Making a hearty beef and bean chili is so easy with the Instant Pot! This classic recipe takes about an hour from start to finish, but it tastes like it’s been cooking for hours. The Instant Pot helps you whip up a warm, flavorful bowl of chili in no time, which makes it perfect for a quick, family-friendly dinner any night of the week. It’s packed with a mix of canned beans and fire-roasted tomatoes, giving it a great texture, rich flavor, and beautiful color.

This chili is super flexible, so you can make it your way with what you already have. The recipe suggests canned kidney beans and black beans, but you don’t have to stick to those. You can use any kind of canned beans you have in your pantry. Great northern beans, pinto beans, or cannellini beans are all great options too. It’s nice to have choices, so you can always switch things up.

No Instant Pot? That’s okay! You can still make this chili with another brand of electric pressure cooker or even a stovetop pressure cooker. If you’re using a stovetop pressure cooker, just take about 5 minutes off the total cooking time. Make sure to check the instructions that come with your pressure cooker for any special steps, like adding extra liquid or safety tips, so everything turns out just right.

Serve the chili with something tasty on the side, like freshly baked cornbread, flaky biscuits, crunchy crackers, or crispy tortilla chips. For a complete meal, add a fresh side salad or some homemade coleslaw. These simple sides make the chili even better and turn it into a balanced and filling dish everyone will enjoy.

Ingredients

Steps to Make It

01

Make sure you have all the ingredients ready before you start.

02

Turn on the sauté setting on your Instant Pot and add the cooking oil. Once the oil is hot and shiny, add the chopped onions. Cook the onions for about 3 minutes, or until they start to soften a little. Then, add the minced garlic and cook it for another 30 seconds, stirring it with the onions.

03

Add the ground beef to the pot and cook it for about 5 minutes, stirring it regularly, until the meat turns brown and is no longer pink. If you want, you can drain off any extra fat and throw it away before moving on to the next step.

04

Pour the beef broth into the pot and stir it, making sure to scrape the bottom to get any browned bits off. After that, without stirring, carefully add the beans, spices, tomatoes, and tomato sauce on top of the broth.

05

Put the lid on the Instant Pot and make sure the steam vent is set to “sealing.” Choose the manual or pressure cook setting on high pressure, and set the timer for 15 minutes. When the timer goes off, do a quick release to let the steam out, then switch the setting to simmer. Let the chili cook uncovered for another 5 to 10 minutes, stirring it often, until it thickens the way you like.

06

Scoop the chili into bowls and add your favorite toppings on top to finish it off.

Tips

Recipe Variations

How to Store and Freeze

Nutrition Facts (per serving)

FAQs:

Why Did My Chili Burn in the Instant Pot?

Tomatoes and tomato sauce can sometimes stick to the bottom of the pot, causing a burn warning. To avoid this, make sure you place the tomatoes and sauce on top of the beef, beans, and broth. Don’t stir everything together after adding them.

What Is the Instant Pot Chili/Bean Setting?

The chili/bean setting on the Instant Pot cooks the food under high pressure. You can choose the “more” setting for 30 minutes or the “less” setting for 25 minutes. If you want a shorter cook time, you can also use this setting and do a quick release after 15 minutes.

Can I use dried beans for Instant Pot chili?

Yes, dried beans can be used, but they need to be soaked and pre-cooked before adding to the chili. You can use the Instant Pot to cook them quickly. Soak the beans overnight or do a quick soak by boiling them for a few minutes and letting them sit. Once soaked, pressure cook them in the Instant Pot for 25–30 minutes. If you want to save time, canned beans are much easier and can be added directly to the recipe.

How long does it take to cook chili in an Instant Pot?

The total time is usually around 35–45 minutes. This includes 10 minutes for sautéing ingredients like onions and meat, 15 minutes for pressure cooking the chili, and about 10 minutes for a natural pressure release. While the pressure cooking itself is quick, factor in time for the pot to come to pressure and release.

Is it necessary to sauté the ingredients?

Yes, sautéing the ingredients like onions, garlic, and ground meat adds a lot of flavor to your chili. The “Sauté” setting on the Instant Pot allows you to brown the meat and soften the vegetables directly in the pot, which helps enhance the overall taste of the dish.

What settings should I use on the Instant Pot for chili?

Start with the “Sauté” function to brown the ingredients and develop flavor. Once everything is ready, switch to the “Pressure Cook” or “Manual” setting. Set the time for 12–15 minutes, depending on the recipe. Use a natural pressure release for 10 minutes before opening the lid for the best results.

Can I make a larger batch in the Instant Pot?

Yes, you can double the recipe if you’re serving more people or want leftovers. However, make sure not to fill the Instant Pot past the “MAX” line. This is important for safety because the Instant Pot needs space for pressure to build and work properly.

What kind of meat is best for chili?

Ground beef is the most common choice, but you can also use ground turkey or pork for a lighter option. If you prefer chunkier chili, try using cubed beef, such as chuck roast or brisket. These cuts become tender and flavorful when pressure cooked.

Can I make vegetarian chili in the Instant Pot?

Yes, vegetarian chili is easy to make. Replace the meat with beans, lentils, or vegetables like mushrooms, zucchini, and bell peppers. You can also use plant-based meat substitutes if desired. Be sure to adjust the seasoning to balance the flavors.

Which beans are best for chili?

Kidney beans, black beans, and pinto beans are the most common choices for chili. Each adds its own texture and flavor. You can also mix them to add variety and make your chili heartier.

Can I cook chili with frozen meat?

Yes, frozen meat can be used in the Instant Pot. You won’t be able to sauté it, so skip that step and adjust the cooking time by adding 5–10 extra minutes to ensure the meat is fully cooked. Break up the frozen meat into chunks if possible for even cooking.

What kind of liquid should I add to chili?

Liquids like beef or chicken broth are excellent for adding depth to the flavor. Water can be used in a pinch, but for a unique taste, consider adding beer, tomato juice, or a combination of broth and canned tomatoes.

How do I thicken chili in the Instant Pot?

After the pressure cooking cycle is complete, use the “Sauté” setting to simmer and reduce the liquid until the chili reaches your desired consistency. Another option is to mash some of the beans in the chili or add a cornstarch slurry (a mix of 1 tablespoon cornstarch and 2 tablespoons water).

How can I make my chili spicier?

To increase the spice level, add more chili powder, cayenne pepper, or fresh hot peppers like jalapeños or serranos. You can also stir in a bit of hot sauce or crushed red pepper flakes. Taste as you go to avoid over-spicing.

What should I do if my chili is too spicy?

If the chili is too spicy, balance it by adding dairy like sour cream, shredded cheese, or a splash of milk. You can also add a spoonful of sugar, more tomatoes, or additional beans to tone down the heat.

Can I add pasta or rice to chili?

Yes, but pasta and rice should be added after the chili is pressure cooked. Use the “Sauté” setting to simmer the pasta or rice in the chili until fully cooked. Add extra liquid if needed to avoid drying out the dish.

What spices work best in chili?

The most common spices for chili are chili powder, cumin, paprika, garlic powder, and oregano. For a smoky flavor, try adding smoked paprika or a bit of chipotle powder.

Is chili made in an Instant Pot gluten-free?

Most chili recipes are naturally gluten-free. However, it’s important to check labels on ingredients like broth, canned tomatoes, and spice mixes to ensure they don’t contain hidden gluten.

Can I freeze Instant Pot chili?

Yes, chili freezes very well. Let it cool completely before transferring it to airtight containers or freezer bags. It can be frozen for up to 3 months and reheats easily on the stove or in the microwave.

How long does Instant Pot chili last in the fridge?

Chili can be stored in an airtight container in the refrigerator for 3–4 days. Reheat it on the stove or in the microwave until it’s hot all the way through.

Can I prepare chili in advance?

Yes, chili is a great make-ahead meal because it often tastes better the next day as the flavors meld together. Make it a day ahead, refrigerate, and reheat before serving.

 How can I make chili low-carb or keto-friendly?

Skip the beans, which are high in carbs, and use more ground meat or cubed beef. Add extra low-carb vegetables like zucchini, cauliflower, or bell peppers. Be sure to use sugar-free broth and avoid sweetened tomato products.