I remember the first time I made chili in my Instant Pot. I had always loved a slow-simmered pot of chili, but the idea of achieving that deep, complex flavor in a fraction of the time felt like pure magic. This machine truly changed my chili game forever! My chili recipe Instant Pot style has become a staple in my kitchen; it’s a family favorite that makes busy weeknights feel like a treat and is absolutely perfect for game day gatherings. It’s comforting, hearty, and surprisingly simple to pull together.
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Why This Chili Recipe Instant Pot Style Will Become Your Favorite
I am genuinely convinced this chili will win a permanent spot in your recipe rotation, and here is why. First, the Instant Pot is a wizard when it comes to flavor development; it concentrates and melds all those wonderful spices and ingredients in a way that tastes like it has been simmering all day, not just minutes. My secret weapon, the smoked beef bacon, adds an incredible layer of umami and smokiness that takes this chili to a whole new level. It is a unique touch I think you will adore.
The simplicity of this process is another huge win. You can sauté your aromatics and brown your meat all in the same pot, which means less cleanup for me! The pressure cooking environment really pushes those flavors deep into every component, creating a truly harmonious and rich chili. I always tell my friends that the Instant Pot doesn’t just cook food faster; it transforms it, making it perfect for preparing hearty ground beef meals.
Ingredients for the Ultimate Instant Pot Chili
To get started, I always make sure to gather all my ingredients first. This “mise en place” approach truly makes the cooking process so much smoother and more enjoyable. Here is exactly what you will need for my ultimate Instant Pot chili:
- 1 ½ Pounds Ground Beef
- 6 Strips Smoked Beef Bacon (good quality, chopped)
- 1 Can Kidney Beans (15 ounces, drained)
- 1 Can Pinto Beans (15 ounces, drained)
- 1 Can Black Beans (15 ounces, drained)
- 1 Can Fire Roasted Diced Tomatoes (15 ounces, with juice)
- 1 Can Tomato Paste (6 ounce )
- 1 Red Onion (chopped)
- 1 Red Bell Pepper (seeded and chopped)
- 1 Jalapeño (seeded and minced *optional)
- 2 Cups Beef Stock
- 1 Tablespoon Dried Oregano
- 2 teaspoons Ground Cumin
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Smoked Paprika
- 2 Tablespoons Chili Powder
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Garlic (minced )
- Sour Cream
- Cilantro
- Cheese (shredded)
- Lime (fresh, optional)
When I am selecting ingredients, I always lean towards quality where it counts. Good quality smoked beef bacon, for instance, makes a huge difference in the overall depth of flavor. I also love using fire-roasted diced tomatoes because they bring an extra layer of smoky sweetness that canned regular diced tomatoes just can’t replicate. The combination of kidney, pinto, and black beans provides a wonderful texture variety and rich, earthy flavor to the chili.
How to Make This Hearty Chili Recipe in Your Instant Pot
Making this hearty chili in your Instant Pot is incredibly straightforward, I promise. Just follow these steps, and you will have a delicious meal ready in no time.
- Turn your instant pot to sauté and add the smoked beef bacon. I love getting those crispy bits; they add so much flavor later.
- Cook until crisp, stirring often to cook evenly. Keep an eye on it to prevent burning.
- Remove the smoked beef bacon to a paper towel lined plate. This keeps it crispy for topping later.
- Add the onions and peppers and cook until tender. Use the residual bacon fat; it adds wonderful flavor. I often scrape up any browned bits from the bacon while I am sautéing the veggies, which is a great way to deglaze the pot.
- Add the meat and cook until browned. Make sure to break it up well with a spoon.
- Drain off any excess grease, I just tilt the pot and use a large spoon. This helps prevent a greasy chili.
- Add all of the remaining ingredients and 3/4 of the smoked beef bacon and stir to combine. Give everything a good stir to ensure it is all mixed together.
- Turn the instant pot to chili (if you don’t have a “chili” setting, use the “manual” setting) and cook for 18-20 minutes (see note). Allow pressure to release for 10-15 minutes or quick release with the vent.
- Serve with limes, sour cream, cheese, and a little smoked beef bacon!
The Ultimate Chili Recipe Instant Pot
Ingredients
Equipment
Method
- Turn your Instant Pot to sauté and add the smoked beef bacon.
- Cook until crisp, stirring often to cook evenly.
- Remove the smoked beef bacon to a paper towel lined plate.
- Add the onions and peppers and cook until tender, using the residual bacon fat for flavor.
- Add the meat and cook until browned, breaking it up well with a spoon.
- Drain off any excess grease.
- Add all of the remaining ingredients and 3/4 of the smoked beef bacon and stir to combine.
- Turn the Instant Pot to chili (or manual/pressure cook setting) and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes naturally, or quick release with the vent.
- Serve with limes, sour cream, cheese, and the remaining smoked beef bacon.
Notes
Mastering Your Instant Pot for the Perfect Chili
Getting to know your Instant Pot is key for truly amazing results, especially with a recipe like chili. For this chili recipe Instant Pot creation, I highly recommend using the 10-15 minute natural pressure release (NPR). This slow release helps the chili settle, preventing foamy splatter and allowing the flavors to continue melding beautifully. A quick release can sometimes result in a thinner chili and a messier situation, so patience truly is a virtue here.
If your Instant Pot has a “Chili” button, I encourage you to use it! It’s usually optimized for bean-based dishes. If not, the “Manual” or “Pressure Cook” setting is your best friend. Just ensure it is set to High Pressure. Cooking times might vary slightly if you have an older model or a different size (like an 8-quart versus a 6-quart), but 18-20 minutes is a great starting point for this recipe. If I were scaling the recipe up for an 8-quart pot, I might increase the liquid slightly but keep the cook time similar unless I had drastically increased the volume. The Instant Pot is also fantastic for other hearty pressure-cooked beef dishes.
Instant Pot Chili Troubleshooting & Expert Tips
Even with the best recipes, sometimes things happen in the kitchen, and that is perfectly okay! I have learned a few tricks over the years for this chili recipe Instant Pot journey.
- “Burn” Notice: If you get a “Burn” notice, it usually means something is stuck to the bottom of the pot. Often, it’s undissolved tomato paste or spices. To prevent this, always deglaze thoroughly after browning meat and ensure a good amount of liquid is added and stirred well at the end before sealing. If you get one, turn off the pot, carefully release pressure, scrape the bottom, add a little more stock, and restart.
- Chili Too Thin: After the cook time, if your chili seems too thin, you have a few options. I like to remove about ½ cup of the chili, mash some of the beans in it, and then stir it back into the pot. Alternatively, you can mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir it into the chili, and then use the “Sauté” function for a few minutes to thicken it. Just be sure to stir constantly.
- Beans Not Tender Enough: This is rare with canned beans, but if it happens, you can put the lid back on and cook on manual high pressure for another 5-10 minutes. Just remember, this recipe uses canned beans, which are already cooked, so they primarily need to absorb flavor and heat.
- General Instant Pot Tips: Always ensure your sealing ring is properly seated. Do not overfill your pot past the “Max Fill” line, especially with recipes that expand like chili. And always, always do a taste test before serving; I often adjust salt or chili powder at the end.
Customizing Your Instant Pot Chili Recipe
I love a good recipe that gives me room to play and make it my own! This chili recipe Instant Pot is incredibly versatile. Here are some ideas for customizing it.
Meat & Protein Substitutions
| Protein Option | Notes |
|---|---|
| Ground Turkey | I recommend using a mix of dark and light meat for more flavor. It will brown similarly to beef but may release less fat. You might need to add a touch of oil to sauté if it’s lean. |
| Ground Pork | This adds a rich, savory depth. Browning time is similar to beef. I would recommend draining excess fat before adding other ingredients. |
| Plant-Based Crumbles | A fantastic vegetarian option! Brown according to package directions. They usually don’t need fat drained. Adjust liquid slightly, as they absorb less than meat. |
| Beef Stew Meat (cubed) | If you prefer chunks of beef, cut it into 1-inch pieces. You might need to increase the pressure cook time to 30-35 minutes for fork-tender meat. |
For other quick and easy ground beef dinner ideas, there are many delicious options to explore.
Bean & Vegetable Swaps
| Ingredient | Notes |
|---|---|
| Cannellini Beans | These offer a creamier texture and mild flavor. I would use them interchangeably with kidney beans. |
| Great Northern Beans | Similar to cannellini, they have a soft texture and mild taste, working well as a substitute for pinto or kidney beans. |
| Corn | I love adding 1 cup of frozen corn (no need to thaw) at the end of the cooking cycle, stirring it in after the pressure has released, for a touch of sweetness and color. |
| Carrots & Celery | Finely diced, these can be added with the onions and bell peppers for extra vegetables and flavor. They soften beautifully under pressure. |
| Dried Beans | If using dried beans (not recommended for this specific recipe, which is designed for canned), I would soak them overnight first, drain, and then increase the pressure cooking time significantly, often requiring 30-40 minutes on their own before adding other ingredients. This recipe is designed for the convenience of canned beans. |
Adjusting the Spice Level
I know everyone has their own preference for heat! Here is how I adjust the spice in my chili recipe Instant Pot style:
To increase the heat, I add an extra jalapeño (or two!), leaving some of the seeds in if I am feeling brave. For a more intense kick, a pinch of cayenne pepper with the other spices works wonders. You could also try a dash of your favorite hot sauce stirred in at the end.
To make it milder, I simply omit the jalapeño entirely. If it is still a bit too spicy for someone, a touch of brown sugar stirred in can help balance the heat, or offer extra sour cream as a cooling topping.
Dietary Adaptations
- Vegetarian/Vegan: I would substitute the ground beef with plant-based crumbles, lentils, or even hearty chopped mushrooms. Swap beef stock for vegetable broth, and omit the smoked beef bacon (or use a vegan bacon alternative). Ensure all toppings are dairy-free for a vegan version.
- Gluten-Free: This recipe is naturally gluten-free! Just double-check that your Worcestershire sauce is gluten-free, as some brands contain wheat.
- Dairy-Free: Simply omit the sour cream and cheese toppings, or use dairy-free alternatives.
What to Serve with Your Amazing Instant Pot Chili
This chili recipe Instant Pot creation is a meal in itself, but I love pairing it with some perfect sides to complete the experience.
My absolute favorite pairing is a warm, buttery cornbread. I sometimes make a sweet cornbread to contrast the savory chili, but a jalapeño cheddar cornbread is also incredible if you want more heat. Beyond cornbread, crusty rolls or warm, fluffy biscuits are wonderful for soaking up every last drop.
For something a little lighter, a crisp green salad with a simple vinaigrette offers a refreshing counterpoint. A creamy coleslaw can also be a delightful contrast to the rich chili. And if you’re feeling adventurous, I know some folks who love chili over a baked potato or even served with a cinnamon roll on the side (it’s a regional thing, but surprisingly good!).
Build Your Own Chili Bar: Creative Toppings for Instant Pot Chili
Serving chili is always a fun opportunity to create a “chili bar,” especially when I have guests over. It lets everyone customize their bowl exactly how they like it. Beyond the basics (Sour Cream, Cilantro, Cheese, Lime), here are some of my favorite creative toppings for my chili recipe Instant Pot:
Creamy & Cooling:
- Avocado slices or fresh guacamole
- Creme fraiche or plain Greek yogurt
- Ranch dressing or blue cheese dressing (for a tangy kick)
Crunchy & Textural:
- Crushed tortilla chips or Fritos
- Crispy fried onions or shallots
- Toasted pumpkin seeds (pepitas)
- Sautéed corn kernels
Fresh & Zesty:
- Diced red onion or green onions
- Fresh chopped tomatoes or pico de gallo
- Thinly sliced radishes
- Pickled jalapeños or pickled red onions
Spicy & Bold:
- Extra minced fresh jalapeños or serrano peppers
- A dash of your favorite hot sauce
- Chili oil
Savory & Unexpected:
- Diced cooked bacon (the saved smoked beef bacon, of course!)
- Black olives
- A dollop of pesto (trust me, it’s intriguing!)
Storing and Freezing Your Instant Pot Chili for Later
One of the best things about making a big batch of this chili recipe Instant Pot style is the leftovers! It often tastes even better the next day, and it freezes beautifully.
For refrigeration, once the chili has cooled completely, I transfer it to airtight containers. It will keep well in the refrigerator for 3-4 days.
For freezing, I like to portion it into freezer-safe containers or heavy-duty freezer bags. If using bags, I lay them flat to freeze; this saves space. It will stay good in the freezer for up to 3 months. When I am ready to enjoy it, I thaw it overnight in the refrigerator. If I am in a hurry, I place the frozen container or bag in a bowl of cold water to speed up the thawing.
To reheat, I prefer to gently warm it on the stove over medium-low heat, stirring occasionally, until it is heated through. You can also use the microwave, stirring every minute or so. My Instant Pot even has a “Keep Warm” or “Sauté” function I use to reheat leftovers directly in the pot sometimes!
Frequently Asked Questions About Instant Pot Chili
I get a lot of questions about making chili in the Instant Pot, and I am happy to share my insights!
Can I use dried beans instead of canned for this recipe?
While this specific chili recipe Instant Pot is designed for the convenience and quick cooking time of canned beans, you technically can use dried beans. However, I would recommend soaking them overnight first, then draining and adding them to the pot before the pressure cooking step. You would likely need to increase the pressure cooking time for the chili significantly, often to 30-40 minutes, to ensure the dried beans are fully tender. I recommend sticking to canned for this particular recipe’s ease.
How long does chili last in the fridge?
Cooked chili, properly stored in an airtight container, will last for 3-4 days in the refrigerator.
Can I double this recipe?
You can usually double this recipe in a 6-quart Instant Pot, but I always make sure not to fill the pot beyond its “Max Fill” line, which is typically two-thirds full for most recipes. If I am using an 8-quart pot, I have more flexibility. The cook time would remain the same, as pressure cooking time is determined by the density of the food, not the quantity.
What’s the best way to reheat frozen chili?
The best way is to thaw it in the refrigerator overnight, then reheat it gently on the stove over medium-low heat, stirring occasionally. You can also reheat it from frozen in the microwave or directly in the Instant Pot using the “Sauté” function with a splash of extra broth, stirring frequently.
Do I need to soak beans for Instant Pot chili?
Not for this recipe, since I use canned beans which are already cooked and tender. If you were adapting the recipe to use dried beans, then yes, soaking would be highly recommended to reduce cook time and improve texture.
Enjoy Your Perfectly Easy Instant Pot Chili!
I really hope you enjoy making and savoring this chili recipe Instant Pot creation as much as I do. It is truly a satisfying meal that brings so much warmth and flavor to any table. I love how simple it is to achieve such a rich, complex taste with the help of my trusty Instant Pot.
Please, give it a try! I would absolutely love to hear about your experience. Leave a comment below with your favorite chili topping, any questions you have, or share a photo of your delicious chili with our annah recipes community. Happy cooking!
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