Instant pot chili is one of those hearty comforting chili recipes that tastes like it’s been passed down for generations. The beauty of this beef chili recipe is that it’s ready to serve in under an hour, but it doesn’t taste like it!
This mouth-watering instant pot chili recipe is built on modern convenience. It doesn’t even require a good chili beans recipe because just about everything comes out of a can or jar. BUT – when you combine the right stuff, in the right amounts, with the right techniques – eeewe doggie! You get a flavor worth celebrating!
Check it out!!
I just love that I can get all those deep rich flavors in an hour. Most of the time when you’re ready to make something really decadent and hearty, you’ve got to prepare to be in the kitchen for a while. This instant pot chili recipe is – well – virtually instant! Here are some more great reasons to love it.
- Both wholesome and convenient
- Has plenty of aromatic spices
- Hearty stick-to-your-ribs meal
- Great for winter potlucks
- Layers of deep rich flavors
Making this instant pot chili recipe is so incredibly simple – you’re not gonna’ believe it! Plus, the recipe is totally versatile. Even my friends who don’t eat meat love this instant pot chili recipe. Simply omitting the beef makes this instant pot chili vegetarian and you can easily tweak it other ways too. Here’s what you need to know!
It’s important to cook the beef first so you can sauté the veggies and spices in the remaining oil (if omitting beef, start with veggies). Not only will this start building those layers of yummy flavor, but it’ll also help build your fond. This will give your chili flavor beyond belief!
Also, you’re gonna’ have to deglaze the bottom of the pot with beef broth. If you try skipping this step the burn light may come on and you’ll lose out some really distinguished flavor.
Lastly, don’t skip out on the mingling time in the end. It-is-crucial.
Easy Instant Pot Chili Ingredients Notes
Making this instant pot chili with canned beans and crushed tomatoes makes it super convenient and using the pressure cooker makes it doable even on a busy weeknight. The ingredient list may look a little extensive but there’s a lot of different seasonings and spices (along with some secret ingredients). Here’s what you need.
Meat – I use ground beef for this instant pot chili recipe, but other ground meat will work too. I’ve made it with ground turkey before and it’s still fantastic!
Spices – A fragrant blend of chili powder, cumin, coriander, and oregano mingle with the salt and pepper to create some amazing flavor. A quick sear in the hot pot with the aromatics will wake them right up so they release all those yummy oils.
Aromatics – A tasty combination of onions, garlic, and jalapeno provides substance, flavor and help build the fond for your yummy instant pot chili. Just be sure to sauté them in the beef drippings.
Seasoning – Better Than Bouillon (beef flavor) adds something intense and magical. It helps develop huge flavor and it’s so much easier to measure than those salty cubes.
Canned conveniences – Things like crushed tomatoes, mild green chilis, and canned beans help make it easy to throw together.
Secret stuff – Okay, you’re not gonna’ believe this but there are two different secret ingredients that just put this instant pot chili over the top. Are you ready? You’re gonna’ have to trust me on this….it’s cocoa and decaffeinated coffee crystals! I know it sounds a little crazy, but your chili just won’t be the same without it.
This chili will continue to develop some mind-blowing flavor as it sits in the fridge. All those delicious flavors get happier as they mingle. It keeps well in an airtight container or a large Ziploc.
Can You Freeze This?
Oh yeah, you sure can! You can probably make this from scratch faster than you can thaw it out but sometimes we just need to be able to pull something out of the freezer. It makes those crazy busy days that much easier. It can stay in the freezer for 4 months.
Make Ahead Tips
Prepping ahead always makes sense. I’m a big prepper myself so I totally understand how much it helps. That said, you can chop the aromatics ahead to save a few minutes. Building the incredible layers of flavor demands that they are cooked when the meat is, and the rest is downhill.
Of course, you can always go the freezer route.
How Long Can You Keep This In The Fridge?
There are lots of scrumptious ways you can tweak this instant pot chili recipe to suit your preferences. Some people like to add bell peppers or substitute different types of beans in the recipe. Here are just a few of the easy things you can do.
Can I Add Some Chicken?
This recipe works just fine with ground chicken or you could just make instant pot turkey chili. I know a lot of people who cook with ground chicken and turkey instead of beef for health reasons. Slow cooker turkey chili is also a popular recipe.
When you’re ready for a change with all the same intense flavor you’ve got to try instant pot white chicken chili. It is simply incredible – like little flavor bombs going off in your mouth!
Can I Add Some Pasta?
I’ve never really thought about it, but I don’t see why not. Use this recipe to make chili mac or chili spaghetti if it suits you. Just don’t forget you can’t freeze it once you put the pasta in.
Of course, you can always go with this skyline chili recipe and serve it 6 ways from Sunday! Get it?
Can I Omit Beans?
Sure! If you want to make instant pot chili no beans – I say go for it!! You can use all those aromatic spices and tomatoes to make an instant pot chili Colorado that is out of this world! Now chili Colorado is a bit of a different recipe (most people add pork) but it is totally worth the time!
Can I Bake This Instead?
Well if you bake it then it’s not instant pot chili, silly. But if you’ve already made the chili and you just need to throw something in the oven, try a chili dog casserole or a chili cornbread casserole. These are both full-flavored easy to throw together recipes that almost everyone loves. When you’re ready for something a little different make a green chili casserole instead!
What Other Instant Pot Chili Recipes Can I Make?
There are so many different instant pot chili recipes I couldn’t possibly name them all but for a super simple instant pot beef chili variation, you can make instant pot venison chili. It’s always a huge hit!
Want something with a little more kick? Make instant pot chili con carne instead. I just love Mexican food so it’s a long-standing favorite of mine.
Instant Pot Chili
- 1 tablespoon vegetable oil
- 2 pounds ground beef, 80/20
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons dried oregano
- 1 3/4 cups beef broth
- 2 teaspoons cocoa
- 1 (15-ounce) can crushed tomato
- 1 (8-ounce) can tomato sauce
- 1 (4-ounce) can chopped mild green chilis
- 1 teaspoon brown sugar
- 1 tablespoon beef flavor Better Than Bouillon
- 2 teaspoons instant decaffeinated coffee crystals
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- sour cream
- cheddar cheese, shredded
- red onion, diced
- Turn 6.5-quart Instant pot onto saute function. Add the vegetable oil. When the display reads "hot". Add half the beef then brown and crumble. Remove to a plate; set aside. Repeat with remaining beef.
- Add the onion, garlic, jalapeno and cook for about 5 minutes, stirring occasionally, until vegetables soften.
- Sprinkle the salt, black pepper, chili powder, cumin, coriander, and oregano and continue to cook, stirring constantly so spices don't burn, for 1 minute.
- Add the beef broth scraping up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on).
- Stir in the cocoa, crushed tomato, tomato sauce, green chilis, brown sugar, Better Than Bouillon, and instant decaffeinated coffee crystals. Add the kidney beans, pinto beans, and return the browned beef to the pot.
- Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on high for 20 minutes.
- When the pressure cooking cycle has completed, let the pot sit and naturally release pressure for 20 minutes minimum. Then turn the steam knob to venting to release the remaining pressure.
- After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the chili. Adjust seasoning, ladle into individual bowls and top with desired toppings.
I absolutely love how simple it is to make this robust chili and the flavor does not disappoint! However, I can appreciate other awesome chili recipes too. Sometimes you just feel like cooking or you may be ready to try a new chili flavor. Here are some of my FAVS!
- Paula Deen Chili Recipe Slow Cooker – You know if it’s got Paula Deen’s name in the title it’s gonna’ be good!
- Taco Chili – Ariba! A little Tex-Mex twist on an old classic.
- White Bean Chicken Chili – This stuff is simply Ah-ma-zing and it’s got a little more kick to it.
- Black Bean Chili – A fantastic dinner delight.
- Chili Soup – A big bowl of soup to warm up your insides with all that classic chili flavor you love.
Making instant pot chili is an easy hearty way to close out a crazy dreary day and it goes a really long way at potlucks too. It only takes a few minutes to throw together and it’s ready in an hour. Keep the bibs close, though. All those vibrant flavors are so incredibly delicious, it’s hard to eat this one slowly!