Instant Pot Chili

Chili is the best recipe for cooler weather, Game Day or just because. It literally takes minutes in the pressure cooker and anyone can make this. If you can toss a few ingredients into a pot, you can make this. It is simply the best. The flavor is so amazing that you will think it was slow cooked all day long.

Try this recipe when you are short on time but want to cook an amazing meal for your family. If you prefer you can make Crock Pot Chili, Ground Turkey Chili, Slow Cooker White Chicken Chili or Cincinnati Chili Recipe for the best chili recipes.

Why This Recipe Works

Prep work for this recipe is minimum and really just includes chopping a few onions. If you are like me and freeze onions, you won’t even have that step and can get them out of the freezer.

This recipe goes from pressure cooker to table faster than you can get take out. Enjoy a home cooked meal with your family everyone will love that is filling, hearty and bursting with flavor.

Ingredients

• Ground Beef – We like using Lean Ground Beef to prevent the chili from being greasy.
• Crushed Tomatoes – Diced tomatoes can also be substituted for crushed.
• Chili Seasoning – I love making my own chili seasoning mixture. You can add extra chili powder, oregano and cumin spices for even more flavor.
• Garlic Salt – If you are trying to reduce sodium, use garlic powder or minced garlic cloves instead.
• Onion – I chop this finely so my kids don’t notice with a vegetable chopper. The onion adds so much flavor so you really do not want to omit it.  
• Kidney Beans – Pinto beans or black beans also make a great option for beans. You can mix them together.
• Beef Broth – Vegetable broth can also be used.
• Sour Cream for topping. The squeeze tubes are best if you are serving this for parties.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

• Change Meat – Substitute the ground beef with 2 lb ground turkey or ground chicken in pressure cooker chili. There is so much flavor that I doubt anyone notices that you did not use ground beef.
• Unsweetened Cocoa Powder – Some people like to add cocoa powder to their chili. This enhances the flavor if you add just 1 teaspoon. Don’t add too much or it will compete with the flavors instead of enhancing it.
• Meat Free – Omit the ground beef and use vegetable broth to make this a vegetarian option. Add extra beans and tomatoes to bulk up the recipe. The flavor is delicious and no one will miss the meat.
• Shredded Cheese Topping – We like using cheddar cheese but you what you prefer to top the homemade chili.
• Veggies – This is a great recipe to sneak in vegetables. Add in green or red bell peppers for even more flavor.
• Cayenne Pepper – Add 1 tsp of cayenne for a hint of spice.

How to Make Chili in the Instant Pot

• Step 1 – First, add the ground beef to the instant pot and cook it on the sauté mode until no longer pink. Once the beef is browned, use a spatula to break up the beef while it cooks. You can add 1 tbsp olive oil if the meat is too dry.
• Step 2 – Next, add in the beans tomatoes and other ingredients. Add the onion and cook. Toss in everything except for the cheese and sour cream. Stir everything together.
• Step 3 – Then seal with the lid and cook on high pressure for 15 minutes with a quick release valve to release the pressure.

• Step 4 – It is that simple to make bean chili. Serve and enjoy with your favorite chili toppings. Add 1 teaspoon Salt and pepper before serving.

Expert Tips

• Chili Topping Bar – The toppings are optional but they really enhance the dish. I would suggest having a topping bar set out so everyone can easily choose what they want. This is really fun if you are serving chili for parties, Super Bowl or any type of gathering.
• Double the recipe to have extra to freeze. This isn’t any extra work and you have extra meals ready to go. It is one of the easiest instant pot recipes to make and you can easily double this to freeze.

Topping Ideas for Chili

• Shredded cheddar cheese or any type you prefer.
• Yellow Onion. Green onion, red or Vidalia are other good options.
• Sour cream. I love to put a dollop of sour cream on top.
• Hot sauce. If you like a little extra heat, add hot sauce to your bowl. Old Bay hot sauce is my favorite.
• Diced Avocado and Fresh Lime Juice. This is a tasty, healthy addition to this chili.
• Fresh Cilantro. If you love cilantro, then it is a great addition to your bowl of chili.

What to Serve with Chili

• Cornbread – We like this Easy Homemade Cornbread Recipe and Cheddar Jalapeño Cornbread Recipe. It is delicious crumbled into your bowl of chili.
• Grilled Cheese – Each bite is loaded with melted cheese that is creamy and amazing. You can’t go wrong once you learn how to make the best grilled cheese.
• Crackers, Tortilla Strips or Tortilla Chips – Either of these are delicious crushed and put into chili with slice cheese. Corn chips are also a must as I like to make a Frito Chili Wrap with a flour tortilla.
• Baked Potato – You can quickly make several instant pot potatoes to serve with chili. I like to top the potatoes with chili and shredded cheese.
• Nachos – Top Oven Nachos with chili for a kid friendly meal in minutes. The chili toppings are perfect for this as well.
• Breadsticks – These are perfect for dipping into the chili. You can use plain breadsticks or make these easy Garlic Bread Cheese Sticks. This makes sure you get every last drop of the chili.
• Salad – Make a simple salad to serve with the chili. This is an easy and light option.

How to Serve Leftover Chili

You can use leftover chili to make a chili bake. Just place tortilla chips or Doritos in the bottom of a casserole dish and top with chili.

Sprinkle with cheese and diced onion and tomatoes. Bake until heated through and the cheese is melted. Garnish each serving with chili toppings. For even more ideas, see Leftover Chili Recipes.

Storage and Freezer Tips

• Storing – Refrigerate the leftovers in an air tight container for up to 5 to 7 days.
• Freezing – You can freeze the chili up to 3 months using a freezer container that is air tight. I like to use freezer bags because they lay flat and take up less space. Make sure the chili is completely cool after pressure cooking before freezing. Another tip is to freeze this in individual portions. This will make it so easy to grab for a quick lunch or dinner when you aren’t cooking for the entire family
• Reheating – Reheat the leftovers in the microwave or on the stove top in a saucepan. I recommend reheating on the stovetop to prevent hot spots in the chili.