This is the best Instant Pot Chili recipe. A hearty one-pot chili that cooks up quick & easy with the help of your pressure cooker. Serve it over rice for a hearty meal.
There’s something I find so warm and comforting about a bowl of chili and I find myself craving it weekly when it’s chilly outside. I’ve made many variations of chili – Instant Pot Chili Mac, White Chicken Chili and Buffalo Chicken Chili. But it’s this chili, that I make the most often, and I’ve been making it since college.
Today I’m taking my favorite traditional chili recipe and modifying it for the Instant Pot!
Table of Contents
Ingredients needed
- Ground Beef – I like to use lean ground beef. You can also swap in ground turkey or ground chicken.
- Onion – You can use a yellow, white or red onion.
- Spices – Chili powder, cumin, oregano, onion powder, cayenne pepper.
- Salt + Pepper
- Beef Broth – You can also use bone broth, chicken stock, or dark or light beer.
- Kidney Beans – Canned and undrained. You can also use pinto beans or black beans.
- Diced Tomatoes – Canned and undrained.
How to make it
- Turn your instant pot to SAUTE.
- Once hot, brown ground beef with diced onions.
- Hit CANCEL. Add in your liquid, beans, tomatoes and chili seasonings and scrape any browned bits from the bottom of the pot. This is important–if you don’t scrape off the browned bits, the Instant Pot may not come to pressure.
- Pressure cook on MANUAL high for 20 minutes for canned beans.
- Turn the valve to vent and quick release the pressure before removing the lid.
Making it with dried beans
You can make this chili using canned or dried beans. If using dried beans, there is no need to presoak them, but you will need to increase the cook time to 30 minutes. Use 2 cups dried beans.
I prefer kidney beans, but you could also use black beans, pinto beans or red beans. You will also want to increase the amount of beef broth to 2 cups.
Tip: Be sure your dried beans are not old, if they are–they will not get soft. If you prefer more tender beans, you can increase the cook time to 45 minutes.
This chili may be a bit more thin than you’re used to. You need a lot of liquid to make Instant Pot Chili so that the pressure can build correctly. But, I actually like my chili on the thinner side because I like to serve it over rice.
Growing up, whenever my Nana LaMancuso made chili, she’d always serve it up with a pot of rice. We’d ladle the spicy chili over top, fix it up with our toppings and then eat it all up with a spoon. Ever since then, I’ve eaten it the same way, and I like my chili to be a bit soupy.
I also love making rice in the Instant Pot. Have you tried it yet?
However, if you’d like a thicker chili. Keep reading for how to thicken it.
How to thicken it
If you would like a thicker chili, simply mix 1 Tablespoon water with 1 Tablespoon cornstarch. Ensure that mixture is smooth, then stir it into the hot chili. Allow to thicken for 5 minutes before serving.
Favorite chili toppings
- Sour Cream
- Jalapeño peppers
- Crushed Tortilla Chips
- Diced Avocado
- Green Onions
- Fresh Cilantro
- Shredded Cheddar Cheese
How to make ahead + store
To Store: Store in an airtight container in the fridge for up to 5 days.
To Reheat: Gently reheat on the stove over medium-low heat until hot. You can also microwave the leftovers.
To Freeze: I like to portion the leftover chili into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch! You can freeze for up to 3 months.
What to serve with it
- Cornbread
- MORE → 45+ BEST sides for chili
Wine pairings
- Zinfandel makes a perfect match with chili with its dark fruit aromas, hints of smokiness and just the right amount of tannins.
More Instant Pot recipes
More chili recipes
Did you try this easy instant pot chili recipe?
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Full Recipe
The BEST Instant Pot Chili
Equipment
Ingredients
- 1 ½ pounds ground beef
- 1 onion (diced)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon onion powder
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- 1 cup beef broth (or 1 cup beer)
- 1-15 oz. can kidney beans (drained)
- 1-14.5 oz. can diced tomatoes (undrained)
- Sour cream (for topping (optional))
- Cheese (for topping (optional))
- Jalapeno pepper (for topping (optional))
- Rice (for serving (if desired))
Instructions
- Turn instant pot to SAUTE. Once hot, add the ground beef and onion and cook until no longer pink.
- Hit CANCEL and add the remaining ingredients. Stir to combine, scraping any browned bits from the bottom of the pot.
- Hit MANUAL to cook at high pressure for 20 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.
- Turn the knob to vent and quick release the pressure before removing the lid.
- Serve over rice, topped with sour cream, cheese and sliced jalapenos, if desired.
Nutrition
This post was originally published in 2019. It was updated in 2024 to add new photographs and content. The recipe remains the same. Enjoy!
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