Quick and Easy Instant Pot Beef Chili is the best pressure cooker recipe you will find! Making chili in the Instant Pot can't get any easier! It's ready in 30 minutes. This chili is made with ground beef and is perfect for weeknight dinners and is also freezer-friendly. Pick your favorite beans, kidney beans, black beans, or whatever you like!
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This post was originally published in August 2018. It has since been updated.
I know fall is on the rise, but I can seriously eat chili ALL YEAR LONG! Especially this version, which uses the Instapot. You may also love my Instant Pot White Chicken Chili and Keto Low Carb Chili.
It's one of those dishes that is so comforting and packed with flavor. I also love that I can make a batch at the beginning of the week and have leftovers or packed lunch for every day of the week.
Chili reheats even better the second day!
Chili was one of the first meals I learned to cook growing up. I still have memories of staring at the chili simmering on the stove and wondering how much longer it needed to cook.
Table of Contents
What Does It Mean When the Instant Pot Says Burn
This is usually a sign you haven't added enough liquid to the pot. I have never gotten a burn signal on my pot or with this recipe. If you ever see it, try adding more liquid.
Instant Pot Chili Recipe Tips
- Instant Pot Chili is pressure cooked for 18 minutes. It took about 10 minutes for my Instant Pot to come to pressure. From start to finish, the chili should take less than 40 minutes.
- Seasonings are key to a good chili. I prefer to make my own batch of spices, but feel free to purchase a pre-seasoned chili packet to save time.
- You can cook frozen ground beef in the Instant Pot separate from preparing the batch of chili. Refer to the Instant Pot manual for guidance.
- I love to use a combination of beef broth and Better Than Bouillon beef base. To me, this combination provides immense flavor. You can choose to exclude the Better Than Bouillon if you wish.
- This chili is freezer friendly. I like to store the chili in containers. To defrost, I take the chili out overnight to thaw. I prefer not to thaw in the microwave.
How to Reheat Chili in the Instant Pot
If you are going to the Instant Pot for reheating leftovers, I recommend you use the Saute mode. Cook until the chili is warm.
Load this chili up with your favorite toppings! Growing up we only really used crackers. Crackers are a great addition, but get creative!
If you prefer really spicy chili, add chopped jalapenos to the chili before the pressure cooking process. You can also add additional red cayenne pepper.
This Instant Pot Chili will be great for chili cookoffs, tailgates, Super Bowl parties, and more!
More Instant Pot Soup Recipes
Autumn Squash Soup
Creamy Turkey Wild Rice Soup
Homestyle Chicken Noodle Soup
Chicken Lasagna Soup
Instant Pot Broccoli Cheddar Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Black Bean Soup
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Chicken and Dumplings
Instant Pot Shrimp and Grits
Instant Pot Red Beans and Rice
More Chili Recipes
Keto Low Carb Chili
Slow Cooker White Chicken Chili
Pumpkin Chicken Chili
Sweet Potato Beef Chili
Instant Pot White Chicken Chili
Creamy Seafood Chili
Chili Cheese Fries
Buffalo Chicken Chili
Slow Cooker Crockpot Chili Mac
Click here for a complete listing of Instant Pot Recipes and Southern Soul Food Recipes.
Check out The Best Healthy Chili Recipes here.
Check out my Homemade Chili Seasoning here.
Quick and Easy Instant Pot Chili
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped onion
- 2 garlic cloves minced
- 1 pound ground beef I used lean beef
- 2 16 oz can kidney beans rinsed
- ½ chopped red pepper
- 1 cup beef broth
- 1 tablespoon Better Than Bouillon Beef Flavor
- 1 16oz can petite diced tomatoes
- 1 8oz can tomato sauce
Spices
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 tablespoons sugar optional, I used zero-calorie sweetener Swerve
- salt and pepper to taste I recommend adding the salt and pepper after you have cooked the chili. There is flavor in the beef broth and Better than Bouillon. You don't want to go overboard with the salt. Adding it at the end will allow you to adjust if necessary
- 1 tablespoon red cayenne pepper Add more or less to fit your taste and how spicy you like your chili
Topping Ideas
- shredded cheddar cheese
- sliced avocado
- sour cream
- jalapenos You can also add the jalapenos while cooking if you really like spicy!
Instructions
- Place the Instant Pot on the saute' function. Add the garlic and onions. Cook for 2 minutes until the onions are soft.
- Add the ground beef and spices. Use a large spoon or spatula to break down the beef into small pieces. Cook for 3-4 minutes until the beef is no longer pink.
- Add the beef broth, Better Than Bouillon, red peppers, beans, tomato sauce, and diced tomatoes. Stir.
- Place the lid on the Instant Pot and seal. Cook for 18 minutes on Manual > High-Pressure Cooking.
- When the Instant Pot indicates it has finished, quick release the steam.
- Remove the chili from the pot. Serve in bowls loaded up with your favorite toppings!
Video
Notes
Instant Pot Chili Recipe Tips
- Instant Pot Chili is pressure cooked for 18 minutes. It took about 10 minutes for my Instant Pot to come to pressure. From start to finish, the chili should take less than 40 minutes.
- Seasonings are key to a good chili. I prefer to make my own batch of spices, but feel free to purchase a pre-seasoned chili packet to save time.
- You can cook frozen ground beef in the Instant Pot separate from preparing the batch of chili. Refer to the Instant Pot manual for guidance.
- I love to use a combination of beef broth and Better Than Bouillon beef base. To me, this combination provides immense flavor. You can choose to exclude the Better Than Bouillon if you wish.
- This chili is freezer friendly. I like to store the chili in containers. To defrost, I take the chili out overnight to thaw. I prefer not to thaw in the microwave.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Helene says
So good and stuffed with healthy nutritious ingredients. Perfect fall recipe.
Linda says
I love chili any time of year too and my husband is a chili fanatic so this recipe is perfect for us. And I do agree, chili is definitely better the second time around. I'll have to try this in my Instant Pot when next we get the craving for a good spicy chili.
Mary Stec says
The best Chili I have ever made — so easy, too! Can be made stovetop, but really quick & easy in the Instant pot!
Debra Donley says
I've been searching for a good chili recipe and I've finally found it! I've made this chili for the third time this evening and my husband and I love it. Good flavor, consistency and just the right amount of spices!
staysnatched says
I'm so happy you enjoyed it! I hope you try more recipes.
Brittney says
Can I double all the ingredients in this recipe and
fit it in a 6 quart instant pot?
staysnatched says
You should be. The Instant Pot has a max fill line. Review that as you are adding ingredients and adjust if necessary.
Brittney says
I’ve made this recipe like 5 times and my partner and I absolutely love it! We eat it with corn bread. Just a tip to anyone making it, if it comes out too thin you can add a can of refried beans or some instant mashed potato flakes and it will thicken it up very nicely without compromising the flavor. 🙂 Thank you for this wonderful recipe!
staysnatched says
I’m so glad you enjoy the recipe!
Beejal says
SO SO GOOD!! Second time we have made it this month!! I love that its quick and easy as well. The HUBS loves it and thats a BIG deal! Once again you have knocked it out of the park! Thank you!!!
staysnatched says
Yay! Glad you enjoyed it.
Wanda says
Made this tonight for dinner and it was delicious. My son ate two bowls and packed a container with some for his lunch tomorrow at work 🤣😂. Thanks for sharing!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Monica Cole says
Another staple during these colder months! SO easy and flavorful. Love topping it with sour cream, cheese, and avocado. Works well with ground turkey as well!
staysnatched says
I'm so glad to hear this is a staple!
DaNae says
Made this for hubby and me tonite. So SIMPLE, QUICK, AND EASY-PEASY!! And of course, DELICIOUS-O!! I added mushrooms and topped mine with avocado & green onions. Honestly, I don't normally use ground beef, but this recipe gave the chili some depth and still felt healthy. Can't wait to have this for leftovers tmrw!
staysnatched says
I love those ideas for toppings!
Stephanie A Larson says
Awesome chili! Quick and easy to make!
staysnatched says
Wonderful! I'm so glad you enjoyed the recipe.
Amanda says
I love making this recipe! It’s flavorful and hearty, it’ll be a staple for me this winter. I always have leftovers which is quick and easy to reheat and is perfect for those evenings when I don’t have the energy to cook.
staysnatched says
Yes! A nice and easy dish for times like that.
Kim says
Another great recipe that I’ll be adding into the rotation. So good!
staysnatched says
Wonderful! So Glad you enjoyed it.
Mimi says
Once again another amazing dish! So easy and tasty! Paired perfectly with your cornbread on a rainy Cali night.
staysnatched says
Wonderful! I'm so glad to hear it.
JOSEPH RECKELHOFF says
Mine came out very watery....followed recipe exactly.
staysnatched says
You shouldn't follow the recipe exactly if you don't want it to look like mine. You should improvise and take ownership. In this instance that would mean using less broth.
Jayda says
I am a chili in any season person and this is my go to recipe! Delicious! Can’t wait to try your other chili recipes!
staysnatched says
I hope you enjoy the other recipes!
Tasha W. says
Every recipe of yours that I’ve tried has NEVER disappointed, including this IP chilli. My family of 4 enjoyed every single bite and went back for seconds. No more store bought chilli for us. I had to tell them to hold off because your chilli fries recipe is on deck for tomorrow.
staysnatched says
Yay! That sounds so good.
Heather says
Love this super-easy, super-quick chili! My only changes were using ground turkey and fire-roasted diced tomatoes with chilis instead of beef and plain tomatoes. So good!! Thank you for sharing!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Emily says
Another great recipe from Brandi! I don’t even use Pinterest anymore, just search directly on Stay Snatched. Thanks for the wide variety of recipes!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Amanda G. says
Delicious, Brandi. I only had ground turkey so I used that instead. Topped with some cheese and green onions. Perfect meal for a fall night. 😀
staysnatched says
Yay! I'm so glad you enjoyed it.
Shayla says
Easily the best chili recipe ever! My family devoured it and my little nephews gave it “1000 points” which is the top score on their scale! lol it’s safe to say that will be my go to from now on!
staysnatched says
That's great to hear!
Tanya says
I can’t remember if I made a review of this yet. But every time I make it my husband gushes over it. I made it Sunday so we can have it tonight then later in the week on fries. It’s easy and amazingly flavorful.
staysnatched says
I'm glad you enjoy it.
Emily says
Made this on the stove top and just let it cook all afternoon and it was delicious!
LaKenya says
Another winner!! This instapot chilli is so flavorful and good! I followed the recipe down to the T and I’m glad I did! The only thing I substituted was the beef for ground Turkey and you can’t tell the difference at all. Brandi does it again!
staysnatched says
I’m glad you enjoyed it!
staysnatched says
I’m so glad you enjoyed it!
Cassie says
Made this last night and can’t wait for lunch so I can eat it again! 🤣 I always look to Brandi’s recipes first when I want to make something! Her flavor profile is always on point. This is a delicious quick weeknight meal you do everything in the instant pot! Paired with some cornbread.
staysnatched says
Thank you. Glad to hear it!
Ashley says
Perfect chili in minimal time? Yes please! Searched for the IP version after being inspired by the awesome guide! This recipe is so customizable and delicious.
staysnatched says
Glad to hear it!
Ma’Kayla D. says
It is the perfect chili recipe! I added shredded cheese and sour cream on top for the perfect creaminess. A hug in a bowl!
staysnatched says
I love “hug in a bowl!”
Monica R says
Another super easy recipe that cooks up in no time! This pairs perfectly with football Sunday 🙂
staysnatched says
I'm so glad you enjoyed it!
Kevin says
I tried this recipe as I’ve been snowed in and wanted something hearty and warm. This recipe is AMAZING and very good. My son loved the recipe as well. I’ll definitely be making this again.
staysnatched says
So glad to hear you will make it again.
Sara says
I made this in the instant pot. I was out of a few ingredients so I made some subs: chopped carrots and celery for the bell pepper, only had one can of kidney beans and no broth or bouillon, so subbed a can of Siete Charro beans (pinto beans in a spiced sauce) and kept it's liquid, adding water to = 1 cup. Had no canned tomato sauce so used jarred Fody spicy marinara pasta sauce. Only used 1 TBSP sugar and 1 TBSP cayenne pepper. I didn't have to add salt or pepper at the end, it was plenty flavored/spiced. There is definitely plenty of liquid in this recipe so I probably didn't have to add the water to the bean liquid. I topped with cheese, sour cream and avocado. It definitely warmed me up on this cold and rainy winter day. Thank you for this great (versatile) recipe. 😜
staysnatched says
You're welcome!