This Instant Pot Chili is so easy to put together – you can prep it in just 10 minutes with less than 10 ingredients!
There’s not many things I love more than a throw-it-together-in-10-minutes kind of dinner. When the kids are cranky (always around dinnertime…) and I’m tired (always, full stop 😅)… There’s just no way I’m making anything more elaborate.
How to make chili in the instant pot
This is a recipe where you have barely anything to do, and you’ll be rewarded with a steaming bowl of comforting beef chili! I like to have everything ready before I start cooking this, as it comes together so fast.
You only need nine ingredients, plus oil/salt/pepper to make this chili! This is an overview for your grocery list, for ingredient amounts please see the recipe.
- Beef: I use very lean beef, so I usually don’t drain it. Feel free to drain if you’re using fattier ground beef! You can also use ground turkey in place of the beef for a lighter chili.
- Green pepper: If you’re very opposed to green peppers, use a red or yellow one instead.
- Vegetables: You can also use 1-2 cups frozen seasoning blend in place of chopping your own onion and pepper.
- Canned tomatoes: Feel free to substitute an equal amount of Rotel.
How to control the spiciness
- Mild: For a mild chili, use a very mild chili seasoning or season yourself using all mild ground paprika.
- More spicy: Use a hot chili mix or make your own with all chili powder and 1/4 teaspoon cayenne pepper as well. You can also use hot sauce or a chopped chili pepper. OR use a can of chili beans instead of plain kidney beans.
- Spice individual servings: Add either hot sauce or chipotle chili flakes over individual portions.
Steps to make chili in the pressure cooker
- For a creamy chili: Stir in a few tablespoons of refried beans, or blend about 1/2 can of plain kidney beans and add that. You might need to thin with a bit more beef broth. You can also stir in a few tablespoons of cream cheese instead to make the chili creamy.
- Use enough oil for sautéing, to keep the beef from sticking to the instant pot.
- Follow the manufacturer’s instructions of your electric pressure cooker for minimum and maximum fill requirements, and for instructions on how to manually release pressure.
Avoid the burn warning
To make sure you don’t get the BURN message on the instant pot, do the following:
- scrape the bottom of the pot REALLY well to remove any stuck pieces
- measure the cup of beef broth EXACTLY. if you don’t have enough liquid in the pot, the burn warning comes on faster
- make sure the lid is sealed correctly, otherwise the cooker takes too much time to come to pressure and the ingredients are more likely to get stuck and burn on the bottom
Side dish ideas
We really enjoy this chili with a side of cornbread and all of the toppings! Shredded cheese, crushed tortilla chips, avocado, cilantro and lime are musts around here.
Watch the recipe video
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- 1 tablespoon oil
- 1 onion, chopped (about 1/2 cup)
- 1 green pepper, diced (about 1 cup; use a red pepper if you’re not a fan of green pepper)
- 1 pound lean ground beef
- 1 cup beef broth
- 1 (8-oz) can tomato sauce
- 1 (1.25oz) packet chili seasoning; see notes for homemade
- Salt & pepper, to taste
- 1 (16-oz) can kidney beans, rinsed and drained
- 1/2 cup sweet corn
- Brown beef and vegetables: Press "sauté" button on 6-quart instant pot. Add oil, then add onion and green pepper and cook for 2-3 minutes. Add beef and cook until no longer pink.
- Stir in seasoning and liquids: Switch off instant pot, then stir in beef broth. Scrape any browned bits off the bottom of the pot (do this well, or you may trigger the "burn" warning). Stir in tomato sauce, chili powder, ground cumin, oregano, salt and pepper.
- Pressure cook: Lock lid. Pressure cook on high for 5 minutes. Do a natural pressure release for 5 minutes (just leave the switched off instant pot alone). Then release any remaining pressure naturally.
- Finish and serve: Open lid and stir in kidney beans and corn. Press sauté button and simmer for 4-5 minutes, until heated through and thickened to your liking. Serve with toppings of choice.
If you want to use homemade chili seasoning, this is what I use when I don‘t have a mix on hand:
- 1 tablespoon chili powder (use ground paprika for younger kids – I always do and it works out really well)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Nutrition Information:Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 501Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 103mgSodium: 746mgCarbohydrates: 38gFiber: 9gSugar: 6gProtein: 45g