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This Instant Pot Chili is loaded with ground beef, two kinds of beans, tomatoes, and a simple homemade spice mix. It tastes like it simmered all afternoon, but it’s ready in about 50 minutes with only 10 minutes of hands-on work. It’s simple, classic, and easy to make mild or spicy for the whole family.
More Easy Chili Recipes: Crockpot Chili | Easy Ground Beef Chili | Turkey Chili
Before You Get Started
This chili is simple, but the Instant Pot is picky about what sits on the bottom of the pot. These three tips keep it from scorching and help you get the flavor right the first time.
- Scrape the bottom completely clean — Browned bits stuck to the pot are the most common cause of the burn notice. Scrape until the bottom feels smooth before adding anything else.
- Don’t stir in the tomatoes — Pour the tomatoes and sauce on top last. Thick tomato products on the bottom can scorch before the pot comes to pressure.
- Go easy on the chili powder — Heat varies a lot by brand. If your family likes it mild, start with 2 tablespoons and add more after cooking.
RECIPE OVERVIEW
How to Make Instant Pot Chili
See the recipe card below for full, detailed instructions
This easy chili isn’t fancy, just meat, beans, and vegetables. It’s simple and classic, and that’s what I love about it. The whole recipe happens in one pot, from browning the beef to serving.
1. Brown the Beef
Set your Instant Pot to Sauté and wait for the screen to say HOT, which takes a minute or two.
Add the oil, then the ground beef. Break it up with a spatula and cook for 5 to 6 minutes, until no pink remains.
- I use lean 90/10 ground beef: Since the grease stays in the pot, a leaner blend keeps the chili from turning greasy or thin.
2. Deglaze the Pot
Pour in the broth or water and scrape the bottom with a wooden spoon, loosening every browned bit. This step adds flavor, and it’s also your best protection against the burn notice.
Keep scraping until the bottom feels smooth.
3. Add the Beans, Vegetables, and Spices
Add the onion, green pepper, green chiles, kidney beans, and black beans. Sprinkle in the chili powder, cumin, oregano, garlic powder, salt, and pepper, then stir well. Go easy on the salt for now. You can always add more after cooking.
I like Mexican oregano here, but regular oregano works fine.
Using Rotel? Swap it in for the diced tomatoes and green chiles. It has green chiles built in, so you can skip the separate can.
4. Layer the Tomatoes on Top
Pour the diced tomatoes, crushed tomatoes, and tomato sauce over everything, and don’t stir.
Keeping the thick tomato layer on top means the thinner liquid stays on the bottom, where the pot needs it to build steam.
5. Pressure Cook for 25 Minutes
Lock the lid and turn the valve to Sealing. Cancel Sauté, then set the pot to Pressure Cook (Manual on older models) on High for 25 minutes.
Some models have a Bean/Chili button, but the preset time varies by model, so I prefer setting the time myself.
Plan on about 10 minutes for the pot to come to pressure before the 25 minutes start counting down. When it beeps, do a quick release, keeping your hands and face away from the valve. If you’re not in a hurry, a natural release is fine too. It just takes longer.
A full batch fills a 6-quart Instant Pot close to the max line, so this is not the recipe to add extra ingredients to without scaling something back.
6. Stir, Taste, and Thicken
Remove the lid and stir everything together. Don’t worry if the chili looks thin right away. It thickens as it cools, so let it sit for about 10 minutes before serving.
Taste and add more salt or spices if needed. For a thicker chili, switch to Sauté and simmer uncovered for 5 to 10 minutes, stirring often so the bottom doesn’t stick.
- Optional: Add a tablespoon of cocoa powder. Stir it in with the other spices for a deeper, richer flavor. It doesn’t make the chili taste sweet or chocolatey.
- Add heat to your own bowl: Keep the chili mild for the kids, then top individual bowls with hot sauce, sliced jalapeños, or a pinch of cayenne.
More Chili Recipes to Try: Slow Cooker Steak Chili | Pumpkin Chili | 3-Ingredient Chili
Toppings and Sides
When the chili’s ready, I usually set up a chili bar so everyone can make their own bowl. I set out shredded cheese, green onions, sour cream, corn chips, crackers, avocado, and hot sauce. A bowl of guacamole and a batch of homemade Air Fryer Tortilla Chips make it feel extra special. A chili bar works just as well for a game day crowd as it does for a regular weeknight.
Something warm to soak up the chili and something crisp alongside is all you need:
- Cornbread: Cheddar Jalapeno Cornbread adds a little heat and bakes while the chili cooks.
- Garlic knots: Mini Parmesan Garlic Knots are great for dunking.
- A simple salad: My Garden Salad with Homemade Ranch Dressing adds something fresh and crisp to balance the meal.
Storage Tips
Storage, Freezing, and Make Ahead
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Chili often tastes even better the next day.
Freezing: Freeze cooled chili in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm on the stovetop over medium heat or in the microwave, stirring halfway through. Add a splash of broth if it’s thicker than you’d like.
Make-ahead: Chop the onion and green pepper ahead of time and freeze them together in a bag. On a busy night, you can brown the beef, add everything to the pot, and walk away.
Using leftovers: Leftover chili makes a quick Frito Pie. It’s also great spooned over baked potatoes or hot dogs.
Ready for something new tomorrow night? My Simple Ground Beef Recipes collection has more easy family dinners.
Frequently Asked Questions
What do I do if I get a burn notice?
First, don’t panic! The pot has sensed that the bottom is getting too hot and has stopped heating. Press Cancel, release any pressure, and open the lid. Scrape the bottom, and if anything is stuck, add ¼ cup of broth and scrape until it’s clean. Make sure the valve is set to Sealing, since an open valve lets steam escape and the pot can’t build pressure. Then layer the tomatoes back on top without stirring and restart.
Don’t ignore the notice, because the chili will keep scorching and won’t come to pressure.
Why is my Instant Pot chili watery?
Chili usually looks watery right after you open the lid because the liquid hasn’t had a chance to evaporate. Stir it and let it sit for 10 minutes, since it thickens as it cools. If it’s still thinner than you like, simmer it on Sauté with the lid off for 5 to 10 minutes.
For even thicker chili, stir in a tablespoon or two of tomato paste or mash some of the beans against the side of the pot.
Can I double or halve this recipe?
A full batch already fills a 6-quart Instant Pot close to the max line, so I don’t recommend doubling it. In an 8-quart pot, you can make about 1½ batches with the same 25-minute cook time. For a full double, cook two batches or use the stovetop method. Halving works well in a 3-quart pot, and the cook time stays the same.
Can I use ground turkey instead of beef?
Yes, ground turkey works well, and several readers make it that way. Since turkey is leaner, keep the tablespoon of oil so it doesn’t stick while browning, and scrape the bottom well before adding the other ingredients. Turkey has a milder flavor, so taste the chili after cooking and add a little more salt or cumin if needed. The cook time stays the same.
Can I use the Instant Pot’s slow cook setting instead?
Yes. Skip the pressure cooking, then set the pot to Slow Cook on High (or More) and cover it with a glass lid, or leave the valve on Venting. Cook for 4 to 6 hours, until the peppers and onions are tender. The Instant Pot’s slow cook setting runs a little cooler than most slow cookers, so it may need the longer end of that range.
More Instant Pot Chili, Soups, and Stews
- Instant Pot Skyline Cincinnati Chili
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken Stew
- Instant Pot Tomato Soup
- Pressure Cooker Lentil Soup
- Instant Pot Potato Soup
Instant Pot Chili
Ingredients
- 1 tablespoon canola oil
- 1 pound ground beef 90/10
- 1 cup beef broth or water
- 1 cup diced onion about 1 medium onion
- 1 green pepper seeded and diced
- 4 ounce can green chiles
- 15 ounce canned kidney beans drained and rinsed
- 15 ounce canned black beans drained and rinsed
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons Mexican oregano or regular oregano
- 2 teaspoons garlic powder
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper
- 15 ounce can diced tomatoes
- 28 ounces can crushed tomatoes
- 8 ounce can tomato sauce
Instructions
- Brown the beef: Set the Instant Pot to Sauté. When the screen says HOT, add the oil, then the ground beef. Cook for 5 to 6 minutes, breaking up the meat, until no pink remains.
- Deglaze the pot: Pour in the broth or water and scrape up all the browned bits until the bottom of the pot feels smooth.
- Add beans, vegetables, and spices: Add the onion, green pepper, green chiles, kidney beans, black beans, chili powder, cumin, oregano, garlic powder, salt, and pepper. Stir well.
- Layer the tomatoes: Pour the diced tomatoes, crushed tomatoes, and tomato sauce on top. Do not stir.
- Pressure cook: Lock the lid and set the valve to Sealing. Cancel Sauté and set to Pressure Cook (Manual) on High for 25 minutes. The pot takes about 10 minutes to come to pressure.
- Release the pressure: When the timer beeps, do a quick release. A natural release is fine too, but it takes longer.
- Stir and rest: Remove the lid and stir. Taste and add more salt if needed. Let the chili rest for 10 minutes to thicken, then serve with your favorite toppings.
Notes
- Heat level: Chili powder brands vary a lot in heat. For a milder chili, start with 2 tablespoons and add more after cooking.
- Burn notice: Scrape the bottom of the pot completely clean after browning, and keep the tomatoes layered on top without stirring.
- Thicker chili: After pressure cooking, simmer on Sauté with the lid off for 5 to 10 minutes. You can also stir in 1 to 2 tablespoons of tomato paste.
- Rotel swap: Use 1 (10-ounce) can of Rotel in place of the diced tomatoes and green chiles.
- Ground turkey: Swap in the same amount of ground turkey. Keep the oil, since turkey is leaner and sticks more easily.
- Pot size: A full batch fills a 6-quart pot close to the max line. In an 8-quart pot, you can make up to 1½ batches.
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezing: Freeze in freezer-safe containers or bags for up to 6 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I felt like this was too soupy for my taste. I used 2 TBSP of chili powder based on reviews and that was great. I accidentally added a can of pork and beans but that turned out to be a good error. It reduced the acidity and added a smoothness to the flavour. Also added a few TBSP of tomato paste and let it continue to simmer after the instapot. Thickened it up somewhat.
Awesome feedback Charlotte! Thanks for stopping by to share.
Can I double this recipe??
If you have an 8-quart IP it might work.
3 Tablespoons of chili powder is much too much for my family. I would definitely recommend that it be reduced to half that much.
We made this for the first time and will be making it again! We will add a bit less chili powder next time, but that’s just personal preference. Always stick to the recipe the first time and then adjust if you decide to make it again. Love that it makes enough we can put some in the freezer for another quick, tasty meal!
That’s so awesome Teresa! Love the feedback, thanks for stopping by.
We added a can of navy beans too because it didn’t seem like it was going to be enough and we were really glad we did. Good flavor, but a lot of liquid for a chili!
Great feedback Amanda, thank you so much for stopping by.
This was the worst chili I’ve ever made. It was just way too much chili powder. It was overpowering and disappointing. My family loves my chili. I just needed a recipe for the instant pot. This isn’t it. Dinner ruined.
Most chili recipes call for the same amount as with this recipe. Seasoning can be a very personal taste, I’m sorry you didn’t like it.
I owe you an apology. I didn’t realize my husband bought a very spicy chili powder. I tried deleting my comment but couldn’t figure out how to. Sorry for blaming your recipe for my dinner being inedible when my ingredients were to blame.
I think 3 tablespoons of chili powder is way too much. It was super spicy. I would cut back to half the amount of chili powder. I did like the amount of tomato in the recipe.
Flavor can be relative. Thanks for leaving your feedback. I hope you’ll give it another try with a little less chili powder.
I followed this recipe exactly, but the result was a little too soupy for me, even after adding a can of tomato paste. Letting it cool down didn’t thicken it. If I were to cook it again I’d dispense with the cup of broth/water… the little bit of leftover grease from the ground beef, tomatoes and sauces add more than enough liquid to cook this in an instant pot without it burning.
Fair enough. Thanks for your critique, Doug!
Agreed..I think I’ll stick a little tomato paste to thicken it…or maybe let it simmer with the lid off. Too soupy for me as well. I did stick a can of pork and beans in it by accident however it cut the acidity well.
I got a food burn notice after 25 minutes of waiting for it to pressurize. This would work better and just as fast in a pot on the stove
This is the best instapot chili recipe! My family and I love this one. The only thing I wish is a stovepipe adaptation since I don’t have my instapot anymore. I just have to guess and hope it comes out the same.
Made this today and let me tell u! One word BOMB! It is so darn good. A must try for sure. Now I’m not a cumin girl so I omitted that but did add 2 finely chopped serrano chilies and 1 teaspoon of cayenne pepper and 1/2 cup more of beef broth along with 2 teaspoons of beef bouillon and it is for sure a winner! I paired it with tortilla chips, sour cream, shredded cheese and diced avocado! Man is this the bomb! Thank u so much for continually posting amazing recipes!
You are so welcome Dora! Love the feedback! Thanks for stopping by.
Family Favorite and Grandparents Favorite too. We make with ground turkey. We never have enough even with the 10qt Instant Pot. Must try! Easy too. Takes 30 minutes or less…I cut and freeze peppers ahead of time.
Nice! Thanks for stopping by Susan.
I’m assuming this is for a 6-qt pot? Would I halve the ingredients for a 3-qt?
Yes it’s a 6 quart instant pot.
Yum! This looks delicious and so easy! Really looking forward to trying this!