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Homemade chili in a white bowl topped with sour cream, onions and cilantro.

Instant Pot Chili Recipe

Melissa Norris
This easy recipe for Instant Pot chili uses ground beef or turkey, canned or dry beans, and comes together with minimal hands-on time.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Soaking Beans 1 day
Total Time 1 day 50 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Servings 6 servings
Calories 533 kcal

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

Instant Pot Chili Variations:
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.
Suggested Toppings:
  • 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.

Nutrition

Calories: 533kcalCarbohydrates: 57gProtein: 31gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 54mgSodium: 2095mgPotassium: 1735mgFiber: 14gSugar: 10gVitamin A: 1573IUVitamin C: 17mgCalcium: 173mgIron: 9mg
Keyword Instant Pot Chili, Instant Pot Chili Recipe
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