• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mom's Dinner
  • Home
  • All Recipes
  • Instant Pot
    • All Instant Pot Recipes
    • Instant Pot Soup
    • Instant Pot Beef
    • Instant Pot Chicken
    • Instant Pot Pork
    • Instant Pot Turkey
    • Instant Pot Pasta
    • Instant Pot Vegetarian
  • Dinner
    • Beef
    • Chicken
    • Pork
    • Turkey
    • Fish & Seafood
    • Mexican
    • Pasta
    • Vegetarian
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Instant Pot
  • Dinner
  • Podcast
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Instant Pot
    • Dinner
    • Podcast
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Instant Pot

    Damn Good Instant Pot Chili

    Published: Jan 8, 2020 · Modified: Oct 18, 2022 by Susie Weinrich · This post may contain affiliate links. 6 Comments

    • Share
    • Email
    Jump to Recipe Jump to Recipe Audio Player or Video

    Instant Pot Chili tastes like it has been simmering all day on your stove top, when actually it is done in a fraction of the time- just 30 minutes in your electric pressure cooker! This is some damn good chili!

    Ground beef is seasoned with herbs and chili spices and mixed with onions, celery, and peppers, then blended with chili beans and northern beans in a tomato base.

    Instant Pot Chili in two bowls topped with cheese, sour cream and fritos

    This Instant Pot Chili recipe will be your new go-to when you want a big bowl of chili on a cold night. Just add some cornbread, buttermilk cornbread, cornbread muffins, or cinnamon rolls (it’s a Midwestern thing… pick these Halloween cinnamon rolls during the fall) and you have a perfect dinner.

    Why This Recipe is So Great

    Then it makes amazing leftovers. Just like traditional Chili, it gets more flavorful with time. This is a great make-ahead Instant Pot dinner. Save it in your fridge for up to 5 days and reheat portions as needed.

    Chili Beans

    We are not trying to reinvent the wheel over here. This chili recipe calls for store-bought canned chili beans in sauce. Which are usually red beans or pinto beans in a chili flavored sauce. I generally buy Mild Brooks brand, but if you like spicy chili buy the spicy beans.

    Instant Pot full of chili with a ladel

    Do not drain your chili beans. The sauce is flavored perfectly for your chili and adds the right amount of liquid for the recipe.

    I know that there is some controversy as to whether or not chili should have beans. I vote for beans, so obviously this recipe has beans! If you hate the bean- check out this recipe for true Texas Style Chili with no beans.

    How To Make Instant Pot Chili

    Start with your pot on sauté, add 1 tablespoon olive oil. Then crumble and brown 1 lb of ground beef. It doesn’t need to be completely cooked through. It will continue to cook under pressure.

    Drain any excess grease before moving on.

    Stir in 1 diced yellow onion, 2 chopped celery stalks, and 3 chopped garlic cloves. Sauté for just a few minutes.

    Add the seasonings:

    • 1 ½ tablespoon sugar
    • 1 heaping tablespoon chili powder
    • 1 teaspoon dried oregano
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • pinch of each: ground allspice or clove, and some red pepper flakes

    Stir to coat the beef & veggies.

    ADD THE NEXT INGREDIENTS IN ORDER, AND DO NOT STIR– ½ cup water, 1 can drained northern beans, 1 can chili beans (NOT drained), 16 oz tomato sauce, 15 oz can diced tomatoes (not drained).

    Pop the lid on and set for 10 minutes chili/bean mode (or manual pressure/high), do a 5 minute natural release and then do a quick release for any remaining pressure.

    Stir, let cool for a few minutes and serve!

    Spice Level

    I would say that this chili recipe is mild in spiciness. If you like a real kick of heat when you eat chili you have a couple options:

    • When you add all the spices add more red pepper flakes and cayenne pepper.
    • Use spicy chili beans in sauce.
    • Add a jalapeno pepper (the seeds and ribs carry the majority of the heat) with the celery, and onion.
    • Dash in some hot sauce while you are eating.
    a bowl of chili made in the instant pot with jalapenos, fritos and sour cream on top

    Thickening Chili

    If you like your broth a little thicker you can pop your Instant Pot on sauté mode (low or normal) for about 5-10 minutes to simmer out some of the water content and concentrate the flavors.

    Toppings

    If you are a chili purist and like it just as is, skip this section. But if you like “loaded” chili, here are some great topping ideas:

    • sour cream or plain Greek yogurt
    • green onions or red onions
    • jalapenos
    • cilantro
    • cheese
    • fritos or chili cheese fritos
    • crumbled cornbread
    • hot sauce

    Variations

    There are so many different types of chili from chili con carne to veggie chili. Here are some great variations for this Instant Pot Chili to make it your own:

    1. Use ground turkey or ground chicken in place of the beef. (or check out this Hearty Turkey Chili Recipe)
    2. Add a jalapeno with the onion and garlic to make it a little spicier.
    3. Sub in 1 chopped bell pepper in place of the diced green chilies.
    4. Try different beans in place of the Northern Beans: something like black beans or red kidney beans can work here!
    5. Instead of serving as a soup, pour it on top of a baked potato!

    No Instant Pot??

    No problem, bounce over to this recipe for Classic Chili. This one is made the old fashioned way on the stove top for that simmered all day flavor.

    More Chili Recipes

    • Hot Dog Chili
    • Instant Pot Chili Mac (no beans)
    • Oven Chili Cheese Dogs
    • 30 Minute Instant Pot Chicken Chili

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    a bowl of chili made in the instant pot with jalapenos, fritos and sour cream on top

    Damn Good Instant Pot Chili Recipe

    Instant Pot Chili is made in your Electric Pressure Cooker and has cooked all day flavor but is done in 30 minutes! This is the perfect chili for when you want delicious comfort food, fast.
    5 from 6 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Natural Release: 5 minutes
    Total Time: 30 minutes
    Servings: 6 people
    Calories: 521kcal
    Author: Susie Weinrich

    Equipment

    • Instant Pot or Electric Pressure Cooker

    Ingredients

    • 1 tablespoon olive oil
    • 1 ½ lb. ground beef 80/20, 85/15 or 93/7
    • 3 garlic cloves chopped
    • 1 yellow or white onion chopped
    • 2 celery ribs chopped
    • OPTIONAL FOR HEAT – 1 jalapeno, chopped
    • 1 ½ tablespoon white sugar
    • 1 tablespoon (heaping) chili powder
    • 1 teaspoon dried oregano
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • pinch of each: ground clove or ground allspice and red pepper flakes
    • ½ cup water
    • 4 oz can – diced green chilies
    • 15 oz can – northern beans drained
    • 15 oz can – chili beans in sauce do not drain!! (We love Brooks Mild Chili Beans)
    • 16 oz tomato sauce
    • 15 oz diced tomatoes do not drain!!
    Prevent your screen from going dark while you are cooking!

    Instructions

    • With the Instant Pot on sauté mode, add the olive oil and ground beef. Crumble and brown the beef for a few minutes. You do not need to cook the beef completely, it will continue to cook under pressure.
    • Drain any excess grease from the beef before moving on.
    • Stir in 3 chopped garlic cloves, 1 diced yellow onion, 2 chopped celery ribs, and OPTIONAL chopped jalapeno.
      Sauté for just a couple minutes.
    • Turn off the sauté function.
    • Add all the seasonings & herbs
      1 ½ tablespoon white sugar, 1 tablespoon (heaping) chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper, pinch of each: ground clove or ground allspice and red pepper flakes
    • ADD THE FOLLOWING INGREDIENTS IN THIS ORDER AND DO NOT STIR. THIS WILL HELP PREVENT GETTING A BURN WARNING ON YOUR POT:
      ½ cup water
      4oz can diced green chilies
      1 can northern beans
      1 can chili beans in sauce
      16 oz tomato sauce
      15 oz diced tomatoes
      Fight the urge to stir!!! DO NOT STIR!!
    • Pop the lid on and lock the pressure valve to seal. Set the pot to cook on bean/chili mode (or manual pressure/high) for 10 minutes.
    • Do a 5 minute natural pressure release.
      Finish with a quick release of any remaining pressure.
    • Stir and let cool for a few minutes, then serve with all your favorite chili toppings!

    Storing

    • Keep in an airtight container in the fridge for up to 5 days.

    Notes:

    NO INSTANT POT?? If you do not have an Instant Pot or Electric Pressure Cooker check out this similar recipe for Classic Chili.
    TOPPINGS: 
    • sour cream or plain Greek yogurt
    • green onions or red onions
    • jalapenos
    • cilantro
    • cheese
    • Fritos or chili cheese Fritos
    • crumbled cornbread
    • hot sauce
    MAKE AHEAD: Chili is almost better as leftovers!! You can make this ahead for a busy week and reheat it for an easy dinner. Make the recipe completely and let it cool. Keep it in an airtight container, in the fridge, for up to 5 days.
    SPICE IT UP! Tips for adding heat to your Instant Pot Chili:
    • buy chili beans in spicy sauce
    • add a jalapeno, including the seeds and ribs
    • increase the amount of red pepper flakes to 1 tsp.
    • add cayenne pepper when you add the seasonings & herbs
    • dash some hot sauce or tabasco into the pot or individual servings.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 521kcal | Carbohydrates: 41g | Protein: 30g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1434mg | Potassium: 1306mg | Fiber: 10g | Sugar: 13g | Vitamin A: 831IU | Vitamin C: 18mg | Calcium: 134mg | Iron: 7mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

    More Mom's Dinner Recipes to Love

    • Instant Pot Creamy Tuscan Chicken Pasta
    • Five Star Instant Pot Swedish Meatballs
    • Amazing Instant Pot Italian Meatballs
    • Instant Pot Beef and Noodles
    • Share
    • Email

    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

      We would love to have you comment & rate the recipe! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Bethany

      January 16, 2022 at 7:48 pm

      5 stars
      This is our go to chili recipe. We love this recipe. In fall and winter months we make this almost once a week. The times I have brought it to a potluck, they always ask for the recipe.

      Reply
      • Susie Weinrich

        January 17, 2022 at 8:42 am

        I love that! It is a great cold day recipe for sure. Thank you so much for taking the time to rate and comment on the recipe. I truly appreciate it.

        Reply
    2. Anna Kate Goshko

      January 14, 2020 at 6:37 pm

      5 stars
      Never tried chilli in the instant pot! Will definitely give this a shot this weekend

      Reply
    3. Andrea Howe

      January 13, 2020 at 5:56 pm

      5 stars
      Yum Yum Yum! I needed a good chili recipe for my instant pot and this one is just perfect! Thank you

      Reply
    4. Tawnie Kroll

      January 10, 2020 at 7:57 pm

      5 stars
      The video was so helpful! YUM! New family favorite!

      Reply
    5. Emily Bruno

      January 10, 2020 at 11:18 am

      5 stars
      It was hard not to stir, but I’m glad I listened to you – this was yum!!

      Reply

    Primary Sidebar

    susie in the kitchen with a camera and a board of food

    Hi, I’m Susie, the Mom at Mom’s Dinner! Here you will find simple dinner recipes (and more) that are made with easy to find ingredients. Read More…

    NEED QUICK DINNER IDEAS? CHECK OUT THE PODCAST!

    mom's dinner featured in these places, buzzfeed, foodgawker, food yub, fridgg

    Helpful Meal Resources

    • Easy Meals for House Guests
    • 30 Easy Meals for a Large Group on Vacation
    • 30+ Sunday Family Dinner Ideas (by season!)

    New Recipes

    • Four Great Ways to Cook Haricot Verts
    • Red Enchilada Sauce Recipe
    • Cinnamon Toast Crunch Drink
    • Softest Peanut Butter Crinkle Cookies
    • RumChata Root Beer Cocktail
    • Peanut Butter Rice Krispies Treats

    Cozy Soup Season

    • Beef Stew with Red Wine
    • Creamy Red Potato Soup
    • Instant Pot Beef & Barley Stew
    • Instant Pot Buffalo Chicken Chili
    • Creamy Chicken Poblano Soup
    • Damn Good Instant Pot Chili
    All Soup Recipes

    Footer

    ^ back to top

    About

    • Susie Weinrich
    • Privacy Policy
    • Accessibility Policy

    Newsletter & Contact

    • Sign Up! for emails and updates
    • Contact Me!

    Recipes

    • Recipe By Category
    • Instant Pot Recipes
    • Dinner Recipes

    Copyright © 2022 Mom's Dinner