Instant Pot Chili

Name: Instant Pot Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 pounds lean ground beef; 1 sweet onion (diced); 4-6 garlic cloves (sliced); 1 red bell pepper (seeded and chopped); 2 tablespoons taco seasoning blend; 15 ounces kidney beans (one can, drained ); 15 ounces cannellini beans (one can, drained); 15 ounces black beans (one can, drained); 15 ounces diced tomatoes (one can, drained); 1/4 cup red pepper paste or harissa paste; 2 cups bone broth; 1 tablespoon Worcestershire Sauce; Kosher salt and pepper (to taste); lime wedges (Optional, or cilantro, shredded cheese, etc.)

This post may contain affiliate links. Please read our disclosure policy.

This Instant Pot Beef chili is the kind of dinner you make when you want something hearty, flavorful, and easy. It’s made with simple ingredients, comes together fast, and is perfect for busy weeknights, meal prep, or feeding a hungry family. Cozy, filling, and always a hit.

A white bowl of chili with spoon in the bowl.

Easy Pressure Cooker Chili Recipe

This healthy instant pot chili with beans is a cold-weather classic, perfect for cozying up during fall and winter. Its is perfect as a quick weeknight meal or even meal prep. 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 ground beef chili pairs beautifully with homemade cornbread or some homemade dinner rolls for the ultimate comfort meal.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

20 mins

Ingredient substitutions

You can easily make this chili with ingredients you likely already have in your pantry. Below are some substitutes you can make. Full measurements are listed in the recipe card below.

Ground beef: Lean and flavorful, it’s the perfect base for a rich, meaty chili. Instead of beef, you can use lean ground turkey or chicken.
Seasonings: Taco seasoning, Kosher salt, and pepper
Bone broth: Creates a deep, savory richness while adding nutrients.
Onion: Cooking onion works well, but you may also use a sweet white onion.
Garlic cloves: Use fresh ones if possible for the best flavor. In a pinch, you can use jarred onions or garlic powder.
Red bell pepper: Red works best for chili unless you want to use another color, if that’s all you have.
Beans: I used a mix of kidney beans, cannellini beans, and black beans. Use whatever you have on hand.
Diced tomatoes: You can use crushed tomatoes, fire-roasted tomatoes, or any unflavored tomato base sauce you have on hand.
Red pepper paste or harissa paste
Broth: Use either bone broth, beef broth, or chicken Broth.
Worcestershire Sauce: Adds flavor. You can use soy sauce if you don’t have any.

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:

process shot to cook the meat in the instant pot and then adding the veggies.

Step 1: Turn on the SAUTE function and brown the ground beef. You won’t need to add any oil if you are using ground beef. But if you plan to use ground turkey, you can add 1 tablespoon of avocado or olive oil.

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

✏️ If you do not have any taco seasoning, you can make homemade taco seasoning, or you can add 2 teaspoons of sweet paprika, one teaspoon of smoked paprika, and 2 teaspoons of chili powder.

process shot of adding the beans in the instant pot to make chili.

Step 3: Next, add in the remaining ingredients. These are the beans, diced tomatoes, broth, salt, pepper, and Worcestershire sauce. set to MANUAL, and cook for 15 minutes.

chili in the pressure cooker and then served in a bowl.

Step 4: Release the pressure, taste, and season with more salt and pepper if needed. If the chili is not thick enough to your liking, let it simmer for 5-10 minutes uncovered. Serve with your favorite toppings, such as chopped cilantro or sour cream.

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, chopped cilantro, or avocado slices.

Substitutions & Variations

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? Make this on your stovetop instead. Follow these easy steps below. If you have a crockpot, make my crockpot chili recipe.

In a pot, sear the ground beef over medium heat until no longer pink. 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.