extra chili powder for more heat or a spoonful of cocoa powder for some depth. It’s also fun to throw in whatever beans or veggies you have on hand to make it your own.

My favorite way to serve Instant Pot Chili is with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s the kind of meal that makes the whole family happy and is great for leftovers the next day. Whenever I make this chili, it feels like a cozy, welcoming hug on a plate!

How Do You Make Sure Chili Cooks Evenly Without Burning in the Instant Pot?

One challenge is preventing food from sticking to the bottom during pressure cooking. Here’s how I handle it:

• Use the sauté function first to brown your meat and soften veggies well. This adds flavor and helps avoid stuck bits.
• Deglaze the pot after sautéing by adding broth or water and scraping any browned bits from the bottom.
• Stir in your liquids and beans last, ensuring there’s enough moisture to create steam for pressure cooking.
• Follow the natural pressure release after cooking; it helps prevent splatter and keeps the chili’s texture steady.

Taking these steps makes the Instant Pot chili turn out thick and tasty, without the mess or burnt bottom!

Equipment You’ll Need

• Instant Pot – This is the star of the show, cooking your chili fast and keeping flavors rich.
• Sauté spoon or wooden spatula – Perfect for browning meat and stirring without scratching your pot.
• Measuring spoons – Handy for adding just the right amount of spices.
• Can opener – To quickly open your canned beans and tomatoes.

Flavor Variations & Add-Ins

• Use ground turkey or chicken instead of beef for a lighter meal that still tastes great.
• Add corn kernels or diced zucchini to sneak in extra veggies and a bit of sweetness.
• Stir in a tablespoon of cocoa powder or a square of dark chocolate for a deeper, richer chili flavor.
• Top with different cheeses like pepper jack for a spicy twist or Monterey Jack for creamy meltiness.

How to Make Instant Pot Chili

Ingredients You’ll Need:

Main Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 1 (14 oz) can kidney beans, drained and rinsed
• 1 (14 oz) can diced tomatoes (with juice)
• 1 (8 oz) can tomato sauce
• 1 cup beef broth (or water)

Spices:

• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional, to taste)
• Salt and pepper, to taste

For Serving:

• ¼ cup chopped green onions
• Shredded cheddar cheese
• Sour cream
• Lime wedges (optional)

Time Needed:

This Instant Pot Chili takes about 10 minutes to prepare and brown your ingredients, plus 15 minutes pressure cooking. Allow an extra 10 minutes for natural pressure release and a few minutes for final seasoning and serving. In total, you’ll spend roughly 35 minutes from start to table.

Step-by-Step Instructions:

1. Sauté the Vegetables and Meat

Turn your Instant Pot to the sauté setting and heat the olive oil. Add the diced onion and bell pepper if you’re using it. Cook for about 3 to 4 minutes, stirring occasionally, until softened. Then, add the minced garlic and ground beef. Break up the meat with a spoon and cook until fully browned, around 5 to 7 minutes. If there’s extra fat, drain it out for a leaner chili.

2. Add Spices and Stir

Mix in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you like it spicy), and salt and pepper. Cook this mixture for about one minute until the spices smell fragrant. This helps bring out their flavor.

3. Add Tomatoes, Beans, and Broth

Pour in the diced tomatoes with their juices, tomato sauce, drained kidney beans, and beef broth. Stir everything gently to combine well.

4. Pressure Cook the Chili

Lock the Instant Pot lid in place and set the pressure valve to sealing. Cook on high pressure for 15 minutes. When the timer goes off, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.

5. Final Touches and Serve

Open the lid carefully and stir your chili. Taste and add salt or pepper if needed. Serve warm with shredded cheddar cheese, a dollop of sour cream, and some chopped green onions on top. For a bright kick, squeeze fresh lime juice over your bowl if you like.