If you’re craving a big, cozy bowl of comfort food that’s packed with flavor yet simple enough for any busy weeknight, you absolutely have to try this Instant Pot Chili. It’s richly seasoned, brimming with hearty beans and tender ground beef (or turkey!), and the best part is it comes together in under an hour thanks to the magic of your trusty pressure cooker. Whether you’re feeding the family, meal prepping, or impressing friends at a potluck, this dish delivers classic chili goodness without fuss — and makes your whole kitchen smell irresistible.
Ingredients You’ll Need
Here’s what goes into the perfect pot of Instant Pot Chili. Each ingredient is carefully chosen, bringing something special to the dish, whether it’s a punch of flavor, extra color, or just the right bit of heartiness. Grab your pantry staples and let’s get started!
- Olive oil: Adds richness and helps brown the onion and meat, laying the foundation of flavor.
- Ground beef or ground turkey: Brings protein and savory depth; use your favorite for a custom twist.
- Yellow onion: Offers a mild, sweet bite that melts right into the chili.
- Garlic: Infuses a subtle yet unmistakable aromatic kick.
- Kidney beans: Offer classic chili texture and soak up all those spicy flavors.
- Black beans: Add creaminess and a little color contrast to your bowl.
- Diced tomatoes (with juice): Provide tangy brightness and keep everything nice and juicy.
- Tomato sauce: Thickens the chili and deepens its tomato punch.
- Tomato paste: Doubles down on that umami-packed, rich tomato flavor.
- Beef or chicken broth: Brings all the ingredients together for a savory, spoonable chili base.
- Chili powder: The backbone spice that gives your Instant Pot Chili its signature taste.
- Ground cumin: Adds mild warmth and earthy notes that balance the spices.
- Smoked paprika: Infuses subtle smokiness, so you get a slow-simmered flavor in just minutes.
- Salt: Essential for bringing all the flavors alive.
- Black pepper: Gives a gentle, peppery heat.
- Cayenne pepper (optional): Use for an extra kick, if you like your chili with a little fire.
- Optional toppings: Shredded cheese, sour cream, green onions, or tortilla chips add texture and fun.
How to Make Instant Pot Chili
Step 1: Sauté the Aromatics
Begin by setting your Instant Pot to Sauté mode and drizzling in the olive oil. Once it shimmers, toss in your diced onion and cook for a couple of minutes until soft and translucent. Stir in the garlic and let it work its magic for about 30 seconds — this sets the base for an unbelievably fragrant chili.
Step 2: Brown the Meat
Add your ground beef or turkey directly into the pot. Use a wooden spoon to break it up, and cook until it’s fully browned and no longer pink. This step builds up savory flavor. If there’s excess grease, go ahead and drain it off, but don’t worry about chasing every last drop — a little fat means extra taste.
Step 3: Spice It Up
With the meat browned, sprinkle in your chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if you’re feeling spicy). Stir well to coat the meat and aromatics with this beautiful, bold blend. The spices get a chance to bloom, amping up the warmth and aroma that makes Instant Pot Chili so irresistible.
Step 4: Add the Beans and Tomatoes
Toss in the drained kidney and black beans, diced tomatoes with their juices, tomato sauce, and tomato paste. Give everything a gentle stir — the colors immediately pop and you can already tell this is going to be a hearty, satisfying chili.
Step 5: Pour in the Broth
Add your beef or chicken broth last, scraping the bottom of the pot to make sure no tasty bits are left behind. This ensures your chili cooks smoothly under pressure and comes out with just the right consistency — saucy, never soupy!
Step 6: Pressure Cook
Lock the Instant Pot lid into place, make sure the valve is set to sealing, and set it to Manual (High Pressure) for 15 minutes. Once the cook time is up, let the pressure release naturally for 10 minutes: this makes the flavors mingle and keeps the chili super tender. Quick release any remaining pressure, stir well, and savor the aroma as you open the pot.
How to Serve Instant Pot Chili
Garnishes
This is where the fun begins! Load your hot chili with all your favorite toppings: a flurry of shredded cheese, a dollop of creamy sour cream, a handful of sliced green onions, or a crunch of tortilla chips. Each adds a new layer of texture and flavor, letting everyone customize their own bowl of Instant Pot Chili.
Side Dishes
Nothing completes chili quite like a fresh-out-of-the-oven hunk of cornbread, a fluffy baked potato, or a simple green salad to lighten things up. You can even scoop your chili with extra tortilla chips for a game-day-style feast, or serve it over steamed rice for an ultra-hearty meal.
Creative Ways to Present
For parties, try serving chili in mini bread bowls, or pour it over baked sweet potatoes for a nutritious twist. It’s fantastic as a topping for loaded nachos, or even spooned over hot dogs for an instant chili-dog dinner. Just let your imagination (and appetite) guide you!
Make Ahead and Storage
Storing Leftovers
One of the best things about Instant Pot Chili is that it tastes even better the next day. After cooling, store leftovers in an airtight container in the fridge for up to 4 days. The flavors meld together, making every spoonful even more delicious.
Freezing
Chili is a batch-cooking superstar. Portion cooled chili into freezer-safe containers or bags, leaving a little space for expansion. It’ll keep beautifully for up to 3 months. When the chili craving strikes, you’ll be just a quick thaw away from dinner!
Reheating
To reheat, simply pop refrigerated chili in the microwave or warm gently on the stovetop, stirring occasionally. If reheating from frozen, defrost in the fridge overnight, then heat and enjoy. Add a splash of broth if it’s thickened up too much; it’ll taste every bit as amazing as the day you made it.
FAQs
Can I make Instant Pot Chili vegetarian?
Absolutely! Swap out the ground meat for additional beans, lentils, or even meatless crumbles. Just follow the same steps and you’ll have a hearty, flavor-packed vegetarian version everyone will love.
How spicy is this Instant Pot Chili recipe?
This chili has a gentle, warming heat that most folks can handle. If you’re spice-shy, skip the cayenne pepper. Want extra heat? Pass the hot sauce or add diced jalapeños for a real kick.
Can I use different beans?
Of course! While kidney and black beans are classic, pinto beans or cannellini beans work beautifully too. Mix and match your favorites for a custom blend.
What if I don’t have tomato paste?
If you’re out of tomato paste, you can use a little extra tomato sauce, though the flavor will be slightly less intense. Or, finely chop some sun-dried tomatoes for a similar boost of umami richness.
Is this Instant Pot Chili gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just check the labels on your broth and toppings to be sure there are no sneaky gluten-containing ingredients.
Final Thoughts
If there’s ever been a reason to dust off your pressure cooker, this is it. Instant Pot Chili is hearty, customizable, and a total crowd-pleaser for any occasion. You’re just one pot (and one hour!) away from bowlfuls of comfort — try it and see how quickly it becomes a staple in your kitchen!
Print
Instant Pot Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Instant Pot Chili is a quick and easy one-pot meal that’s perfect for a cozy night in. Packed with savory flavors and customizable toppings, it’s sure to become a family favorite.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
Additional Ingredients:
- 1 (15-ounce) can kidney beans (drained and rinsed)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can diced tomatoes (with juice)
- 1 (8-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Optional Toppings:
- Shredded cheese
- Sour cream
- Green onions
- Tortilla chips
Instructions
- Sauté Aromatics: Heat olive oil in the Instant Pot, sauté onion, and garlic.
- Cook Meat: Add ground beef, cook until browned.
- Season and Add Ingredients: Stir in spices, beans, tomatoes, sauce, paste, and broth.
- Pressure Cook: Seal, cook on High Pressure for 15 minutes.
- Release Pressure: Natural release for 10 minutes, then quick release.
- Serve: Stir well and serve hot with preferred toppings.
Notes
- This chili thickens with time and tastes even better the next day.
- For a chunkier texture, consider adding corn or bell peppers before pressure cooking.
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