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featured instant pot chili

Instant Pot Chili Recipe

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 728kcal
This Instant Pot Chili is pure comfort! Beef, beans, chilies, tomatoes and a host of seasonings - utterly delicious. Step by step photos for how to make chili in an instant pot makes dinner quick and easy.
Print Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 8 cloves garlic
  • 2 pounds ground beef or turkey
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoon chili powder
  • 3 teaspoon oregano
  • 2 tablespoon cumin
  • 2 teaspoons paprika
  • 3 teaspoons cinnamon
  • 30 ounces diced tomatoes drained
  • 14 ounces diced green chilies
  • 7 ounces chipotle peppers in adobo sauce
  • 6 ounces tomato paste
  • 2 cups beef broth
  • 1 cup coffee
  • 30 ounces kidney beans drained

Instructions

  • Heat the oil in the Instant Pot using the Sauté function
    2 tablespoons olive oil
  • Add onions and sauté for a few minutes until fragrant, usually 2-3 minutes
    1 large onion
    how to make instant pot chili
  • 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 pounds ground beef or turkey
    how to make instant pot chili
  • Add the salt, pepper, chili powder, oregano, cumin, paprika and cinnamon. Stir to combine
    3 teaspoons salt, 1 teaspoon pepper, 2 tablespoon chili powder, 3 teaspoon oregano, 2 tablespoon cumin, 2 teaspoons paprika, 3 teaspoons cinnamon
    how to make instant pot chili
  • Add the diced tomatoes, diced green chilies, chipotle peppers in adobo sauce, tomato paste, beef broth and coffee. Mix until combined
    30 ounces diced tomatoes, 14 ounces diced green chilies, 7 ounces chipotle peppers in adobo sauce, 6 ounces tomato paste, 2 cups beef broth, 1 cup coffee
    how to make instant pot chili
  • Add kidney beans and stir
    30 ounces 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.
    how to make instant pot chili
  • Garnish with favorite toppings and enjoy!

Video

Notes

  • 90% lean ground beef, because it's got lots of flavor but isn’t overly greasy. You could also use ground turkey or ground chicken.
  • I used kidney beans, but you can totally mix things up on the bean front! Pinto beans would work well too.
  • This chili is mild to medium - if you want to spice things up add a few dashes of hot sauce.
  • You can store the chili in an airtight container in the fridge for up to 3 days.
  • Top with some fresh cilantro or parsley for a pop of freshness.
  • Serve with your favorite toppings.
  • If topping with shredded cheese, ideally shred your own, it melts much better than pre shredded.

Nutrition

Calories: 728kcal | Carbohydrates: 59g | Protein: 43g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 2278mg | Potassium: 1879mg | Fiber: 20g | Sugar: 12g | Vitamin A: 3491IU | Vitamin C: 30mg | Calcium: 211mg | Iron: 13mg