If you’re craving a hearty and flavorful meal that comes together with ease, this Instant Pot Chili Recipe is an absolute game-changer. Packed with tender ground meat, vibrant bell peppers, savory beans, and a blend of smoky spices, it’s the perfect cozy dish to warm you up on any day. The beauty of this chili is how the Instant Pot effortlessly brings out rich, deep flavors in under 30 minutes, making it an ideal go-to whether you’re feeding a crowd or just yourself. Once you try this recipe, it will become one of your favorite comfort foods that combines simplicity and soul in every bite.
Ingredients You’ll Need
These ingredients come together simply but pack a punch in both taste and texture. Each item is carefully chosen to build layers of flavor, add satisfying heartiness, or bring in a pop of color that brightens your bowl.
- Olive oil: Helps brown the meat and adds a subtle fruity richness.
- Ground beef (or turkey): Provides the chili’s meaty base with juicy texture.
- Onion, chopped: Adds sweetness and depth when sautéed.
- Garlic, minced: Brings aromatic warmth that infuses the whole chili.
- Bell pepper, diced: Offers a fresh, crunchy contrast and vibrant color.
- Kidney beans, drained and rinsed: Introduce creamy texture and earthy flavor.
- Black beans, drained and rinsed: Complement kidney beans with slightly sweet notes.
- Diced tomatoes (canned): Contribute juicy acidity and help create the sauce.
- Tomato sauce: Thickens the chili and adds rich tomato flavor.
- Beef broth (or vegetable broth): Adds savory depth and balances the acidity.
- Tomato paste: Concentrates tomato intensity and enhances body.
- Chili powder: Provides signature chili spice and mild heat.
- Cumin: Adds earthiness and a warm undertone.
- Smoked paprika: Lends a smoky, slightly sweet complexity.
- Oregano: Brings a herbal brightness that rounds out the spices.
- Cayenne pepper (optional): Delivers an extra kick of heat when desired.
- Salt and black pepper to taste: Essential seasoning for balance and flavor clarity.
How to Make Instant Pot Chili Recipe
Step 1: Sauté the Aromatics and Meat
First, set your Instant Pot to the sauté function and add a tablespoon of olive oil. Once hot, add the ground beef or turkey. Break the meat up with your spoon and cook until browned and no longer pink, which should take about 5-7 minutes. This step seals in flavor and creates a savory foundation. If there’s any excess fat, carefully drain it before moving on.
Step 2: Add Onion, Garlic, and Bell Pepper
Next, toss in the chopped onion, minced garlic, and diced bell pepper. Sauté everything together for 2-3 minutes until the vegetables soften and the mixture fills the kitchen with an irresistible aroma. This softening helps release natural sweetness and makes the chili layer with fresh, bright notes.
Step 3: Incorporate the Spices
Now, sprinkle in your spicy blend: chili powder, cumin, smoked paprika, oregano, and optional cayenne pepper along with salt and black pepper. Stir the spices into the meat and veggies thoroughly, letting them toast slightly for about a minute. This step pumps in a beautiful depth of flavor and gets your Instant Pot Chili Recipe tasting just right.
Step 4: Add Tomato Elements and Broth
Stir in the tomato paste, canned diced tomatoes, tomato sauce, and beef broth. These liquids bring the chili to life by forming a rich, thick sauce that will gently bubble and meld all the flavors together during pressure cooking.
Step 5: Mix in the Beans
After your sauce is well combined, add the rinsed kidney and black beans. These add bulk and creaminess while making the chili fulfilling and hearty without overpowering the dish.
Step 6: Pressure Cook the Chili
Secure the Instant Pot lid and set it to manual or pressure cook on high for 10 minutes. This short cook time helps the ingredients marry while keeping textures intact for a satisfying bite.
Step 7: Release Pressure and Adjust
Once cooking is complete, allow the Instant Pot to naturally release pressure for 10 minutes before doing a quick release to vent any remaining steam. Open the lid carefully, give the chili a good stir, taste, and adjust the seasonings to your preference. This final tweak ensures the perfect balance of spice, salt, and richness.
How to Serve Instant Pot Chili Recipe
Garnishes
The fun part of serving chili is topping it with your favorite garnishes. Try shredded cheese melting beautifully on top, a dollop of creamy sour cream, freshly chopped green onions for a sharp crunch, or ripe avocado slices that cool the heat and add silky texture. These garnishes enhance both flavor and presentation.
Side Dishes
Instant Pot Chili Recipe shines alongside a variety of sides. Classic cornbread, warm tortilla chips for dipping, or a fluffy bed of steamed rice all complement the chili’s texture and soak up its sauce deliciously. Pick your favorites and enjoy a full, satisfying meal.
Creative Ways to Present
Take your Instant Pot Chili Recipe up a notch by serving it in special ways. Try it layered in a chili bowl with melted cheese and jalapeños, use it as a filling for baked potatoes or stuffed bell peppers, or even turn it into a spicy chili nacho platter. These presentations make the meal feel festive and fun, perfect for casual get-togethers or family dinners.
Make Ahead and Storage
Storing Leftovers
Any leftover Instant Pot Chili Recipe stores wonderfully in an airtight container in the refrigerator. It stays fresh for up to 4 days, making it an excellent choice for easy lunches or reheated dinners during the week. The flavors even deepen after resting.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or bags, removing as much air as possible. Frozen chili can last up to 3 months and is a lifesaver when you want a quick, satisfying meal waiting for you.
Reheating
Reheat your leftover or frozen chili in a saucepan over medium heat, stirring occasionally until warmed through. Alternatively, microwave in short bursts, stirring between intervals to keep it evenly heated. You may want to add a splash of broth or water if the chili seems too thick after refrigeration.
FAQs
Can I make this Instant Pot Chili Recipe with ground turkey instead of beef?
Absolutely! Ground turkey works wonderfully and offers a leaner option without sacrificing flavor. Just be sure to brown it well and drain any excess liquid as with beef.
What if I don’t have smoked paprika?
If smoked paprika isn’t on hand, regular paprika will still add color and mild sweetness, though the smoky undertone will be missing. You can add a tiny pinch of ground chipotle or a dash of liquid smoke as a substitute.
Can I make this chili vegetarian?
Yes! Simply skip the meat and use extra beans or add vegetables like mushrooms or zucchini for heartiness. Use vegetable broth to keep it fully vegetarian.
How spicy is this chili?
By default, this recipe is moderately spicy with chili powder and smoked paprika. The optional cayenne pepper adds extra heat, so feel free to adjust the amount based on your preference.
Is it necessary to do a natural pressure release?
Allowing a natural pressure release for 10 minutes helps the chili finish cooking gently and prevents splattering when you open the lid. It also allows flavors to further develop before you taste and adjust.
Final Thoughts
This Instant Pot Chili Recipe is a total winner for anyone who loves a flavorful, comforting meal without spending hours in the kitchen. It’s easy to customize, quick to make, and bursting with delicious layers that hit all the right notes. I encourage you to give this recipe a try soon—you may find it becoming your new weeknight superstar!
Print
Instant Pot Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This hearty Instant Pot Chili recipe delivers a flavorful and comforting meal ready in just 30 minutes. Combining ground beef or turkey with beans, tomatoes, and a blend of spices, this chili is perfect for a quick weeknight dinner or a cozy meal any time. The pressure cooking method ensures tender meat and well-infused flavors in less time than traditional chili recipes.
Ingredients
Protein & Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
Canned Goods
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
Liquids & Seasonings
- 1 cup beef broth (or vegetable broth)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Prepare the Instant Pot: Set the Instant Pot to sauté mode and add the olive oil to heat up.
- Brown the meat: Add the ground beef or turkey to the pot, breaking it up with a spoon as it cooks. Once browned, drain any excess fat if necessary.
- Sauté aromatics and vegetables: Add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for 2-3 minutes until the vegetables soften and the onion becomes translucent.
- Add spices: Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, as well as salt and black pepper to season the mixture evenly.
- Add tomato components and broth: Mix in the tomato paste, diced tomatoes, tomato sauce, and beef or vegetable broth together, stirring well to combine.
- Add beans: Stir in the drained kidney and black beans thoroughly to incorporate all ingredients.
- Pressure cook the chili: Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high pressure for 10 minutes to meld the flavors and cook thoroughly.
- Release the pressure: Once cooking is complete, allow a natural pressure release for 10 minutes to let flavors settle, then perform a quick release to release any remaining pressure.
- Adjust and serve: Open the lid carefully, stir the chili, taste and adjust seasoning as needed.
- Garnish and enjoy: Serve the chili hot with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or sliced avocado for added flavor and texture.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- Drain and rinse canned beans to reduce sodium content.
- If you prefer a spicier chili, increase the cayenne pepper slightly.
- Use vegetable broth to make the recipe halal or vegetarian-friendly (omit meat in that case).
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen up to 3 months.
- For thicker chili, remove the lid after cooking and simmer on sauté mode for a few minutes to reduce liquid.
- This chili pairs well with cornbread, rice, or tortilla chips.
