Instant Pot Chili Recipe: Chili is one of those dishes that feels like a warm hug in a bowl—rich, hearty, and filled with comforting flavors that make you want to curl up on the couch. But if you’ve ever made chili the traditional way, you know it can take hours of simmering on the stovetop. That’s where the Instant Pot swoops in like a culinary superhero.
This step-by-step guide is going to walk you through making a ridiculously good Instant Pot chili that’s perfect for busy weeknights, lazy Sundays, or anytime you crave a bowl of pure comfort. Whether you’re a total Instant Pot newbie or you’ve been pressure cooking for years, you’re going to love how easy and quick this recipe is.
Forget slaving over the stove all day. With the Instant Pot, you can build deep, layered flavors in a fraction of the time. And don’t worry—we’re not just throwing ingredients in and hoping for the best. We’ll cover everything from the exact ingredients to sautéing techniques to pressure cooking perfection.
Why Make Chili in an Instant Pot?
Let’s talk about why the Instant Pot is a total game-changer for chili.
First off, it’s fast—like really fast. What used to take 2–3 hours on the stove can be done in under an hour, including prep and pressure release time. The high-pressure cooking helps meld flavors together beautifully in record time.
Second, it’s hands-off once you get things going. After a bit of sautéing and adding ingredients, you just seal the lid and walk away. No stirring every 15 minutes or babysitting a pot.
Lastly, it keeps your kitchen cool. If you’re making chili in the summer (hey, no judgment), you won’t have to sweat it out over a hot stove.
What Makes This Recipe Unique?
There are a million chili recipes out there, but what sets this one apart is the balance of flavors and the versatility built into it. It’s rich, meaty (or not, if you prefer plant-based), perfectly spiced—not too hot, not too mild—and thickened naturally without relying on artificial thickeners.
This recipe includes secret flavor enhancers like cocoa powder and apple cider vinegar that take it from “good” to “can’t-stop-eating-this.” And don’t worry, it’s all laid out in simple steps so anyone can follow along.
Whether you like your chili smoky, spicy, chunky, or smooth, this recipe gives you a solid base to customize however you want.
Essential Ingredients for Instant Pot Chili
The beauty of chili is its flexibility—you can tweak it based on what you have on hand or your dietary needs. But there are some key players that no great chili should be without. Let’s break them down.
Main Protein Choices: Beef, Turkey, or Vegan Options
The star of most chili recipes is the protein. Here’s a look at your options:
- Ground Beef: The classic. Choose 80/20 or 85/15 for a balance of flavor and less grease. Brown it well to build flavor.
- Ground Turkey or Chicken: Leaner options that still soak up spices well. Perfect for a lighter chili.
- Plant-Based Meat Alternatives: Crumbled tofu, tempeh, lentils, or store-bought vegan “meats” like Beyond or Impossible work great. You still get the texture and satisfaction.
- Beans as Main Protein: Black beans, kidney beans, and pinto beans are protein-rich and make the dish hearty enough to stand alone.
Must-Have Vegetables and Spices
Veggies build the base. Spices bring the soul. Here’s what you need:
- Onions & Garlic: Always start here. These are the flavor foundation.
- Bell Peppers: Add sweetness and color.
- Tomatoes: Crushed tomatoes, tomato paste, or diced tomatoes help form the sauce.
- Chili Powder: The core spice. Use a quality brand.
- Cumin & Paprika: Add warmth and depth.
- Salt, Pepper, and Cayenne: To taste.
Other optional spices include oregano, cinnamon (yes, really), smoked paprika, and cocoa powder (for that deep, rich undertone).
Optional Ingredients for Extra Flavor
Want to really impress your taste buds? Toss in one or two of these:
- Cocoa Powder: Just a teaspoon adds a mysterious richness.
- Apple Cider Vinegar or Lime Juice: Balances the flavors with acid.
- Worcestershire Sauce or Soy Sauce: For umami depth.
- Corn or Sweet Potatoes: Adds sweetness and texture.
These extras aren’t required, but they’ll make your chili stand out from the crowd.
Tools and Equipment You’ll Need
Making chili in an Instant Pot doesn’t require a ton of tools, but having the right setup can make the process smoother and more enjoyable.
Choosing the Right Instant Pot Size
Not all Instant Pots are created equal. Here’s what to consider:
- 6-Quart Instant Pot: This is the most common size and perfect for a family of four. It makes about 6–8 servings of chili.
- 8-Quart Instant Pot: Ideal for large families or meal prep warriors. You can easily double the recipe.
- 3-Quart Mini: Great for singles or couples, but you’ll need to scale the recipe down by half.
Make sure your pot has a sauté function—most do—but double-check before starting.
Other Kitchen Tools to Prepare
In addition to your Instant Pot, grab:
- Cutting Board & Sharp Knife: For chopping veggies and proteins.
- Wooden Spoon or Spatula: To stir ingredients while sautéing.
- Measuring Cups and Spoons: Accuracy matters when balancing spices.
- Can Opener: If you’re using canned beans or tomatoes.
- Ladle: For serving up that glorious chili once it’s done.
With these tools at the ready, you’ll be set up for success.
Preparing Your Ingredients Before Cooking
Before you fire up the Instant Pot, a little prep work will go a long way. Think of it like prepping your battlefield—you want everything ready to go so you’re not scrambling mid-recipe.
Chopping and Measuring
Here’s how to prep like a pro:
- Dice Onions and Peppers: Medium-sized pieces work best so they don’t disappear during cooking.
- Mince Garlic: Fresh is better, but jarred will do in a pinch.
- Measure Out Spices in Advance: Saves time and ensures nothing’s forgotten.
- Drain and Rinse Beans: If using canned beans, this reduces sodium and prevents mushiness.
- Open Canned Tomatoes: Have them ready to dump in when needed.
- Portion Your Protein: Whether using ground meat or plant-based alternatives, have it ready to go.
Pre-cooking Prep Tips
- Pat Your Meat Dry: Helps it brown better in the pot.
- Use Oil with High Smoke Point: Like avocado or canola oil for sautéing.
- Preheat the Instant Pot on Sauté Mode: Just like a skillet, a hot pot = better flavor.
Once everything’s prepped, you’re ready to get cooking. Let’s get to the good stuff.
Step-by-Step Guide to Making Instant Pot Chili
Let’s dive into the heart of this guide. Making chili in the Instant Pot is about layering flavor, timing, and pressure. Get this right, and you’ll never go back to stovetop chili again.
Step 1: Sautéing the Base
This is where you start to build flavor. Turn your Instant Pot to “Sauté” and let it heat up.
- Add 1–2 tablespoons of oil
- Toss in chopped onions and bell peppers
- Sauté for 3–5 minutes until softened
- Add garlic and cook another 30 seconds—don’t let it burn
This step is crucial. You’re not just cooking veggies—you’re creating a flavor base that will infuse the entire chili.
Step 2: Adding the Protein
Now that the veggies are softened and fragrant, it’s time to bring in the muscle—your protein of choice.
- If using ground beef, turkey, or chicken, add it directly into the pot.
- Use a wooden spoon or spatula to break the meat into smaller chunks.
- Cook until it’s browned all over—about 5–7 minutes.
- Make sure you scrape the bottom of the pot to avoid the dreaded “burn” warning later.
If you’re going for a vegan version, you have a couple of options:
- Add cooked lentils or crumbled tofu at this stage.
- Sauté plant-based meat crumbles just like you would ground beef.
- For beans-only versions, skip ahead to the next step—you’ll add them with the liquids.
This step locks in the savory goodness, and the caramelized bits at the bottom of the pot (fond) are pure flavor gold. Just remember to deglaze the pot before pressure cooking to avoid problems.
Step 3: Layering the Flavors
This is the step where chili really starts to smell like chili. You’re building the sauce, seasoning it up, and giving everything time to blend beautifully.
Here’s what to do:
- Add Tomato Paste: Stir in 1–2 tablespoons and cook for 1–2 minutes to “wake up” the tomato flavor.
- Pour in Crushed Tomatoes or Diced Tomatoes: Around 28 oz is a good start.
- Add Drained Beans: 2 cans of your favorite (kidney, black, pinto).
- Sprinkle in Spices: Chili powder, cumin, paprika, oregano, salt, pepper, cayenne—go bold.
- Add Optional Enhancers: Cocoa powder (1 tsp), Worcestershire (1 tbsp), vinegar or lime juice (1 tbsp), a pinch of cinnamon if you’re adventurous.
Don’t stir yet! Why? Because we’re avoiding a burn notice. Instead, layer ingredients and gently press them down if needed.
Pour in 1/2 to 1 cup of beef or veggie broth to help create steam for pressure cooking. No need to overdo the liquid—chili should be thick.
Step 4: Pressure Cooking Perfectly
Here’s where the Instant Pot works its magic.
- Seal the lid and make sure the valve is set to “Sealing.”
- Set to Manual or Pressure Cook on High Pressure for 15–20 minutes.
- 15 minutes for thinner chili.
- 20 minutes if you like it thicker and more concentrated.
Once the timer goes off, resist the urge to flip the valve! Let the pot natural release for 10–15 minutes. This helps keep the chili from spewing everywhere and allows the flavors to settle.
Then you can carefully turn the valve to Venting to release any remaining pressure.
When you open the lid, give everything a big stir and inhale that glorious aroma.
Step 5: Natural Release and Final Touches
This is the home stretch, and it’s all about finesse. The flavors are melded, the textures are set—it just needs your final signature.
Here’s what to do next:
- Stir the chili thoroughly: Scrape the bottom to reincorporate all those delicious bits.
- Taste and adjust: Now’s the time to add salt, a splash of vinegar or lime, a pinch of sugar, or more spice if needed.
- If it’s too thin, turn on the Sauté setting and let it simmer uncovered for 5–10 minutes to reduce and thicken naturally.
- For extra richness, you can stir in a handful of shredded cheese or a spoon of sour cream right into the pot.
Want an extra silky texture? Use an immersion blender for a few seconds to blend part of the chili. Just don’t go overboard—you still want that chunky goodness.
Congratulations, you’ve just nailed homemade Instant Pot chili like a pro!
Variations of Instant Pot Chili
Not all chili is created equal. Once you master the basic version, the world opens up to a dozen creative variations. Whether you’re going low-carb, plant-based, or just want to mix things up, there’s a chili for every mood.
Keto-Friendly Chili
Trying to keep things low-carb? No problem. Just skip the beans and opt for:
- Ground beef or turkey
- Diced tomatoes (no sugar added)
- Extra veggies like mushrooms, cauliflower, or zucchini
- Load up on cheese and avocado for toppings
Spices are your best friend here—add a little extra chili powder and cumin to make up for the missing beans.
Bonus tip: You can even add bacon for extra fat and flavor.
Vegetarian and Vegan Options
Plant-based folks, rejoice! Chili doesn’t need meat to be rich and satisfying.
- Use three types of beans for texture variety.
- Add lentils, quinoa, or bulgur to make it “meaty.”
- Throw in tons of veggies: carrots, corn, zucchini, or even chopped kale.
- Swap broth for vegetable stock and skip any animal-based sauces.
Top it with dairy-free sour cream, nutritional yeast, or even crushed tortilla chips for crunch.
Spicy Southwest Style
If you’re into bold, smoky, and spicy, this one’s for you.
- Use chipotle peppers in adobo sauce for that smoky heat.
- Add fire-roasted tomatoes instead of plain.
- Mix in black beans and corn for a true Tex-Mex vibe.
- Serve with cilantro, lime, and jalapeño slices on top.
It’s like chili and taco night had a delicious baby.
Tips and Tricks for the Best Chili
Even though chili is pretty forgiving, there are a few smart techniques that can elevate your pot from good to award-winning. Whether you’re cooking for a crowd or just meal prepping for the week, these hacks will help you get it right every single time.
Avoiding the Burn Notice
Ah, the dreaded “burn” warning on the Instant Pot. Nothing ruins a good chili session faster than that. Here’s how to keep it from happening:
- Deglaze After Sautéing: After browning meat or veggies, pour in a splash of broth or water and use a spatula to scrape up any stuck bits from the bottom.
- Layer Ingredients: Don’t stir after you add tomato paste, beans, or thick sauces. Let them sit on top to prevent scorching.
- Don’t Overfill: Leave enough headroom in the pot—no more than 2/3 full.
- Use Enough Liquid: The Instant Pot needs at least 1/2 to 1 cup of thin liquid to generate steam and pressure.
Following these simple steps means your chili will cook perfectly—without any unwanted interruptions.
How to Thicken Your Chili Naturally
Sometimes your chili ends up a bit runnier than you’d like. No stress—here’s how to fix that naturally:
- Simmer with Sauté Mode: Let it bubble for 5–10 minutes with the lid off to reduce the liquid.
- Mash Some Beans: Use a spoon or potato masher to crush some of the beans in the pot. They’ll release starch and thicken the sauce.
- Add Cornmeal or Masa Harina: Stir in 1–2 teaspoons for a Tex-Mex twist and thicker texture.
- Avoid Cornstarch: Unless you’re really in a rush, it can leave the chili a bit gloopy.
A thick, spoon-standing chili is what you’re after—and now you know how to get there without shortcuts.
Flavor Enhancing Tips
Want to give your chili that WOW factor? Try these flavor bombs:
- Splash of Vinegar or Lime Juice at the End: Brightens everything up.
- A Square of Dark Chocolate: Melts in and gives it a mysterious richness.
- Fresh Herbs: Cilantro or parsley adds a pop of freshness.
- Slow-Melt Cheese or Sour Cream: Stirred in or added as toppings.
Don’t forget to let it rest before serving. Even 10 minutes on the “Keep Warm” setting can make a difference in flavor depth.
Serving Suggestions and Toppings
You’ve made an epic batch of chili—now let’s serve it like a champ. The right sides and toppings can take your bowl from basic to fully loaded bliss.
Classic Toppings to Try
Can we all agree the toppings are half the fun? Here are some go-to favorites:
- Shredded Cheese: Cheddar, Monterey Jack, or Pepper Jack.
- Sour Cream or Greek Yogurt: Adds a creamy tang.
- Chopped Green Onions or Red Onion: For bite and color.
- Jalapeños or Hot Sauce: Turn up the heat.
- Fresh Cilantro: Brightens the whole bowl.
- Avocado Slices or Guac: For creaminess and richness.
- Crushed Tortilla Chips or Cornbread Crumbles: For crunch.
Set up a toppings bar and let everyone customize their bowl. It’s a crowd-pleaser every time.
Creative Chili Pairings
Chili doesn’t have to be a solo act. Pair it up with:
- Cornbread or Biscuits: A classic match made in heaven.
- Rice or Quinoa: Helps stretch the chili and soaks up the sauce.
- Baked Potatoes: Use chili as a hearty topping.
- Tortilla Bowls or Nachos: Turn it into game-day snacks.
- Mac and Cheese: Yes, chili mac is a thing—and it’s amazing.
And don’t forget drinks—iced tea, beer, or a simple lime soda all pair beautifully with a spicy, savory chili.
Storing and Reheating Leftovers
Chili only gets better with time, which makes it the perfect meal to prep ahead. Here’s how to store and reheat like a pro.
Best Storage Practices
- Fridge: Let your chili cool to room temp, then store in an airtight container. It’ll keep for up to 5 days.
- Freezer: Portion chili into freezer-safe containers or bags. Lay bags flat for easy stacking. It’ll last up to 3 months.
- Label and Date Everything: Future-you will thank past-you when you don’t have to guess what’s inside.
Want to avoid soggy beans or bland flavor after freezing? Freeze it without toppings, and season lightly before storing. You can always adjust when reheating.
Reheating Without Losing Flavor
- Microwave: Great for small portions. Stir halfway through and cover loosely with a lid or paper towel to avoid splatters.
- Stovetop: Heat over medium, adding a splash of broth or water to loosen it up.
- Instant Pot: Use the “Sauté” setting or reheat on low pressure for a few minutes.
Always reheat to 165°F or higher for food safety. And remember, chili often tastes better on day two—it gives the flavors time to really meld.
Nutritional Information and Health Benefits
Instant Pot chili isn’t just delicious—it can also be super nutritious, depending on how you make it. Whether you’re going for a low-carb version or loading up on beans and veggies, chili delivers a satisfying, wholesome meal.
Macronutrient Breakdown
Here’s a general nutritional snapshot for a traditional beef and bean chili (per 1-cup serving):
| Nutrient | Amount |
|---|---|
| Calories | 250–350 |
| Protein | 20–25g |
| Carbohydrates | 20–30g |
| Fiber | 6–10g |
| Fat | 10–15g |
| Saturated Fat | 4–6g |
| Sodium | 600–800mg |
Obviously, this varies based on ingredients. If you’re going plant-based, you’ll get more fiber and fewer saturated fats. If you’re doing keto, the carb count will drop significantly by omitting beans and using low-carb veggies.
Why It’s a Healthy Comfort Food
Chili can actually be a powerhouse meal:
- High in Protein: Supports muscle maintenance and keeps you full longer.
- Rich in Fiber: Beans, veggies, and legumes are excellent for gut health.
- Full of Antioxidants: Tomatoes, peppers, garlic, and spices are all nutrient-dense.
- Customizable for Diets: Easily made gluten-free, dairy-free, low-carb, or vegan.
- Low Glycemic Index: Especially when you use beans and limit sugar or starches.
It’s the kind of comfort food you can feel good about—warming you up without weighing you down.
Common Mistakes to Avoid
Even seasoned Instant Pot users can make a few missteps when making chili. Here’s how to dodge the most common ones so your chili game stays strong.
Overcooking Beans or Meat
If you’re using canned beans, remember: they’re already cooked. Pressure cooking them too long will turn them mushy. Stick to the recommended time—15 to 20 minutes tops—and use natural release to prevent a bean meltdown.
As for meat, especially lean ones like turkey or chicken, overcooking can make them dry. Ground beef holds up better under pressure, which is why it’s a chili favorite.
Forgetting to Deglaze
After sautéing your meat and veggies, you need to scrape the bottom of the pot. This removes the “fond”—all those browned bits—and prevents the Instant Pot from flashing the “burn” warning when pressure cooking starts.
Deglazing takes 1 minute but makes all the difference. Just pour in a bit of broth or water and scrape with a spatula before layering the rest of your ingredients.
Skipping this tiny step can turn an awesome dinner plan into a frustrating mess.
FAQs about Instant Pot Chili Recipe
Can I use frozen meat to make Instant Pot chili?
Yes, you can use frozen meat in your Instant Pot chili. Just remember that using frozen meat might increase the cooking time slightly. Ensure the meat is fully cooked through before serving.
How long does it take to cook chili in an Instant Pot?
Typically, chili cooks in an Instant Pot for about 20-25 minutes under high pressure. This time does not include the time the Instant Pot takes to come up to pressure or the natural release time, which can add another 15-20 minutes.
Can I make vegetarian chili in an Instant Pot?
Absolutely! To make vegetarian chili, simply skip the meat and add more beans and vegetables like bell peppers, zucchini, and carrots. Make sure to adjust the seasoning to taste.
What’s the best way to thicken chili in an Instant Pot?
If your chili is too liquidy after cooking, you can use the sauté function to simmer and reduce the liquid. Alternatively, you can mix a tablespoon of cornstarch with a little water and stir it into the chili to thicken it.
Is it possible to overcook chili in an Instant Pot?
While the Instant Pot is great for cooking chili quickly, it’s still possible to overcook it, which can result in mushy beans and vegetables. To avoid this, follow the recipe closely and use a natural release to prevent continued cooking.
Can I store leftover Instant Pot chili?
Yes, leftover chili can be stored in the refrigerator for up to 3-4 days. Make sure it’s in an airtight container. You can also freeze chili for up to 2-3 months. Thaw and reheat on the stove or in a microwave for best results.
Conclusion
This guide walked you through every single step—from selecting ingredients to layering flavors, pressure cooking, and finishing with finesse. And with the bonus tips, troubleshooting advice, and creative variations, you’re now fully armed to make the best chili of your life.
So next time the craving hits, don’t reach for that store-bought mix or spend hours babysitting a pot. Grab your Instant Pot, follow this guide, and get ready for chili that tastes like it’s been slow-simmered all day—but took you under an hour.
Now, who’s ready to dig in?
