Instant Pot Chili


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Instant Pot Chili is the perfect hearty, people-pleasing meal! A rich tomato base filled with ground beef, beans, peppers and seasonings tastes like it’s been simmering all day!

As much as we love a thick and hearty traditional chili recipea no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights. Serve it alongside cornbread or 30 minute dinner rolls for the perfect meal!

Instant Pot Chili in a bowl

How to Make Chili in an Instant Pot

Instant Pot Chili shouldn’t take more than 60 minutes to cook from start to finish. Then, to thicken, you’ll need to add more time. The amount of time depends on what thickening method you use.

But first, you need to cook the chili in the Instant Pot:

  1. Brown Beef Set the Instant Pot to sauté and brown the ground beef in two batches (drain fat).
  2. 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.
  3. Add Ingredients Layer each of the other ingredients on top of the ground beef, then peppers, then beans, and ending with the tomatoes. I add tomatoes last, to prevent them from burning.

How Long to Cook Chili in Instant Pot

Use the chili setting for 20 minutes and let the Instant Pot natural 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 more).

Raw ingredients for Instant Pot Chili

How to Thicken Instant Pot Chili

This easy Instant Pot chili has a substantial amount of flavor-rich broth, thanks to the addition of beef broth and beer. When I make our favorite Stove Top Chili Recipe, a lot of the liquid evaporates while the recipe simmers away. In this recipe the liquid doesn’t have a chance to evaporate so the chili will need to be thickened before serving.

There are two ways you can do this.

  • Thicken with Cornstarch (2 minutes): Make a cornstarch and water slurry by combining equal parts water and cornstarch. When the cook cycle is done and the pressure has released, bring the chili up to a boil using the saute button.Add the slurry a little bit at a time until you reach the desired consistency.
  • Thicken by Simmering (20 minutes): Simmer your Instant Pot chili with the cover off using the sautee function for 20 minutes, or until the broth has reduced to your desired consistency.

Instant Pot Chili with a ladle

What Goes With Chili

Easy Instant Pot chili is one-pot cooking at its best! The only thing you really need to round out your meal is some kind of starch on the side.

  • To stretch the meal, serve Instant Pot chili over rice.
  • Make homemade griddle-fried corn tortillas, or use store bought ones.
  • Breads, rolls, buns, toast… they all go well.
  • Set out toppings including cheese, limes, jalapenos, cheese, cilantro, green onions, avocado

To Freeze Instant Pot Chili: You can keep easy Instant Pot chili in the fridge for up to three days, or in the freezer for up to 4 months. Simply freeze in individual portions in freezer bags. Defrost in the refrigerator overnight and reheat on the stove top.

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Instant Pot Chili in a bowl
5 from 2 votes
Review Recipe

Instant Pot Chili

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Author Holly Nilsson
Course Entree, Main Course
Cuisine American
This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights!

Equipment

Ingredients

  • 1 ½ pounds lean ground beef
  • 1 large onion or two smaller onions
  • 4 cloves garlic
  • 2 tablespoons chili powder divided
  • 1 green bell pepper diced
  • 30 ounces kidney beans 2 cans
  • 1 teaspoon cumin
  • cup beef broth
  • cup beer
  • 1 tablespoon tomato paste
  • 28 ounces canned whole tomatoes with juice

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Instructions

  • Combine beef, onions, garlic and 1 tablespoon of the chili powder.
  • Turn instant pot to SAUTE and cook half of the beef until browned. Repeat with remaining beef. Drain any fat.
  • Add beef broth and beer and stir to deglaze any bits stuck to the bottom of the Instant Pot making sure to scrape up any brown bits on the bottom.
  • Spread cooked beef out in a layer on the bottom. Layer, in order, bell peppers, kidney beans, tomato paste, cumin and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.
  • 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 20 minutes. Open the valve to release any remaining pressure.
  • Stir the chili which will likely need thickening.
To thicken the chili
  • Remove lid, set to SAUTEE and allow to simmer 20 minutes or so until thickened
  • Or create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTEE. 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.

Recipe Notes

Ensure ingredients are layered in order to avoid burning the tomatoes.

Nutrition Information

Calories: 406, Carbohydrates: 29g, Protein: 30g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 77mg, Sodium: 382mg, Potassium: 1121mg, Fiber: 8g, Sugar: 5g, Vitamin A: 1060IU, Vitamin C: 31.8mg, Calcium: 102mg, Iron: 6.9mg
Keyword Instant Pot Chili

Instant Pot Favorites

 

Instant pot chili with a ladle
Instant Pot Chili in a bowl with cheddar cheese shown with a title
Instant Pot Chili ready to cook and cooked being served shown with a title

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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