This is the Instant Pot Chili I make when I’m craving that slow-simmered, all-day chili flavor, but it’s a busy weeknight. It’s thick and hearty, with ground beef, two kinds of beans, and a rich tomato sauce. My three simple rules give it that all-day flavor, and the last one keeps your Instant Pot from flashing that dreaded Burn notice.
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Instant Pot Chili Video
Why I Love Making Chili in the Instant Pot
We sure love and understand chili around here. My sister enters her neighborhood’s annual chili cook-off and wins it with my White Chicken Chili. She says it’s the only one that gets completely eaten.
My Slow Cooker Chili is the classic beef chili so many of you make on repeat, and this Instant Pot version gets that same cozy bowl on the table in about an hour. It’s just 10 minutes on high pressure, and my three rules give it the same slow-simmered flavor.
Chili season is officially here at our house. This one is mild enough for the kids, and everyone loads up their own bowl at the toppings bar. If you love chili as much as we do, try my Turkey Chili next.
Ingredients for Instant Pot Chili
Nothing fancy here, just pantry staples. I wrote this recipe for a 6-quart Instant Pot, and it stays under the 2/3 line. Doubling? Use an 8-quart and brown the beef in 2 batches.
- Ground beef – I like lean 85/15. It browns beautifully without making the chili greasy.
- Onion and garlic – one large onion and four fresh cloves. I chop everything on my favorite cutting board, which I’ve had for 13 years.
- Spices – chili powder, cumin, smoked paprika, and oregano.
- Tomato paste – it toasts with the spices for deep tomato flavor.
- Low-sodium beef broth – just enough to deglaze the pot and build pressure.
- Tomatoes – a 28-ounce can of diced tomatoes (or two 15-ounce cans) plus a 15-ounce can of tomato sauce.
- Beans – one can each of black and kidney beans, drained and rinsed.
How to Make Chili in the Instant Pot
There are 3 rules for developing that slow-simmered flavor, and the third also keeps the Burn notice away.
- Rule 1: Let the beef brown – Set your Instant Pot to Sauté on High and spread the beef over the bottom. Don’t break it up right away. Let it get a deep brown crust first. That crust is flavor. Then flip and break it apart, 8-10 minutes total. Spoon out the extra fat, leaving 1-2 Tbsp.
- Rule 2: Bloom the spices – Add the onion and sauté 3-4 minutes until softened. Stir in the garlic, spices, salt, pepper, and tomato paste for 30-60 seconds. Oh, that’s it. That’s the smell.
- Scrape the bottom – Pour in the broth and scrape up all of those browned bits with a sturdy wooden spoon. Don’t skip this step. Press Cancel.
- Rule 3: Layer, don’t stir – Pour the tomatoes and sauce over the beef, then spread the beans on top. Do not stir!
Natasha’s Pro Tip: Wipe the Rim
Before the lid goes on, wipe the rim of the inner pot with a paper towel. Any splatters there can keep the lid from sealing.
- Pressure cook – Lid on, valve to Sealing, and Pressure Cook on High for 10 minutes. Let it release naturally for 10 minutes, then carefully vent the rest.
- Season and serve – Give it a good stir, taste, and adjust the salt. Then bring on the toppings.
How to Avoid the Burn Notice
If your Instant Pot has ever flashed “Burn” mid-chili, you’re not alone, and it’s so fixable. Something thick is scorching on the bottom.
- Scrape the pot clean after adding the broth.
- Layer, don’t stir so the thick tomatoes stay off the bottom.
- Stay under the fill line – this recipe sits below 2/3 full in a 6-quart pot.
How Long Does Instant Pot Chili Take?
Plan on about 1 hour: 15 minutes of prep, then about 45 minutes in the pot. That covers browning, coming up to pressure, 10 minutes on High, and the 10-minute natural release. Want it thicker? Sauté uncovered a few extra minutes.
That’s the big difference from my Slow Cooker Chili, which simmers for hours. Both are delicious. This one is for busy weeknights.
Toppings for Instant Pot Chili
Toppings are honestly half the fun, so we set up a little toppings bar.
- Shredded cheddar – add it while the chili is hot so it melts.
- Sour cream
- Diced avocado – as long as avocado goes in the bowl, that’s the important thing.
- Cilantro and green onions
- Tortilla chips – for dunking!
- Hot sauce – add it to your own bowl so the kids can still enjoy theirs.
Make-Ahead and Storage
Chili tastes even better the next day. Cool it, then refrigerate within 2 hours.
- To Refrigerate: Store in an airtight container for up to 4 days.
- To Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator.
- To Reheat: Warm on the stovetop over medium heat or in the microwave until steaming.
What to Serve with Chili
A big bowl of chili is even better with something good on the side. Here are a few easy pairings:
This Instant Pot Chili is cozy, hearty, and so easy. Ladle it into bowls with a warm slice of cornbread with honey butter on the side. Make it once, and you’ll make it on repeat. Let me know your must-have topping in the comments!
An easy Instant Pot Chili with ground beef, two kinds of beans, and a thick tomato sauce. Letting the beef brown and blooming the spices gives it that slow-simmered flavor in about an hour.
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Brown the beef – Set the Instant Pot to Sauté (High). Add the ground beef and spread it over the bottom of the pot. Let it sit and brown first, then flip and break it apart as it cooks, about 8-10 minutes. Spoon out excess fat, leaving 1-2 Tbsp in the pot.
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Sauté the aromatics – Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste. Cook, stirring constantly, for 30-60 seconds until fragrant.
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Deglaze – Pour in the beef broth and use a spatula to scrape up all the browned bits from the bottom of the pot. This helps prevent the Burn warning. Press Cancel to turn off the Instant Pot.
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Add tomatoes – Pour the diced tomatoes with their juice and the tomato sauce over the beef, then spread the drained beans over the top. Don’t stir! Stirring can cause scorching and the Burn warning. In a 6-qt Instant Pot, this stays below the 2/3 fill line.
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Pressure cook – Secure the lid and set the valve to Sealing. Select Pressure Cook (High Pressure) for 10 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure before removing the lid.
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Season and serve – Taste and adjust salt and pepper as needed. Serve warm with your favorite toppings.
*Preventing the Burn warning: Scrape the bottom of the pot really well after sautéing, then layer the tomatoes and tomato sauce on top without stirring before you pressure cook.
*Pot size: Written for a 6-qt Instant Pot. To double, use an 8-qt and brown the beef in 2 batches.
*For a proper seal: Wipe the rim of the inner pot with a paper towel before you put the lid on so it seals properly.
*For thicker chili: Simmer uncovered for a few extra minutes.
*Gluten-free: Use certified gluten-free chili powder and beef broth.
*Make Ahead: Chili tastes even better the next day! Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
386kcal Calories28g Carbs30g Protein18g Fat
Nutrition Facts
Instant Pot Chili
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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