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!
Featured Comment
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.
But guys, this is 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 all the spices (chili powder, smoked paprika, oregano, cocoa powder, and cumin) alongside the black bean goodness.
It’s 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.
Tools For This Recipe
6-qt Instant Pot®
The Best Instant Pot Chili: Frequently Asked Questions
Not at all! Ground pork or ground turkey can be used instead of ground beef.
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop.
Buttermilk cornbread or homemade crusty no knead bread are two of our favorite sidekicks to chili!
Yes, you absolutely can! Here is our easy slow cooker chili recipe – also one of our favorites!
The Best Instant Pot Chili
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.
Did you make this recipe?
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I just bought the Insta Pot. I got the 10 qt. Would this size make a difference with this (or any) recipe?
Here is a great tutorial on how to adjust for size differences utilizing the Instant Pot. Hope that helps!
https://mycrazygoodlife.com/instant-pot-cooking-differences/
I made this tonight! Loved it! Thanks. 🙂
Thank you for sharing Amanda!
We made this tonight since it’s rainy here in Colorado. This was much too tomatoey for our taste. We ended up not really loving it. 🙁
Hi Ashley! Thanks for trying my recipe! I totally hear you on the tomato-y taste. We all love our chili a bit differently so you can always reduce the amount of tomato puree to suit your taste preferences. Hope that helps!
you can also substitute half of the tomato puree with pumpkin. its wonderful
This recipe looks heavenly! Will sure make it for the family this weekend!
I love your patience and professionalism when answering people’s (I think funny) questions. Like how about “I dont want to use beef, pepper, beans or beer in your recipe. Can you suggest substititions?!” I would answer instead “Yes, substitute with another recipe where you like all the ingredients”.
I couldn’t agree more, Dorine.
* Example * “I’m allergic to onions – may I leave them out?”
* Response * “No, you MUST include them and just suffer the consequences.” Also, I don’t understand the people (here and on other sites) that post a five-star review then proceed to list the endless alterations they made, resulting in a completely DIFFERENT recipe (and flavor profile) altogether.
Chungah, you not only have the patience of a saint, you share incredible recipes with easy-to-follow instructions and gorgeous photos. I have thoroughly enjoyed every recipe I’ve tried – thank you!
@Susan
http://the-toast.net/2014/09/04/eighteen-kinds-people-comment-recipe-blog/
I love finding more ways to use my instant pot! This looks so cozy and yummy.
Beautiful recipes! thank for sharing with us
You’re so welcome Rosie, thanks for sharing!
What would you recommend using to replace the beer/lager?
Additional beef stock would be a great substitute!
Pilsner
I’m not a drinker, so could you suggest a brand of beer. I have no idea except that you’re probably not talking about a Budweiser! 😉
Budweiser is fine actually! You just don’t want to use something too strong so any light Lager or Pilsner is fine. Hope that helps!
I have never cooked with beer nor drink it. Does this make the chili have a hint of beer taste? Also is this safe for children? Does subbing the beer for beef broth alter the taste? Thank you
Beer adds that rich, earthy flavor to the chili that makes it taste like it’s been simmering for hours – it should not give a hint of beer taste unless you are using a strong beer. Most of the alcohol evaporates during the cooking process but as always, please use your best judgment to suit your children’s needs. Substituting beef stock will alter the flavors just slightly.
cooking with alcohol is fine for children. as mentioned, during the cooking process, a good portion of the alcohol burns off because alcohol has a very low evaporation point (stuff will evaporate at room temperature). also, one 355ml (which is about a cup and a half) can in an entire pot of chili means each serving gets MAYBE a quarter cup. max. Two ounces of standard 4.5% to 5% alcohol content beer won’t affect even the smallest child.
Having spent 5 years in Texas, I came to agree with true Texas Chili – which means no beans. What can I do to make up for the beans? I guess I could increase the tomato paste, but not sure what else. Any suggestions?
Thanks for the IP recipe – I have had one for almost a year and LOVE it.
Hi John! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Just a suggestion…My secret ingredient in my chili is that I take a couple of cans of Cannellini beans and throw them in the food processor, add a little stock (chicken, beef, whatever) and purée them. It adds flavor and thickens the chili. Give it a try and see what you think.
Use mushrooms in place of beans.
Yes, cocoa powder!! It’s my secret ingredient for chili too, along with a teaspoon of cinnamon! I also love Red wine vinegar in chili as well!
love chili year round and always love new chili recipes, I’m guessing this works in slow cooker too, so thank you for this!
Yes, it should! Just be mindful adjusting times etc. Thank you Sabrina!
Jana, what would you suggest for the cooking time in a slow cooker – low or high setting? Do you think any other adjustments need to be made for a slow cooker? This recipe sounds oh so yummy. Anxious to try.
Hi Linda! I can’t answer that with certainty, since we haven’t tried making this in a slow cooker yet. But, if I were to make it, I’d put it on low and cook for 4-6 hour and check every once in a while to make sure. I’m sorry I can’t be more helpful, but if you try it, let us know how it goes!!
how many servings does this make?
8 🙂