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Instant Pot Chili is the perfect hearty, people-pleasing meal!
A beefy tomato base is filled with beans, bell peppers, and seasonings for an easy family favorite.
Serve it alongside cornbread or 30-minute dinner rolls for the perfect meal!
Ingredient Notes
- Beans – Replace kidney beans with other varieties, such as pinto beans or black beans.
- Beef – Replace lean beef with ground turkey if desired.
- Tomatoes – I find that whole tomatoes are slightly thicker than other varieties of canned tomatoes. Diced tomatoes can be used if it’s what you have on hand.
How to Make Instant Pot Chili
Instant Pot chili is ready in about an hour – start to finish.
- Brown Beef: Use the Instant Pot sauté function and brown the ground beef according to the recipe below.
- Deglaze Instant Pot: Add beer and beef broth and scrape up any brown bits in the bottom of the pan.
This is important to avoid getting a “burn” message on the Instant Pot. - Add Sauce Ingredients: Layer each ingredient in order, to prevent them from burning and then set it and forget it.
Depending on the model you have, use the chili setting for 20 minutes and let the Instant Pot naturally release when the cycle is done. (You can release it sooner if you’re in a hurry, the natural release allows the flavors to blend).
How to Thicken Instant Pot Chili
This easy Instant Pot chili has some broth which allows it to cook without burning. With a stovetop chili recipe, much of the liquid evaporates while simmering, however, when pressure cooking, the liquid is contained and may need thickening.
- Thicken with Cornstarch (2 minutes): Make a slurry by combining equal parts water and cornstarch. When the cook cycle is done, and the pressure has been released, turn the IP on to saute and bring to a boil. Stir in the slurry a little bit at a time to reach the desired consistency.
- Thicken by Simmering (20 minutes): If time allows, I prefer this method. Simmer the Instant Pot chili uncovered using the sautee function until thickened, about 20 minutes.
Serving Suggestions
Set out toppings including cheese, sour cream, jalapenos, cheese, cilantro, green onions, and avocado. We also love to add tortilla chips or corn chips for serving.
Storing Leftover Chili
Keep Instant Pot chili in the fridge for up to 3 days and reheat on the stovetop or in the microwave. Freeze for up to 4 months. Simply freeze in individual portions in freezer bags. Defrost in the refrigerator overnight and reheat on the stovetop.
Did you make this Instant Pot Chili? Leave us a rating and a comment below!
Instant Pot Chili
This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights!
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In a medium bowl, add ground beef, onions, garlic and 1 tablespoon of the chili powder. Mix until the spices are well distributed.
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Turn the instant pot to SAUTE and cook half of the beef mixture until browned. Transfer to a bowl and repeat with remaining beef. Drain any fat.
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Add the beef broth and beer to the Instant Pot and use a spatula to scrape up any bits stuck to the bottom of the Instant Pot making (this will help avoid a burn notice when cooking).
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Spread cooked beef to form an even layer on the bottom. In order, layer bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.
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Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release for 20 minutes. Open the valve to release any remaining pressure.
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Stir the chili which will likely need thickening.
To Thicken the Chili:
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Remove lid, set to SAUTE and allow to simmer 20 minutes or so until thickened
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OR, create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTE. Once chili begins bubbling, add the slurry a little bit at a time while mixing until chili reaches desired consistency. Allow to boil 1 minute.
For a little bit of heat, add a finely diced jalapeño with the diced bell pepper.
Calories: 389 | Carbohydrates: 42g | Protein: 39g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 383mg | Potassium: 1400mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 31mg | Calcium: 110mg | Iron: 9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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