This Instant Pot Chili recipe makes a delicious and comforting meal for your whole family that comes together in a snap thanks to the magic of pressure cooking.
Whether you’re craving a warm bowl of chili on a chilly day or looking for a flavorful chili to impress, this recipe is your go-to choice. It’s not just a dish; it’s a journey of amazing flavor that guarantees to become a favorite.
Note: This post may contain Amazon affiliate links. See my full affiliate disclosure policy here.
If you want the stovetop version of this recipe, see my classic beef chili post here.
How to Make Instant Pot Chili
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to. To make this Instant Pot Chili recipe, you will need the following ingredients:
- Ground beef
- Yellow onion
- Bell pepper
- Fresh garlic
- Chili powder
- Cumin
- Ground coriander
- Real maple syrup
- Salt
- Black pepper
- Hot sauce
- Red wine or beef broth
- Kidney beans
- Diced tomatoes
- Green chilis
- Organic ketchup
Consider adding a dollop of sour cream or a sprinkle of cheddar cheese as toppings for an extra touch of richness. If you prefer a lighter version, you can substitute ground beef with ground turkey or chicken. See also my Instant Pot turkey chili.
Cooking Instant Pot Chili
Instant Pot Chili is a simple recipe that can be made in just a few simple steps.
First, spray the Instant Pot with a little cooking spray, or drizzle with olive oil. Set to sauté on medium heat, and give it a minute to heat up. Add beef, and brown for about 5 minutes, breaking it apart with a wooden spoon. This step is crucial for developing that classic chili flavor.
Add onions and peppers, garlic, spices, wine/broth, maple syrup, salt, and pepper. Cook for about 8 to 10 minutes, ensuring the bottom of the pot is scraped for those browned bits, which add an amazing flavor.
Turn off the heat, and stir in the tomatoes, green chiles, beans, ketchup, and hot sauce. Give it a good stir to mix in all the bold flavors.
Instant Pot chili pressure cook time
Place the lid on, and lock it, with the vent set to “sealing.” No need to use the chili setting, unless you just want to. I always just use regular pressure cooking setting. Use the manual or pressure cook button to set it to 12 minutes of cook time under high pressure. This pressure cooking method is what makes this the best Instant Pot Chili recipe.
Allow the pressure to release naturally. Do not use the quick release lever, but let the pressure indicator sink on its own. Mine took about 23 minutes. This natural pressure release ensures that your chili has enough liquid and doesn’t get too thick.
After the remaining pressure has lowered, switch the lever to venting, and remove the lid. If you prefer a thicker chili, you can cook on sauté low for a few more minutes, until some of the liquids evaporate. Stir frequently, if you do this.
Serve with your favorite toppings! Some suggestions: scallions, cilantro, cheese, sour cream, avocado, etc.
Leftovers
How long does cooked chili last in the refrigerator? Store leftovers in an airtight container in the refrigerator for up to 5 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
Notes about capacity
The only down side that I have found by making it in the Instant Pot: You really should not fill the pot above recommended capacity. And for chili that is about half full.
But the benefit of the Instant Pot? It is fast, and there is zero sacrifice on the flavor. Don’t worry, it still makes about six generous servings. If you want to double it, I suggest making the stovetop version instead, using a big stockpot.
Tools used to make this recipe
Note: These are Amazon affiliate links.
Share this recipe
Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!
Instagram | Pinterest | Facebook | YouTube | TikTok
Be sure and check out all my favorite kitchen tools in my Amazon store (affiliate).
Instant Pot Chili (classic, beef chili recipe)
This Instant Pot Chili recipe makes a delicious and comforting meal in a snap, thanks to the magic of pressure cooking.
Ingredients
- 1 pound ground beef 85% lean
- 1 yellow onion diced, small to medium
- 1 bell pepper diced, red or green
- 3 cloves fresh garlic finely minced
- 1 Tablespoons chili powder
- 2/3 Tablespoon cumin
- 1 teaspoons ground coriander
- 1/2 tablespoon real maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoons hot sauce (I use Trappey’s Bull brand)
- 1/3 cup red wine (may substitute beef broth beef stock or even water)
- 2 cans kidney beans undrained, 14.5 ounces
- 1 can diced tomatoes undrained, 14.5 ounces
- 1 can can green chilis undrained, 4 ounces
- 1/4 cup organic ketchup
Instructions
- Spray the Instant Pot with a little cooking spray, or drizzle with a little oil.
- Set to sauté on regular (middle heat setting), and give it a minute to heat up.
- Add beef, and brown for about 5 minutes, breaking it apart with a wooden spoon.
- Add onions and peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
- Cook for about 8 to 10 minutes.
- Turn off the heat, and stir in the tomatoes, green chiles, beans, ketchup and hot sauce.
- I always taste the chili at this point to see if I need to add any additional salt, pepper or spices.
- Place the lid on, and lock it, with the vent set to “sealing.”
- Use the manual buttons to set it to 12 minutes.
- Allow the pressure cooked to release naturally. Do not use the quick release lever, but let the pressure indicator sink on its own. Mine took about 23 minutes.
- After pressure indicator has lowered, switch the lever to venting, and remove the lid.
- Optional: If you wish to reduce the liquids, you can cook on sauté low for a few more minutes, until some of the liquids evaporate. Stir frequently, if you do this.
Recipe Video
Recipe Notes
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Leave a Reply