No more waiting around for hours, this Instant Pot Beef Chili recipe is ready in almost HALF the time and is loaded with ALL of the classic flavors you love! Simply combine ground beef along with kidney beans, veggies, and seasonings for a quick and cozy meal the whole family will love. This pressure cooker recipe is so easy to make and perfect for your next game-day party!

A white bowl full of chili is a healthy fall dish.

Best Instant Pot Chili Recipe

When fall weather rolls around with all the football games and tailgating, I always think of one thing… chili.

But, I don’t want to spend a ton of time slaving over a pot on the stove.

So, I got to work coming up with a faster and easier way to make it in the Instant Pot.

And thanks to the pressure cooking process, you get ultra-tender beans, melt-in-your-mouth beef, and concentrated flavor you would expect from hours in a slow cooker.

But, in a fraction of the time.

Yup! This quick method will even rival your family’s favorite traditional recipe!

Try this Instant Pot Turkey Chili, Pumpkin Chili, or Sweet Potato Turkey Chili if you want to change things up a bit!

Ground beef, canned tomatoes, seasonings, peppers, broth, and sauces are the ingredients for this chili.

Ingredients

The simple ingredients you need to make this Instant Pot Chili recipe include:

  • Ground Beef. This is the traditional meat, but you can also substitute ground turkey, venison, or chicken.
  • Garlic. Finely minced garlic is essential for a punch of flavor.
  • Onion. A small, sweet onion is used, but you can choose a yellow or white one if you prefer.
  • Jalapeño. This pepper gives a spicy kick to the chili. The recipe calls for 2 to 3, but you can use more or less to customize the heat level. Or, opt for poblanos or habaneros.
  • Beans. Just like most chili recipes, red kidney beans are used here. But you can sub in black beans if needed. Canned beans are the easiest, but you can also cook your own beans if you’d like.
  • Tomatoes. Both canned crushed tomatoes and tomato paste are called for. If needed, you can use diced tomatoes, but the consistency of the chili will be affected.
  • Beef Broth. The Instant Pot requires some extra liquid, and beef broth also adds additional flavor. You can use water or even chicken broth.
  • Homemade Chili Seasoning. This seasoning blend of cumin, chili powder, paprika, cayenne, oregano, garlic powder, and cinnamon is so easy to make at home. You can go for a store-bought packet, though. Be sure to taste the mix and adjust it to your preference.
  • Worcestershire sauce. Slightly salty and earthy, this sauce adds a unique depth of flavor.
  • Brown sugar. A hint of sweetness really balances out the savory flavors of the chili.

How to Make Instant Pot Beef Chili

Below you’ll find the steps to follow to make this Instant Pot Chili recipe:

Brown the Meat

Pour oil into a 6-quart Instant Pot. Turn it to sauté and allow it to heat up.

Add the lean ground beef to the pot. Cook it for 5-6 minutes, or until it is browned.

It is ok if the meat isn’t cooked all of the way through.

Ground beef is cooked in an Instant Pot.
Brown the beef.

Sauté the Vegetables

Combine the diced onion, jalapeños, and garlic cloves with the browned meat. Continue cooking for 2 or 3 minutes, until the onion is tender, and the garlic is fragrant.

Pour the beef broth into the pot. Scrape the bottom to remove any cooked-on bits. You might get a burn notice if pieces get stuck.

Add in the tomato paste, chili seasoning, cayenne powder, sugar, salt, and pepper. Stir the mixture well.

Add Tomatoes and Beans

Rinse and drain the beans in a colander.

Pour the crushed tomatoes and the rinsed and drained kidney beans onto the top of the meat mixture. Do not stir at this step.

You want the tomatoes to be at the top so they aren’t touching the bottom, or you might get a burn error message.

Cook, Stir, and Serve!

Place the lid on and ensure the pressure release valve is sealed.

Use the manual function and set the Instant Pot to pressure cook on high for 20 minutes.

When the timer is up, allow the cooker to naturally release the pressure if you have time. Otherwise, do a quick release.

Give the chili a quick stir then ladle it up into bowls!

But don’t forget your favorite chili toppings and sides! Opt for classic additions like:

A ladle scoops out some beef chili.

Meal Prep and Storage

  • To Prep-Ahead: You can mix together the chili seasoning ahead of time and dice the onion the day before.
  • To Store: Keep leftover chili in an airtight container in the fridge for up to 3 to 4 days.
  • To Freeze: This recipe is perfect to freeze for later. Store leftovers in a freezer-safe container and freeze for up to 4 to 6 months.
  • To Reheat: Warm the chili back up on the stove over medium-low heat.

Dietary Modifications

The recipe you’ll find below is already dairy-free and low carb as written.  Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Sugar-free: Sub the brown sugar for maple syrup, agave, or leave it out.
  • Gluten-free: Be sure the Worcestershire sauce is free of gluten.
  • Vegetarian: Leave out the beef and add extra beans.

FAQs

Will chili burn in an Instant Pot?

If you don’t add enough liquid, or let the tomatoes sink to the bottom, you could get a burn notice from your Instant Pot.

What if I don’t have a Chili setting on my Instant Pot?

If you don’t have a bean or chili setting, simply manually set the Instant Pot to high pressure and cook the chili for 20 minutes.

Is chili healthy?

With lean ground beef along with veggies, chili is a fairly healthy dish. If you use natural ingredients, you get a good serving of protein, fiber, vitamins, and minerals in each bowl.

An overhead shot of chili topped with cheese and sour cream.

Expert Tips and Tricks

  • Make it homemade. Be sure to mix your own chili seasoning for your perfect level of spiciness.
  • Change it up. You can incorporate extra veggies, like bell peppers, to make this dish even healthier.
  • Enjoy it hot. This chili is so delicious with a sprinkle of cheese along with a big slice of cornbread.
  • Some now, some later. Double up the recipe and freeze some for an easy weeknight dinner.
  • Add a kick: Give this chili some extra spice by adding a few tablespoons of chili powder, or toss in some chipotle peppers in adobo sauce.

What to Serve with Instant Pot Chili

After you dish this up, pair it with any of these delicious and healthy recipes:

More Chili Recipes

If you’re in the mood for more Instant Pot chili recipes, try this Instant Pot Ground Turkey Chili or Instant Pot Chicken Pumpkin Chili.

Want a fun spin on the classic chili recipe? This Sweet Potato Turkey Chili is a family favorite, Pumpkin Chili is so fun to make, and Sweet Potato Turkey Chili is always a huge hit at parties!

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5 from 2 votes

Instant Pot Beef Chili Recipe

No more waiting around for hours, this Instant Pot Beef Chili recipe is ready in almost HALF the time and is loaded with ALL of the classic flavors you love!
Yield 6 servings
Prep 10 minutes
Cook 40 minutes
Total 50 minutes

Ingredients 

  • 1 lb. ground beef 85/15 or 90/10
  • 2 Tbsp. oil avocado or olive
  • 3 cloves garlic finely minced
  • 1 small sweet onion diced
  • 2-3 jalapeno peppers seeds removed, diced
  • ½ cup beef broth regular sodium
  • 3 Tbsp. tomato paste
  • 4 Tbsp. chili seasoning
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. brown sugar
  • 1 ½ tsp. salt to taste
  • ½ tsp. black pepper
  • ¼-½ tsp. cayenne pepper optional
  • 28 oz. crushed tomatoes canned
  • 1 can red kidney beans rinsed, drained

Instructions 

  • Brown the Meat: Add oil to a 6-quart Instant Pot along with the ground beef. Cook the beef for 5-6 minutes, or until browned. It doesn’t have to be all of the way cooked through.
    1 lb. ground beef, 2 Tbsp. oil
  • Saute Veggies: Add the onion, jalapenos, and garlic cloves. Saute for 2-3 minutes or until the onion is tender.
    1 small sweet onion, 2-3 jalapeno peppers, 3 cloves garlic
  • Add Broth and Seasonings: Pour in the broth, tomato paste, chili seasoning, Worcestershire, sugar, salt, and peppers. Scrape the bottom of the pot to release any bits or pieces that might be stuck. Add in the crushed tomatoes and beans. Do not mix. You want the tomatoes to stay on the top of the pot.
    ½ cup beef broth, 3 Tbsp. tomato paste, 4 Tbsp. chili seasoning, 1 Tbsp. Worcestershire sauce, 1 Tbsp. brown sugar, 1 ½ tsp. salt, ½ tsp. black pepper, ¼-½ tsp. cayenne pepper, 28 oz. crushed tomatoes, 1 can red kidney beans
  • Cover and Pressure Cook: Close the pot with the lid and ensure the pressure release valve is sealed. Using the manual function, set the Instant Pot to high pressure and cook for 20 minutes. You can either do a quick pressure release or a natural pressure release, depending on the amount of time you have available.
  • Serve with Toppings: Give the chili a good stir before serving with additional toppings such as shredded cheese, sour cream, and green onions.

Tap stars to rate!

5 from 2 votes

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: You can mix together the chili seasoning ahead of time and dice the onion the day before.
  • To Store: Keep leftover chili in an airtight container in the fridge for up to 3 to 4 days.
  • To Freeze: This recipe is perfect to freeze for later. Store leftovers in a freezer-safe container and leave in the freezer for up to 4 to 6 months.
  • To Reheat: Warm the chili back up the on the stove over medium-low heat.

Nutrition

Calories: 336kcal, Carbohydrates: 22g, Protein: 18g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 839mg, Potassium: 1003mg, Fiber: 7g, Sugar: 11g, Vitamin A: 5359IU, Vitamin C: 17mg, Calcium: 98mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Comments

  1. ‘Pour in the broth, tomato paste, chili seasoning, cumin, sugar, salt, and peppers.”

    The cumin is in the chili seasoning recipe, I don’t think additional is needed correct (not listed in chili ingredients) and this is an error.