Easy Instant Pot Chili

Name: Easy Instant Pot Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground beef; 1 onion, (diced); 1 green pepper, (diced); 2 cans diced tomatoes; 1 can red kidney beans, (drained); 1 can black beans, (drained); 2 garlic cloves, minced; 2 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; ½ teaspoon pepper; ½ teaspoon cayenne pepper; ½ teaspoon ground clove

Kaeleigh Pugliese Last UpdatedOctober 14, 2025

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This is a quick and easy recipe for healthy Instant Pot Chili. Perfect for weeknight dinners. 8 Fresh Ingredients. 12 Minutes in the Instant Pot. Gluten-Free.

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There’s nothing better than a simple, but delicious homemade Chili. This easy recipe to make Chili in an Instant Pot is all you need on days you don’t want to cook.

Why You’ll Love This Recipe:

Quick and hearty: Thanks to the Instant Pot, this chili delivers deep, slow-cooked flavor in a fraction of the time.
Packed with protein and fiber: Beans and ground beef make it filling, nourishing, and satisfying.
Perfect for meal prep: It stores well and tastes even better the next day.
Customizable heat: Easily adjust the spice level to suit your taste, mild to fiery.
One-pot wonder: Less mess, less cleanup, and more flavor all in one pot.

Ingredients to Make Instant Pot Chili:

ground beef. Use lean ground beef for a good balance of flavor without too much grease. You can also substitute ground turkey or chicken.
green pepper. Brings a mild sweetness and a pop of color. Feel free to substitute red or yellow bell pepper for a slightly different flavor.
onion. Adds a savory base. Yellow or white onions both work well here, dice them finely for even cooking.
canned 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.
beans. Kidney and black beans are a classic combo, but pinto beans or even chickpeas work well too. Be sure to drain and rinse.
spices. This bold blend brings heat and depth. If you’re sensitive to spice, reduce or skip the cayenne. The ground cloves add subtle warmth, don’t skip it!

How to Make 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 pepper. Sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.
Turn off sauté mode. Add the diced tomatoes (with juice), kidney beans, black beans, salt, pepper, and all the spices. Stir to combine.
Seal the lid and set the Instant Pot to high pressure for 15 minutes. Make sure the valve is set to sealing.
Once the cooking time is up, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
Stir the chili well and let it sit for a few minutes to thicken slightly before serving.

Recommended Equipment

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Glass Mixing Bowl Set

Wooden Utensil Set

Measuring Cups & Spoons

Glass Measuring Cups

Spoon Rest with Lid Holder

Nonstick Ceramic Frying Pan

Recipe Notes & Tips:

Natural release matters: Letting the pressure release naturally for 10 minutes helps the flavors meld and keeps the chili from splattering during quick release.
Thicker chili: If you like a thicker chili, stir in 1–2 tablespoons of tomato paste after pressure cooking and simmer on sauté mode for a few minutes.
Want it spicier? Add extra cayenne or a chopped jalapeño with the veggies.
Toppings make it: Serve with sour cream, shredded cheese, chopped green onions, or avocado for extra flavor and texture.
Skip the beans: If you prefer a low-carb version, leave out the beans entirely and add extra veggies like diced zucchini or riced cauliflower.
Use homemade chili seasoning: If you have a go-to blend, swap out the listed spices and use 2–3 tablespoons of your favorite mix.

Serving Suggestions:

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.

FAQs:

Can I use dry beans instead of canned?

Yes, but you’ll need to soak and cook them separately first, or use the Instant Pot’s bean setting in advance, uncooked beans will not fully cook under the standard chili time.

Can I make this without an Instant Pot?

Absolutely. Brown the meat and sauté the veggies in a large pot, then simmer everything on the stove for about 45 minutes to 1 hour, stirring occasionally.

Is this chili spicy?

It has a mild to moderate heat from the cayenne. For less spice, reduce or omit the cayenne. For more, add chopped jalapeño or extra chili powder.

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