So, instant pot chili recipe. You ever get home after a freakishly long day and realize your fridge is basically empty and you’re starving? Right, me too. But I bet you have just enough stuff for instant pot chili recipe because, well, that’s how I survived last winter. It’s a lifesaver when you forgot to thaw anything or just don’t want to wait for that slow cooker (although, this crockpot chili recipe is worth checking). Plus, you can have it done so much quicker than the old ways. And if you’re into hearty stuff too, see this classic pot roast recipe. Okay, let’s get you sorted for tonight! 
Ingredients for Instant Pot Chili
Alright, here’s what I usually toss in my instant pot chili recipe (don’t stress if you’re missing one thing or want to swap stuff). First things first, you’ll need ground beef. Or turkey, or even a blend. I don’t judge. Two cans of beans usually wind up in there, kidneys and pintos are my jam. Some diced tomatoes. One big onion. Garlic, obviously. Use three cloves if you’re feeling saucy. Chili powder is a must and cumin is non-negotiable in my house. Sometimes I add a pepper… or, um, two if I’m trying to test my own spice tolerance. Tomato paste helps thicken it up. Honestly, just raid your spice cabinet: paprika, smoked if you’ve got it, and a pinch of cayenne pepper if you can stand the heat.
This is hands down my go-to instant pot chili recipe. I’ve fiddled with so many versions, but this one nails the flavor every single time. Never disappoints, even when I throw in random beans.
How to Make Instant Pot Chili
Time to get messy. Start by turning your Instant Pot to the sauté setting. Brown your ground meat right there, breaking it up as you go—smells amazing already. Toss in those chopped onions, let them cook with the meat for about 3-4 minutes. Now, garlic goes in, and in about a minute everything will be making you drool. Dump in the spices next—chili powder, cumin, and the rest you wrangled from the cupboard—so they actually touch the heat and get fragrant.
Now, turn off sauté mode (so nothing burns on the bottom) and load up the beans, diced tomatoes (with the juice), tomato paste, and maybe that bell pepper if you’re feeling bold. Give it all a solid stir. Secure the lid, make sure the valve is set to sealing, and cook on manual high pressure for 15 minutes. Yes, only 15 minutes (plus time to come to pressure—but hey!).
Once it beeps, let it naturally release for about 10 minutes before you quick-release any remaining pressure. Open carefully, stir, and suddenly you’ve got honest-to-goodness chili. Like, five-star comfort food but you made it yourself.
Tips for Instant Pot Chili
Let’s get real for a sec. The beauty of an instant pot chili recipe is it forgives just about any mistake. If you want a thicker chili, nix some of the tomato liquid and maybe mash a few beans when it’s done. If your chili turned out bland (ugh), add a splash of hot sauce and a sprinkle more salt.
Leftovers? Chili’s one of those weird foods that gets flatteringly better after a night in the fridge. Freeze whatever you don’t eat—label it, so it doesn’t become “mystery container 2022” that you find three months later.
You can also double the batch easily for a crowd (or, let’s be honest, your future snack cravings). Oh, and if your family wants turkey or you need it meatless, sub it out—works like a charm. Don’t forget, there are other cozy one-pot wonders like this crockpot vegetable beef soup hearty easy recipe to explore if chili isn’t your thing every week.
Chili Toppings
Alright, here’s the secret sauce (well, not literally, but you know what I mean). Toppings make an instant pot chili recipe feel like you went out to a fancy chili place—no lie. Try these ideas:
- Sprinkle shredded cheddar cheese for that gooey melt.
- Dollop sour cream or plain Greek yogurt if you’re watching calories, but honestly, live a little.
- Add green onions or chopped cilantro for freshness.
- Toss on crushed tortilla chips if you need crunch.
No rules here—throw on avocados, jalapenos, or whatever wild toppings you crave.
How long does it take to cook chili in an Instant Pot
People always think an instant pot chili recipe takes all day, but nope. Prep is maybe 15-ish minutes (unless you’re out of practice with a knife—no shame), then 15 minutes on pressure cook. Don’t forget to let the pot release naturally for about 10 minutes so things don’t explode everywhere, which is ALWAYS a mood killer. So, give or take, you’re looking at barely over half an hour and you’re elbow-deep in hearty chili. That’s wild compared to old-school chili cook times.
Common Questions
Q: Can I use other meats for instant pot chili recipe?
A: Absolutely, swap beef for turkey, chicken, or even no meat at all.
Q: Can I use dry beans?
A: You totally can… but soak them first, or they might end up weirdly crunchy. Canned beans are just easier.
Q: How spicy is this?
A: As spicy as you want. Leave out extra chili powder and cayenne if you have picky eaters or kids lurking.
Q: Can I freeze this chili?
A: Yep! Store in airtight containers and reheat when you’re ready for round two.
Q: What’s the best side for this?
A: Cornbread, hands down. Or heck, load it onto baked potatoes. Whatever hits the spot.
Wrapping Up: You Need This Chili in Your Life
I swear by this instant pot chili recipe—it’s rescued me from many a hungry evening and impressed at potlucks more times than I can count. Remember, you can always riff on it based on what’s hiding in your fridge. If you want even more chili ideas, check out the BEST Instant Pot Chili {Award Winning} Recipe – Oh Sweet Basil, or scope out the versions over at Instant Pot Chili – Dinner at the Zoo and Instant Pot Chili Recipe. But hey, trust your gut—make it yours, and I’m betting you nail it! 
Instant Pot Chili
Ingredients
Main Ingredients
- 1 pound Ground beef or turkey Use any ground meat or a blend.
- 1 large Onion, diced
- 3 cloves Garlic, minced Feel free to adjust according to taste.
- 2 cans Beans (kidney and pinto) Canned beans are easier to use.
- 1 can Diced tomatoes With juice.
- 2 tablespoons Tomato paste Helps thicken the chili.
- 1 bell pepper Optional, diced Use if you like some extra flavor.
Spices
- 2 tablespoons Chili powder Essential for flavor.
- 1 teaspoon Cumin Non-negotiable.
- 1 teaspoon Paprika Smoked if available.
- a pinch Cayenne pepper Adjust based on spice tolerance.
Instructions
Preparation
- Turn your Instant Pot to the sauté setting.
- Brown the ground meat, breaking it up as it cooks.
- Add the chopped onions and cook for 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
Cooking
- Add the spices: chili powder, cumin, paprika, and cayenne.
- Turn off sauté mode.
- Add the beans, diced tomatoes (with juice), tomato paste, and bell pepper (if using).
- Stir everything together until well combined.
- Secure the lid, set the valve to sealing, and cook on manual high pressure for 15 minutes.
- Allow for a natural release for about 10 minutes before quick-releasing any remaining pressure.
- Carefully open the lid, stir the chili, and serve.
