Instant Pot Chili is a quick, hearty, and deeply comforting chili recipe made with ground beef, beans, and a rich tomato base. It has the bold flavor of a chili that has simmered for hours, but thanks to the Instant Pot, it can be ready in under an hour.
Inspired by classic slow cooker chili, this Instant Pot version is a reliable recipe for game days, potlucks, chilly evenings, and easy family dinners. It is simple to prepare, uses familiar ingredients, and delivers a thick, flavorful bowl of beef and bean chili every time.
Reasons to Love Instant Pot Chili
This Instant Pot Chili is a favorite because it is easy, satisfying, and packed with classic chili flavor. It is the kind of recipe that works well for both busy weeknights and casual gatherings.
- Classic flavor: Ground meat, beans, tomatoes, garlic, onion, and chili seasoning come together for a rich, familiar bowl of chili.
- Easy preparation: You can brown the meat, build the sauce, and pressure cook everything in the same pot, which means less cleanup.
- Slow-cooked taste in less time: Chili usually benefits from a long simmer, but the Instant Pot helps create deep flavor quickly.
5-Star Reader Review
“Absolutely delicious. Easy to prepare in a few minutes. Best chili anyone could want. Just follow the instructions and not reinvent the wheel.” — Art ⭐⭐⭐⭐⭐
Ingredients for Instant Pot Chili
This easy Instant Pot chili recipe uses traditional chili ingredients along with a few simple additions that help build a deeper, more balanced flavor.
- Ground meat: Ground beef is classic, but ground turkey, chicken, or bison can also be used. An 85/15 blend gives the chili good flavor without making it too greasy.
- Onion and garlic: Diced yellow onion and minced garlic create a savory base for the chili.
- Beans: Kidney beans are the traditional choice. Light kidney beans, dark kidney beans, red beans, or pinto beans can all work.
- Beer: A light lager adds flavor and a slight tang. If you prefer not to use beer, replace it with additional beef stock.
- Beef stock: Stock helps thin the chili enough for pressure cooking and adds rich, beefy flavor.
- Tomatoes: Crushed tomatoes create a smooth, hearty texture. Diced tomatoes may also be used if you prefer more tomato pieces in your chili.
- Chili seasoning: A homemade chili seasoning blend gives the chili its bold, warm, and slightly smoky flavor.
- Worcestershire sauce: A small amount adds depth and savory richness.
Size of Instant Pot Matters
As written, this recipe works in a 3-quart, 6-quart, 8-quart, or 10-quart pressure cooker. If using an 8-quart or 10-quart model, the recipe can be doubled.
How to Make Instant Pot Chili
This Instant Pot beef chili is straightforward, but the order of the steps matters. Browning the meat, deglazing the pot, and layering the tomatoes correctly will help prevent a burn notice and create the best texture.
- Brown the meat with the onions. Turn the Instant Pot to sauté and allow it to heat briefly. Add the ground meat and diced onion. Cook until the meat is browned, breaking it into small pieces as it cooks. When the meat is nearly cooked through, add the garlic and cook for about 1 minute. Drain excess grease if needed.
Tip for Garlic
Do not add the garlic at the beginning. Garlic burns quickly, and burnt garlic can give the chili a bitter flavor. Add it near the end of sautéing so it lightly toasts without scorching.
- Deglaze the pot. Add the beer, or use additional beef stock if you are skipping the beer. Scrape the browned bits from the bottom of the pot with a spoon. This adds flavor and helps prevent the burn warning. Let the mixture simmer for 1 to 2 minutes, then press cancel.
- Layer the ingredients carefully. Stir in the beef stock, beans, chili seasoning, and Worcestershire sauce. Add the crushed tomatoes on top, but do not stir after adding the tomatoes. Keeping the tomatoes on top helps the chili pressure cook properly.
- Pressure cook the chili. Lock the lid in place and make sure the valve is set to seal. Cook on high pressure for 15 minutes.
- Let the pressure release naturally. Allow the Instant Pot to sit for at least 15 minutes after cooking. Chili has a lot of liquid, so a full immediate quick release can cause splattering. After 15 minutes, you may carefully release any remaining pressure.
What Is Natural Pressure Release?
Natural pressure release means leaving the Instant Pot alone after cooking so the pressure can drop on its own. When the float valve drops, the lid will unlock safely.
Instant Pot Chili Video
If you prefer a visual guide, follow the same step-by-step process: sauté the meat and onions, add garlic, deglaze the pot, stir in the stock, beans, seasoning, and Worcestershire sauce, then layer the tomatoes on top before pressure cooking.
Serving Suggestions
This Instant Pot Chili is hearty enough to enjoy on its own, but toppings and side dishes can make it even better.
- Add toppings: Serve with shredded cheese, pickled jalapeños, avocado, diced onions, sour cream, or corn chips.
- Serve with cornbread or biscuits: Cornbread is a classic choice, but biscuits also pair well with a warm bowl of chili.
- Serve over pasta: Spoon the chili over cooked spaghetti noodles for a Cincinnati-style meal.
- Serve over potatoes: Add a generous scoop of chili to a baked potato or baked sweet potato, then top with cheese if desired.
- Make tamale pie: Spread 3 to 4 cups of leftover chili in a casserole dish, top with cornbread batter, and bake according to your tamale pie recipe.
Chili Modifications
- Lower the sodium: Use low-sodium beef stock, low-sodium Worcestershire sauce, no-salt-added crushed tomatoes, and reduce the salt in the chili seasoning.
- Make it spicy: Add a small minced jalapeño with the beef and onion, or add up to ½ teaspoon cayenne pepper to the seasoning blend.
- Make it gluten-free: Use gluten-free beer or replace the beer with beef stock, and make sure the Worcestershire sauce is gluten-free.
This Instant Pot Chili is rich, filling, and easy to customize. It is a dependable recipe for anyone who wants classic beef and bean chili without spending hours at the stove.
More Instant Pot Chili Recipes
If you enjoy chili in different styles, try changing the protein, beans, or seasoning blend while keeping the same basic Instant Pot method.
- Instant Pot Sweet Potato Black Bean Chili
- Instant Pot Lentil Chili
- Instant Pot White Chicken Chili
- Instant Pot Red Chicken Chili
Did you make this recipe?
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Instant Pot Chili
Ingredients
- 2 pounds ground beef, or ground bison, turkey, or chicken
- 1 small yellow onion, diced
- 1 tablespoon minced garlic
- ½ cup light lager beer, such as Coors or Corona
- 1 cup low-sodium beef stock
- 2 tablespoons chili seasoning blend
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 teaspoon Worcestershire sauce
- 28 ounces crushed tomatoes, or diced tomatoes
Instructions
- Turn the Instant Pot to sauté. Add the ground beef and diced onion to the inner pot. Cook for about 5 minutes, breaking up the meat as it browns and allowing the onion to soften.
- When the meat is nearly cooked through, add the minced garlic and sauté for 1 minute. Drain excess grease if needed.
- Add the beer, or use additional beef stock instead. Scrape the bottom of the pot well to loosen all browned bits. Let the mixture cook for 1 to 2 minutes, then press cancel.
- Add the beef stock, chili seasoning blend, kidney beans, and Worcestershire sauce. Stir well to combine.
- Spoon the crushed tomatoes over the top of the chili mixture. Do not stir after adding the tomatoes.
- Secure the lid and set the valve to seal. Cook on high pressure for 15 minutes using the manual or pressure cook setting.
- When the cooking time ends, allow the pressure to release naturally for at least 15 minutes. Carefully release any remaining pressure, stir the chili, and serve with your favorite toppings.
Equipment
- Electric pressure cooker, 6-quart or 8-quart
Notes
Ground meat: Ground beef, turkey, chicken, or bison can be used. For the best flavor, 85/15 ground meat is recommended. If using very lean meat, heat ½ tablespoon olive oil before adding the meat and onions.
Tomatoes: Do not stir after adding the tomatoes. Newer pressure cooker models can be sensitive, and keeping the tomatoes on top helps prevent a burn notice.
Beer: Use a light lager such as Coors or Corona. You may replace the beer with wine or additional beef stock.
Chili seasoning blend: Use 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper.
Gluten-free option: Use gluten-free beer or replace the beer with stock, and make sure the Worcestershire sauce is gluten-free.
Storage: Store leftover chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Calories: 284 kcal | Carbohydrates: 38 g | Protein: 24 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 35 mg | Sodium: 183 mg | Potassium: 1146 mg | Fiber: 9 g | Sugar: 6 g | Vitamin A: 215 IU | Vitamin C: 12.5 mg | Calcium: 82 mg | Iron: 5.8 mg
Nutrition information is automatically calculated and should be used as an approximation.
Originally published in 2018 and updated in 2025.