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Instant Pot Chili Recipe

Instant Pot Chili

Steven
This Instant Pot Chili delivers deeply flavored, slow-simmered taste in under an hour using a pressure cooker. It combines ground beef, two types of beans, fire-roasted tomatoes, and a bold spice blend with cocoa powder for incredible depth. A one-pot meal that feeds a crowd and reheats beautifully.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American, Mexican
Servings 6 servings
Calories 360 kcal

Equipment

  • 6-quart Instant Pot or larger - Stainless steel inner pot recommended; 8-quart for double batches
  • Wooden spoon or silicone spatula - Heat-safe for sautéing and deglazing
  • Chef's knife
  • Cutting board
  • Can opener
  • Measuring spoons and cups
  • Ladle - Silicone recommended to avoid scratching insert
  • Colander - For rinsing beans
  • Garlic press - Optional but convenient
  • Large mixing bowl - Optional, for draining grease

Ingredients
  

  • 1 lb lean ground beef - 450g, 85-90% lean
  • 1 tbsp olive oil - 15ml
  • 1 medium yellow onion - about 1 cup or 150g, diced
  • 1 red bell pepper - about 1 cup or 150g, diced
  • 4 cloves garlic - minced
  • 2 tbsp tomato paste - 30ml
  • 1 can fire-roasted diced tomatoes - 14.5oz / 411g, undrained
  • 1 can crushed tomatoes - 15oz / 425g
  • 1 cup beef broth - 240ml
  • 1 can kidney beans - 15oz / 425g, drained and rinsed
  • 1 can pinto beans - 15oz / 425g, drained and rinsed
  • 1 tbsp Worcestershire sauce - 15ml

Spice Blend

  • 2.5 tbsp chili powder - 37.5ml
  • 1.5 tsp ground cumin - 7.5ml
  • 1 tsp smoked paprika - 5ml
  • 1 tsp dried oregano - 5ml
  • 0.5 tsp garlic powder - 2.5ml
  • 0.5 tsp onion powder - 2.5ml
  • 1 tbsp unsweetened cocoa powder - 15ml
  • 1 tsp brown sugar - 5ml
  • 1 tsp salt - 5ml, plus more to taste
  • 0.5 tsp black pepper - 2.5ml
  • 0.25 tsp cayenne pepper - 1.25ml, optional for extra heat

For Serving

  • Shredded cheddar cheese - to taste
  • Sour cream - to taste
  • Green onions - sliced
  • Avocado - diced or guacamole
  • Tortilla chips - or strips
  • Fresh cilantro - chopped
  • Lime wedges - for squeezing

Instructions
 

  • Prep all ingredients: dice onion and bell pepper, mince garlic, drain and rinse beans, measure spices and liquids.
  • Set Instant Pot to Sauté mode on High. Add olive oil and ground beef. Cook 4-5 minutes, breaking into crumbles, until browned. Drain excess grease if needed.
  • Add onion and bell pepper to pot. Sauté 3-4 minutes until onion is translucent. Add garlic and cook 1 minute more, stirring constantly. Stir in tomato paste and cook 1 minute to caramelize.
  • Pour in beef broth and Worcestershire sauce. Scrape the bottom of the pot thoroughly with a wooden spoon to deglaze and prevent burn notice.
  • Add fire-roasted diced tomatoes, crushed tomatoes, kidney beans, pinto beans, and all spices including chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cocoa powder, brown sugar, salt, pepper, and cayenne if using. Gently stir to combine without disturbing bottom layer.
  • Secure lid and set valve to Sealing. Cancel Sauté, press Chili/Bean or Manual/Pressure Cook on High, and set timer for 20 minutes. Allow 10-15 minutes for pressure to build.
  • After cooking, allow natural pressure release for 10 minutes. Then carefully quick-release remaining pressure by turning valve to Venting. Remove lid once float valve drops.
  • Stir chili and season to taste with additional salt or chili powder. Let rest on Keep Warm for 5 minutes to thicken before serving with your favorite toppings.

Notes

  • Deglaze thoroughly: Scraping the bottom of the pot after adding broth is critical to prevent the burn notice. Use a wooden spoon to get all browned bits off the bottom before pressure cooking.
  • Liquid first: Always add liquid before solids. The broth deglazes the pot, then add tomatoes and beans on top to keep the bottom clean as pressure builds.
  • Fire-roasted tomatoes: Their smoky flavor is essential for depth. Regular diced tomatoes work in a pinch but won't deliver the same complexity.
  • Don't skip cocoa powder: Just 1 tablespoon of unsweetened cocoa deepens the color and adds subtle richness that mimics slow-simmered chili.
  • Adjust heat: Start with 1/4 teaspoon cayenne for mild heat, or double it plus add a diced jalapeño with the aromatics for serious spice.
  • Make it ahead: Chili tastes even better the next day as flavors meld. Stores in the refrigerator for up to 5 days and freezes well for 3 months.
  • Thicken if needed: For thicker chili, switch to Sauté on Low and cook uncovered 5-10 minutes. Or make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir in.
  • Meat variations: Substitute ground turkey for a leaner option, or skip meat entirely and double the beans with extra veggies for a vegan version.
  • Slow cooker option: Brown beef and sauté aromatics on the stovetop, then transfer everything to a slow cooker. Cook on Low 6-8 hours or High 3-4 hours.
  • Meal prep: This chili is ideal for batch cooking. Use leftovers in burritos, over baked potatoes, or as a topping for loaded nachos.
Keyword easy chili recipe, hearty beef chili, instant pot chili, pressure cooker chili, weeknight chili