If you are searching for a comforting, rich, and flavorful meal that comes together in a flash, this Instant Pot Chili Recipe is your new best friend. It captures all the heartiness of a classic chili but uses the magic of the Instant Pot to get dinner on the table much faster than traditional methods. With tender ground beef, bold spices, and a lovely medley of beans and tomatoes, this dish is a perfect weeknight winner that fills your kitchen with amazing aromas and your belly with pure satisfaction.
Ingredients You’ll Need
Ingredients You’ll Need
This Instant Pot Chili Recipe relies on a handful of simple, yet essential ingredients that each play a crucial role in building layers of flavor, texture, and color. From the savory ground beef to the spice-packed chili powder, every item adds something unique and delicious.
- Ground beef (1 pound): The hearty protein base that creates the chili’s rich, meaty foundation.
- Onion, diced (1): Adds sweetness and depth as it caramelizes with the beef.
- Garlic, minced (2 cloves): Delivers an aromatic punch that enhances the overall flavor complexity.
- Kidney beans, drained (1 can): Brings texture and a creamy bite, plus good fiber.
- Diced tomatoes (1 can): Adds acidity and sweetness to balance the spices.
- Chili powder (2 tablespoons): The heart of the seasoning, giving warm, smoky heat.
- Cumin (1 teaspoon): Imparts earthy, nutty undertones that round out the spice profile.
- Salt (to taste): Essential for bringing all the flavors together and enhancing the natural ingredients.
How to Make Instant Pot Chili Recipe
Step 1: Brown the Beef with Aromatics
Set your Instant Pot to the Sauté function, then add the ground beef along with the diced onion and minced garlic. Cook, stirring occasionally, until the beef is thoroughly browned and the onions turn soft and translucent. This step is key for developing rich flavors that form the base of your chili.
Step 2: Add Beans, Tomatoes, and Spices
Once your beef mixture is ready, stir in the drained kidney beans, canned diced tomatoes with their juices, chili powder, cumin, and salt. Mix everything well to ensure the spices evenly coat the meat and beans for a perfectly seasoned chili.
Step 3: Pressure Cook the Chili
Seal the Instant Pot lid securely and set it to cook on High Pressure for 10 minutes. This short cooking time works wonders to meld all those flavors together while tenderizing the meat perfectly.
Step 4: Release the Pressure
Allow a natural pressure release for 10 minutes once the cooking cycle ends. Then quickly release any remaining pressure by carefully opening the valve. This method keeps the chili luscious without drying it out.
Step 5: Final Stir and Serve
Give your chili a good stir to mix any settled ingredients. If you find the chili a bit thinner than you like, simply use the Sauté mode to simmer and reduce it to your desired thickness. Now, it’s ready to serve and enjoy!
How to Serve Instant Pot Chili Recipe
Garnishes
Nothing elevates chili like the right garnishes. Fresh chopped cilantro, shredded cheddar cheese, dollops of sour cream, and sliced green onions not only add pops of color but also layers of delightful textures and freshness against the spicy warmth of the chili.
Side Dishes
This Instant Pot Chili Recipe pairs beautifully with classic sides like warm cornbread, fluffy white rice, or crunchy tortilla chips. These sides provide the perfect balance of softness or crispness and help soak up every last bit of that flavorful sauce.
Creative Ways to Present
Get creative and serve your chili in a bread bowl for a cozy meal or ladle it over baked potatoes for a fun twist. You can even turn leftovers into chili-topped nachos or chili-stuffed peppers the next day, making sure none of that deliciousness goes to waste.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili feast, simply transfer any leftovers into an airtight container and store them in the refrigerator. Properly stored, it keeps well for up to four days, making it perfect for next-day lunches or quick dinners.
Freezing
This Instant Pot Chili Recipe freezes wonderfully. Portion it into freezer-safe containers or heavy-duty zip bags, leaving some space for expansion. Frozen chili maintains great flavor and texture for up to three months, so you can always have a hearty meal waiting for you.
Reheating
Reheat your chili on the stovetop over medium heat, stirring occasionally until warmed through. If reheating from frozen, allow it to thaw overnight in the fridge for best results, or gently warm in the microwave, stirring every minute or so to evenly heat and avoid hot spots.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well in this Instant Pot Chili Recipe and offers a leaner option. Just brown it the same way, but keep in mind it’s a bit milder in flavor, so you might want to adjust your spices accordingly.
Do I need to soak the beans beforehand?
No need to soak canned beans when using the Instant Pot, which makes this recipe super convenient. The cooking process softens everything perfectly without extra prep.
How spicy is this chili?
This chili has a warm and hearty spice level thanks to the chili powder and cumin, but it is not overly hot. You can easily tweak the heat by adding more chili powder, cayenne pepper, or fresh jalapeños if you like a kick.
Can I make this chili in a slow cooker instead?
You can, but the timing will differ. Brown the beef and onions on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The Instant Pot just speeds things up!
What can I do if my chili is too watery?
If your chili isn’t thick enough, use the Sauté function on your Instant Pot after pressure cooking to simmer it down to your preferred consistency. This helps concentrate the flavors too.
Final Thoughts
This Instant Pot Chili Recipe is a total game-changer for busy nights or when you just want a warm, satisfying dish without the fuss. It’s packed with robust flavors, easy to customize, and comes together quickly thanks to the Instant Pot magic. Trust me, once you try this recipe, chili night will never be the same again. Go ahead, make a pot and share the love!
Print
Instant Pot Chili Recipe
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty, classic chili made quickly in the Instant Pot with bold spices and tender beef, perfect for a comforting weeknight dinner.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can kidney beans, drained (about 15 oz)
- 1 can diced tomatoes (about 14.5 oz)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt to taste
Instructions
- Brown the Beef: Set the Instant Pot to the Sauté setting and add the ground beef. Cook, stirring occasionally, until it begins to brown.
- Add Aromatics: Add the diced onion and minced garlic to the beef in the pot, and continue sautéing until the onion is softened and translucent.
- Add Remaining Ingredients: Stir in the drained kidney beans, diced tomatoes, chili powder, cumin, and salt. Mix well to combine all ingredients evenly.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on High Pressure for 10 minutes. Make sure the valve is set to sealing.
- Release Pressure: When the cooking cycle is complete, allow a natural pressure release for 10 minutes to let the flavors meld, then use the quick release to release any remaining pressure safely.
- Final Stir and Serve: Open the lid carefully, stir the chili well, and adjust salt or seasoning if needed. Serve hot and enjoy!
Notes
- If you prefer a thicker chili, use the Instant Pot’s Sauté mode after pressure cooking to simmer and reduce the chili to your desired consistency.
- You can add additional spices like smoked paprika or cayenne pepper for extra heat if desired.
- For a vegetarian variation, omit the beef and add extra beans or vegetables like bell peppers and corn.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
