Easy Instant Pot Chili Recipe

Most chili recipes call for a slow cooker or a long cooking time for the chili to develop its good flavor, but this Instant Pot version comes together in mere minutes. I don’t make a lot of recipes in the Instant Pot, but I do still keep the machine around just for this recipe and a few other favorites. This pressure cooker chili comes out incredibly delicious, its packed with great ingredients, and tastes like it has been simmering for hours (when it really hasn’t!).

I highly recommend doubling the recipe because chili is always even better the next day. Leftovers never last long in our house in general, but when it’s chili, they go even faster! Plus, chili is super freezer-friendly, too!

How To Make this Instant Pot Chili Recipe

This chili builds fast using the Instant Pot’s sauté and pressure functions. It’s a simple matter of tossing in ingredients one step at a time and then pressing start!

• Sauté the beef, onion, and peppers: Sauté the ground beef, breaking it apart, until browned. Then, add the chopped onion and bell pepper, cooking until softened and golden brown, too.
• Add the remaining ingredients: Drain and rinse the corn and beans. Then, add the remaining ingredients into the pot (pinto beans, red kidney beans, chicken broth, corn, tomato sauce, diced tomatoes, garlic, red pepper flakes, paprika, and taco seasoning).
• Pressure cook and release: Secure the lid, set the timer to 25 minutes on manual high pressure (or use the bean/chili setting). Once it beeps that its done, do a “pressure release” by turning the steam valve to venting.
• Serve: Serve with grated cheese, fresh green onions, and a dollop of sour cream. Tortilla chips are great, too!

Recipe Variations

Customize this chili to match what’s in your pantry — this pressure cooker chili handles nearly any swap.

• Swap the protein: Replace ground beef with ground turkey, chicken, pork, or a 50/50 blend. Each one lightens the flavor while keeping the chili juicy. I do recommend using 85% lean beef for richer chili.
• Change the beans: Kidney and pinto beans are classic, but black beans, garbanzos, or white cannellini add variety. Use two cups cooked dried beans (soaked overnight and cooked separately)for a more dense texture.
• Boost the flavor depth: Stir in a tablespoon of unsweetened cocoa powder, a splash of dark beer, or a chopped chipotle chile in adobo sauce for smoky complexity. Fire-roasted diced tomatoes bring a subtle sweetness.
• Go vegetarian: For a vegetarian version, omit the meat and use vegetable broth. Double the beans or add plant-based crumbles and chopped mushrooms for heartiness.
• Adjust the heat: This recipe carries a mild kick. Add extra red pepper flakes, diced jalapenos, or cayenne pepper for more fire. You can also serve hot sauce on the side so each person can customize their own bowls. To dial the spice back, remove seeds from the peppers and use mild chili powder.

Tips and Tricks

Master the Instant Pot and fine-tune the chili texture with these easy chili tricks.

• Choose lean beef: Ground beef 85/15 to 90/10 brings flavor without a greasy finish. Drain excess fat before adding broth.
• Drain and rinse canned beans well: Canned beans tend to carry loads of sodium, so it’s best to rinse them before tossing in the pot.
• Control the salt: Use a low-sodium broth (chicken, vegetable, or beef broth) to control salt levels. Instead, add salt to taste at the end.
• Balance out the tomato acidity: Add a small amount of sugar or brown sugar to balance tomato acidity, especially if you are sensitive to that!
• Try deglazing the pot (optional): After browning, add a splash of broth and scrape up all the browned bits after sautéing the meat and onions. A clean pot bottom prevents burning and builds a richer base.
• Toast the spices early (optional): Stir the chili powder, cumin, and paprika into the sautéed vegetables and cook for 30 seconds before adding liquids. This unlocks a deeper flavor and aroma.

Storing Instant Pot Chili

Leftover chili only improves with time, so leftovers become even better than the fresh chili. Make extra chili to enjoy throughout the whole week!

• Refrigerator: Cool the chili, transfer to an airtight container, then store it in the fridge for up to four days.
• Freezer: Portion the chili into freezer‑safe bags or containers and freeze for up to three months. Keep the bags flat to help them thaw quicker later – overnight in the refrigerator is the best way.
• Reheat: Warm chili in a pot on the stovetop over medium heat, stirring occasionally, or microwave in a covered bowl. Add a splash of chicken broth if the chili thickens too much.

More Fall Favorites

• White Chicken Chili – Cozy, creamy, and perfect for cold days
• Texas Chili – All the classic beefy flavor, no beans allowed
• Beet Borscht – A vibrant Ukrainian staple that warms from the inside out
• Minestrone Soup – A copycat take on the restaurant favorite, loaded with veggies and pasta
• Cream of Mushroom – Velvety and full of mushroom & fresh thyme!