This post may contain affiliate links. For more information, please read my disclosure policy.
This hearty and savory Instant Pot Chili comes together with minimal effort and tastes like it has simmered for hours!
Sign up for my free email subscription and never miss a recipe.
Instant Pot Chili
I am kicking myself for not getting a pressure cooker sooner… it’s just so awesome to throw everything into the pot and for it to be ready in a fraction of the time that it would normally take. This amazing chili is no exception! It literally tasted like it had simmered for hours on the stove top.
The day I cooked this, it was a frigid cold, rainy day… a perfect day for cozy and comforting chili! I’m sooooo ready for warmer weather, but a big pot of chili always makes dreary days tolerable.
- 1 tablespoon olive oil
- 1 large green bell pepper, chopped (about 1-1/2 cups)
- 1 medium yellow onion, chopped (about 1-1/2 cups)
- 1 tablespoon freshly minced garlic
- 1–1/2 pounds lean ground beef
- 2 tablespoons chili powder
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt (more or less, to taste)
- 1 teaspoon pepper (more or less, to taste)
- 2 bay leaves
- 1 (32-ounce) container beef broth
- 1 (28-ounce) can diced tomatoes in juices
- 3 tablespoons tomato paste
- 1 (16-ounce) can dark red kidney beans, rinsed and drained
- 1 (16-ounce) can light red kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- Set your Instant Pot to the saute setting. Add olive oil. When olive oil is heated, add onions and green pepper. Cook for 3 minutes, stirring frequently. Add garlic and cook an additional 30 seconds.
- Add ground beef and cook until browned and no longer pink, using a wooden spoon to crumble beef while it is cooking. Drain off grease.
- Add remaining ingredients and stir to combine.
- Turn Instant Pot off. Place the lid on and lock. Steam release knob should be set on “sealing”.
- Cook on manual setting (high pressure) for 12 minutes. Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
- Carefully remove lid and stir. Remove and discard bay leaves. Serve with your favorite toppings.
- Cook time includes pot coming to pressure
- I used an Instant Pot LUX80 8 quart in this recipe.
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Keywords: instant pot chili, pressure cooker chili