Quick and Easy Instant Pot Beef Chili is the best pressure cooker recipe you will find! Making chili in the Instant Pot can’t get any easier! It’s ready in 30 minutes. This chili is made with ground beef and is perfect for weeknight dinners and is also freezer-friendly. Pick your favorite beans, kidney beans, black beans, or whatever you like!
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This post was originally published in August 2018. It has since been updated.
I know fall is on the rise, but I can seriously eat chili ALL YEAR LONG! Especially this version, which uses the Instapot. You may also love my Instant Pot White Chicken Chili and Keto Low Carb Chili.
It’s one of those dishes that is so comforting and packed with flavor. I also love that I can make a batch at the beginning of the week and have leftovers or packed lunch for every day of the week.
Chili reheats even better the second day!
Chili was one of the first meals I learned to cook growing up. I still have memories of staring at the chili simmering on the stove and wondering how much longer it needed to cook.
What Does It Mean When the Instant Pot Says Burn
This is usually a sign you haven’t added enough liquid to the pot. I have never gotten a burn signal on my pot or with this recipe. If you ever see it, try adding more liquid.
Instant Pot Chili Recipe Tips
- Instant Pot Chili is pressure cooked for 18 minutes. It took about 10 minutes for my Instant Pot to come to pressure. From start to finish, the chili should take less than 40 minutes.
- Seasonings are key to a good chili. I prefer to make my own batch of spices, but feel free to purchase a pre-seasoned chili packet to save time.
- You can cook frozen ground beef in the Instant Pot separate from preparing the batch of chili. Refer to the Instant Pot manual for guidance.
- I love to use a combination of beef broth and Better Than Bouillon beef base. To me, this combination provides immense flavor. You can choose to exclude the Better Than Bouillon if you wish.
- This chili is freezer friendly. I like to store the chili in containers. To defrost, I take the chili out overnight to thaw. I prefer not to thaw in the microwave.
How to Reheat Chili in the Instant Pot
If you are going to the Instant Pot for reheating leftovers, I recommend you use the Saute mode. Cook until the chili is warm.
Load this chili up with your favorite toppings! Growing up we only really used crackers. Crackers are a great addition, but get creative!
If you prefer really spicy chili, add chopped jalapenos to the chili before the pressure cooking process. You can also add additional red cayenne pepper.
This Instant Pot Chili will be great for chili cookoffs, tailgates, Super Bowl parties, and more!
More Instant Pot Soup Recipes
Autumn Squash Soup
Creamy Turkey Wild Rice Soup
Homestyle Chicken Noodle Soup
Chicken Lasagna Soup
Instant Pot Broccoli Cheddar Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Black Bean Soup
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Chicken and Dumplings
Instant Pot Shrimp and Grits
Instant Pot Red Beans and Rice
More Chili Recipes
Keto Low Carb Chili
Slow Cooker White Chicken Chili
Pumpkin Chicken Chili
Sweet Potato Beef Chili
Instant Pot White Chicken Chili
Creamy Seafood Chili
Chili Cheese Fries
Buffalo Chicken Chili
Slow Cooker Crockpot Chili Mac
Click here for a complete listing of Instant Pot Recipes and Southern Soul Food Recipes.
Check out The Best Healthy Chili Recipes here.
Check out my Homemade Chili Seasoning here.
Quick and Easy Instant Pot Chili
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped onion
- 2 garlic cloves minced
- 1 pound ground beef I used lean beef
- 2 16 oz can kidney beans rinsed
- 1/2 chopped red pepper
- 1 cup beef broth
- 1 tablespoon Better Than Bouillon Beef Flavor
- 1 16oz can petite diced tomatoes
- 1 8oz can tomato sauce
Spices
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 tablespoons sugar optional, I used zero-calorie sweetener Swerve
- salt and pepper to taste I recommend adding the salt and pepper after you have cooked the chili. There is flavor in the beef broth and Better than Bouillon. You don’t want to go overboard with the salt. Adding it at the end will allow you to adjust if necessary
- 1 tablespoon red cayenne pepper Add more or less to fit your taste and how spicy you like your chili
Topping Ideas
- shredded cheddar cheese
- sliced avocado
- sour cream
- jalapenos You can also add the jalapenos while cooking if you really like spicy!
Instructions
- Place the Instant Pot on the saute’ function. Add the garlic and onions. Cook for 2 minutes until the onions are soft.
- Add the ground beef and spices. Use a large spoon or spatula to break down the beef into small pieces. Cook for 3-4 minutes until the beef is no longer pink.
- Add the beef broth, Better Than Bouillon, red peppers, beans, tomato sauce, and diced tomatoes. Stir.
- Place the lid on the Instant Pot and seal. Cook for 18 minutes on Manual > High-Pressure Cooking.
- When the Instant Pot indicates it has finished, quick release the steam.
- Remove the chili from the pot. Serve in bowls loaded up with your favorite toppings!
Video
Notes
Instant Pot Chili Recipe Tips
- Instant Pot Chili is pressure cooked for 18 minutes. It took about 10 minutes for my Instant Pot to come to pressure. From start to finish, the chili should take less than 40 minutes.
- Seasonings are key to a good chili. I prefer to make my own batch of spices, but feel free to purchase a pre-seasoned chili packet to save time.
- You can cook frozen ground beef in the Instant Pot separate from preparing the batch of chili. Refer to the Instant Pot manual for guidance.
- I love to use a combination of beef broth and Better Than Bouillon beef base. To me, this combination provides immense flavor. You can choose to exclude the Better Than Bouillon if you wish.
- This chili is freezer friendly. I like to store the chili in containers. To defrost, I take the chili out overnight to thaw. I prefer not to thaw in the microwave.
Sara
Monday 5th of February 2024
I made this in the instant pot. I was out of a few ingredients so I made some subs: chopped carrots and celery for the bell pepper, only had one can of kidney beans and no broth or bouillon, so subbed a can of Siete Charro beans (pinto beans in a spiced sauce) and kept it's liquid, adding water to = 1 cup. Had no canned tomato sauce so used jarred Fody spicy marinara pasta sauce. Only used 1 TBSP sugar and 1 TBSP cayenne pepper. I didn't have to add salt or pepper at the end, it was plenty flavored/spiced. There is definitely plenty of liquid in this recipe so I probably didn't have to add the water to the bean liquid. I topped with cheese, sour cream and avocado. It definitely warmed me up on this cold and rainy winter day. Thank you for this great (versatile) recipe. 😜
staysnatched
Tuesday 6th of February 2024
You're welcome!
Kevin
Sunday 14th of January 2024
I tried this recipe as I’ve been snowed in and wanted something hearty and warm. This recipe is AMAZING and very good. My son loved the recipe as well. I’ll definitely be making this again.
staysnatched
Tuesday 23rd of January 2024
So glad to hear you will make it again.
Monica R
Sunday 13th of November 2022
Another super easy recipe that cooks up in no time! This pairs perfectly with football Sunday :)
staysnatched
Monday 14th of November 2022
I'm so glad you enjoyed it!
Ma’Kayla D.
Wednesday 2nd of November 2022
It is the perfect chili recipe! I added shredded cheese and sour cream on top for the perfect creaminess. A hug in a bowl!
staysnatched
Wednesday 2nd of November 2022
I love “hug in a bowl!”
Ashley
Tuesday 11th of October 2022
Perfect chili in minimal time? Yes please! Searched for the IP version after being inspired by the awesome guide! This recipe is so customizable and delicious.
staysnatched
Tuesday 11th of October 2022
Glad to hear it!