Ultimate Instant Pot Chili

Table of Contents

Cooking Oil

For sautéing, a neutral oil with a high smoke point is ideal. Good choices include olive oil or avocado oil. These oils won’t overpower the chili’s flavors and can withstand the Instant Pot’s sauté setting.

Onion

A yellow onion is generally preferred for its balanced sweetness, which caramelizes beautifully and adds depth to the chili. However, if a yellow onion isn’t available, a white onion can be used as a suitable substitute.

Jalapeños

Adjusting the heat level of your chili is easy with jalapeños. For a spicier chili, leave some or all of the jalapeño seeds and membranes intact. To make it less spicy, select younger jalapeño peppers with smooth, unblemished green skin and be sure to discard all seeds and the white membrane from the inside.

Ground Beef

For the best results in chili, I recommend using ground beef with an 85/15 meat to fat ratio. This balance provides enough fat for rich flavor without making the chili excessively greasy. You’ll drain any excess fat after browning.

Tomatoes

A trio of tomatoes contributes to both the complex flavor and hearty consistency of this chili: fresh tomatoes on the vine for bright flavor, a can of fire-roasted diced tomatoes for a smoky depth, and rich tomato sauce to bind it all together.

Beef Stock

Homemade beef stock always offers the best flavor if you have the time to make it, like our Homemade Beef Stock. Otherwise, a good quality store-bought beef stock works perfectly. Opt for “no salt added” or “low sodium” versions to have better control over the chili’s overall seasoning.

Beans

Chili is incredibly versatile when it comes to beans! While you can choose any variety that you love—such as navy, cannellini, pinto, kidney, or black beans—we find that a combination of hearty pinto beans and robust red kidney beans works wonderfully. Just remember to drain and rinse the beans thoroughly before adding them to the pot to remove excess sodium and improve flavor.

Seasonings

The spice blend is the heart of this chili! You’ll use a carefully balanced combination of salt, aromatic cumin, earthy oregano, smoky smoked paprika, and flavorful ancho chili powder. This blend creates a deeply satisfying and authentic chili taste. Feel free to adjust the amount of chili powder to your preferred level of warmth.

For the complete list of ingredients and detailed instructions, please refer to the recipe card below.

Step 1: Prepare Your Ingredients

Start by efficiently preparing all your ingredients. Dice the onion, bell peppers, jalapeño pepper, and fresh tomatoes. Open all the canned beans and tomatoes, making sure to drain the liquid from the beans thoroughly. Peel the garlic cloves. Having everything prepped in advance makes the cooking process smooth and enjoyable.

Step 2: Sauté the Veggies

Set your Instant Pot to the “Sauté” setting and allow it a couple of minutes to heat up. Once hot, add your chosen cooking oil to the pot. Add the diced onions and bell peppers and sauté them until they are softened, typically 5-7 minutes. This step builds the aromatic foundation of your chili. (1, 2)

Step 3: Add Aromatics and Fresh Tomatoes

Next, smash and mince the garlic cloves and add them to the pot. Sauté for about 1 minute until the garlic becomes fragrant. Be careful not to burn it. Then, add the fresh diced tomatoes and jalapeños. Stir everything well and let it continue to sauté for a few more minutes, allowing the flavors to meld. (3)

Step 4: Brown the Ground Beef

Add the ground beef to the Instant Pot. Using a wooden spoon or spatula, break it apart into smaller pieces. Let the beef cook for about 5-7 minutes, stirring occasionally to ensure it browns evenly and all lumps are broken up. Once mostly browned, you can drain any excess fat if desired, though a small amount adds flavor. (4)

Step 5: Combine Remaining Ingredients

Once the ground beef is mostly browned, it’s time to add the rest of the chili components. Incorporate the drained beans, canned diced tomatoes, tomato sauce, beef stock, and all of your carefully measured seasonings. Stir everything very well to ensure all ingredients are evenly distributed and coated with the spices. This is where the magic really begins! (5, 6)

Step 6: Pressure Cook the Chili

Securely close the Instant Pot lid and make sure to latch it properly. Turn the steam release valve to the “Sealing” position. Select the “Beans/Chili” setting on your pressure cooker. If your specific model doesn’t have this preset, simply set it to cook on High Pressure for 30 minutes. The Instant Pot will take some time to come to pressure before the cooking timer begins.

Step 7: Release the Pressure

Once the cooking cycle is complete, allow the Instant Pot to perform a natural pressure release for about 10 minutes. This gradual release helps to tenderize the meat further and prevents food from splattering when the valve is opened. After 10 minutes, carefully do a quick release by turning the steam release valve to the “Venting” position, using a towel or oven mitt to protect your hand from the steam. Once the float valve drops, you can safely open the lid.

Your delicious, flavorful Instant Pot Chili is now ready to serve!

Many modern pressure cookers come equipped with a variety of preset cook time settings, often including specific buttons like “Soup/Broth,” “Meat/Stew,” or “Bean/Chili.” These presets are designed to provide recommended cooking times and pressure levels for different food types, simplifying the process for home cooks.

For chili, the Bean/Chili setting is ideal, typically programmed to cook for 30 minutes on high pressure. If your particular Instant Pot model does not feature this specific preset, don’t worry! You can easily achieve the same results by manually selecting the “Pressure Cook” or “Manual” setting and adjusting it to High Pressure for 30 minutes. This ensures your chili gets the perfect cooking environment for tender beans and rich flavors.

In my humble opinion, a bowl of chili is simply incomplete without a delightful accompaniment! Cornbread is a classic pairing that truly elevates the chili experience. I’m particularly fond of both our Classic Cornbread and the zesty kick of Jalapeño Cornbread. For another comforting bread option, fluffy Buttermilk Biscuits always hit the spot.

If you’re leaning away from bread but still desire something hearty, potato-based sides are fantastic. Consider our savory Potato Pancakes or the creamy richness of Scalloped Potatoes. And for an indulgent treat that’s truly worth drooling over, a Gruyere and Caramelized Onion Grilled Cheese alongside your chili is an absolute game-changer.

To balance the richness of your hearty chili with a lighter touch, a crisp salad is always a good choice. Try tossing together one of my favorite refreshing options like Apple Salad or a vibrant Brussels Sprouts Salad.

Did someone say chili bar? When the weather is cold and you have company over, nothing beats the communal joy of a toppings bar for chili! It’s the perfect way to let everyone customize their Instant Pot chili exactly to their liking, creating a personalized culinary adventure.

Some of the most popular and beloved toppings to offer at your chili bar include finely shredded cheese (cheddar, Monterey Jack, or a blend), thinly sliced green onions for a fresh bite, cool and creamy sour cream, extra slices of jalapeños for an added kick, fresh chopped cilantro, diced avocado for richness, and crunchy raw onions. For those feeling a bit more adventurous, consider adding crispy tortilla strips or even roasted and seasoned dried chickpeas for unique texture and flavor. Don’t forget a bowl of hot sauce for the spice lovers!

Absolutely! This Instant Pot chili recipe is highly adaptable. To make it vegetarian, simply omit the ground beef and replace it with a combination of extra beans (like black beans or chickpeas), lentils, or a plant-based ground meat substitute. For a vegan version, ensure all ingredients are plant-based, which means using vegetable broth instead of beef stock and opting for vegan-friendly toppings. You might also want to add extra veggies like corn, zucchini, or sweet potatoes for more body and nutrients.

As mentioned, Instant Pot chili can sometimes be a bit soupier due to reduced evaporation. If you prefer a thicker chili, there are a few easy ways to achieve this after the pressure cooking cycle is complete:

• Sauté Mode: After opening the lid, switch the Instant Pot back to “Sauté” mode and let the chili simmer uncovered for 10-15 minutes, stirring occasionally. This will allow some of the liquid to evaporate.
• Cornstarch Slurry: For a quicker thickening, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir this mixture into the simmering chili on “Sauté” mode and cook for a few minutes until it thickens.
• Mashed Beans: For a natural thickening, scoop out about 1/2 to 1 cup of the cooked beans, mash them with a fork, and stir them back into the chili. This adds creaminess and body without altering the flavor.

Troubleshooting: What Is “Burn Notice” on the Instant Pot?

The dreaded “Burn” notice on your Instant Pot can be a moment of panic for any cook. This message typically appears before the cooking cycle fully begins, usually when the pot is trying to build pressure. It signals one of two main issues: either the internal pot has become excessively hot, or the Instant Pot’s sensor detects food stuck to the bottom or slight scorching. This often occurs after a sautéing step or if the outside of the inner pot isn’t perfectly clean. Unfortunately, there’s no way to clear this message and proceed without manually inspecting and correcting the issue. The best approach is always prevention.

Preventing the Burn Notice

To minimize the chances of encountering a burn notice, always start with a clean inner pot. Ensure both the inside and outside surfaces are free from any residue, burnt-on food, or debris. When you perform a searing or sautéing step, it’s vital to use a wooden spatula or spoon to thoroughly scrape the bottom of the pot. Deglazing the pot after sautéing, by adding a small amount of liquid and scraping up any browned bits (fond), is an excellent way to ensure nothing is stuck before pressure cooking.

What to Do If You Get a Burn Notice

If the burn notice does appear, here’s how to troubleshoot:

1. Check Pressure Build-Up: First, ensure that your Instant Pot is able to build pressure properly. Check the lid, the silicone sealing ring, the steam release valve, and the float valve for any obstructions or misalignment. If the pot can’t seal completely, it will keep heating, which can trigger the burn notice.
2. Manual Pressure Release: If everything on the lid looks good, you’ll need to release the pressure manually. Carefully perform a quick release of the pressure.
3. Inspect the Inner Pot: Once the pressure has fully released and the float valve has dropped, open the lid. Use a wooden spoon or spatula to gently scrape the entire bottom surface of the inner pot. Look for any bits of food that may have stuck or begun to burn. Remove these pieces.
4. Add More Liquid: Always remember that adequate liquid is essential for pressure cooking. The usual recommendation is at least 1 cup of thin liquid for most recipes, though this can vary by model and recipe. If your chili seems too thick or there isn’t enough visible liquid, add a bit more beef stock or water.

PRO TIP: While a general guideline is at least one cup of thin liquid, always consult your specific Instant Pot manual for the precise liquid requirements of your machine. This helps ensure both safety and optimal cooking performance.

Storing and Freezing Your Instant Pot Chili

One of the great advantages of making a large batch of Instant Pot Chili is the ability to store and freeze leftovers for quick, delicious meals later. Proper storage ensures your chili remains fresh and flavorful.

To Store (Refrigerator)

Before storing, make sure to cool the cooked chili completely to room temperature. This is crucial to prevent bacterial growth. Once cooled, transfer the chili into an airtight food storage container. It will last deliciously in the refrigerator for up to 4-5 days.

To Freeze

If you plan to freeze your chili, it’s important to cool it as quickly as possible after cooking. Rapid cooling inhibits the growth of bacteria and helps maintain the food’s quality and extend its shelf life. A great method for quick cooling is to place the Instant Pot liner (or the chili in another pot) into a larger basin filled with ice and a little water, stirring the chili occasionally as it cools down. Once thoroughly cooled, portion the chili into smaller, freezer-safe bags or containers. Squeeze out as much air as possible from freezer bags before sealing them tightly. Don’t forget to clearly label each container or bag with the contents and the date to keep track of its freshness. Frozen chili is best consumed within 2-3 months for optimal flavor and texture.

To Thaw & Reheat

When you’re ready to enjoy your frozen chili, simply pull a bag or container from the freezer and place it in the refrigerator to slow-thaw overnight. Once thawed, you can easily reheat it. For individual portions, the microwave works well. For larger quantities, gently reheat the chili on the stove-top over medium heat, stirring occasionally until it’s heated through. Add a splash of water or broth if it seems too thick after thawing.

Discover More Comforting Chili Recipes

If you’ve enjoyed this Instant Pot Chili, you’re in for a treat! Chili is a versatile and beloved dish, perfect for any season or occasion. Explore our collection of other fantastic chili recipes to expand your culinary repertoire:

• White Chicken Chili: A creamy, lighter twist on traditional chili.
• The Best Chili Recipe: Our all-time favorite, perfected for stovetop cooking.
• White Turkey Chili: A healthier, flavorful alternative to classic beef chili.
• Chili Recipe with Beer: Adds a rich, malty depth to your chili.
• Pumpkin Chili: A unique and subtly sweet autumnal chili perfect for fall.