There’s nothing quite like a hearty bowl of chili to bring everyone to the table. This Instant Pot version delivers big, slow-simmered flavor in a fraction of the time.
Perfect for cozy weeknights, game days, or a meal-prep session, this chili is a no-fuss classic that’s easy to make your own. Ladle it over baked potatoes, serve with cornbread, or load it up with your favorite toppings for a filling, family-approved meal.
Prep Time: 10 minutes
Cook Time: 12 minutes (on high pressure)
Servings: 4–6
Ingredients
- 1 lb (450g) 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
How to Make Instant Pot Chili
Set the Instant Pot to Sauté. Add olive oil and ground beef. Cook until browned, breaking it apart as it cooks.
Stir in the diced onion and garlic powder. Cook for 1–2 minutes until softened.
Stir in tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well.
Pour in the diced tomatoes (with juices), kidney beans, and water or broth. Stir to combine.
Close the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Allow a 10-minute natural release, then quick release any remaining pressure.
Open the lid carefully and give the chili a stir. If you prefer a thicker consistency, turn on Sauté mode and simmer for a few minutes until thickened to your liking.
Serving Suggestions
- Serve with cornbread, over rice, or on top of baked potatoes.
- Add toppings like shredded cheese, sour cream, or avocado if desired.
- Great for meal prep and leftovers.
FAQS
Let chili cool completely. Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or in the microwave until warmed through.
Yes. Freeze for up to 2 months. Thaw overnight in the fridge and reheat as needed.
Instant Pot Chili
Equipment
- 1 Instant Pot
Ingredients
- 1 lb ground beef
- 1 tsp olive oil
- 1 small onion diced
- 1/2 tsp garlic powder
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 14.5oz can diced tomatoes
- 1 15oz can kidney beans (drained and rinsed)
- 1/2 cup water (or beef broth)
Instructions
- Set the Instant Pot to Sauté. Add olive oil and ground beef. Cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Stir in the diced onion and garlic powder. Cook for 1–2 minutes until softened.
- Stir in tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well.
- Pour in the diced tomatoes (with juices), kidney beans, and water or broth. Stir to combine.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Allow a 10-minute natural release, then quick release any remaining pressure.
- Open the lid carefully and give the chili a stir. If you prefer a thicker consistency, turn on Sauté mode and simmer for a few minutes until thickened to your liking.
