Easy Instant Pot Chili Recipe: Quick, Kid-Friendly, and Bursting with Flavor
Craving a hearty bowl of chili but short on time? This easy Instant Pot Chili Recipe with savory ground beef and convenient canned beans is your answer! It’s perfectly mild, making it a guaranteed hit with kids, and incredibly quick to prepare, taking mere minutes of active cooking. Whether you have fresh or frozen ground beef on hand, this recipe offers flexibility and delivers that comforting, slow-simmered taste without the wait. Say goodbye to all-day stovetop monitoring and hello to a delicious, family-approved meal in record time!
The Magic of Instant Pot Chili: Rich Flavor, Fast Cooking
The beauty of making chili in a pressure cooker like the Instant Pot lies in its ability to condense hours of simmering into minutes. You’ll achieve a depth of flavor that usually comes from slow cooking, making this recipe taste like it’s been lovingly tended on the stove all day. It’s a classic, comforting ground beef chili that captures the nostalgic essence of homemade meals, reminiscent of the kind mom used to make, but with modern convenience. This dish quickly becomes a favorite, especially as the weather turns colder, offering warmth and satisfaction with minimal effort.
This Instant Pot version is directly inspired by my mom’s best chili recipe, which was a staple throughout my childhood. While she would dedicate an entire afternoon to letting her chili simmer to perfection, my busy schedule rarely allows for such extended cooking times. Thankfully, the Instant Pot brilliantly replicates that slow-cooked taste, infusing all the ingredients with rich, harmonious flavors in a fraction of the time. I’ve adapted her original recipe, mainly by adjusting seasoning amounts and, of course, the cooking method and time, to harness the power of pressure cooking.
Essential Ingredients for Your Best Instant Pot Chili
Crafting a delicious chili begins with quality ingredients, and this recipe focuses on simple, accessible items that pack a flavorful punch. For the foundation, we use lean ground beef. Opting for lean beef minimizes the need to drain excess fat, yet still provides enough natural juices to contribute to the chili’s rich flavor profile. You’ll also need a medium onion and a yellow bell pepper, chopped, to add essential aromatics and a touch of sweetness. These vegetables not only enhance the taste but also add texture and nutritional value to your chili.
The liquid base is crucial for Instant Pot cooking and deglazing. We’ll use either water or beef broth – beef broth will deepen the savory notes, while water keeps it light and lets the other ingredients shine. For the body and tang of the chili, two 14-ounce cans of kidney beans (rinsed and drained to reduce sodium and improve digestibility), one 14-ounce can of diced tomatoes, and one 8-ounce can of tomato sauce are essential. These canned goods provide a robust, tangy base that perfectly complements the beef and spices. Finally, a blend of sea salt, ground black pepper, and chili powder provides the classic chili seasoning, balanced to be mild enough for everyone to enjoy while still delivering that signature chili warmth.
Step-by-Step: Crafting Your Easy Instant Pot Chili
Making this delightful chili in your Instant Pot is incredibly straightforward. Follow these steps for a perfect batch every time:
- Brown the Ground Beef: Begin by pressing the SAUTE button on your Instant Pot. Once the display reads “HOT,” add a tablespoon of olive oil, followed by 1 ½ pounds of lean ground beef. Use a spatula to break up the beef as it cooks. Continue to sauté until the beef is thoroughly browned and no longer pink.
- Season and Deglaze: Once the beef is browned, stir in 1 ½ teaspoons of sea salt, 1 teaspoon of ground black pepper, and 2 teaspoons of chili powder. Mix well to coat the beef evenly. Next, add 1 cup of water or beef broth. Use a wooden spoon or spatula to scrape the bottom of the pot, ensuring any browned bits are loosened. This crucial step, known as deglazing, prevents food from sticking and helps avoid the dreaded “burn notice” during pressure cooking.
- Add Vegetables and Layer Remaining Ingredients: Stir in your chopped medium onion and yellow bell pepper. Sauté them briefly with the beef until they start to soften slightly, about 2-3 minutes. Then, press the CANCEL button to turn off the Sauté function. Now, it’s time to layer the remaining ingredients: add the rinsed and drained kidney beans, followed by the diced tomatoes, and finally, the tomato sauce. *Important: Do NOT stir everything together at this stage.* Layering helps prevent the thicker tomato products from settling at the bottom and potentially causing a burn notice.
- Pressure Cook: Secure the Instant Pot lid, ensuring the sealing ring is properly in place. Turn the steam release valve to the SEALING position. Select the PRESSURE COOK (or Manual) function and set the cooking time to 10 minutes on high pressure.
- Natural Pressure Release: Once the pressure cooking cycle is complete and the pot beeps, allow a natural pressure release (NPR) for 5 minutes. This means you do nothing and let the pressure come down gradually. After 5 minutes, carefully hit CANCEL and then switch the steam release valve to the VENTING position to quick release any remaining pressure. Once the float valve drops, it’s safe to open the lid.
- Stir and Serve: Give the chili a good stir to combine all the ingredients. Ladle into bowls and serve with your favorite toppings!
Customizing Your Chili’s Texture: From Soupy to Hearty Thick
Chili consistency is a matter of personal preference, and this Instant Pot recipe is designed to be versatile. We enjoy our chili with a generous amount of liquid, giving it a comforting, slightly soupy quality. However, if you prefer a thicker, heartier chili, there are a few simple methods you can employ after the pressure cooking is complete.
One easy way to thicken your chili is to use the Instant Pot’s Sauté function again. After releasing the pressure, remove the lid and switch the Instant Pot back to Sauté mode. Let the chili simmer uncovered for a few minutes, stirring occasionally. The excess liquid will evaporate, and the chili will naturally reduce and thicken to your desired consistency. Keep in mind that chili also tends to thicken considerably as it cools, and it’s often even richer and thicker the next day—making it perfect for leftovers!
For a more immediate and pronounced thickening effect, you can create a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cold water with 1 tablespoon of cornstarch until smooth. While the chili is on Sauté mode (or even just simmering on “Keep Warm”), gradually stir the slurry into the hot chili. Continue to stir gently for 1-2 minutes as the chili heats and thickens. The cornstarch will quickly work its magic, giving you a wonderfully thick chili without altering its flavor. Always remember to use cold water for your slurry to prevent lumps.
Instant Pot Chili from Frozen Ground Beef: A Game Changer for Busy Cooks
Life gets busy, and sometimes you forget to thaw the meat. The Instant Pot is a true hero for these moments, allowing you to make this delicious chili even with frozen ground beef. This method works best if your ground beef is frozen in a relatively flat shape, rather than a dense, irregular block.
Here’s how to adapt the recipe for frozen ground beef:
- Initial Pressure Cook: Place your frozen ground beef directly into the Instant Pot. Add 1 cup of water if you’re using an 8-quart Instant Pot, or ½ cup of water if you have a 6-quart model.
- Defrost and Break Apart: Secure the lid, turn the vent to SEALING, and pressure cook for 10 minutes on high pressure. Once the cooking time is up, perform a quick release of the pressure. Open the lid; the beef should now be defrosted and easy to break apart with a spatula or wooden spoon.
- Sauté and Continue: Switch the Instant Pot to the Sauté function. Break up the beef completely and continue to brown it as you normally would. If there’s any excess liquid from the defrosting, you can drain it at this stage if your beef isn’t lean.
- Follow Recipe as Directed: Once the beef is browned, proceed with the recipe from step 2 (“Season and Deglaze”) as directed in the main instructions. For larger quantities, such as 2 pounds of frozen beef, you might need to extend the initial defrosting pressure cook time to 15-20 minutes.
Recipe: Easy Instant Pot Chili
Easy Instant Pot Chili Recipe
This easy Instant Pot Chili Recipe with ground beef and canned beans is mild enough for kids and takes minutes to make. You can use frozen or fresh beef!
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- 1 ½ teaspoons sea salt
- 1 teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 medium onion, chopped
- 1 medium yellow bell pepper, seeded and chopped
- 1 cup water or beef broth
- 2 14-ounce cans kidney beans, rinsed and drained
- 1 14 ounce can diced tomatoes
- 1 8 ounce can tomato sauce
Instructions
- Hit SAUTE on the Instant Pot, and when display reads HOT, add the olive oil and ground beef.
- Break up beef with a spatula, and cook until no longer pink.
- Stir in salt, pepper and chili powder.
- Add onions and peppers, and stir until slightly soft, then hit CANCEL.
- Add water or beef broth, and stir to deglaze bottom of pot. Add kidney beans, diced tomatoes, then the tomato sauce, but do not stir.
- Cover, turn vent to SEALING, and hit PRESSURE COOK, or manual, for 10 minutes.
- When pot beeps, allow a natural pressure release for 5 minutes, then hit CANCEL, and quick release remaining pressure.
- Stir, and serve with your favorite toppings!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Frequently Asked Questions About Instant Pot Chili
Can I add different types of beans to this chili?
Absolutely! While kidney beans are classic, you can easily substitute or add other beans like pinto beans, black beans, or a combination. Just remember to rinse and drain all canned beans thoroughly before adding them to the pot.
How can I make this Instant Pot chili spicier?
To add a kick, consider incorporating a diced jalapeño or serrano pepper when you add the onions and bell pepper. A pinch of cayenne pepper or a dash of your favorite hot sauce stirred in at the end will also elevate the heat level to your preference.
Can I double this Instant Pot chili recipe?
Yes, this recipe can generally be doubled in an 8-quart Instant Pot without changing the pressure cooking time, as long as you don’t exceed the ‘Max Fill’ line. Ensure all ingredients fit comfortably and maintain the liquid-to-solid ratio required for pressure cooking.
What are the best toppings for Instant Pot chili?
Chili is all about the toppings! Popular choices include shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped green onions, fresh cilantro, crushed corn chips, or a side of warm cornbread. Get creative and customize your bowl!
This Instant Pot Chili is more than just a meal; it’s a quick and easy way to bring hearty, homemade comfort to your table any day of the week. Its mild flavor ensures everyone, from the pickiest eaters to chili enthusiasts, will find something to love. Enjoy the rich taste and incredible convenience!
Looking for More Easy Instant Pot Ground Beef Recipes?
- Reader favorite Instant Pot Creamy Shells and Beef
- Easy Instant Pot Spaghetti and Meat Sauce
- Instant Pot Cheeseburger Macaroni
- Simple Instant Pot Korean Ground Beef
This recipe was originally published in 2018 and thoughtfully updated in 2020 to provide the best possible experience for our readers.