Key Takeaways:
- Ready in under 1 hour with minimal hands-on time
- Perfect for beginners using pressure cooking
- Customizable heat level for every taste
- Freezer-friendly for meal prep
Looking for a hearty chili that’s ready in half the time? This Instant Pot chili recipe delivers rich, smoky flavor without hours of simmering. Perfect for busy weeknights when you want a complete meal without watching the stove.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Natural Release: 10 minutes
- Total Time: 50 minutes
Equipment Needed
- 6-quart Instant Pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
Main Ingredients:
- 2 lbs ground beef (80/20)
- 2 medium onions, diced
- 4 garlic cloves, minced
- 2 (15 oz) cans red beans, drained
- 2 (14.5 oz) cans diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 cups beef broth
Spice Mix:
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1½ teaspoons salt
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Diced green onions
- Fresh cilantro
Step-by-Step Instructions
Preparation Phase (15 minutes)
- Prepare Your Workspace
- Clear countertop space
- Get all ingredients out
- Place cutting board on stable surface
- Have measuring cups and spoons ready
- Dice Onions (5-7 minutes)
- Cut onions in half from top to bottom
- Peel off outer skin
- Make horizontal cuts parallel to cutting board
- Make vertical cuts from top to bottom
- Cut across to create small, even pieces
- Pieces should be about ¼ inch in size
- Mince Garlic (2-3 minutes)
- Remove papery skin from cloves
- Smash each clove with knife’s flat side
- Chop roughly
- Rock knife back and forth over garlic until finely minced
- Should be size of small grains of rice
- Prepare Spice Mix (2 minutes)
- Get a small bowl
- Measure each spice carefully
- Level off measuring spoons with straight edge
- Add all spices to bowl
- Mix with small spoon until uniform color
- Prepare Beans (1 minute)
- Open cans with can opener
- Pour into colander in sink
- Rinse with cool water until water runs clear
- Shake colander gently to remove excess water
- Prepare Instant Pot (1 minute)
- Place inner pot in Instant Pot base
- Check that sealing ring is properly seated
- Press “Sauté” button
- Wait until display shows “HOT” (about 2-3 minutes)
Cooking Phase (25-30 minutes)
- Brown the Meat (8-10 minutes)
- Add ground beef to hot inner pot
- Listen for immediate sizzle (if no sizzle, pot isn’t hot enough)
- Break meat into large chunks with wooden spoon
- Keep breaking chunks smaller as meat cooks
- Stir every 2-3 minutes
- Cook until no pink color remains
- Tilt pot slightly with pot holders
- Use large spoon to remove excess fat
- Leave about 2 tablespoons of fat (about 2-3 spoonfuls)
- Cook Aromatics (5-6 minutes)
- Add diced onions to browned meat
- Stir to combine
- Cook until onions become see-through (translucent)
- Add minced garlic
- Stir constantly for 30 seconds
- Watch carefully – garlic burns easily!
- Add Remaining Ingredients (4-5 minutes)
- Add spice mixture first
- Stir well to coat meat and onions
- Add drained beans
- Pour in diced tomatoes with their juice
- Add tomato sauce
- Pour in beef broth
- Use wooden spoon to scrape bottom of pot thoroughly
- Make sure no brown bits are stuck to bottom
- Do not stir after this point
- Pressure Cook (25 minutes total)
- Press “Cancel” to stop Sauté mode
- Check sealing ring one more time
- Put lid on pot
- Turn lid until it clicks
- Turn steam release valve to “Sealing”
- Press “Pressure Cook” or “Manual” button
- Use + or – buttons to set time to 15 minutes
- Wait for pot to come to pressure (about 10 minutes)
- Timer will start counting down
- When timer beeps, do nothing for 10 minutes
- This is called natural release
Finishing Steps (10 minutes)
- Release Remaining Pressure (2-3 minutes)
- After 10-minute natural release
- Cover valve with kitchen towel
- Use wooden spoon handle to turn valve to “Venting”
- Keep face and hands away
- Wait until pin drops completely
- Only then open lid away from face
- Final Touches (5-7 minutes)
- Stir chili thoroughly
- Taste carefully (it’s hot!)
- Add salt and pepper if needed
- Let stand for 5 minutes
- Chili will thicken as it stands
- Stir once more before serving
Troubleshooting Tips
Burn Notice:
- Always deglaze pot after browning meat
- Ensure enough liquid
- Don’t stir after layering ingredients
Too Thick:
- Add ¼ cup hot beef broth
- Stir and adjust seasoning
Too Thin:
- Use “Sauté” mode after cooking
- Simmer 5-10 minutes uncovered
Variations & Substitutions
- Protein Options: Ground turkey, chicken, or plant-based crumbles
- Bean Varieties: Pinto, black, or kidney beans
- Heat Level: Adjust chili powder or add diced jalapeños
- Low-Carb: Replace beans with diced bell peppers
Storage & Reheating
Storage:
- Refrigerate up to 4 days in airtight container
- Freeze up to 3 months in freezer-safe container
Reheating:
- Microwave: 2-3 minutes, stirring halfway
- Stovetop: Medium heat with splash of broth
- Instant Pot: 5 minutes on “Steam”
Safety Notes & Tips
- Never force lid open
- Keep face away when releasing pressure
- Use wooden spoon to release pressure
- Check sealing ring before cooking
- Don’t fill past 2/3 mark
Pro Tips
- Toast spices in pot before adding liquid
- Layer ingredients, don’t stir
- Use room temperature ingredients
- Let chili rest before serving
- Save leftovers for even better flavor next day
