Chili Cook-Off

Easy Instant Pot Chili Recipe that actually tastes like it simmered all afternoon but comes together in a fraction of the time. If you’ve got a hungry crew and not a lot of time, this one’s for you. I’ve had plenty of nights when everyone’s asking what’s for dinner and I’m staring at the clock, wishing I started the chili hours ago. Good news, you don’t need hours. With the Instant Pot doing the hard work, you’ll get deep, cozy flavors in about 30 minutes of cook time. Let me walk you through my go-to method that never fails and always gets second helpings.

How to Make Chili in an Instant Pot

Step by step that just works

I’ve tried a lot of versions, and this is the simple rhythm I rely on. The Easy Instant Pot Chili Recipe starts with using the sauté function. Heat a little oil, then add your ground beef or turkey and break it up. Let it brown until you get some color. The color means flavor, so don’t rush it. Stir in onion, bell pepper, and garlic, and cook until the onions look glossy and softened.

Here’s the part that makes your kitchen smell amazing. Sprinkle in chili powder, cumin, smoked paprika, and a pinch of oregano. Stir to coat the meat and veggies for a minute. You want those spices to bloom. Add tomato paste and let it cook for another minute, so it turns a deeper red and tastes richer.

Now pour in your crushed tomatoes and beef broth. If you see any browned bits stuck to the bottom, deglaze with a splash of broth and scrape those up. That’s pure flavor and it keeps the Instant Pot from thinking you got a burn situation. Add drained beans, a tiny square of dark chocolate or a teaspoon of cocoa if you like a subtle depth, and a small pinch of brown sugar if your tomatoes are tangy. Season with salt and pepper.

Pressure cook timing and release

Lock the lid, set the valve to sealing, and pressure cook on High for 15 minutes. Let it naturally release for 10 minutes, then quick release the rest. Natural release helps the flavors settle and keeps everything from feeling rushed. If you want the chili thicker, switch back to sauté and simmer uncovered for a few minutes. Stir in a squeeze of lime to brighten. Taste and add more salt if needed.

Want more Instant Pot comfort dishes for busy nights? Browse my favorites in the Instant Pot collection.

“This Instant Pot chili saved my weeknight. Deep flavor, barely any effort, and my picky teenager asked for leftovers in his lunch. That never happens.”

Tips for Instant Pot Chili

Use 85 percent lean ground beef for the best balance of flavor and texture. If you go leaner, add an extra drizzle of oil to help everything sauté nicely.

Spice levels are personal. Start with a medium amount and adjust after cooking. You can always stir in a bit more chili powder or a dash of hot sauce at the end.

Always deglaze after sautéing. A small splash of broth and a wooden spoon will lift up those tasty browned bits, prevent burn warnings, and give you that slow-simmered taste.

Beans are flexible. I like a mix of kidney and pinto for texture, but black beans are great. Rinse and drain them so the chili stays clean-tasting, not starchy.

If you want a heartier texture, add a handful of corn or small diced sweet potato before pressure cooking. They soak in the seasoning and play so well with the beef and beans.

Make ahead and freezing

This Easy Instant Pot Chili Recipe is a champ for meal prep. It tastes even better the next day because the flavors have time to mingle. Store in the fridge up to 4 days or freeze for up to 3 months. Reheat gently and add a splash of broth if it gets too thick.

If you’re building a weekly plan, try pairing this with another pressure cooker dinner later in the week, like my creamy comfort classic: Instant Pot creamy chicken and rice. It’s simple, reliable, and family friendly.

Ingredients for Instant Pot Chili

Here’s what I keep on hand for my Easy Instant Pot Chili Recipe. You can swap a few things based on what you have, but this combo brings the cozy, bold flavor I crave on a cold night.

• 1 tablespoon olive oil
• 1.5 pounds ground beef or ground turkey
• 1 large onion, finely chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 can crushed tomatoes, 28 ounces
• 1 cup beef or chicken broth
• 2 cans beans, drained and rinsed, kidney or pinto or a mix
• 1 teaspoon cocoa powder or a small square of dark chocolate, optional
• 1 teaspoon brown sugar, optional, to balance acidity
• Salt and black pepper to taste
• Juice of 1 lime, optional but brightens the pot

Want a little smoke without heat? Add a touch of chipotle powder. If you like it hot, toss in a minced jalapeño during sautéing or a pinch of cayenne. And if you prefer a lighter bowl, go with ground turkey, then finish with a spoon of Greek yogurt for creaminess.

What to Eat with Homemade Chili

Chili is so flexible that you can make a whole meal around it without breaking a sweat. My first pick is warm cornbread or buttered toast. When I’m short on time, I’ll spoon chili over rice or a baked potato and call it dinner. Tortilla chips and chili are a crunchy dream, especially if you’re watching a game or feeding a crowd.

For a fun twist on the side, add something from the grill. These grilled potatoes are smoky, crispy on the edges, and absolutely perfect for scooping up saucy bites. If you’re in breakfast-for-dinner mode, try a bowl of chili alongside crispy breakfast potatoes for crunch and comfort in every bite.

If you need another cozy dish to round out the week, ladle a bowl of chili one night and a big bowl of hearty soup the next. My family flips for this easy slow-cooked favorite on lazy Sundays.

Toppings for Homemade Chili

Here’s the lineup that makes every bowl feel special. Go simple or pile it high. There are no rules, only good choices.

• Shredded cheddar or pepper jack for a melty finish
• Sour cream or Greek yogurt for cool and creamy contrast
• Green onions or red onion for bite
• Fresh cilantro for a bright pop
• Pickled jalapeños for a tangy kick
• Avocado cubes for buttery richness
• Crushed tortilla chips for crunch
• Hot sauce if you like it fiery
• Lime wedges to wake up the flavors

Pro tip: Set up a topping bar on the counter and let everyone build their own bowl. It turns dinner into an instant party and picky eaters feel in control. That’s a win in my house.

Common Questions

Can I make this chili without beans? Totally. Just skip the beans and add an extra half pound of meat or a few extra veggies like diced zucchini or mushrooms to fill it out.

What if my chili is too thin? Switch to sauté and simmer for 5 to 10 minutes, stirring now and then. You can also mash a spoonful of beans against the pot to thicken naturally.

What if it’s too thick? Stir in a splash of broth or water until it hits the texture you like. Taste for salt after thinning.

Can I double the recipe? Yes, as long as you don’t go past the max fill line and you keep some headroom for pressure. Cook time stays the same, but it will take longer to come to pressure and release.

How do I add more heat? Stir in cayenne, add minced jalapeños before pressure cooking, or finish with your favorite hot sauce. Go slow, taste, and adjust.

Ready to spoon up and smile

This Easy Instant Pot Chili Recipe gives you that deep, hearty flavor without babysitting a pot. The steps are simple, the ingredients are flexible, and the result is a bowl that tastes like a hug. If you want to compare styles or tweak your own, I’ve learned a lot from recipes like Best Easy Instant Pot Chili by The Salty Marshmallow and the award winning version from Oh Sweet Basil. Now grab your toppings, call the family, and let the pot do its magic. You’ve got a cozy dinner ready in no time.