Chili Recipe Instant Pot

Chili in the Instant Pot is a game-changer, combining bold flavors with the speed of pressure cooking. With tender beans, hearty meat, and rich spices, it delivers comfort food in record time. This recipe balances convenience with authentic, simmered taste.

Perfect for busy weeknights or cozy weekends, it transforms simple ingredients into a deeply satisfying meal. Using an Instant Pot cuts cooking time while still achieving the richness of traditional stovetop chili.

Whether you’re feeding your family, meal prepping, or hosting a casual gathering, this Instant Pot chili recipe is a reliable go-to. It’s customizable, delicious, and perfect for year-round comfort food cravings.

Ingredients List

– 2 tablespoons olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 1 pound ground beef (or turkey/chicken)
– 2 (15 oz) cans kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 2 (14.5 oz) cans diced tomatoes
– 1 (6 oz) can tomato paste
– 2 cups beef broth (or chicken broth)
– 2 teaspoons ground cumin
– 1 tablespoon chili powder
– 1 teaspoon smoked paprika
– 1 teaspoon oregano
– ½ teaspoon cayenne pepper (optional for heat)
– 1 teaspoon salt (adjust to taste)
– ½ teaspoon black pepper
– 1 tablespoon Worcestershire sauce
– 1 teaspoon sugar (optional, to balance acidity)
– Toppings: shredded cheese, sour cream, chopped green onions, avocado, tortilla chips

Step-by-Step Instructions

Step 1: Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and sauté for 30 seconds.

Step 2: Add diced bell peppers and cook for another 3 minutes until slightly tender.

Step 3: Stir in ground beef and cook until browned, breaking it apart with a spoon, about 6–7 minutes. Drain excess fat if necessary.

Step 4: Season the meat mixture with cumin, chili powder, smoked paprika, oregano, cayenne, salt, and pepper. Stir for 1 minute to bloom the spices.

Step 5: Add beans, diced tomatoes, tomato paste, broth, Worcestershire sauce, and sugar. Stir well to combine.

Step 6: Cancel sauté mode. Secure the Instant Pot lid and set to “Manual” or “Pressure Cook” on high for 15 minutes.

Step 7: Once done, allow natural release for 10 minutes, then quick release remaining pressure. Carefully open the lid.

Step 8: Stir and taste for seasoning adjustments. If chili seems too thick, add a splash of broth; if too thin, set to sauté and simmer for a few minutes.

Step 9: Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, or tortilla chips.

Cook Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Servings

Serves 6–8

Nutritional Information (approx. per serving)

Calories: 385
Carbs: 32g
Protein: 27g
Fat: 16g
Fiber: 11g
Sodium: 780mg

Storage Instructions

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently in the microwave or on the stovetop.

Pairings/Suggestions

Serve with warm cornbread, garlic bread, or a simple green salad for a complete meal. Chili also pairs perfectly with baked potatoes, nachos, or rice. For drinks, try it with iced tea, cold beer, or sparkling water with lime.

Seasonal Relevance

This Instant Pot chili is ideal for cold fall and winter nights, game days, or casual family dinners. It’s hearty enough to warm you up in cooler weather but versatile enough to enjoy year-round, especially for potlucks and gatherings.

Health Benefits

This chili recipe offers a balanced mix of protein, fiber, and nutrients. Beans are packed with fiber and plant-based protein, aiding digestion and keeping you full longer. Lean ground meat adds protein, while bell peppers provide vitamin C and antioxidants. Using broth instead of extra oil keeps the dish lighter, and optional toppings allow customization for healthier choices. By controlling salt and using fresh ingredients, you can make a hearty chili that supports overall wellness.

Pros and Cons

Pros	Cons
Quick cooking with Instant Pot	Requires pressure release wait time
Flavorful, hearty, and filling	Can be high in sodium if canned beans aren’t rinsed
Easy to customize with toppings	May be too spicy for sensitive eaters if cayenne is added
Freezes and reheats well	Instant Pot learning curve for beginners

Conclusion

This chili recipe Instant Pot version is a perfect blend of speed, flavor, and heartiness. It delivers the deep, simmered taste of traditional chili in a fraction of the time, making it a great option for busy nights or last-minute meals. The combination of beans, meat, tomatoes, and spices creates a robust bowl that’s customizable and satisfying.

Whether you enjoy it mild or spicy, with classic toppings or creative twists, this recipe adapts to your taste and occasion. It’s a dish you can rely on for family dinners, potlucks, or meal prep. Once you try it, this Instant Pot chili might just become a staple in your kitchen.

FAQs

Q1: Can I make this chili vegetarian?
Yes, simply omit the meat and use extra beans, lentils, or even quinoa for added texture. Vegetable broth can replace beef broth.

Q2: Can I cook this on the stovetop instead of Instant Pot?
Absolutely. Follow the same steps in a large pot, then simmer covered for 45–60 minutes to develop the flavors.

Q3: How can I make this chili less spicy?
Skip the cayenne pepper and use mild chili powder. You can also add a bit of sour cream or cheese to mellow the heat when serving.