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This Instant Pot Chili is thick, beefy, and packed with the kind of deep, slow-simmered flavor you’d never expect from a pressure cooker. Two kinds of beans, tender ground beef, tomatoes, green chiles, and plenty of warm spices make it hearty and satisfying, while a couple of unexpected ingredients add incredible richness. Best of all, the Instant Pot does most of the work, so you get a cozy, flavor-packed bowl of chili without spending hours at the stove.
If you love a hearty bowl of chili, try my Classic Chili, Texas Chili, and Steak Chili next. You can also browse all of my Chili Recipes for even more cozy favorites. 🩷
✨ Before You Begin
✨ Deglaze the pot thoroughly. After browning the beef, scrape up every browned bit from the bottom of the pot when you add the broth. This adds flavor and helps prevent a burn notice.
✨ Layer the tomato ingredients—don’t stir. Add the crushed tomatoes, tomato sauce, and tomato paste on top of the other ingredients and leave them there until after pressure cooking. This helps keep the thicker tomato products from scorching on the bottom.
✨ Don’t forget the time to come to pressure. The 10-minute cook time starts only after the Instant Pot reaches full pressure, so allow a little extra time when planning dinner.
✨ Give it a 10-minute natural release. This gives the flavors a little more time to meld before you release the remaining pressure.
✨ Let the chili thicken before serving. Instant Pot chili can look a little thinner when you first open the lid. Stir it well and let it stand for a few minutes—it will naturally thicken as it rests.
Ingredients + Key Notes
Ground beef. I like 80/20 ground beef here because the extra fat gives the chili richer flavor. Browning it well before pressure cooking is one of the keys to getting that slow-simmered taste.
Onion, garlic, and jalapeño. These build the savory base of the chili. Remove the jalapeño seeds and ribs for milder heat, or leave some in if you like your chili spicier.
Chili powder, cumin, coriander, and oregano. This combination gives the chili its warm, earthy flavor. Be sure to use regular chili powder (the spice blend), not pure ground chile pepper.
Beef broth + Better Than Bouillon. Using both gives the chili a deeper, beefier flavor than broth alone. Be sure to scrape the bottom of the pot thoroughly when adding the broth.
Tomatoes + tomato paste. Crushed tomatoes and tomato sauce create the base, while tomato paste adds concentrated tomato flavor and helps give the chili a rich, hearty consistency. Keep the tomato ingredients layered on top rather than stirring them in before pressure cooking.
Kidney and pinto beans. Two kinds of beans add great texture and make the chili extra hearty. Drain and rinse them well before adding them to the pot.
Cocoa powder + instant coffee. These are my secret weapons for creating deep, slow-cooked flavor in a fraction of the time. Neither makes the chili taste like chocolate or coffee—they simply add subtle roasted richness and complexity.
Brown sugar. Just a teaspoon balances the acidity of the tomatoes and rounds out the spices without making the chili sweet.
🥣 How to Make Instant Pot Chili
Brown the beef. Set the Instant Pot to Sauté and heat the oil. Brown the ground beef in batches, breaking it into crumbles as it cooks. Transfer the browned beef to a plate and set aside.
Sauté the aromatics. Add the onion and jalapeño to the pot and cook until softened. Add the garlic and cook for about 30 seconds, just until fragrant.
Bloom the spices. Add the chili powder, cumin, coriander, oregano, salt, and pepper. Cook, stirring constantly, for about 30 seconds to bring out their flavor.
Deglaze the pot. Pour in the beef broth and thoroughly scrape the bottom of the pot to loosen all the browned bits.
Build the chili. Stir in the Better Than Bouillon, cocoa powder, instant coffee, and brown sugar. Return the browned beef to the pot, then add the kidney beans, pinto beans, and green chiles.
Layer the tomatoes. Pour the crushed tomatoes and tomato sauce over the chili, then spread the tomato paste over the top. Do not stir.
Pressure cook. Secure the lid and turn the steam release valve to Sealing. Select Pressure Cook (or Manual on older models) and cook on High Pressure for 10 minutes.
Release the pressure. Let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release the remaining pressure.
Finish the chili. Once the pin drops, carefully open the lid away from you. Stir well, taste, and adjust the seasoning. Let the chili stand for a few minutes to thicken, then ladle into bowls and add your favorite toppings
⭐ Pro Tips
⭐ Brown the beef well. Browning the ground beef adds rich, savory flavor before the pressure cooking even begins. Work in batches if necessary so the beef browns instead of steams.
⭐ Bloom the spices. Briefly cooking the chili powder, cumin, coriander, and oregano with the aromatics brings out their flavor and gives the chili more depth.
⭐ Deglaze thoroughly. After adding the beef broth, scrape every browned bit from the bottom of the pot. You’ll capture all that delicious flavor and help prevent the Instant Pot from triggering a burn notice.
⭐ Don’t stir the tomatoes. Layer the crushed tomatoes, tomato sauce, and tomato paste on top and leave them there during pressure cooking. Stir everything together once the pressure has been released.
⭐ Don’t skip the natural release. Let the pressure release naturally for 10 minutes before venting the remainder. This gives the flavors additional time to come together.
⭐ Adjust the consistency at the end. The chili will thicken as it sits. For an even thicker chili, switch the Instant Pot to Sauté and simmer uncovered for a few minutes, stirring occasionally.
Serving Suggestions
This hearty Instant Pot Chili is practically a meal on its own, but a few cozy sides make it even better. Serve this with:
- Southern Cornbread – Classic, savory cornbread that’s perfect for soaking up every last bite.
- Cracker Barrel Cornbread – Buttery, tender cornbread with a touch of sweetness.
- Cheddar Biscuits – Soft, cheesy biscuits that are especially good with a big bowl of chili.
- KFC Coleslaw – Cool, creamy, and crunchy—the perfect contrast to rich, spicy chili.
- Southern Green Beans – An easy homestyle side that rounds out the meal.
Favorite toppings: Shredded cheddar, sour cream, green onions, avocado, sliced jalapeños, cilantro, corn chips, or tortilla chips
Storing + Freezing + Reheating
Refrigerator: Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavor gets even better as it sits!
Freezer: Freeze completely cooled chili in airtight, freezer-safe containers for up to 3 months. Leave a little room at the top for expansion.
Thawing: Thaw frozen chili overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, or reheat individual portions in the microwave. Add a splash of beef broth if the chili has thickened more than you’d like.
Frequently Asked Questions
◆ How long do you cook chili in an Instant Pot?
For this recipe, cook the chili on High Pressure for 10 minutes, followed by a 10-minute natural pressure release. Keep in mind that the Instant Pot also needs time to come to pressure before the cooking cycle begins.
◆ Why does my Instant Pot chili say burn?
A burn notice usually means something is stuck to the bottom of the pot or thick ingredients are sitting too close to the heating element. Deglaze the pot thoroughly after browning the beef, then layer the crushed tomatoes, tomato sauce, and tomato paste on top without stirring before pressure cooking.
◆ Why add coffee to chili?
A small amount of instant coffee adds roasted depth and enhances the savory flavor of the beef and spices. It won’t make your chili taste like coffee. Paired with cocoa powder, it helps create the rich, slow-simmered flavor that makes this chili special.
◆ How do you thicken Instant Pot chili?
Let the chili sit for a few minutes after opening the lid—it will naturally thicken as it cools slightly. For an even thicker chili, select Sauté and simmer uncovered for a few minutes, stirring occasionally.
◆ Can I make Instant Pot chili without beans?
Yes. You can leave out the kidney and pinto beans for a meatier chili. Since the beans add quite a bit of bulk, you may want to reduce the beef broth slightly to maintain a thick consistency.
◆ Can you freeze Instant Pot chili?
Absolutely. Let the chili cool completely, then transfer it to airtight, freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Still have questions? Leave me a comment below—I’m happy to help!
More Chili Recipes to Try
White Chicken Chili: Creamy, cozy, and loaded with tender chicken and beans for a delicious change from classic beef chili.
Boilermaker Chili: Thick, hearty, and packed with bold, beefy flavor—perfect for game day or a cozy weekend dinner.
Cincinnati Chili: A uniquely spiced beef chili served Cincinnati-style over spaghetti and piled high with cheese.
Steak Chili: Tender chunks of beef simmer with tomatoes and bold spices for a thick, hearty chili with rich, beefy flavor.
Chicken Chili: A cozy chicken-based chili that’s hearty, flavorful, and perfect when you want something different from ground beef.
Tried This Recipe?
If you make this Instant Pot Chili, I’d love to hear how it turned out! Leave a comment and a star rating below—your feedback helps other readers, too. 🩷
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Instant Pot Chili
Ingredients
- 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
- 2 teaspoons 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
Toppings
- sour cream
- cheddar cheese, shredded
- avocado
- red onion, diced
Instructions
- Brown the beef. Set the Instant Pot to Sauté. Add the oil, then brown the ground beef in batches, breaking it into crumbles as it cooks. Transfer the browned beef to a plate and set aside. Repeat with remaining beef.
- Sauté the aromatics. Add the onion and jalapeño to the pot and cook until softened. Add the garlic and cook until fragrant, about 30 seconds.
- Bloom the spices. Add the chili powder, cumin, coriander, oregano, salt, and pepper. Cook, stirring constantly, for about 30 seconds, just until fragrant. Careful not to burn.
- Deglaze the pot. Pour in the beef broth and scrape the bottom of the pot thoroughly with a wooden spoon, loosening every browned bit. This is important to help prevent a burn notice.
- Build the chili. Stir in the Better Than Bouillon, cocoa powder, instant coffee, and brown sugar. Return the browned beef to the pot, then add the kidney beans, pinto beans, and green chiles.
- Layer the tomatoes. Pour the crushed tomatoes and tomato sauce over the mixture, then spoon the tomato paste over the top. Do not stir. Keeping the thicker tomato ingredients on top helps prevent them from scorching on the bottom of the pot.
- Pressure cook. Secure the lid and turn the steam release valve to the Sealing position. Select Pressure Cook (or Manual on older models) and cook on High Pressure for 10 minutes.
- Release the pressure. When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then carefully turn the steam release valve to Venting to release any remaining pressure.
- Finish and serve. Once the pin drops, carefully open the lid away from you to avoid any remaining steam. Stir the chili thoroughly and adjust the seasoning to taste. Ladle into bowls and serve with your favorite toppings.
Fans Also Made:
None found
Nutrition
I forgot to buy decaf instant coffee, I asked my neighbor if she had any. In return, I went over there and gave a bowl. She loved it!
Awww! That’s so sweet! I’m so happy about this. Thank you so much for sharing, Heather 🙂
Kathleen,
Your instructions do not say when to add the ground beef back into the pot. I would assume that it should be added back along with the beans. The recipe looks great and I will be making this week.
Hey DeVon. Rut row! Thanks for catching my editing error. The beef is added at the end of step 5. I’ve amended the recipe 🙂