Instant Pot Chili is the perfect hearty, people-pleasing meal! A rich tomato base filled with ground beef, beans, peppers and seasonings tastes like it’s been simmering all day!
As much as we love a thick and hearty traditional chili recipe, a no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights. Serve it alongside cornbread or 30 minute dinner rolls for the perfect meal!
How to Make Chili in an Instant Pot
Instant Pot Chili shouldn’t take more than 60 minutes to cook from start to finish. Then, to thicken, you’ll need to add more time. The amount of time depends on what thickening method you use.
But first, you need to cook the chili in the Instant Pot:
- Brown Beef Set the Instant Pot to sauté and brown the ground beef in two batches (drain fat).
- Deglaze Instant Pot Add beer and beef broth and scrape up any brown bits in the bottom of the pan. This is important to avoid getting a “burn” message on the Instant Pot.
- Add Ingredients Layer each of the other ingredients on top of the ground beef, then peppers, then beans, and ending with the tomatoes. I add tomatoes last, to prevent them from burning.
How Long to Cook Chili in Instant Pot
Use the chili setting for 20 minutes and let the Instant Pot natural release when the cycle is done. (You can release it sooner if you’re in a hurry, the natural release allows the flavors to blend more).
How to Thicken Instant Pot Chili
This easy Instant Pot chili has a substantial amount of flavor-rich broth, thanks to the addition of beef broth and beer. When I make our favorite Stove Top Chili Recipe, a lot of the liquid evaporates while the recipe simmers away. In this recipe the liquid doesn’t have a chance to evaporate so the chili will need to be thickened before serving.
There are two ways you can do this.
- Thicken with Cornstarch (2 minutes): Make a cornstarch and water slurry by combining equal parts water and cornstarch. When the cook cycle is done and the pressure has released, bring the chili up to a boil using the saute button.Add the slurry a little bit at a time until you reach the desired consistency.
- Thicken by Simmering (20 minutes): Simmer your Instant Pot chili with the cover off using the sautee function for 20 minutes, or until the broth has reduced to your desired consistency.
What Goes With Chili
Easy Instant Pot chili is one-pot cooking at its best! The only thing you really need to round out your meal is some kind of starch on the side.
- To stretch the meal, serve Instant Pot chili over rice.
- Make homemade griddle-fried corn tortillas, or use store bought ones.
- Breads, rolls, buns, toast… they all go well.
- Set out toppings including cheese, limes, jalapenos, cheese, cilantro, green onions, avocado
To Freeze Instant Pot Chili: You can keep easy Instant Pot chili in the fridge for up to three days, or in the freezer for up to 4 months. Simply freeze in individual portions in freezer bags. Defrost in the refrigerator overnight and reheat on the stove top.
More Chili Favorites
- The Best Chili Recipe
- Texas Chili – No beans
- White Chicken Chili – super flavorful
- Crock Pot Chili Recipe – SO easy!
- 15 Bean Slow Cooker Chili – family favorite!
- Turkey Chili – super healthy
- Quick Hot Dog Chili
- Homemade Chili Powder – great in this chili recipe!
Instant Pot Chili
Equipment
Ingredients
- 1 ½ pounds lean ground beef
- 1 large onion or two smaller onions, chopped
- 4 cloves garlic minced
- 2 tablespoons chili powder divided
- ⅔ cup beef broth
- ⅔ cup beer
- 1 green bell pepper diced
- 30 ounces kidney beans 2 cans, drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 28 ounces canned whole tomatoes with juice
Instructions
- In a medium bowl, add ground beef, onions, garlic and 1 tablespoon of the chili powder. Mix until the spices are well distributed.
- Turn the instant pot to SAUTE and cook half of the beef mixture until browned. Transfer to a bowl and repeat with remaining beef. Drain any fat.
- Add the beef broth and beer to the Instant Pot and use a spatula to scrape up any bits stuck to the bottom of the Instant Pot making (this will help avoid a burn notice when cooking).
- Spread cooked beef to form an even layer on the bottom. In order, layer bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.
- Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release for 20 minutes. Open the valve to release any remaining pressure.
- Stir the chili which will likely need thickening.
To Thicken the Chili:
- Remove lid, set to SAUTE and allow to simmer 20 minutes or so until thickened
- OR, create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTE. Once chili begins bubbling, add the slurry a little bit at a time while mixing until chili reaches desired consistency. Allow to boil 1 minute.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Instant Pot Favorites
- Instant Pot Chicken and Vegetables
- Instant Pot Corned Beef
- Instant Pot Lentil Soup
- Instant Pot Pot Roast
- Instant Pot Pork Tenderloin
Do you drain the beans before you add them? Thanks!
Hi Terri, we do drain the kidney beans before adding them.
The 2 tablespoons are divided and 1 is used to mix with the uncooked beef. Where is the other one used? Other than that question, I have made this before and my family really likes it, but I can’t remember what I did about the chili.
Sorry for the confusion Jorie, it is added with the cumin. Enjoy!
This is a great chili recipe. I’m just an old country boy who loves cooking & good food & I often stray a bit from original recipes because of my creative side. I hope some will find my addition enjoyable & not see me as a know it all. I add a bunch of cilantro and a spoon of ancho pepper seasoning and occasionally use dark beer.
Sounds very delicious Rick. Thanks for sharing!
Looks really good
Thank you Loretta, enjoy the recipe!
i am happy for recipe
Enjoy Seble!
Good Chili
I hated cooking until I read Simple
but delicious recipes from
Diva Cooking Queen , Holly!
She makes it simple n delicious !
Thanks Holly!
Aww thank you so much Cindi! I’m so glad you are enjoying the recipes!