Key Takeaways:
- This Chili Recipe Instant Pot method cuts cooking time in half
- Perfect one-pot meal that tastes like it simmered all day
- Customizable heat level for every family member
- Freezer-friendly for easy meal prep
Ever found yourself craving homemade chili but don’t have hours to spend? This Chili Recipe Instant Pot version delivers deep, rich flavor without the wait. I’ve perfected this recipe for busy weeknights when you need a hearty meal but can’t babysit a pot on the stove.
The secret to amazing Chili Recipe Instant Pot success is layering flavors – first browning the meat, then sautéing aromatics, all in the same pot. The pressure cooking method infuses everything with that simmered-all-day taste in just minutes.
Time Breakdown for This Chili Recipe Instant Pot Method
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Natural Release: 10 minutes
- Total Time: 50 minutes
- Servings: 4 people
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 410 |
| Protein | 35g |
| Carbohydrates | 28g |
| Fat | 18g |
| Fiber | 9g |
| Sodium | 820mg |
Note: Values are approximate and may vary based on specific ingredients used
Equipment & Ingredients for Perfect Chili Recipe Instant Pot Results
Kitchen Tools
| Tool | Purpose |
|---|---|
| 6-quart Instant Pot | Main cooking vessel |
| Cutting board | Preparing vegetables |
| Chef’s knife | Chopping ingredients |
| Measuring cups | Measuring liquids |
| Measuring spoons | Measuring spices |
| Wooden spoon | Stirring and scraping |
| Can opener | Opening canned goods |
| Colander | Draining beans |
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Ground beef (80/20) | 2 pounds | Main protein |
| Yellow onions | 2 medium, diced | Flavor base |
| Garlic cloves | 4, minced | Aromatic |
| Red beans | 2 (15 oz) cans, drained | Texture and protein |
| Diced tomatoes | 2 (14.5 oz) cans | Acidity and moisture |
| Tomato sauce | 1 (8 oz) can | Base thickness |
| Beef broth | 2 cups | Cooking liquid |
| Chili powder | 3 tablespoons | Primary seasoning |
| Ground cumin | 2 teaspoons | Earthy flavor |
| Paprika | 2 teaspoons | Color and mild heat |
| Oregano | 1 teaspoon | Herbal notes |
| Black pepper | 1 teaspoon | Seasoning |
| Salt | 1½ teaspoons | Flavor enhancer |
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Diced green onions
- Fresh cilantro
- Sliced jalapeños
If you’re new to making homemade chili sauce, you might enjoy checking out my sweet chili sauce recipe which uses similar spice combinations but in a different application.
Ultra-Detailed Chili Recipe Instant Pot Instructions for Beginners
Preparation Phase (15 minutes)
- Set Up Your Kitchen Space (1-2 minutes)
- Clear your counter of anything not needed for this recipe
- Place your Instant Pot near an outlet where the cord will reach safely
- Ensure the Instant Pot is on a flat, heat-resistant surface
- Pull out all measuring tools and place within arm’s reach
- Gather a few small bowls for prepped ingredients
- Gather Your Ingredients (2-3 minutes)
- Remove all ingredients from refrigerator and pantry
- Group them by when they’ll be used in the recipe
- Open packages that might be difficult to open while cooking
- Check that you have enough of each ingredient
- Prepare Your Cutting Station (1 minute)
- Place a damp paper towel or kitchen towel under cutting board to prevent slipping
- Position cutting board with enough space around it
- Have a small bowl ready for food scraps
- Make sure your knife is sharp (dull knives are more dangerous)
- Dice Onions Step-by-Step (5-7 minutes)
- Cut off both ends of each onion
- Stand onion on flat end and cut in half from top to bottom
- Peel off papery skin and discard
- Place flat side down on cutting board for stability
- Make horizontal cuts parallel to board, but don’t cut all the way through
- Make vertical cuts from top to bottom, about ¼ inch apart
- Finally, cut across the onion to create small, even pieces
- BEGINNER TIP: If your eyes tear up, briefly place onion in freezer for 10 minutes before cutting
- Mince Garlic Properly (2-3 minutes)
- Separate a head of garlic into individual cloves (you need 4)
- Place flat side of knife blade on each clove
- Gently press down with palm of hand until clove cracks
- Remove papery skin completely
- Rough chop garlic cloves into smaller pieces
- Hold knife with tip on cutting board and rock blade back and forth over garlic
- Continue until garlic is in very small pieces (like grains of rice)
- BEGINNER TIP: Don’t skip smashing the cloves first—it makes peeling much easier
- Measure and Mix Spices (2-3 minutes)
- Get a small bowl just for your spice mixture
- Measure each spice carefully, leveling with a knife for accuracy
- For chili powder: Spoon into measuring spoon, level off, add to bowl
- Repeat with cumin, paprika, oregano, pepper, and salt
- Stir with a small spoon until evenly blended to one color
- Set aside where you won’t accidentally knock it over
- Prepare Beans Properly (2 minutes)
- Open both cans of beans with can opener
- Place colander in sink
- Pour beans into colander
- Rinse thoroughly with cold water until water runs clear
- Gently shake colander to remove excess water
- Let drain completely while you continue other prep steps
- Prepare Your Instant Pot (1-2 minutes)
- Check that silicone sealing ring is properly seated in lid
- Examine valve and float valve for any food debris
- Place stainless steel inner pot inside Instant Pot base
- Make sure outside of inner pot is dry before inserting
- Plug in Instant Pot
- Press “Sauté” button
- If your model has different heat levels, select “Normal”
- Wait until display shows “HOT” before adding ingredients (2-3 minutes)
- BEGINNER WARNING: Never start sautéing in an empty Instant Pot without the inner pot in place
Cooking Phase for Your Chili Recipe Instant Pot Style (30-35 minutes)
- Brown the Meat Thoroughly (10-12 minutes)
- Check that Instant Pot display says “HOT”
- Add ground beef to inner pot (you should hear an immediate sizzle)
- If no sizzle, wait longer—pot isn’t hot enough
- Let meat sit untouched for 30 seconds to develop browning
- Using wooden spoon, break meat into large chunks (about 2 inches)
- Continue cooking for 2 minutes
- Break chunks into smaller pieces (about 1 inch)
- Stir every 2 minutes to ensure even browning
- Continue cooking until no pink color remains (about 8-10 minutes total)
- BEGINNER TIP: Don’t overcrowd or stir constantly—meat needs contact with hot surface to brown
- Once meat is fully browned, tilt Instant Pot slightly (use oven mitts—pot is hot!)
- Use large spoon to remove excess fat that pools at the edge
- Leave about 2 tablespoons of fat (approximately 2-3 large spoonfuls)
- SAFETY NOTE: Place removed fat in a heat-safe container, not directly in sink drain
- Cook Aromatics Properly (5-6 minutes)
- Add diced onions to browned meat
- Stir with wooden spoon to combine evenly
- Let onions cook for 4-5 minutes, stirring occasionally
- Watch as onions change from opaque white to translucent
- They should soften but not brown (reduce heat if browning occurs)
- Add minced garlic only after onions are soft
- Stir constantly for exactly 30 seconds
- BEGINNER WARNING: Watch garlic carefully—it burns easily and becomes bitter!
- The garlic should become fragrant but not change color
- Add Remaining Ingredients in Correct Order (4-5 minutes)
- IMPORTANT STEP: Add spice mixture first
- Stir well for 30 seconds to coat meat and onions with spices
- This “blooms” the spices and develops flavor
- Add drained beans and stir gently
- Pour in diced tomatoes with all their juice
- Add tomato sauce
- Pour in beef broth
- Use wooden spoon to scrape bottom of pot thoroughly
- CRUCIAL STEP: Make sure nothing is stuck to bottom of pot
- Scrape in circular motion, covering entire bottom surface
- Any stuck bits can trigger “BURN” notice during pressure cooking
- Once bottom is scraped clean, do not stir further
- BEGINNER TIP: Layering ingredients helps prevent burn notices
- Pressure Cook with Perfect Timing (25-30 minutes total)
- Press “Cancel” button to stop Sauté mode
- Double-check that sealing ring is properly seated in lid
- Pick up pot lid with both hands
- Place lid on Instant Pot and turn clockwise until it clicks
- You’ll hear a musical chime if your model has sound
- Look at steam release valve on lid
- Turn valve to “Sealing” position (not “Venting”)
- Press “Pressure Cook” or “Manual” button (depends on your model)
- Use + or – buttons to set time to exactly 15 minutes
- Display will say “On” while pot builds pressure
- This takes approximately 10 minutes
- Once pressurized, float valve will pop up
- Display will switch from “On” to counting down from 15
- When timer reaches zero, Instant Pot will beep
- IMPORTANT: Do nothing for 10 minutes
- This is called natural pressure release
- Set a separate timer for this 10-minute period
- BEGINNER TIP: During pressure building and cooking, some steam may escape from valve—this is normal
Finishing Your Chili Recipe Instant Pot Style (10-15 minutes)
- Release Remaining Pressure Safely (2-3 minutes)
- After 10-minute natural release timer ends
- Cover steam release valve with kitchen towel
- Keep face, hands, and arms away from valve
- Use handle of wooden spoon to push valve to “Venting”
- Steam will release forcefully—this is normal
- SAFETY WARNING: Steam is extremely hot and can cause burns!
- Wait until all steam has released completely
- Float valve will drop down when pressure is fully released
- Only then is it safe to open the lid
- Turn lid counterclockwise and lift away from you
- Tilt lid to allow condensation to drip back into pot
- Finish and Adjust Your Chili (5-7 minutes)
- Look at chili consistency—should be thick but not dry
- Stir thoroughly with wooden spoon
- Carefully taste a small amount (it’s very hot!)
- If needed, add salt ¼ teaspoon at a time, tasting between additions
- Let chili stand for 5 minutes
- Stir again and notice how it thickens as it stands
- BEGINNER TIP: If too thin, set to “Sauté” for 5 minutes, stirring frequently
- If too thick, add ¼ cup warm beef broth and stir
- Serving Your Perfect Chili (3-5 minutes)
- Ladle chili into bowls (don’t overfill)
- Set out toppings in separate small bowls
- Let everyone customize their own bowl
- Recommended toppings: shredded cheese, sour cream, green onions
- SERVING TIP: Warm bowls by filling with hot water, then emptying before adding chili
If you enjoy this chili, you might want to try my chili verde pork recipe for a different flavor profile using similar cooking techniques.
Troubleshooting Your Chili Recipe Instant Pot Creation
Burn Notice:
- Problem: Instant Pot displays “BURN” or “FOOD BURN”
- Cause 1: Food stuck to bottom of pot
- Solution 1: Always deglaze pot after browning meat
- Cause 2: Not enough liquid
- Solution 2: Always use full amount of broth in recipe
- Cause 3: Tomato products on bottom
- Solution 3: Add tomatoes last and don’t stir after adding
Too Thick:
- Problem: Chili is too chunky or dry to eat
- Cause 1: Too much liquid evaporated
- Solution 1: Add ¼ cup hot beef broth at a time
- Solution 2: Stir well after each addition
- Solution 3: Adjust seasoning if needed after thinning
Too Thin:
- Problem: Chili is runny or soup-like
- Solution 1: Press “Sauté” button after cooking
- Solution 2: Simmer uncovered for 5-10 minutes, stirring frequently
- Solution 3: Mash some beans against side of pot to release starch
- BEGINNER TIP: Chili will thicken as it cools and sits
Bland Flavor:
- Problem: Not enough depth or seasoning
- Solution 1: Add ½ teaspoon more salt
- Solution 2: Try 1 tablespoon tomato paste
- Solution 3: Add ¼ teaspoon cayenne pepper for heat
- Solution 4: A splash of vinegar or squeeze of lime can brighten flavors
Variations & Substitutions for Your Chili Recipe Instant Pot Creation
- Protein Options:
- Ground turkey (for 25% fewer calories)
- Ground chicken (for 35% fewer calories)
- Plant-based crumbles (for vegetarian option)
- COOKING TIP: If using turkey or chicken, add 1 tablespoon olive oil when browning
- Bean Varieties:
- Pinto beans (creamier texture)
- Black beans (firmer texture)
- Kidney beans (traditional)
- BEGINNER TIP: Mix different beans for interesting texture
- Heat Level Adjustments:
- Mild: Use 2 tablespoons chili powder instead of 3
- Medium: Use recipe as written
- Hot: Add 1 diced jalapeño with seeds when cooking onions
- Extra Hot: Add ¼-½ teaspoon cayenne pepper with spice mix
- Low-Carb Chili Recipe Instant Pot Option:
- Replace beans with 2 diced bell peppers
- Add 1 cup diced zucchini
- Add with tomatoes
- COOKING NOTE: Vegetables will soften more than beans
- Mexican Style Variation:
- Add 1 tablespoon lime juice after cooking
- Garnish with fresh cilantro
- Serve with avocado slices
- SERVING IDEA: Offer warm corn tortillas on the side
For a unique twist, try serving this chili over noodles like in my chili oil noodles recipe – the flavor combination is surprisingly delicious.
Storage & Reheating Your Chili Recipe Instant Pot Leftovers
Storage Guidelines:
- Refrigerator Method:
- Allow chili to cool completely before refrigerating
- Transfer to airtight containers within 2 hours of cooking
- Store up to 4 days in refrigerator
- Divide into meal-sized portions for easier reheating
- SAFETY TIP: Don’t put hot chili directly in refrigerator—cool to room temperature first
- Freezer Method:
- Use freezer-safe containers with tight-fitting lids
- Leave ½-inch headspace for expansion
- Label with date and contents using masking tape and marker
- Freeze for up to 3 months
- BEGINNER TIP: Freeze in single-serving portions for quick meals
Reheating Instructions:
- Microwave Method:
- Place single portion in microwave-safe bowl
- Cover loosely with paper towel to prevent splatters
- Heat on high for 1 minute
- Stir thoroughly
- Heat another 1-2 minutes until steaming hot
- Let stand 1 minute before eating for even heat distribution
- Stovetop Method:
- Place desired amount in saucepan
- Add 1-2 tablespoons water or broth per cup of chili
- Heat on medium-low, stirring occasionally
- Cook until internal temperature reaches 165°F (about 5-7 minutes)
- BEGINNER TIP: Stir frequently to prevent sticking
- Instant Pot Method for Frozen Chili:
- Place frozen chili block in Instant Pot
- Add ¼ cup water
- Use “Steam” function for 5 minutes
- Natural release for 5 minutes, then quick release
- Stir well before serving
Safety Notes & Tips for Perfect Chili Recipe Instant Pot Results
Pressure Cooking Safety:
- Never force lid open—always ensure pressure is fully released
- Keep face, hands, and arms away when releasing pressure
- Use wooden spoon or other long utensil to release pressure
- Always check sealing ring before cooking—it should be clean and properly seated
- Don’t fill Instant Pot past 2/3 mark (indicated on inner pot)
- Never leave appliance unattended when pressurizing
- Keep cord away from edges of counters and hot surfaces
Food Safety:
- Always wash hands with soap for 20 seconds before and after handling raw meat
- Use separate cutting boards for meat and vegetables
- Keep raw meat separate from other ingredients until cooking
- Refrigerate leftovers within 2 hours of cooking
- Reheat leftovers to 165°F internal temperature
- BEGINNER TIP: Use a food thermometer to check temperature
Common Mistakes to Avoid:
- Skipping the meat-browning step (creates flavor foundation)
- Not deglazing the pot (prevents burn notice)
- Filling the pot too full (prevents proper pressurization)
- Opening lid too soon after cooking (ruins texture)
- Not scraping bottom of pot after browning (causes burn errors)
- Using cold ingredients straight from refrigerator (extends cooking time)
Dietary Notes:
- This Chili Recipe Instant Pot version is naturally gluten-free (verify broth is gluten-free)
- Can be made dairy-free by skipping cheese topping
- High in protein (35g per serving) and fiber (9g per serving)
- Can be made vegetarian with plant-based crumbles and vegetable broth
Pro Tips for Chili Recipe Instant Pot Success
- Flavor Boosters:
- Toast spices in pot for 30 seconds before adding liquid
- Add 1 tablespoon brown sugar for depth
- Try 1 teaspoon smoked paprika for smoky flavor
- Drop in one bay leaf during pressure cooking (remove before serving)
- SECRET TIP: Add 1 tablespoon cocoa powder with spices for richness
- Texture Perfection:
- Layer ingredients without stirring after adding tomatoes
- Use room temperature ingredients when possible
- Let chili rest 5-10 minutes before serving
- For thicker chili, mash some beans against pot wall with wooden spoon
- Make-Ahead Magic:
- Chili tastes even better the next day after flavors meld
- Prep ingredients night before and store in refrigerator
- Store prepped ingredients separately in containers or bags
- TIME-SAVING TIP: Double recipe for planned leftovers—takes same amount of time
