Two bowls of instant pot chili shot from overhead.

The BEST Instant Pot Chili

Course: Soup/Chili
Cuisine: American
Keyword: chili, instant pot
Prep Time: 10 minutes
Cook Time: 30 minutes
Time for pressure to build: 10 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 469 kcal


  • 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)


  1. Turn instant pot to SAUTE. Once hot, add the ground beef and onion and cook until no longer pink.
  2. Hit CANCEL and add the remaining ingredients. Stir to combine, scraping any browned bits from the bottom of the pot.
  3. 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.
  4. Turn the knob to vent and quick release the pressure before removing the lid.
  5. Serve over rice, topped with sour cream, cheese and sliced jalapenos, if desired.
Nutrition Facts
The BEST Instant Pot Chili
Amount Per Serving
Calories 469 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 13g 65%
Cholesterol 120mg 40%
Sodium 964mg 40%
Potassium 630mg 18%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 31g 62%
Vitamin A 13.2%
Vitamin C 3.3%
Calcium 6.4%
Iron 27.4%
* Percent Daily Values are based on a 2000 calorie diet.