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Easy Instant Pot Chili will knock your socks off. Ready in around 30 minutes and full of mouthwatering flavor!
Easy Instant Pot Chili
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Now that I own anInstant Pot, I'm trying to use it a lot more. Because it's so darn easy and totally quick! So I figured I better make some chili!
So I came up with a killer Instant Pot Chili recipe to warm you up on the coldest of days. I especially love that it allows me the ability to develop a ton of great flavor in a reasonably short amount of time. This is because the Instant Pot gives you the ability to brown meat and saute in the very same pan that it pressure cooks in, which I think is just brilliant!
I made sure to add a variety of chili seasoning options to make the flavor as robust as possible in such a short amount of time. This would be an excellent option for a game day gathering or a casual evening with friends. It's also a super delicious weeknight meal. There's really nothing like a good homemade chili recipe!
Tips for making this easy chili recipe in the instant pot:
- Prepare your ingredients before starting to cook.This is called a Mise en Place and it's something you should do before every recipe you prepare. Your overall cooking experience will run so much smoother if you do.
- Pay attention to how much CayennePepper you add. I added an entire ¼ teaspoon and it was reasonably spicy. To be honest, I was shocked that my girls ate it! You can easily cut this down to a pinch or leave it out entirely if a spicy chili recipe isn't for you.
- Don't worry about doing a natural release. While a natural release is more important for tougher cuts of meat like chuck roast, quick release works just fine for this recipe. A natural release certainly won't hurt the recipe, so if you have the time you certainly can, but you can totally quick release it.
- Have fun with your toppings! I love to add sour cream, tons of cheese, scallion and avocado onto my chili but you can really get crazy with the toppings- in fact that would be the perfect recipe for a make your own chili bar at a party! I even added some Mexican rice one night that I happened to have leftover in my fridge and it was such a delicious addition. And don't forget some nice, crispy tortilla chip for dipping!
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Easy Instant Pot Chili Recipe
Jessy Freimann
Easy Instant Pot Chili will knock your socks off. Ready in less than an hour and full of mouthwatering flavor!
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Pressurizing 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Mexican
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground beef, 80/20
- 1 pound ground pork (if not available substitute with more ground beef)
- 1 cup bell pepper, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- ½ teaspoon Mexican oregano
- ¼ teaspoon cayenne pepper (if you don't like spicy foods half this ingredient or leave it out completely)
- ¼ teaspoon ground coriander
- ¼ teaspoon paprika
- 1 14.5 ounce can diced tomatoes, with juice
- 1 4 ounce can green chiles, drained
- 1 15.5 ounce can red kidney beans, drained
- 1 8 ounce can tomato sauce
- ½ cup beef broth
- The toppings of your choice
Instructions
Add oil to the Instant Pot and set it to the Saute setting.
Add ground beef and ground pork to the pot and saute for 3-4 minutes to begin browning. Break it up, stirring frequently to ensure even browning.
When the meat is halfway browned add bell pepper, onion, and garlic and saute for 2 more minutes stirring frequently until the meat is fully browned and the vegetables have softened slightly.
Add the rest of the ingredients (except for the toppings) and stir well to combine.
Press Cancel and secure the cover of the Instant Pot to a closed and locked position. Turn the vent to the pressurizing position and set the Instant Pot to Manual High Pressure for 12 minutes.
Once it's done cooking, carefully do a quick release (always turn the vent away from you, I like to use a towel).
Give the chili a quick stir and serve immediately with your desired toppings.
Notes
This will last for up to 4-5 days in the refrigerator and freezes well.
Tried this recipe?Let us know how it was!
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Here's my other favorite chili recipe:
30 Minute Turkey Chili
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Reader Interactions
Comments
Debra C. says
Chili is great all year round - love your recipe!
Reply
Jessy Freimann says
Thanks Debra- and I agree- I'd eat it any day of the week 365 days a year!
Reply
Megan @ MegUnprocessed says
What a great idea! I need to get one of these instant pots!
Reply
Jessy Freimann says
Thank you Meg- I resisted the Instant Pot for a long time but now that I have it, I live for it. The other day I had a super long shoot day and was SO tired. My husband was dying for beef stroganoff which I used to only do in the crockpot. Thank goodness for my instant pot because I was able to make the fall-apart-tender beef that he wanted in under an hour (most of which was inactive cooking time for me!). Total lifesaver.
Reply
Richa Gupta says
Such a wonderful combo, looks so spicy and healthy!
Reply
Jessy Freimann says
Thanks Richa!
Reply
Ana says
Love this recipe! I made it according to your recipe and just added some Worcestershire sauce for extra umami but it's great as is. Question: have you ever doubled the recipe and cooked it all in the same pot? Would that be too much for the Instant Pot all at once?
Reply
Jessy Freimann says
Yum- I be the Worcestershire sauce was a delicious addition-I'm so glad you enjoyed the chili! I haven't tried doubling the recipe in the instant pot. I think it would really come down to what size IP you have, but I think as long as it doesn't go past the max fill line it should be fine. If you do it, please let me know how it works out!
Reply
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