The Best Instant Pot Chili
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Hands down THE BEST chili ever. Done in less than 1 hour with no babysitting, no fuss! So easy and so flavorful!
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This is one of our go-to dinner recipes. We have served it for others too and always get great compliments and people asking for the recipe. It’s a pretty giving recipe too but always turns out soooo good. And leftovers are delicious!
I know, It’s not exactly chili season just yet. But, we’ve had the tiniest drizzle of rain with a bit of cold weather these last few days. So we’re staying in with a cozy bowl of chili under the thickest blanket we can find.
reasons to make instant pot chili
- Not your average bowl of chili. Nope, not at all. This is the best instant pot chili recipe you can find (loaded statement, I know). The texture of the chili comes out oh-so-perfectly with the lean, tender, crumbled ground beef with the blend of all the spices (chili powder, smoked paprika, oregano, cocoa powder, and cumin) alongside the black bean goodness.
- One pot convenience. With the help of the pressure cooker, the chili tastes as if it has been simmering for hours on end, but it really just needs 18 minutes in the Instant Pot. And you can brown the ground beef right in that same pot. It’s fast, it’s quick, and it’s so darn easy.
- Perfect with cornbread. The chili is chunky, it’s hearty, it’s cozy and it’s perfect to dunk your buttery, crumbly buttermilk cornbread right in. Yes to all the cornbread, please.
tips and tricks for success
- Lean ground beef is ideal. The best ground beef has some fat – 80/20 or 85/15 are both great options. Extra lean meats can be drier (and blander).
- Cocoa powder is key here. Cocoa powder is a common secret ingredient used in chili, adding a layer of depth and richness. Always use unsweetened cocoa powder to avoid adding unnecessary sweetness.
- Use beer. The lager or pilsner beer here will add so much more flavor, acidity, texture and tenderness to the chili.
- Use good-quality stock. The better quality your stock, the better your chili. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of cilantro or some shredded cheese will certainly take your chili to the next level, adding more flavor, texture and contrast.
what to serve with instant pot chili
Tools For This Recipe
6-qt Instant Pot®
The Best Instant Pot Chili: Frequently Asked Questions
Do I have to use ground beef?
Not at all! Ground pork or ground turkey can be used instead of ground beef.
Do I have to use beer?
The beer will add sweetness and acidity to the chili but additional beef stock can also be used as a non-alcoholic substitute.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Is this freezer-friendly?
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop.
I don’t have an instant pot. Can I make chili in the slow cooker?
Yes, you absolutely can! Here is our easy slow cooker chili recipe – also one of our favorites.
The Best Instant Pot Chili
Hands down THE BEST chili ever. Done in less than 1 hour with no babysitting, no fuss! So easy and so flavorful!
Ingredients
- 1 ½ tablespoons canola oil
- 2 pounds lean ground beef
- 4 cloves garlic, minced
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 poblano chili, minced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons cocoa powder
- 1 ½ teaspoons ground cumin
- 12 ounces lager or pilsner beer
- 1 ½ cups beef stock
- 2 (10.75-ounce) cans tomato puree
- 2 (15-ounce) cans black beans, drained and rinsed
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh cilantro leaves
- ¼ cup sour cream
- ¼ cup shredded cheddar cheese
Equipment
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.
- Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.
- Stir in beer, scraping any browned bits from the bottom of the pot.
- Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in cilantro; season with salt and pepper, to taste.
- Serve immediately, garnished with sour cream and cheese, if desired.
Video
Did you make this recipe?
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I thought is was OK but not sure I’d make it again. Recipe was easy to follow and clear, but the end product wasn’t quite what we prefer. It came out more like a chili soup and not as thick as various recipes I normally prepare. We made a slurry of masa harina to get our preferred thicker consistency. We also weren’t sure about the addition of beer and cocoa. But like I said, personal tastes.
I make this a lot ist darn delicious
Made this for dinner and my chili loving husband said it’s the best chili he has ever had. The kids inhaled it too. Win – win!
This a wonderful chili recipe; not too spicy but full of flavor. My husband raved about it! I used fire roasted tomatoes rather than tomato purée since they were what I had in the pantry. Love the hint of cocoa!
Excellent recipe with lots of ingredients and lots of flavor. It was easy to make but definitely took longer than one hour.
I have never heard of cocoa powder as an ingredient for chili. Could you please tell me the significance and what it adds to chili? Thank-you
Can you make it on the stove top and just simmer longer.
I would like to make this but am wondering if chili powder is blend of mixed spices for chili or is it just pure chili powder? I live in Korea and wondering if I can just sub gochugaru (korean red pepper powder) for chili powder in this recipe.
Hi! Can this be cooked in a Dutch oven as well?
Hello. Do you know what ingredient and timing adjustments would need to be made using an 8 quart instant pot for this recipe? Sounds so easy and delicious. Thanks!
Really like this recipe. Only change is I would use appox 70 oz of Pork ‘n Beans. Either Showtime or Wagon Wheel brands.
Can I leave out or sub for the cocoa powder and the beer/lager. Don’t have any beer or want it, and I prefer not yo have caffeine at night. Thanks! I love many of your recipes and would love to try this!
Leaving out the lager and chocolate will change the recipe taste to just another common chili recipe.
i love this recipe!! i’ve been making chili since 2019 and this recipe is the only one i’ve ever used.
i definitely make a lot of changes at this point but this recipe has the perfect ratio of liquid, beans, and meat so even if you use different spices, different vegetables, etc, the recipe always works!!
the last time i made it, i did add a bit more liquid using one of those cans of chipotles in adobo sauce which i think is a game changer 🙂
Delicious despite not having all the ingredients! No poblanos and I subbed chicken broth for beef broth. It tasted as though I’d used an expensive cut of meat and the beer made it taste and smell so good!
I used low sodium canned items and didn’t add salt due to health issues.
Any suggestions on making this in a slow cooker? I don’t have an insta pot.
A truly delicious chili! I substituted all broth instead of beer and broth then thickened the finished result with corn tortillas. The spices were perfect and everything was moist and tasty. We’ll be eating it all weekend.
Not only is this IMO the best IP chili recipe, I think this is one of the best IP recipes period. I cannot tell you how many times I’ve made this now, and it’s always excellent. Even fudging the recipe (I leave out fresh peppers and cut down a bit on tomato puree) it’s great. If you’re looking for a ground beef and bean IP chili recipe I can’t imagine finding better than this one.
Could I add a little masa harina to thicken it?
Why was there so much liquid when done cooking? The only thing I did differently was use petite diced tomatoes rather than tomato purée. And I used three drained cans of red skin beans.
I did put it on sauté once done cooking and added extra tomato paste in hopes to thicken it. Didn’t work so I just drained about 2 cups of liquid and it was very good.
This is my 3rd time making this recipe, and it is a real winner! I love the results from the Instant Pot for these dishes that are often cooked hours on the stovetop. For the “beer sub” question, I used leftover decaf brewed coffee instead, looking for that slightly bitter edge you’d get from beer. My friend voted it Best Chili of 2023!