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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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 🙂