If you are craving a hearty, flavor-packed dinner that warms you right to your core, this Instant Pot chili is exactly what you need. It is a lifesaver on busy weeknights and tastes like it has been simmering on the stove for hours, when in reality it comes together in about 35 minutes with mostly hands-off cooking. With just a few pantry staples, some ground beef, and the magic of pressure cooking, you get a bowl of chili so rich and satisfying you will hardly believe how easy it was to make.
Cost About $2.25 per serving — roughly $13.55 for all 6 servings, based on national average U.S. grocery prices. More budget friendly meals →
Chili is the ultimate comfort food with a little kick, and doing it in the Instant Pot means you get all that deep, slow-cooked flavor without babysitting a pot all afternoon. Whether you are feeding your family after a long day or setting out a big batch for game day, this recipe delivers cozy, crowd-pleasing results every time. Let’s walk through exactly how to build layer upon layer of flavor in a single pot.
Why You’ll Love This Recipe
The biggest draw here is how quick and easy it is. Thanks to the Instant Pot, you get that long-simmered depth of flavor in a fraction of the usual time, which makes this doable even on the most hectic weeknights. And because everything happens in one pot, from sauteing the aromatics to pressure cooking the finished chili, you say goodbye to a mountain of dishes at the end of the night.
It is also endlessly customizable, which means it truly becomes your chili, your rules. Dial the spice level up or down, swap the beef for ground turkey, or go fully vegetarian with extra beans and lentils. That flexibility makes it easy to please picky eaters and adventurous ones at the same table without making two different meals.
Finally, this chili is a natural crowd-feeder. It scales up beautifully, keeps everyone full and happy, and only gets better as the flavors meld, so leftovers are something to look forward to. Whether it is a casual family dinner or a big gathering, a pot of this chili brings people together around the table.
Ingredients
The backbone of this chili is 1 pound of lean ground beef, browned right in the pot, though ground turkey or a plant-based crumble work well if you would rather. You will build the savory base with 1 tablespoon of olive oil, 1 medium onion, diced, and 3 garlic cloves, minced. These humble aromatics are what give the chili its rich, savory depth, so do not skip them.
For that warm, smoky spice, you will need 2 tablespoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika, plus salt to taste. The body of the chili comes from one 28-ounce can of crushed tomatoes, one 15-ounce can of kidney beans that have been rinsed and drained, and 1 cup of beef broth to keep everything perfectly saucy without being soupy. Fire-roasted crushed tomatoes are a lovely upgrade if you can find them.
From there, a few optional add-ins let you make it your own. A diced green bell pepper stirs in nicely for extra color and sweetness, and a chipotle chili adds a smoky heat for those who like it spicy. If you prefer a thicker chili, keep a little masa harina on hand to stir in at the end for a subtly smoky, velvety thickness.
Step-by-Step Instructions
Start by setting your Instant Pot to saute mode and adding the olive oil. Once it is hot, stir in the diced onion and minced garlic and cook until they are fragrant and just starting to soften. This quick step builds the aromatic foundation that makes the whole pot taste like it cooked for hours. Next, add the ground beef, breaking it up with your spoon as it cooks, and continue until it is no longer pink, about 5 minutes, draining any excess grease if needed.
Now it is time to spice things up. Stir in the chili powder, cumin, smoked paprika, and a pinch of salt, cooking for about a minute so the spices wake up and coat the beef evenly. Toasting the spices like this gives you an instant flavor boost and keeps the chili from tasting flat. Then add the crushed tomatoes, drained kidney beans, beef broth, and the optional diced green bell pepper, giving everything a gentle stir and making sure nothing is stuck to the bottom of the pot, which helps you avoid the dreaded burn warning.
Seal your Instant Pot and set it to Manual or Pressure Cook on High for 15 minutes. Once the cooking cycle finishes, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure manually. This brief natural release lets the flavors settle and keeps the beef tender. Open the lid, give everything a good stir, and taste for seasoning, adjusting the salt or spices to your liking.
All that is left is to garnish and serve. Ladle the chili into bowls and pile on your favorite toppings, whether that is shredded cheese, a dollop of sour cream, chopped cilantro, or a bright squeeze of lime. Do not forget the cornbread or tortilla chips for dipping. From start to finish you are looking at about 10 minutes of prep and 25 minutes of cooking, for roughly 35 minutes total and 6 hearty servings.
Tips for the Best Instant Pot Chili
Do not have an Instant Pot? No problem at all. You can make this chili in a Dutch oven or large pot on the stovetop, simply simmering it on low for about an hour and stirring occasionally so it does not stick. The flavor payoff is just as good, it simply takes a bit longer. Whichever method you use, controlling the heat is easy: add a diced jalapeno or a dash of cayenne if you like things spicy, or keep it mild so the kids will happily dig in.
This chili also freezes beautifully, so it is worth making a double batch when you have the time. Divide it into portions and freeze for up to 3 months for a quick, comforting dinner down the road, just be sure your Instant Pot is never filled past the max fill line if you scale it up. When you reheat, a splash of broth loosens it right back to that perfect consistency.
Think of this recipe as a starting point you can riff on endlessly. Stir in corn kernels and diced green chiles for a Mexican-inspired twist, or spoon it over baked potatoes and nachos for a fun change of pace. It rounds out a cozy spread beautifully next to a bowl of creamy tomato basil soup for a soup-and-chili night, or serve it alongside crockpot cheesy hashbrown casserole when you are feeding a hungry game-day crowd.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I make this chili spicier?
Absolutely. Add more chili powder, stir in diced jalapenos, or mix in a chopped chipotle pepper in adobo sauce for a deep, smoky heat. Start small and taste as you go so you can build the spice to exactly your liking.
How do I store leftovers?
Let the chili cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months, and the flavor only improves after a day or two.
Can I double the recipe?
Yes, just make sure your Instant Pot is large enough to handle it and never fill it past the max fill line. The cook time stays the same, though it may take a little longer to come up to pressure with a fuller pot.
What toppings work best?
Think shredded cheese, sour cream, diced avocado, chopped cilantro, crushed tortilla chips, or even a fried egg on top. A squeeze of lime brightens everything up, so pile on whatever your family loves.
Can I make it vegetarian?
Definitely. Swap the ground beef for more beans, cooked lentils, or a plant-based ground meat alternative, and use vegetable broth in place of beef broth. You will still get a rich, hearty bowl of chili.
There you have it, an easy, flavorful chili that is ready to become a family favorite. For more wholesome inspiration to balance out all this cozy comfort food, take a look at these healthy eating ideas. When you make this chili, I would love to see it, so snap a photo and tag @thekitchensaid on Instagram. Let’s keep cooking and creating together!
Instant Pot Beef Chili
American · Main Course
A hearty, flavor-packed Instant Pot beef chili with ground beef, kidney beans, crushed tomatoes, and warm spices. Ready in about 35 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 cup beef broth
- Salt, to taste
- Optional: diced green bell pepper
Instructions
- Set Instant Pot to saute mode, heat olive oil, and saute onion and garlic until softened.
- Add ground beef and cook until browned, draining excess grease.
- Stir in chili powder, cumin, smoked paprika, and salt and toast for 1 minute.
- Add crushed tomatoes, kidney beans, beef broth, and optional bell pepper and stir gently.
- Seal and pressure cook on High for 15 minutes, natural release 10 minutes, then quick release.
- Stir, adjust seasoning, and serve with your favorite toppings.
Nutrition: 350 calories
Cost is an estimate based on national average U.S. grocery prices. What you actually pay will vary by store, season and region.
