Instant Pot Chili

By Rena Awada, nutritionally reviewed by Ella Davar RD

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Jan 11, 2025

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Looking for a hearty, comforting meal that’s ready in a flash? This Instant Pot Chili is a lifesaver on busy weeknights and a showstopper at potlucks. With bold flavors, simple ingredients, and the magic of pressure cooking, this chili will have everyone asking for seconds (and maybe thirds).

A white bowl of chili with spoon in the bowl.

This chili is a cold-weather classic, perfect for cozying up during fall and winter. It’s also a game-day favorite, so go ahead and serve it with some crispy sweet potato fries for a winning combo!

Inspired by my Instant Pot Beef Stew, this chili pairs beautifully with homemade cornbread or some homemade dinner rolls for the ultimate comfort meal.

Why you’ll love this recipe

Fast and easy: You can easily have dinner on the table in less than an hour.
Perfect for a crowd: Make it for game day, family dinners, or meal prep—it feeds a crowd without breaking a sweat.
Customizable: Add your favorite beans, toppings, or spices to make it your own.
One-pot wonder: Fewer dishes? Yes, please!

Two white bowls of chili with spoon in the bowl.

Ingredients needed

You can easily make this chili with ingredients you likely already have in your pantry. Below is a list if ingredients you will need to make it. Full measurements are listed further down below in the recipe card.

Ground beef: Lean and flavorful, it’s the perfect base for a rich, meaty chili.
Taco seasoning: Adds a punch of bold, smoky flavor.
Bone broth: Creates a deep, savory richness while adding nutrients.
Sweet onion, diced
Garlic cloves, sliced
Red bell pepper, seeded and chopped
Beans: I used kidney beans, cannellini beans, and black beans
Diced tomatoes
Red pepper paste or harissa paste
Broth: Bone broth, beef broth, or chicken Broth
Worcestershire Sauce
Kosher salt and pepper, to taste
Optional: lime wedges

How to make Instant Pot Chili

Making this chili is almost too easy. The full recipe is in the card below, but here’s the gist:

A white spatula stirring a pot with cooked ground beef.

Step 1: Turn on the SAUTE function and brown the ground beef.

Step 2: Add onions, garlic, peppers, and taco seasoning. Cook for 3-4 minutes.

Pouring liquid into a pot filled with beans and tomatoes.

Step 3: Toss in the remaining ingredients, set to MANUAL, and cook for 15 minutes.

A white spatula stirring a pot of chili.

Step 4: Release the pressure, season, and serve with your favorite toppings.

Tips and tricks

For extra depth, sauté the onions and garlic until golden before adding the ground beef.
Let the pressure release naturally for a thicker, more flavorful chili.
Customize your toppings—think shredded cheese, sour cream, or avocado slices.

Variations

Feel free to customize this recipe to suit your taste buds, dietary preferences, or even the ingredients you have on hand!

Protein Swaps: Try ground turkey, ground chicken, or shredded chicken. For a smoky, spicy twist, consider diced chorizo or sausage.
Bean Mix: Don’t have the beans listed? Use pinto, navy, or even chickpeas. It doesn’t really matter as long as you like them!
Vegetable Add-Ins: Bulk up your chili with additional veggies like corn, diced zucchini, or sweet potatoes.

Substitutions

Want to swap something out? You can easily do so. Here are a few options you can try.

Vegetarian/Vegan: Swap the ground beef for plant-based crumbles or an extra can of beans, and use vegetable broth instead of bone broth.
Low-carb: Skip the beans and add diced zucchini, mushrooms, or cauliflower rice for texture without the carbs.
Gluten-free: Use a certified gluten-free Worcestershire sauce or omit it entirely.
Spice level: If you’re cooking for a spice-averse crowd, reduce the taco seasoning slightly and skip the red pepper paste. You can always serve hot sauce on the side for those who love heat!

Make ahead and storage

This chili is perfect for meal prep, as the flavors deepen over time.

Make Ahead: Prepare the chili up to 2 days in advance and store it in the fridge in an airtight container. Simply reheat it on the stovetop or in the Instant Pot on the SAUTE setting until warmed through.
Short-Term Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. It’s a great option for quick lunches or easy weeknight dinners.
Freezing: Chili freezes exceptionally well! Portion it into freezer-safe bags or containers, leaving a bit of room for expansion, and freeze for up to 3 months.
Reheating: To thaw, transfer the chili to the fridge overnight. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of water or broth if it looks too thick.

How to make it on your stovetop

Don’t have an instant pot and want to make this on your stovetop instead. Follow these easy steps below. If you have a crockpot instead, then make my crockpot chili recipe.

In a pot, sear the ground beef over medium heat until it is no longer red. Add in the onions and minced garlic. Sear for 1-2 minutes until the onion is soft.
Add the bell pepper and taco seasonings and continue to cook for 1-2 minutes.
Next, add the diced tomatoes, harissa, or pepper paste, all the beans, Worcestershire Sauce, and broth.
Mix everything and let it cook for 20-25 minutes on medium heat until the sauce thickens and the beans are tender. Serve and enjoy.

A white bowl of soup on a gray background.

Frequently Asked Questions

Can I make this chili spicier?

Absolutely! Add diced jalapeños, hot sauce, or extra red pepper paste for a fiery kick.

Can I use dried beans instead of canned?

Yes, but you’ll need to pre-soak and cook them separately before adding to the chili.

How can I thicken my chili?

If you like thicker chili, let it simmer on the SAUTE setting after cooking to reduce the liquid.