The Best Instant Pot Chili
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This Instant Pot chili is an award-winning chili! Made in less than 1 hour with zero babysitting in one single pot. So tender, so flavorful!
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Why you’ll love instant pot chili
- Not your average bowl of chili. This is the best instant pot chili recipe you can find (loaded statement, I know). The texture of the chili comes out so perfectly with the lean, tender, crumbled ground beef and the blend of all the spices. Not to mention, a secret ingredient that sets this apart from any other chili recipe (more on that below).
- 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 convenient.
- Perfect with cornbread. The chili is chunky and hearty, perfect to dunk your buttery, crumbly buttermilk cornbread right in.
- Freezer-friendly. Not only do the leftovers taste even better but homemade chili can keep in the freezer for at least 3 months, providing instant lunches or dinners on busy nights (reheating so quickly once thawed).
How to make instant pot chili
- Sauté. Set a 6-qt Instant Pot® to the sauté mode. Add the ground beef and crumble until the meat is fully browned, draining off any excess fat and grease. Set aside.
- Stir in aromatics. Stir in the garlic, onion, bell pepper, and poblano chili until tender, then stir in the tomato paste, chili powder, paprika, oregano, cocoa powder, and cumin until fragrant.
- Deglaze the pot. Stir in the beer, lifting up all the browned bits stuck to the bottom of the pot.
- Combine. Stir in the beef stock, tomato puree, black beans, crumbled ground beef, salt, and pepper.
- Pressure cook. Close and seal the lid, cooking on high pressure for 18 minutes, quick releasing when finished and carefully opening the lid.
- Finish. Stir in the cilantro and adjust the seasonings, to taste.
- Serve. Serve warm with desired toppings.
Chili Toppings
- Cheese: shredded cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blend
- Onions: diced red, yellow, or white onions
- Cream: sour cream, plain Greek yogurt, or Mexican crema
- Chips: corn chips or tortilla chips
- Crackers: Saltines or oyster crackers
- Peppers: pickled jalapeños
- Garnishes: chopped fresh cilantro leaves, parsley leaves, or lime wedges
freezing and storage
Storage
Leftover chili can be stored in an airtight container in the fridge for 3-4 days.
Reheating
Gently reheat on the stovetop over medium low heat with a splash of water or stock until warmed through, about 5-10 minutes.
Freezing
Let cool completely; portion the chili into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, gently reheating over medium low heat with a splash of water or stock until heated through.
what to serve with instant pot chili
Tools For This Recipe
The Best Instant Pot Chili: Frequently Asked Questions
Not at all! Ground pork or ground turkey can be used instead of ground beef.
The beer will add sweetness and acidity to the chili but additional beef stock can also be used as a non-alcoholic substitute.
Set the Instant Pot to the sauté mode, simmering for 5-10 minutes, or until the desired consistency is reached.
Store leftovers in an airtight container in the fridge for 3-4 days, reheating gently on the stovetop with a splash of water or stock until warmed through.
Yes! You can freeze the leftovers in individual freezer bags, thawing overnight and gently reheating on the stovetop.
Yes, you absolutely can! Here is an easy slow cooker version – also one of my personal favorites.
The Best Instant Pot Chili
Video
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
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.
Equipment
Notes
- Lean ground beef is ideal. The ground beef should have some fat. For example, 80/20 or 85/15 are both excellent 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.
- Deglaze the pot. Use a wooden spoon to scrape up all the browned bits stuck to the bottom to prevent the dreaded burn notice.
- 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.
- Make it thicker. For a thicker consistency, simmer the chili using the sauté function for 5-10 minutes.
- 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.
Did you make this recipe?
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I think there is now a typo in this recipe – THREE tablespoons of chili powder is WAY too much unless you’re fond of super-hot five alarm chili – the kind where your lips burn for an hour afterwards. Three TEASPOONS might be appropriate. Luckily I discovered how overly hot it was when adding salt before cooking – so drained off as much liquid as I could using a sieve and then re-added beer, broth, tomato puree and tomato paste, and threw in another tin of black beans. It’s still pretty spicy, but at least it’s edible. It’s otherwise a good recipe, I think.
I made only one mistake. I cut the recipe in half and was so regretful. It was FABULOUS!!! Needed left overs. I will make this again. I made it exactly as the recipe was written.
Damned delicious is my go to website for a new recipe. Thank you.
I made this tonight exactly as the recipe except a serving for four. It’s fabulous! Some reviewer said it was more like a soup. Mine was not. This is a keeper and I will make it again. Every recipe I’ve ever cooked from this website has been fabulous. Thank you so much.
I made this tonight since it’s in the 30’s in Florida, so we whimps are freezing!
It was FANTASTIC! I put a little more tomato paste in mine to taste. We can’t wait to use it for nachos and over rice with the leftovers.
Thank you for your continued great recipes. This is one of many I’ve made in the many years I’ve followed you.
Keep on cooking!
Blessings,
Teresa
Love your recipes, made this one a number of times. Still leaves me with a question. When you ask for oregano do you mean Greek or Mexican? Sure it is great with either but just curious.
The name describes it perfectly. The best damn chili!!! My family loved it too! We will be making this on repeat. Thank you for sharing!
We make it all the time. Everything we serve it to also loves it.
This is in fact ‘damn delicious’. Thanks for sharing!
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.
I know it has been months since you posted but this is my first time here.
American chili powder is a spice blend that can be bought in stores. There are several recipes available online so you can compare them to what you have. Often they have cumin, paprika and cayenne as well as a few other ingredients.
Hope this helps!
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.