Best Instant Pot Chili

Best instant pot chili always takes me back to a chilly evening when I craved something hearty and soul warming but didn’t want to wait hours for it to simmer on the stove and I remember tossing ground beef, beans, tomatoes, and bold spices into my instant pot and feeling amazed at how quickly all those flavors came together into a rich, comforting chili and when I ladled it into bowls and topped it with cheddar, sour cream, and green onions it felt like a perfect hug in a bowl that everyone at the table devoured instantly.

Now I make this best instant pot chili whenever I need a comforting dinner that feels slow-cooked but comes together in a fraction of the time and I love how tender the beef turns out and how the beans and tomatoes soak up every bit of bold, smoky flavor and it’s perfect for busy weeknights, game days, or any day you need a big, satisfying meal that warms you from the inside out.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – The savory, hearty base of the chili.
• Black beans and kidney beans – Add heartiness and texture.
• Onion – Brings sweetness and depth to the flavor.
• Garlic – Essential for bold, savory warmth.
• Diced tomatoes – The juicy, flavorful foundation of the sauce.
• Tomato sauce – Helps create a thick, rich base.
• Beef broth – Deepens the overall flavor and keeps the chili saucy.
• Chili powder – Gives that classic smoky heat.
• Ground cumin – Adds warmth and earthy notes.
• Smoked paprika – Brings a subtle, smoky layer.
• Salt and black pepper – Balance and enhance all the flavors.
• Cheddar cheese – Melts beautifully on top for a rich finish.
• Sour cream – Adds cool creaminess.
• Green onions – Fresh, bright garnish.

Tools You’ll Need

• Instant Pot – The key tool that makes this chili quick and flavorful.
• Wooden spoon – For stirring and breaking up the beef.
• Knife – To chop onion and green onions.
• Cutting board – Keeps your prep area tidy.
• Ladle – Perfect for serving.

Instructions

Step 1: Sauté the beef and onion

I set the instant pot to sauté mode, add a drizzle of oil, then cook the ground beef and chopped onion until the beef is browned and the onion is soft. I drain any excess fat.

Step 2: Add garlic and spices

I stir in minced garlic, chili powder, cumin, smoked paprika, salt, and pepper, cooking for about a minute until fragrant.

Step 3: Add tomatoes, sauce, beans, and broth

I pour in the diced tomatoes, tomato sauce, black beans, kidney beans, and beef broth, then stir everything together.

Step 4: Pressure cook

I lock the lid, set to manual high pressure for 15 minutes, and let it naturally release for 10 minutes before quick-releasing the remaining pressure.

Step 5: Finish and serve

I stir the chili, then ladle it into bowls and top with cheddar cheese, sour cream, and green onions.

Tips

I always use freshly grated cheddar for the creamiest melt. You can adjust the heat level by adding more chili powder or a pinch of cayenne. If you want a thicker chili, you can simmer on sauté mode for a few extra minutes after pressure cooking.

Ways to Serve

I love serving this chili with cornbread, tortilla chips, or over a baked potato. It also makes a great topping for nachos or hot dogs!

Frequently Asked Questions

Can I make best instant pot chili ahead of time?

Yes! The flavors get even better the next day, and it reheats beautifully.

Can I freeze instant pot chili?

Absolutely. Let it cool completely and store in freezer-safe containers for up to 3 months.

Can I use ground turkey instead of beef?

Definitely! It’s a great lighter option and still delicious.

See You in the Kitchen

I hope you give this best instant pot chili a try soon! It’s warm, hearty, and packed with bold flavors that come together so easily. Let me know how yours turns out and don’t forget to save this recipe for your next cozy dinner.

Happy Cooking!

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