Name: Instant Pot Chili
Prep time: 20 min
Cook time: 12 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 tbsp olive oil; 1 small onion, diced; ½ tsp garlic powder; 1 tbsp tomato paste; 1 tbsp chili powder; 1 tsp cumin; ½ tsp paprika; 1 tsp salt; ½ tsp black pepper; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) kidney beans, drained and rinsed; ½ cup water or beef broth

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When dinner needs to be on the table fast, chili should be the easy answer, but Instant Pot chili can turn out thin, bland, or overcooked if you rush the wrong steps. After making this more times than I can count on busy weeknights, I’ve dialed in a method that delivers big, slow-simmered flavor without extra time or dishes.

A bowl of thick Instant Pot chili made with ground beef and kidney beans, topped with sour cream, sliced green onions, crispy tortilla strips, and a lime wedge, with another bowl of chili blurred in the background. — Serve this chili with your favorite toppings to make it a comforting, satisfying meal.

This Instant Pot chili is hearty, dependable, and forgiving, the kind of recipe you can throw together after work and trust to turn out right. It’s been tested for real-life evenings when homework is happening, the kitchen is noisy, and you just need dinner to work.

What Makes This Instant Pot Chili So Reliable?

This Instant Pot chili works because the flavor is built before pressure cooking starts. Sautéing the onions, garlic, and spices first prevents the chili from tasting flat or rushed.
The ingredient amounts are sized specifically for the Instant Pot, so the chili cooks safely without becoming watery or triggering a burn notice.
Pressure cooking is used for tenderness, not flavor. A short natural release lets the chili thicken naturally and improves the final texture.
This method has been tested with different beans, small spice changes, and both ground beef and turkey, making it reliable for busy weeknights.

Ingredients You’ll Need

A top-down view of the ingredients for Instant Pot chili, including raw ground beef on a plate, diced onion, kidney beans, diced tomatoes, beef broth, olive oil, tomato paste, and small bowls of chili powder, cumin, paprika, garlic powder, salt, and black pepper arranged on a white surface. — Everything you need for a simple, hearty Instant Pot chili.

Ground beef: This gives the chili its hearty, classic flavor. An 80/20 blend works best for richness without being greasy.
Olive oil: Used to sauté the beef and onion so flavor starts building right away instead of under pressure.
Onion: Adds natural sweetness and depth. Dice it small so it softens completely during cooking.
Garlic powder: Keeps the flavor smooth and even without the risk of burning fresh garlic in the Instant Pot.
Tomato paste: This is a key flavor booster. Cooking it briefly concentrates the tomato flavor and adds richness to the chili.
Chili powder: Provides the main chili flavor. This recipe is mildly spiced and family friendly.
Cumin: Adds warmth and that classic chili aroma.
Paprika: Rounds out the spices and adds subtle sweetness.
Salt and black pepper: Essential for balance. Adjust to taste after cooking if needed.
Diced tomatoes: Adds acidity and liquid while helping the chili cook evenly under pressure.
Kidney beans: Classic chili beans that hold their shape and texture well in the Instant Pot.
Water or beef broth: Provides just enough liquid for pressure cooking without making the chili watery.

Simple Substitutions (If Needed)

Ground turkey can replace ground beef for a lighter chili
Pinto or black beans can replace kidney beans
Beef broth adds a richer flavor than water, but both work well

How To Make Instant Pot Chili

Step 1: Set the Instant Pot to Sauté and let it heat for a minute. Add the olive oil, then the ground beef. Cook, breaking the meat apart with a spoon, until it is fully browned and no pink remains. If there is a lot of grease in the pot, carefully drain it off before continuing.

Step 2: Stir in the diced onion and garlic powder. Cook for 1 to 2 minutes, stirring often, until the onion begins to soften and turns slightly translucent.

Ground beef browning inside an Instant Pot insert, showing partially cooked meat breaking apart as it cooks, with steam rising and the beef beginning to lose its pink color during the sauté step. — Browning the beef first builds the foundation for a rich, hearty chili.

Diced onion scattered over fully browned ground beef inside insert, showing the onions just added to the cooked meat during the sauté step before spices are mixed in. — Add the onion after the beef is browned so it softens without watering down the chili.

Step 3: Add the tomato paste, chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the beef evenly. Cook for about 30 seconds, just until the spices are fragrant and the tomato paste darkens slightly. This step helps deepen the flavor.

Step 4: Pour in the diced tomatoes with their juices, followed by the kidney beans and the water or beef broth. Stir everything together, making sure to scrape the bottom of the pot to loosen any browned bits so nothing sticks.

Tomato paste and dry spices added to browned ground beef and onions inside insert, showing the seasonings sitting on top of the meat before being stirred and cooked during the sauté step. — Letting the tomato paste and spices cook briefly brings out deeper chili flavor.

Chili ingredients fully mixed inside insert, showing browned ground beef, kidney beans, diced tomatoes, onions, and broth combined into a loose mixture before the lid is closed for pressure cooking. — The chili should look loose and well mixed before sealing the lid and pressure cooking.

Step 5: Turn off Sauté. Close the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. The pot will take several minutes to come to pressure before the timer starts.

Step 6: When cooking is complete, let the pressure release naturally for 10 minutes. After that, carefully move the valve to Venting to release any remaining pressure.

Fully cooked Instant Pot chili inside the inner pot, showing thick chili with browned ground beef, kidney beans, and tomatoes after pressure cooking and resting, ready to be stirred and served. — After cooking and resting, the chili should be thick, hearty, and ready to serve.

Step 7: Open the lid carefully and stir the chili well. If you prefer a thicker chili, turn Sauté back on and simmer for a few minutes, stirring occasionally, until it thickens to your liking.

Tips for the Best Instant Pot Chili

Let the chili rest before serving: Let it sit uncovered for about 5 minutes. This helps the flavor settle and the texture tighten.
Season again at the end: Taste the chili after cooking. Add more salt or pepper if needed.
Store the chili plain for best flavor: Wait to add toppings until serving. The chili tastes better the next day without them mixed in.
Double the batch for future meals: This chili freezes especially well, so it’s a smart recipe to double when you already have the Instant Pot out.

A close-up of a spoonful of thick Instant Pot chili with ground beef and kidney beans held above a bowl of chili topped with sour cream, green onions, and crispy tortilla strips.

Variations

Vegetarian or Bean-Only: Skip the ground beef and olive oil. Sauté the onion with a splash of water or broth, then continue as written. Add an extra can of beans if desired. Use water or vegetable broth.
Turkey or Chicken: Substitute ground turkey or chicken for the beef and follow the recipe as written. Taste and adjust salt after cooking, since lean meats may need a little more seasoning.
White Chili Style: Replace the diced tomatoes with an extra ½ cup broth and use white beans instead of kidney beans. Omit the chili powder and paprika. The cook time stays the same.

An overhead view of a bowl of Instant Pot chili made with ground beef and kidney beans, topped with sour cream, chopped green onions, crispy tortilla strips, and a lime wedge, showing the thick texture and rich color of the chili. — This cozy bowl of Instant Pot chili is an easy dinner any night of the week.

What to Serve With Chili

Cornbread or corn muffins: Classic and perfect for soaking up the chili.
Baked potatoes: Spoon chili over potatoes for a hearty, filling meal.
Rice: A simple way to stretch the chili and feed more people.
Tortilla chips or Fritos: Serve on the side or use for dipping.
Grilled cheese sandwiches: Great for dunking and kid approved.
Crackers or saltines: Easy and nostalgic, especially for quick dinners.
Side salad: A simple green salad balances the richness of the chili.
Steamed vegetables: Broccoli or green beans keep the meal lighter.
Hot dogs: Use the chili for classic chili dogs.
Nachos: Spoon chili over chips with cheese for an easy game-day meal.

Storage, Freezing & Reheating

Fridge and Freezer Storage

Let the chili cool slightly, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. The flavor often improves after a day, making this a great make-ahead meal.

For longer storage, freeze the chili in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

Best Way to Reheat

Reheat chili on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a small splash of water or broth if it has thickened too much.

For smaller portions, the microwave works well. Heat in short intervals, stirring between each, until hot all the way through.

Safety note: Cool chili within 2 hours, store refrigerated up to 4 days or frozen up to 3 months, and reheat until steaming hot before serving.

A close-up view of thick Instant Pot chili showing ground beef, kidney beans, diced tomatoes, and onions in a rich sauce, with small pieces of fresh herbs visible throughout the chili. — This close-up shows how thick and hearty the chili is after cooking.

Instant Pot Chili FAQs

For best results, thaw the ground beef first. Browning frozen beef in the Instant Pot can lead to uneven cooking and excess liquid, which affects texture and flavor.

Yes. Always drain and rinse canned beans before adding them to the Instant Pot. This prevents cloudy liquid and helps control the final consistency of the chili.

This recipe works well in a 6-quart Instant Pot. If using an 8-quart model, the cook time stays the same, but the pot may take slightly longer to come to pressure.

Chili can taste flat if the spices are added too late or not cooked long enough. Sautéing the spices with tomato paste before pressure cooking helps deepen the flavor.

Looking for More Easy Instant Pot Comfort Meals?

Did you make this Instant Pot chili? Leave a comment below, I love hearing how they turned out! And don’t forget to save this recipe on Pinterest!

Hi! I'm Rebekah

Easy Instant Pot Chili (Weeknight Comfort in 35 Minutes)

What Makes This Instant Pot Chili So Reliable?