The short answer: Instant Pot chili tastes like it simmered all afternoon, but it's ready in about 45 minutes from start to finish. You brown the beef on Sauté, add beans, tomatoes and spices, pressure cook for 10 minutes and let it release naturally for 10.
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Prep time: 25 minCook time: 28 minTotal time: 53 minServings: 8 servings
Below is the full recipe with exact amounts, a layering trick that prevents the burn notice, swaps for turkey or dried beans, toppings and storage.
I love cooking, and I love a pot that does the slow part for me on a busy weeknight.
Instant Pot chili at a glance
| Step | Setting | Time |
|---|---|---|
| Brown beef and vegetables | Sauté (normal or high) | 10 to 12 min |
| Come to pressure | Sealed | 10 to 15 min |
| Pressure cook | High pressure | 10 min |
| Natural release | Off or Keep Warm | 10 to 15 min |
| Thicken (optional) | Sauté, lid off | 5 to 10 min |
Ingredients (serves 8, fits a 6-quart pot)
- 2 pounds ground beef (85/15 or 90/10)
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1 cup beef broth
- 2 cans (15 ounces each) kidney or pinto beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
Like a bigger flavor? Mix up a jar of our homemade chili seasoning and use 5 tablespoons of it in place of the separate spices.
How to make chili in the Instant Pot
- Brown the beef. Set the pot to Sauté and brown the beef, breaking it up, until no pink remains. Drain extra fat.
- Add the vegetables. Stir in onion and pepper and cook 3 minutes, then add garlic and spices for 1 minute.
- Deglaze. Pour in the broth and scrape the bottom until no browned bits stick. This step prevents the burn notice.
- Layer, don't stir. Add beans, then diced tomatoes, then crushed tomatoes and tomato paste on top.
- Pressure cook. Lock the lid, set the valve to Sealing and cook on high pressure for 10 minutes.
- Release. Let the pressure come down naturally for 10 to 15 minutes, then release the rest carefully.
- Stir and taste. Stir well, add salt or a squeeze of lime, and simmer on Sauté with the lid off if you want it thicker.
Ground beef should reach 160°F, per the FoodSafety.gov temperature chart. USDA's ground beef guide recommends using a food thermometer to check that it has reached that temperature.
Easy swaps and variations
| Swap | How to do it |
|---|---|
| Ground turkey | Same amount; add 1 tablespoon oil; cook to 165°F. See turkey chili. |
| Dried beans | Pressure cook soaked beans first, drain, then make the chili |
| No beans | Add 1 more pound of meat or a diced sweet potato; use ½ cup less broth |
| Spicier | Add a diced jalapeño or 1 chipotle pepper in adobo |
| Milder | Cut chili powder to 2 tablespoons and skip the paprika |
| Stretch it | Add a third can of beans and ½ cup more broth |
| Chicken | Try our white chicken chili instead |
For stovetop and slow cooker directions, see our classic chili recipe.
Toppings for Instant Pot chili
- Shredded cheddar or pepper jack
- Sour cream or plain Greek yogurt
- Diced red onion or sliced green onions
- Fresh cilantro and lime wedges
- Sliced jalapeños
- Crushed tortilla chips or oyster crackers
- Diced avocado
Serve it with a pan of cornbread or over a baked potato.
Storing and freezing chili
Cool chili quickly in shallow containers and refrigerate it within 2 hours. The FoodSafety.gov cold storage chart gives soups and stews 3 to 4 days in the fridge and 2 to 3 months in the freezer for best quality.
- Freeze flat in labeled quart bags so they stack.
- Thaw overnight in the refrigerator.
- Reheat until it's steaming hot, 165°F, stirring halfway.
Keep track of what's in there with a freezer inventory list.
Plan chili night
- Meal Planner & Grocery List, $3.99. Plan chili night and a leftovers night together, then shop once.
- Family Recipe Binder, $6.99. Write down your spice amounts and pressure time so every batch matches.
- Budget Planner Printable, $5.99. Track how pantry dinners like chili lower your grocery total.
Browse all our Printables.
More cozy dinners
Cutting carbs? Our keto chili has Instant Pot steps and no beans.
Frequently asked questions
How long do you cook chili in the Instant Pot? Cook Instant Pot chili on high pressure for 10 minutes, then let the pressure release naturally for 10 to 15 minutes. With browning and the time it takes to come to pressure, the whole recipe takes about 45 minutes.
How do you keep Instant Pot chili from burning? Scrape up every browned bit after you sauté, add the broth before anything thick, and layer the tomatoes and tomato paste on top without stirring. Thick tomato products on the bottom are the most common cause of the burn notice.
Should I use natural or quick release for chili? Use natural release for at least 10 minutes. It lets the chili settle so it doesn't spray out of the valve, and the meat stays more tender. After 10 minutes, you can carefully release the rest.
Can you use dried beans in Instant Pot chili? You can use dried beans in Instant Pot chili, but cook them separately first or add more liquid and time. Soaked dried beans usually need their own pressure cycle before you add tomatoes, since acid keeps beans from softening; check your Instant Pot manual for bean times.
Do you have to brown the meat first? Browning the meat first gives the chili much deeper flavor and lets you drain extra fat. Use the Sauté setting, brown the beef in two batches if your pot is crowded, and cook it to 160°F.
Can you make Instant Pot chili with ground turkey? Yes, you can make Instant Pot chili with ground turkey. Swap the beef for 2 pounds of ground turkey, add a tablespoon of oil when browning, and cook it to 165°F. Our turkey chili recipe has a full version with its own spice amounts.
How do you thicken chili in the Instant Pot? Thicken Instant Pot chili by simmering it on Sauté with the lid off for 5 to 10 minutes after cooking. You can also mash some of the beans against the side of the pot or stir in a slurry of 2 tablespoons masa harina and a little water.
How much chili does this recipe make? This Instant Pot chili recipe makes about 10 cups, or 8 servings, and fits comfortably in a 6-quart pot. Don't fill the pot past the two-thirds line for safe pressure cooking.
Can I double Instant Pot chili? You can double it in an 8-quart Instant Pot, but not in a 6-quart, because the pot can't be filled past two-thirds. The pressure time stays the same; it will just take longer to come to pressure.
How long does chili last in the fridge? Chili keeps 3 to 4 days in the refrigerator and 2 to 3 months in the freezer for best quality, according to FoodSafety.gov. Cool it in shallow containers within 2 hours.
Is Instant Pot chili good for meal prep? Instant Pot chili is one of the easiest meal prep dinners because it freezes and reheats so well. Plan it with a leftovers night on the Meal Planner & Grocery List ($3.99) from HomeBase Paper Co., and you'll cook once and eat twice.
Can you make chili in the Instant Pot without beans? Yes, you can make Instant Pot chili without beans. Leave out the beans and add an extra pound of meat or a diced sweet potato. Reduce the broth by about half a cup, since beans absorb some liquid.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Ground beef and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov