When it comes to comfort food that never disappoints, chili sits proudly at the top of the list. Rich, hearty, and full of deep, smoky flavors, it’s the kind of dish that brings people together — whether on a chilly winter night or during a weekend gathering with friends.
But let’s face it — traditional chili recipes can take hours of simmering to achieve that perfect depth of flavor. That’s where the Instant Pot steps in to save the day.
With this Instant Pot Chili Recipe, you’ll get the same slow-cooked taste and texture in a fraction of the time. We’re talking about tender beef, perfectly cooked beans, and a thick, flavorful sauce — all ready in under 45 minutes!
Whether you’re meal prepping for the week, cooking for game day, or just craving something warm and hearty, this Instant Pot Chili will quickly become your new favorite go-to recipe.
Why Use the Instant Pot for Chili?
The Instant Pot is a game-changer for dishes that normally take hours. Here’s why it’s perfect for chili:
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Pressure Cooking = Faster Flavor
The Instant Pot locks in flavor while significantly reducing cooking time. You get that “slow-cooked all day” taste in less than an hour. -
One-Pot Simplicity
Sauté, simmer, and pressure cook all in the same pot — less mess, less cleanup. -
Perfect Texture Every Time
The beans turn tender, the beef becomes juicy, and the sauce thickens beautifully — without babysitting the stove. -
Hands-Off Cooking
Once everything’s in the pot, just set it and forget it. Ideal for busy weeknights or meal prep.
Ingredients You’ll Need
Here’s what makes this Instant Pot Chili Recipe so rich and satisfying.
Main Ingredients
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1 ½ lbs (700g) ground beef (or turkey for lighter version)
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1 large onion, diced
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3 cloves garlic, minced
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) diced tomatoes
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1 can (6 oz) tomato paste
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1 cup beef broth (or water)
Seasonings & Spices
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2 tbsp chili powder
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1 tsp smoked paprika
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1 tsp ground cumin
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1 tsp oregano
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½ tsp cayenne pepper (optional for heat)
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Salt and black pepper to taste
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1 tsp brown sugar (balances acidity)
Optional Toppings
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Sour cream or Greek yogurt
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Shredded cheddar cheese
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Fresh cilantro or parsley
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Sliced jalapeños
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Crushed tortilla chips
Step-by-Step Instructions
Let’s dive into the easy steps that bring this Instant Pot Chili to life.
1: Sauté the Aromatics
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Turn the Instant Pot to Sauté mode.
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Add a drizzle of olive oil and sauté the onions until translucent.
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Add garlic and stir for 30 seconds until fragrant.
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Toss in the bell peppers and cook for another 2–3 minutes.
2: Brown the Beef
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Add ground beef to the pot.
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Cook until it’s fully browned, breaking it up with a spatula.
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Season lightly with salt and pepper.
3: Add the Spices
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Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne.
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Stir well to coat the beef and veggies evenly.
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Toasting the spices now deepens the flavor!
4: Add Tomatoes and Beans
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Stir in the diced tomatoes, tomato paste, and beans.
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Add brown sugar to balance acidity.
5: Add Liquid and Pressure Cook
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Pour in the beef broth and mix well.
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Lock the lid and set the valve to Sealing.
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Select Pressure Cook (Manual) and cook for 15 minutes.
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Once done, let the pressure naturally release for 10 minutes, then do a quick release.
6: Adjust Seasoning and Serve
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Open the lid carefully and give everything a good stir.
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Taste and adjust salt, pepper, or spice level.
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Serve hot with your favorite toppings.
Pro Tips for Perfect Instant Pot Chili
Deglaze after browning:
Add a splash of broth or water and scrape off any browned bits before pressure cooking — this prevents the “burn” warning.
Use quality chili powder:
It’s the star of the dish. Use a blend with rich flavor (not just cayenne-based heat).
Add cocoa powder for depth:
A teaspoon of unsweetened cocoa powder adds an earthy richness to the chili (a secret trick used by chefs!).
Customize your beans:
Mix kidney, black, or pinto beans — or go bean-free if you prefer Texas-style chili.
Don’t skip natural release:
Letting pressure release naturally helps meld the flavors perfectly.
Storage, Freezing, and Reheating Tips
Fridge:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze in meal-sized portions for up to 3 months.
Reheating:
Reheat on the stove or in the microwave until hot. Add a splash of water or broth if the chili thickens too much.
Serving Ideas
This chili is so versatile! Here are some delicious ways to serve it:
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Over steamed rice or quinoa
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As a topping for baked potatoes
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With cornbread or garlic toast
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Over nachos or fries for a fun twist
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With a side of grilled veggies
Pairing Ideas
Pair your Instant Pot Chili with:
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Cold beer or sparkling water with lime
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Fresh salad for balance
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Sweet dessert like cornbread muffins or brownies
Healthy Swaps and Variations
1. Turkey or Chicken Chili
Use ground turkey or chicken instead of beef for a leaner option.
2. Vegetarian Chili
Skip the meat and add extra beans, lentils, or quinoa for protein.
3. Keto/Low-Carb Chili
Use more meat, veggies, and broth while skipping beans entirely.
4. White Bean Chicken Chili
Use shredded chicken, white beans, and green chilies for a lighter flavor.
Why This Recipe Works Every Time
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Balanced spices create a deep, layered flavor profile.
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Instant Pot technology locks in moisture and aroma.
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Flexible base recipe — adapt it for any diet or preference.
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Quick and foolproof — great for beginners or busy cooks.
Expert Tips for Meal Prep and Batch Cooking
If you love meal prep, this recipe is your best friend:
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Make a big batch and freeze in portion-sized containers.
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Use leftovers for chili-stuffed peppers, chili mac, or taco filling.
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Label containers with dates for easy organization.
Common Mistakes to Avoid
🚫 Not deglazing after sautéing: leads to “burn” alerts.
🚫 Adding too little liquid: the Instant Pot needs moisture to pressurize.
🚫 Overcooking beans: if using raw beans, soak them first or use canned.
🚫 Skipping natural release: this step ensures the best flavor blend.
Why Readers Love This Instant Pot Chili
“This chili tastes like it simmered all day! So easy and packed with flavor.”
— Jessica, verified recipe tester
“The Instant Pot made dinner in under an hour, and my family devoured it!”
— Mark, home cook
“I meal prep this every week. It freezes perfectly and tastes even better the next day.”
— Rachel, busy mom
Final Thoughts: Your Go-To Instant Pot Chili Recipe
Whether you’re a chili lover or new to pressure cooking, this Instant Pot Chili Recipe proves that comfort food doesn’t have to take all day. It’s rich, spicy, smoky, and customizable to your tastes — plus, cleanup is a breeze.
