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    You are here: Home / Recipes / Instant Pot

    Instant Pot Chili

    Published: Jan 8, 2020 · Modified: Feb 25, 2022 by Susie Weinrich · This post may contain affiliate links.

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    Instant Pot Chili tastes like it has been simmering all day on your stove top, when really it is done in 30 minutes in your 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 a bowl topped with cheese and jalapenos

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

    Chili also makes amazing leftovers. It almost 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 the mild, but if you like spicy chili buy the spicy beans.

    two bowls of chili surrounded by crackers and green jalapenos

    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 saute, 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 and return the beef to the pot.

    Stir in 1 diced yellow onion, 2 chopped celery stalks, 3 chopped garlic cloves, 1 diced bell pepper. Saute until they begin to soften, about 10 minutes.

    ground beef, onions, celery, and peppers in the Instant Pot

    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, clove, red pepper flakes
    a plate of herbs and spices for chili

    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.

    A spoonful of chili over a pot

    Stir 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, onion, and bell pepper.
    • Dash in some hot sauce while you are eating.

    Thickening your Chili

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

    You can also puree some beans and tomatoes for and stir it in at the end to thicken up the broth.

    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:

    a bowl of chili topped with cheese and jalapenos
    • sour cream or plain greek yogurt
    • green onions or red onions
    • jalapenos
    • cilantro
    • cheese
    • fritos
    • crumbled cornbread
    • hot sauce

    No Instant Pot or Pressure Cooker?

    That is ok! I have a very similar recipe for Classic Chili. This one is made the old fashioned way on the stove top for that simmered all day flavor.

    Instant Pot Chili Recipe

    a bowl of chili topped with cheese and jalapenos

    Instant Pot Chili

    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: 250kcal
    Author: Susie Weinrich

    Equipment

    • Instant Pot or Electric Pressure Cooker

    Ingredients

    • 1 tablespoon olive oil
    • 1 lb. ground beef 80/20, 85/15 or 93/7
    • 3 garlic cloves chopped
    • 1 yellow or white onion chopped
    • 2 celery ribs chopped
    • 1 bell pepper, any color 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: clove, ground allspice, red pepper flakes
    • ½ cup water
    • 15 oz can northern beans drained
    • 15 oz can chili beans in sauce do not drain!!
    • 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 saute 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 and return to the pot.
    • Stir in 3 chopped garlic cloves, 1 diced yellow onion, 2 chopped celery ribs, 1 chopped bell pepper, and OPTIONAL chopped jalapeno.
      Saute until veggies begin to soften, about 8-10 minutes.
    • Add all the seasonings & herbs: 1 ½ tablespoon white sugar, 1 heaping tablespoon chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper, and a pinch of each: allspice, clove, 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 – 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 serve!!

    Notes:

    If you do not have an Instant Pot or Electric Pressure Cooker check out this similar recipe for Classic Chili.
    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.
    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.
    Calories are estimated
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1.5cups | Calories: 250kcal

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

    Instant Pot Soup & Stew Recipes

    If you love your Instant Pot or Pressure Cooker and always on the lookout for other great recipes, check these out:

    • Buffalo Chicken Chili
    • Beef & Barley Stew
    • Quinoa Sweet Potato Chili
    • Instant Pot Hamburger Soup
    • Zuppa Toscana

    « Easy Chicken and Biscuits
    Instant Pot Cheesy Chicken, Broccoli, & Rice »
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    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

    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

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