Easy Instant Pot Chili
This easy Instant Pot chili is a simple, comforting dinner made with ground beef, beans, tomatoes, and classic chili spices. Everything cooks together quickly in the pressure cooker, making it a great option for busy weeknight dinners when you want something filling without a lot of prep.
This post may contain affiliate links which won't change your price but will share some commission.
A Quick Look at the Recipe
✅ Recipe Name: Easy Instant Pot Chili
🕒 Ready In: ~40 minutes
👪 Serves: 4 servings
🍽 Calories: ~580 per serving
🥣 Main Ingredients: Ground beef, kidney beans, tomatoes, onion, chili spices
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy - simple sauté and pressure cook
SUMMARIZE & SAVE THIS CONTENT ON
Using the Instant Pot speeds up the cooking process while still allowing the flavors to develop. The result is a thick, hearty chili that tastes like it simmered all day but is ready in under an hour.
If you enjoy easy comfort meals like this one, you may also like our Spinach Ricotta Stuffed Shells, Baked Swiss Chicken, or Leftover Turkey Stew that come together with minimal effort.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Easy Instant Pot Chili:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Easy Instant Pot Chili:
- Recipe Notes & Tips:
- How to Store:
- Easy Instant Pot Chili FAQs:
- More Instant Pot Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Easy Instant Pot Chili
Why You'll Love this Easy Instant Pot Chili:
Fast and hands-off: The Instant Pot does most of the work, cutting down cook time.
Simple pantry ingredients: Made with everyday staples you likely already have.
Classic chili flavor: Ground beef, beans, and spices create a familiar, comforting bowl.
Great for meal prep: Stores and reheats well for lunches or dinners later in the week.
Perfect for busy nights: Filling, cozy, and easy to make with minimal effort.
Key Ingredients:
- ground beef. Forms the hearty base of the chili and adds classic flavor.
- green pepper. Contributes mild sweetness and texture without overpowering the chili.
- onion. Yellow or white onions both work well here, dice them finely for even cooking.
- diced tomatoes. No need to drain, use the juices to help build the base of the chili. Fire-roasted tomatoes add extra flavor if you have them.
- kidney beans. Add texture and help make the chili filling and satisfying.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different ground meat: Ground turkey or ground chicken can be used instead of ground beef; adjust seasoning as needed.
- Change the beans: Pinto beans or black beans work well in place of kidney beans.
- Make it spicier: Add cayenne pepper, extra chili powder, or diced jalapeños for more heat.
- Make it bean-free: Omit the beans entirely for a meat-forward chili; add a bit more tomato sauce if needed.
- Add extra vegetables: Corn or diced zucchini can be added for extra texture and flavor.
How to Make Easy Instant Pot Chili:
- Set the Instant Pot to Sauté mode. Add the ground beef and cook until browned, breaking it up as it cooks.
- Add the diced onion and green bell pepper to the pot. Cook for 3-4 minutes, stirring occasionally, until softened.
- Stir in the minced garlic, chili powder, ground cumin, salt, and pepper. Cook for 30 seconds, just until fragrant.
- Turn off Sauté mode. Add the diced tomatoes, tomato sauce, and drained kidney beans. Stir well, scraping up any browned bits from the bottom of the pot.
- Secure the lid and set the Instant Pot to Pressure Cook (Manual) on High for 15 minutes.
- Once cooking is complete, allow a 10-minute natural release, then carefully quick release any remaining pressure.
- Open the lid, stir the chili, and adjust seasoning if needed. Serve hot with your favorite toppings.
Recipe Notes & Tips:
- Brown the beef well: Let the beef cook until nicely browned before adding other ingredients to build deeper flavor.
- Scrape the bottom of the pot: After sautéing, always scrape up browned bits when adding liquids to avoid a burn notice.
- Use a short natural release: Allowing a brief natural release helps the chili settle and thicken slightly.
- Adjust thickness to taste: If the chili is thicker than you like, stir in a splash of water or broth before serving.
- Serving suggestions: Serve with Jalapeño Cheddar Cornbread or Avocado Tomato Cucumber Salad for simple, satisfying meal.
How to Store:
Refrigerator: Let the chili cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezer: Freeze in individual portions or a large container for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm on the stovetop over medium heat, stirring occasionally, or reheat in the microwave until hot throughout.
Easy Instant Pot Chili FAQs:
Yes. Browning the ground beef before pressure cooking easy Instant Pot chili adds flavor and helps prevent the meat from clumping together.
Easy Instant Pot chili can trigger a burn notice if browned bits are not scraped up before pressure cooking. Always deglaze the pot well after sautéing.
Yes. Easy Instant Pot chili is naturally gluten-free as long as all ingredients, including canned beans and tomato products, are gluten-free.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Easy Instant Pot Chili
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 1 green pepper, diced
- 2 cans diced tomatoes
- 1 jar tomato sauce
- 2 cans kidney beans, drained
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Set the Instant Pot to Sauté mode. Add the ground beef and cook until browned, breaking it up as it cooks.
- Add the diced onion and green bell pepper to the pot. Cook for 3-4 minutes, stirring occasionally, until softened.
- Stir in the minced garlic, chili powder, ground cumin, salt, and pepper. Cook for 30 seconds, just until fragrant.
- Turn off Sauté mode. Add the diced tomatoes, tomato sauce, and drained kidney beans. Stir well, scraping up any browned bits from the bottom of the pot.
- Secure the lid and set the Instant Pot to Pressure Cook (Manual) on High for 15 minutes.
- Once cooking is complete, allow a 10-minute natural release, then carefully quick release any remaining pressure.
- Open the lid, stir the chili, and adjust seasoning if needed. Serve hot with your favorite toppings.
Nutrition
Notes
- Brown the beef well: Let the beef cook until nicely browned before adding other ingredients to build deeper flavor.
- Scrape the bottom of the pot: After sautéing, always scrape up browned bits when adding liquids to avoid a burn notice.
- Use a short natural release: Allowing a brief natural release helps the chili settle and thicken slightly.
- Adjust thickness to taste: If the chili is thicker than you like, stir in a splash of water or broth before serving.
- Serving suggestions: Serve with Jalapeño Cheddar Cornbread or Avocado Tomato Cucumber Salad for simple, satisfying meal.
My family loved it. Thank you for sharing this.
Fantastic! Was napping this afternoon and forgot to get a nice dinner together. When it snows here we do chili so this was quick, easy and fantastic!
Hi Bernie! Thank you for the feedback, so glad you liked it! 🙂