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 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!
Hey! Was wondering if there was a sub for the beer? Sorry if this was asked I read the comments and didn’t see. Thanks !
Our favorite chili recipe! We adjust according to what we have on hand, but you can’t go wrong with the seasoning. We add more beans, another can of black beans, and a can of kidney beans all drained. We’ve even added a can of Navy beans. I use canned petite cut up tomatoes instead of the puree, because that is what we have. My family LOVE it!
Only thing I wish was that the original recipe gave the calories per serving. Can you please post that to your recipes?
Does this chili freeze well?
It freezes so well. I make individual servings for lunch. Amazing
I have probably made this chili 10 times now and my husband absolutely LOVES it. (And so do I.) The flavor is amazing and it has just the right amount of heat. I would definitely recommend this recipe.
Delicious! Doubled the recipe for a large group and it turned out perfectly (followed the recipe exactly). It was even better as leftovers!
Did you double everything including the beer? And did you keep the same cook time?
This chili recipe is a keeper! I followed it *almost* exactly. The one substitution I made was that I used navy beans instead of black beans because my black beans had gone bad. It was excellent!
Definitely a great chili. I used a little more tomato paste and a small jalapeño. It was spicy, but good. Easy recipe. Very delicious. I used beef bone broth.
I’ve been looking for a chili recipe for the last year and haven’t found one that I liked until now! The tomato puree is a game changer! I ended up using more beef stock in the place of beer to make it on the healthier side and it was still delicious! Also used black beans and pinto beans for a variety. Will definitely be making this again and again and again!
During the 18 minutes cooking, is it set to venting or sealing position?
Sealing
Yep this really is the best chili. Most chili recipes call for tomato sauce or cans of tomato. I despise chunky tomatoes in my chili, so this recipe stood out to me because no chunks of tomato! It has such good flavor and so hearty. I did red onion as I prefer the flavor, and I did one can of black beans and one chili beans. Can’t go wrong with some minor substitutions.
I made this the other night and it is pretty tasty! I’m just curious if the chili powder ratio is correct. I used much less (1/2 tbsp) and it was so spicy! I cannot imagine what 3 tbsps would taste like
did you use american chili powder, which is not spicy and is a mix of a bunch of spices, or something like an indian chili powder which is pure chili? i made it with american chili powder at the full amount and it wasn’t spicy at all.
Having read all the incredible reviews, I will definitely be giving this recipe a try.
I’m thinking of increasing the ingredients enough to get 12 servings rather than 8. Has anyone tried making a larger batch? What changes did you make and how did it turn out?
Yep this is a good one. All the positive reviews made me want to try it. I added a light pilsner-didn’t have much red bell pepper left so added two ounces carrots too ( 1/2 cup) did’t have a poblano so added a jalapeno pepper. Used lower fat ground turkey. I started the whole thing in my pressure cooker–browning turkey then just added in the onion and veggies etc. I tried to get my pressure cooker to work but it wouldn’t go to pressure and I think my pot just wasn’t big enough for the volume. So I put in in a slow cooker on low. It was wonderful and a favorite. It has a much more “chili” like consistency and taste to us which is desirable. So many inventive chili recipes around with more veggies or added butternut or sweet potato etc etc and it makes for a very nice but not a “tradional” type chili. This one is one I will go to a lot.