The BEST Instant Pot Chili

Instant Pot Chili is a hearty one-pot chili that cooks up quickly and easily with the help of your pressure cooker.

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!

How Do You Make Instant Pot Chili?

Steps for Instant Pot Chili

  • 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. 
  • Cook on MANUAL high pressure for 20 minutes for canned beans.
  • Turn the knob to vent and quick release the pressure before removing the lid.

What spices go in chili?

  • Add in your usual chili seasoning blend of chili powder, cumin, oregano and cayenne, and then let it all simmer for about 15 minutes.
Spices for chili next to instant pot.

Instant Pot Chili 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. 

  • Important 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.

Instant Pot Chili with Canned Beans

I love making this Instant Pot Chili with canned beans since I almost always have them on hand. Simply follow the recipe as written below.

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?

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. 

Hand holding spoon in bowl of instant pot chili.

I topped these bowls with some shredded cheddar cheese, sour cream, cilantro, and radishes, but feel free to dress your bowls up however you would enjoy – maybe topped with some chopped onions and extra hot sauce?

Can You Freeze Chili?

Yes, absolutely if you have leftovers, this chili freezes perfectly.  I like to portion it 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!

Instant Pot recipes:

Side view of bowl of instant pot chili.

Wine Pairings for Chili:

  • Zinfandel makes a perfect match with chili with its dark fruit aromas, hints of smokiness and just the right amount of tannins.

If you loved this Instant Pot Chili I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

More chili recipes:

Instant Pot Soup Recipes:

Instant Pot Chili Recipe

Two bowls of instant pot chili shot from overhead.

The BEST Instant Pot Chili

Instant Pot Chili is a hearty one-pot chili that cooks up quickly and easily with the help of your pressure cooker. 
4.75 from 8 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Time for pressure to build: 10 minutes
Total Time: 50 minutes
Servings: 4 people


  • 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))


  • 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Instant Pot


Calories: 469kcal | Carbohydrates: 6g | Protein: 31g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 964mg | Potassium: 630mg | Fiber: 2g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 2.7mg | Calcium: 64mg | Iron: 4.9mg

12 thoughts on “The BEST Instant Pot Chili”

  1. 5 stars
    It’s chili season! As much as I love a hearty bowl in the wintertime, my favorite thing about chili is all the toppings. That’s where it gets fun! By the way, I really enjoyed seeing your editing process for your chili photos on IG stories. 🙂


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