Name: Instant Pot Chili
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ?1 tablespoonolive oil; ?1 pound (450 gramsground beef90% lean); ?1 medium yellow onionfinely diced; ?1 red or green bell pepperseeded and diced; ?1 jalapenodiced; ?3 clovesgarlicminced; ?2 tablespoonstomato paste; ?2 tablespoonschili powder; ?1 teaspoonground cumin; ?1 teaspoondried oregano; ?1 teaspoongarlic powder; ?1 cup (240 mlbeef broth); ?28 oz (800 gramscan diced tomatoes); ?15 oz (400 gramscan kidney beans); ?15 oz (400 gramscan pinto beansor Borlotti Beans); ?15 oz (400 gramscan black beans); ?1 teaspoonsalt; ?1/2 teaspoonground black pepper; ?Sour cream; ?Shredded cheddar; ?Chopped fresh cilantro; ?Sliced green onions

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This Instant Pot Chili is the kind of weeknight dinner I turn to when I want something fast, satisfying, and forgiving. It cooks down into a rich, chunky bowl of comfort with layers of tomato, warming spices, and three kinds of beans. The pressure cooking concentrates flavor while keeping hands-off time to a minimum.

I like this recipe because it balances speed with texture: the meat browns first for depth, the vegetables soften but stay distinct, and the beans keep the chili hearty without turning into mush. A few quick garnishes — sour cream, shredded cheddar, cilantro, sliced green onions — lift the bowl and make it feel special.

Below you’ll find the ingredient list, the exact Instant Pot method I use every time, sensible swaps, troubleshooting, and ways to make this dish ahead or stretch it across the week. Practical notes only — no fluff. Let’s get into it.

Ingredient List

1 tablespoon olive oil — used for browning the beef and carrying flavor in the sauté step.
1 pound (450 grams) ground beef (90% lean) — main protein and base flavor; browns quickly and adds savory richness.
1 medium yellow onion (finely diced) — softens and builds the aromatic base.
1 red or green bell pepper (seeded and diced) — adds sweetness and texture; either color works.
1 jalapeno (diced) — brings heat; remove seeds for milder chili.
3 cloves garlic (minced) — essential aromatic; add with the vegetables to avoid burning.
2 tablespoons tomato paste — deepens tomato flavor and helps thicken the sauce.
2 tablespoons chili powder — primary seasoning; adjust to taste if you prefer milder or bolder flavor.
1 teaspoon ground cumin — adds warmth and a subtle earthy note.
1 teaspoon dried oregano — brightens the spice mix with herbaceous flavor.
1 teaspoon garlic powder — layered garlic flavor that holds up through pressure cooking.
1 cup (240 ml) beef broth — deglazes the pot and creates the cooking liquid; use low-sodium if preferred.
one 28 oz (800 grams) can diced tomatoes (with juices) — provides body and acidity to the chili.
one 15 oz (400 grams) can kidney beans (drained and rinsed) — adds texture and protein; drain well.
one 15 oz (400 grams) can pinto beans or Borlotti beans (drained and rinsed) — alternate bean choice for variety in mouthfeel.
one 15 oz (400 grams) can black beans (drained and rinsed) — rounds out the bean trio with a firmer bite.
1 teaspoon salt — seasons the whole pot; taste after cooking and adjust if needed.
½ teaspoon ground black pepper — balances the spices and rounds the heat.
Sour cream — garnish that cools and adds creaminess.
Shredded cheddar — melty, salty finish for serving.
Chopped fresh cilantro — bright herb to finish the bowl.
Sliced green onions — fresh crunch and mild onion flavor as a garnish.

The Method for Instant Pot Chili

Press SAUTE on the Instant Pot and wait until the display shows HOT. Add 1 tablespoon olive oil and 1 pound (450 grams) ground beef (90% lean). Brown the beef, breaking it up as you cook, until no longer pink (about 3 minutes). Drain excess fat and return the stainless steel insert with the beef to the Instant Pot.
Add 1 medium yellow onion (finely diced), 1 red or green bell pepper (seeded and diced), 1 jalapeno (diced), and 3 cloves garlic (minced). Cook on SAUTE, stirring occasionally, until the onion softens (about 3 minutes). Turn the SAUTE setting OFF.
Add 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon garlic powder. Stir to combine and, if desired, turn SAUTE ON for 30–60 seconds to toast the spices and incorporate the tomato paste, then turn SAUTE OFF.
Add 1 cup (240 ml) beef broth, one 28 oz (800 grams) can diced tomatoes (with juices), one 15 oz (400 grams) can kidney beans (drained and rinsed), one 15 oz (400 grams) can pinto beans or Borlotti beans (drained and rinsed), one 15 oz (400 grams) can black beans (drained and rinsed), 1 teaspoon salt, and ½ teaspoon ground black pepper. Stir well, scraping up any browned bits from the bottom.
Secure the lid and set the steam release valve to SEALING. Press PRESSURE COOK or MANUAL and set to HIGH pressure for 15 minutes. The Instant Pot will come to pressure and then begin the timed cook.
When the cook time ends, either perform a quick release (carefully move the valve to VENTING) or allow a natural pressure release; wait until the float valve drops before opening the lid. Open the lid away from your face.
Stir the chili and serve hot with sour cream, shredded cheddar, chopped fresh cilantro, and sliced green onions as desired.

Why This Instant Pot Chili Stands Out

This chili is straightforward but built for robust flavor. Browning the beef quickly concentrates savory notes that pressure cooking then amplifies. The combination of tomato paste and diced tomatoes gives the sauce depth, while the three beans create contrast in texture — some creamy, some firm.

The timing is practical: active prep takes 10–15 minutes, then the Instant Pot does the heavy lifting. You get a simmered, developed chili in far less time than stovetop methods. Finally, the garnish options let you dial richness and brightness to individual bowls, which keeps everyone at the table happy.

Healthier Substitutions

If you want a lighter bowl without changing the method, small swaps make a difference.

Use low-sodium beef broth — reduces overall sodium while keeping the liquid component the same.
Drain more fat — after browning, drain thoroughly to cut calories from cooking fat.
Skip or reduce shredded cheddar and sour cream — saves saturated fat; add a dollop only when serving if desired.
Increase the proportion of beans to beef — keep the same beans listed and add an extra can to stretch protein and fiber versus saturated fat.

These are practical changes that keep the recipe intact while making the bowl a little lighter.

Appliances & Accessories

Tools that make this recipe easier and safer:

Electric pressure cooker / Instant Pot — required for the method and timing listed.
Stainless steel insert — the recipe uses this; don’t swap in a non-approved insert.
Wooden spoon or silicone spatula — for breaking up the beef and scraping browned bits.
Colander — to drain and rinse the canned beans.
Can opener, cutting board, chef’s knife — for prepping the vegetables and opening cans.
Ladle and serving bowls — for hot chili service and garnishing.

Common Errors (and Fixes)

Burn notice on the Instant Pot: often caused by undrained fat or stuck-on bits. Fix by removing the insert, discarding excess fat, deglazing with a splash of the beef broth and scraping the bottom before resealing.

Chili too thin: if you prefer thicker chili, use the SAUTE function after pressure cooking and simmer, stirring frequently until it reduces to your desired consistency. Stir in small spoonfuls of tomato paste to thicken while tasting for seasoning.

Bland flavor after cooking: pressure cooking can mute salt and brightness. Stir in a pinch more salt, a little extra chili powder, or finish with a squeeze of citrus if you like (optional). Taste and adjust after pressure release.

Beans too soft: avoid overcooking softer beans by ensuring they’re well drained and rinsed; if you notice texture problems, reduce natural pressure release time next time or halve the beans and stir some in after cooking.

Year-Round Variations

Spring/Summer: Keep the base but add more bell pepper, and top with chopped fresh cilantro and sliced green onions for brightness. Serve with a lighter side salad for a fresher meal.

Fall/Winter: Let the chili simmer a little longer on SAUTE after pressure cooking to deepen the sauce. Top with shredded cheddar and a larger dollop of sour cream for a cozy, comforting bowl.

Game Day / Crowd Feeding: Double the recipe and use two Instant Pot cycles or a larger electric cooker if available. Serve buffet-style with bowls of shredded cheddar, sour cream, cilantro, and green onions so guests can customize.

Insider Tips

Browning properly pays off. Don’t rush the initial 3-minute sear — getting good color on the ground beef and stirring to break up clumps gives the finished chili a richer flavor. Drain the fat well; too much leftover oil can trigger a burn warning.

Toast the spices a few seconds with the tomato paste if you can. That short step wakes up the chili powder and cumin and removes any raw edge from the paste.

When you add the broth, scrape the bottom of the pot clean. Those browned bits are flavor, and releasing them prevents the Instant Pot from detecting a burn condition.

Prep Ahead & Store

Make-Ahead

You can complete the entire recipe, cool it, and refrigerate for up to 3–4 days. Flavors meld and often taste better the next day. Reheat on the stove or use the Instant Pot on the Sauté setting to warm through.

Freezing

Cool completely and portion into freezer-safe containers. Freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the Instant Pot using the Sauté function until hot.

Storage After Serving

Leftovers hold well. Store in airtight containers in the fridge for 3–4 days. For reheating, do it gently to preserve bean texture; avoid prolonged high heat.

Your Top Questions

Q: Can I make this vegetarian?
A: The written ingredient list includes ground beef, so to follow the recipe exactly you should use that. If you want a vegetarian version, you can omit the beef and increase the beans. Keep in mind that swaps move away from the source ingredient list.

Q: What if my Instant Pot gives a “burn” warning?
A: Open, remove the insert, discard excess fat, add a splash more beef broth, and scrape any stuck bits. Return to the pot and proceed. Preventing it is largely about deglazing before pressure and draining excess fat.

Q: Can I use a different bean mix?
A: The recipe calls for kidney, pinto (or Borlotti), and black beans. If you use a different mix, be mindful that the texture and cooking behavior can change. Rinse and drain any canned beans well before adding.

Q: How spicy is this chili?
A: It’s medium depending on your jalapeno and chili powder. Remove the jalapeno seeds for milder heat, or reduce the chili powder slightly if you’re sensitive.

Q: Can I double the recipe?
A: You can, but be careful not to overfill the Instant Pot. If doubling fits while leaving the required headspace, increase cooking time only if the company guidelines for your model suggest it. Often the same time works for the contents this size.

Next Steps

Make this recipe exactly as written the first time, following the method section. Note any personal tweaks — more heat, thicker sauce, extra beans — and adjust next time. Keep your favorite garnishes ready. This chili stores and freezes well, so plan for lunches or a quick family dinner on busy nights.

When you’re ready, cook a batch, taste, and make small adjustments. You’ll quickly settle on the exact spice level and texture your household prefers. Enjoy the bowl.

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