This easy recipe for Instant Pot chili can be made with ground beef or turkey, canned or dry beans, and comes together with minimal hands-on time. You don’t have to be a seasoned cook to make this hearty one-pot-from-scratch meal that your family will ask for time and time again.
Why You’ll Love This Instant Pot Chili Recipe
If you have an Instant Pot, I know you will agree that it’s a must-have kitchen tool for from-scratch homestead cooking. This handy tool is best known for its pressure-cooking capability which cuts down on cooking time.
But did you know you can cook a whole frozen chicken in the Instant Pot or pressure-cook homemade bone broth? You sure can!
What’s more are the additional features such as the steam setting to make Instant Pot artichokes, the yogurt setting for homemade yogurt, and the sauté setting which allows you to make one-pot meals like old-fashioned beef stew and this Instant Pot chili recipe.
You can make this chili recipe any time of year because cooking with the Instant Pot is one of the ways I keep my house cool without air conditioning. My friend, I assure you, if you don’t yet have an Instant Pot, it’s well worth adding to your wish list.
- Easy – I love a good “dump and go” recipe. What’s more, everything is done right in the Instant Pot with the various features it offers. No more dirtying up multiple pots and pans for dinner! Instant Pot recipes are just the best!
- Simple Ingredients – With just a few ingredients that most well-stocked pantries will have on hand, you can have dinner cooking in minutes.
- Quick – This recipe is quick in the sense that it takes very little hands-on time to prepare. Freeing you up for much more important tasks than cooking!
- Delicious – Not all chili recipes are created equal. This recipe has just the right balance of herbs and seasonings, plus it’s very versatile (yet just as delicious) depending on the protein you have available.
Instant Pot Chili Variations
Because we raise grass-fed beef, my favorite chili combination is made with ground beef. However, you can substitute beef for ground turkey, wild game, or omit it altogether!
| Variation | Protein/Bean Base | Key Tips |
| Beef Chili | 85/15 ground beef + beans | Use bone broth for depth. Brown beef first to lock in juices. |
| Turkey Chili | 93% lean ground turkey + beans | Soak the turkey in hot sauce before cooking. Add a dash of beef broth for meaty notes. |
| Wild Game Chili | Venison (generally 90%-95% lean) + beans | To reduce the gamey flavor, soak ground venison in buttermilk overnight in the refrigerator before cooking. |
| Vegetarian Chili | Use a variety of beans such as kidney, pinto, and black beans + mushrooms | Simmer with vegetable broth. Stir in soy sauce or Worcestershire sauce for umami richness. |
Instant Pot Chili Toppings
This chili is delicious when served as is, but it doesn’t hurt to add some toppings for additional flavor, texture, freshness and presentation.
- Creamy Contrasts – A dollop of sour cream or a swirl of Greek yogurt. These cool the heat and add tang. You can also try drizzling Mexican crema for a lighter touch.
- Crunchy Textures – Crushed corn chips or fried tortilla strips add a nice crunch. For a more unique twist, bake cornbread into croutons for a buttery, savory topping.
- Fresh Finishes – Chopped green onions and cilantro add brightness (we eat with our eyes first, right!?). Avocado or radishes cut through the richness. Lime wedges let you add a zing to each bite.
How to Make Instant Pot Chili
Supplies Needed
- Instant Pot – I love my Instant Pot, but any brand of electric pressure cooker works for this recipe.
- Colander – A metal colander is preferred to a plastic colander for draining and rinsing the beans. The water will be hot, so you want a material that will hold up well.
- Spatula – A metal spatula works great to help deglaze the browned bits of meat from the bottom of the pan. This will prevent the burn notice on your Instant Pot.
Ingredients Needed
- Dried Beans – You can use pinto, black, Great Northern, kidney beans, or a combination of beans. If using cooked beans, increase to 4 cups. Learn how to pressure can beans here.
- Ground Beef – If you are substituting ground turkey or wild game, refer to the chart above for cooking tips.
- Olive Oil – You can use coconut oil or avocado oil if that’s what you have on hand.
- Onion, Diced – Learn how to grow onions from seed here.
- Garlic Cloves, Minced – Learn how to grow garlic here.
- Beef Broth – Learn how to make bone broth here.
- Salsa – Use hot or mild salsa according to your taste preference.
- Stewed Tomatoes with Juice – If you don’t like chunky chili, you can use tomato sauce. If using store-bought tomatoes, two 15-oz cans will do. Fire-roasted diced tomatoes are also delicious! Pro-Tip: If you garden, check out my top tomato-growing tips!
- Chili Powder – Use mild or hot chili powder according to your preference.
- Ground Cumin – I purchase herbs and spices in bulk from Azure Standard when I can’t grow them myself.
- Powdered Garlic – Powdered garlic, in addition to the fresh minced garlic, adds an additional depth of flavor.
- Powdered Onion – Just like the garlic, fresh and powdered onion really deepens the flavor of this chili.
- Smoked Paprika – You can substitute plain paprika in a pinch, but the smoked paprika takes your chili to the next level.
- Salt – I always use Redmond Real Salt. (Use that link and type in “Pioneering” at checkout to receive 15% off your order!)
- Freshly Ground Pepper – Always salt and pepper to taste.
Step-by-Step Directions
Preparing the Dry Beans:
- Place beans in a bowl, cover with 2-3 inches of water and soak overnight.
- Pour soaked beans and water into the Instant Pot.
- Place the insert inside the Instant Pot, seal the lid, and set the pressure cook function for 25 minutes.
- When the pressure cook time is finished, allow the beans to naturally release for 10 minutes before opening the release valve all the way. (If you choose not to soak your beans, cook them for 35 minutes with a 15-minute natural release.)
- Drain and rinse the beans and set aside.
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Preparing the Chili:
- Using the sauté function on the Instant Pot, heat olive oil.
- Sauté the onions until translucent.
- Add the ground beef and cook until it is crumbled and browned.
- Add garlic, broth, salsa, stewed tomatoes, cooked beans, salt, chili powder, cumin, powdered garlic, powdered onion, and smoked paprika. Stir to combine.
- Add the lid, and cook on high pressure for 5 minutes, then do an instant release.
- Add pepper and additional salt to taste.
Storing and Reheating Instant Pot Chili
Many folks prefer leftover chili because the spices and flavors blend overnight, making the first batch a teaser. Here’s how to keep yours tasting great:
- Refrigeration – Cool chili to room temperature within two hours. Store in airtight containers for 2-3 days.
- Freezing – Place cooled chili in airtight, freezer-safe containers, label with dates, and freeze for up to 3 months.
Reheating chili is a matter of taste. For a fast option, microwave portions in 30-second bursts or simmer on the stove with a bit of broth, stirring occasionally. Want to use your Instant Pot? Reheat on the sauté mode and add a splash of water if it gets too thick.
For frozen chili, thaw it fully in the fridge before reheating. To brighten the flavors, add diced tomatoes or a squeeze of lime.
Did you make this Instant Pot chili recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
FAQ’s
What are the 5 essential ingredients in Instant Pot chili?
The key ingredients for the best Instant Pot chili are ground beef, beans, stewed tomatoes, beef broth and spices.
How long do I cook chili in the Instant Pot?
Cooking chili in the Instant Pot takes about 10 minutes to brown the beef and an additional 5 minutes under high pressure with cooked beans. If using dry beans, plan for an additional 30 minutes of cooking time.
How can I prevent my Instant Pot chili from getting a burn notice?
To avoid a burn notice, deglaze the pot after sautéing. This removes browned bits. Also, layer your ingredients with thicker ones on top and liquid at the bottom to prevent sticking.
Can I use both ground turkey and ground beef in the same recipe?
Yes, you can mix ground turkey and beef for a richer flavor and texture. Just adjust the cooking time based on the meat you use.
What are some delicious toppings for Instant Pot chili?
I like sour cream, shredded cheese, green onions, and corn chips. You can also try avocado, cilantro, or fried onions for extra crunch.
Is there a vegetarian version of this Instant Pot chili?
Yes, a vegetarian version is easy to make. Use a mix of beans, vegetables, and vegetable broth for flavor.
Other Posts You May Enjoy
- Instant Pot Beef Stew Recipe
- Homemade Refried Beans
- How to Pressure Can Shelled Beans
- Bean and Ham Soup
- How to Make Yogurt in the Instant Pot
- How to Make Bone Broth in the Instant Pot
- How to Cook a Whole Frozen Chicken in the Instant Pot
Instant Pot Chili Recipe
Equipment
- Instant Pot
- Colander
- Spatula
Ingredients
- 2 cups Dried Beans
- 1 pound Ground Beef or ground turkey, venison, etc.
- 2 Tablespoons Olive Oil
- 1 whole Onion diced
- 4 whole Garlic Cloves
- 2 cups Beef Broth
- 2 cups Salsa
- 1 quart Stewed Tomatoes
- 2 Tablespoons Chili Powder
- 1 Tablespoon Cumin Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- 2 teaspoons Salt
- Ground Black Pepper to taste
Instructions
Preparing the Dry Beans:
- Place beans in a bowl, cover with 2-3 inches of water, and soak overnight.
- Add soaked beans and water to the Instant Pot insert.
- Place the insert inside the Instant Pot, seal the lid, and set the pressure cook function for 25 minutes.
- When the pressure cook time is finished, allow the beans to naturally release for 10 minutes before opening the release valve all the way. (If you choose not to soak your beans, cook them for 35 minutes with a 15-minute natural release.)
- Drain and rinse the beans and set aside.
Preparing the Chili:
- Using the sauté function on the Instant Pot, heat olive oil.
- Sauté the onions until translucent.
- Add the ground beef and cook until it is crumbled and browned.
- Add garlic, broth, salsa, stewed tomatoes, cooked beans, salt, chili powder, cumin, powdered garlic, powdered onion, and smoked paprika. Stir to combine.
- Add the lid, and cook on high pressure for 5 minutes, then do an instant release.
- Add pepper and additional salt to taste.
Notes
| Variation | Protein/Bean Base | Key Tips |
| Beef Chili | 85/15 ground beef + beans | Use bone broth for depth. Brown beef first to lock in juices. |
| Turkey Chili | 93% lean ground turkey + beans | Soak the turkey in hot sauce before cooking. Add a dash of beef broth for meaty notes. |
| Wild Game Chili | Venison (generally 90%-95% lean) + beans | To reduce the gamey flavor, soak ground venison in buttermilk overnight in the refrigerator before cooking. |
| Vegetarian Chili | Use a variety of beans such as kidney, pinto, and black beans + mushrooms | Simmer with vegetable broth. Stir in soy sauce for umami richness. |
- Creamy Contrasts – A dollop of sour cream or a swirl of Greek yogurt cools the heat and adds tang. You can also try drizzling Mexican crema for a lighter touch.
- Crunchy Textures – Crushed corn chips or fried tortilla strips add a nice crunch. For a more unique twist, bake cornbread into croutons for a buttery, savory treat.
- Fresh Finishes – Chopped green onions and cilantro add brightness. Avocado or radishes cut through the richness. Lime wedges let you add a zing to each bite.
There are so many recipes I love cooking in my Instant Pot… this chili recipe is on constant repeat around here!