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This Instant Pot Chili is pure comfort food! I’ve taken beef, beans, chilies, tomatoes, and a host of seasonings and simmered them in the pressure cooker for the most flavorful and tender ground beef chili. I just can’t get over how rich and delicious it is.
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“I was drawn to this recipe because of the different-to-me ingredients. I was in an adventurous mood and so glad I tried this! We like spice, but knew a full can of chipotle peppers would be too much, so I cut back to just 2 peppers with some juice. I also used a mix of extra lean ground beef with lean ground turkey breast. It’s very different than my usual chili, but it’s very good! We are looking forward to leftovers already! Thanks!” – Kathy
Easy Instant Pot Chili Pot Recipe
A big bowl of chili always brings a smile to my face. Rich, hearty, and super satisfying, there isn’t a week that goes by that I don’t have some sort of chili on my meal plan list. Whether it’s this easy chili recipe, this rich creamy white chicken chili, or now this Instant Pot Chili, I find it’s the perfect meal to sit down to at the end of a busy weekday and leftovers taste great the next day.
This chili is mild to medium; if you want to spice things up, add a few dashes of hot sauce. I usually pile my bowl with tons of toppings like freshly grated cheese, cilantro, and a dollop of sour cream, but feel free to pile on your favorites.
Instant Pot Chili Recipe
Equipment
- Instant Pot
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 8 cloves garlic
- 2 lbs. ground beef 90% lean is good, or use ground chicken or turkey
- 3 tsp salt
- 1 tsp pepper
- 2 tbsp chili powder
- 3 tsp oregano
- 2 tbsp cumin
- 2 tsp paprika
- 3 tsp cinnamon
- 30 oz. diced tomatoes drained
- 14 oz. diced green chilies
- 7 oz. chipotle peppers in adobo sauce
- 6 oz. tomato paste
- 2 cups beef broth
- 1 cup coffee
- 30 oz. kidney beans drained, pinto also work
Video
Instructions
- Heat the oil in the Instant Pot using the Sauté function.2 tbsp olive oil
- Add onions and sauté for a few minutes until fragrant, usually 2-3 minutes.1 large onion
- Add garlic and the ground meat. Stir continuously and sauté for an additional 4-5 minutes making sure to break up the meat.8 cloves garlic, 2 lbs. ground beef
- Add the salt, pepper, chili powder, oregano, cumin, paprika and cinnamon. Stir to combine.3 tsp salt, 1 tsp pepper, 2 tbsp chili powder, 3 tsp oregano, 2 tbsp cumin, 2 tsp paprika, 3 tsp cinnamon
- Add the diced tomatoes, diced green chilies, chipotle peppers in adobo sauce, tomato paste, beef broth and coffee. Mix until combined.30 oz. diced tomatoes, 14 oz. diced green chilies, 7 oz. chipotle peppers in adobo sauce, 6 oz. tomato paste, 2 cups beef broth, 1 cup coffee
- Add kidney beans and stir.30 oz. kidney beans
- Put the lid on and lock it and set the Instant Pot to pressure cook for 25 minutes.
- Allow to naturally release for about 10 minutes.
- Drain any excess liquid to your desired consistency.
- Garnish with favorite toppings and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Instant Pot Chili Step by Step
Heat the oil: Heat 2 tbsp of oil in the Instant Pot using the Sauté function.
Cook the onion: Add the onion and sauté for a few minutes, until it becomes opaque and fragrant. This usually takes me 2-3 minutes.
Cook the meat: Add 8 cloves of garlic and the 2 lbs. of ground meat, stir, and sauté for 4-5 more minutes, breaking up the meat with a spoon.
Add the seasonings: Add 3 tsp of salt, 1 tsp of pepper, 2 tbsp of chili powder, 3 tsp of oregano, 2 tbsp of cumin, 2 tsp of paprika, and 3 tsp of cinnamon. Stir to combine.
Add more flavoring: Add 30 oz. of diced tomatoes, 14 oz. of diced green chilies, 7 oz. chipotle peppers in adobo sauce, 6 oz. of tomato paste, 2 cups of beef broth, and 1 cup of coffee. Stir well to combine all the ingredients.
Add beans: Mix in 30 oz. of kidney beans.
Cook: Put the lid on the Instant Pot, lock it, and set to pressure cook for 25 minutes.
Release: Allow to naturally release for about 10 minutes.
Drain: Drain any excess liquid to your desired consistency.
Garnish and serve: Garnish with your favorite toppings and enjoy!
How to Store
Beef chili is really great for freezing. You can whip up a double batch, freeze half and voila—you have a hearty meal in minutes.
Cool your chili completely and store it in Ziploc bags with all the air pressed out, and store, flat in the freezer. You can store individual servings to portion for lunch or larger portions to feed the whole family.
Instant Pot Chili will last for up to 2 months in the freezer. Thaw overnight in the fridge.
Serving Suggestions
I like to eat my chili with cool and creamy toppings like guacamole and sour cream. But sometimes I’ll drizzle it with salsa and add crushed tortilla chips or serve it with some delicious cornbread!
How many servings does this make?
Serves six!
I was drawn to this recipe because of the different-to-me ingredients. I was in an adventurous mood and so glad I tried this! We like spice, but knew a full can of chipotle peppers would be too much, so I cut back to just 2 peppers with some juice. I also used a mix of extra lean ground beef with lean ground turkey breast. It’s very different than my usual chili, but it’s very good! We are looking forward to leftovers already! Thanks!
YAY!