This hearty and savory Instant Pot Chili comes together with minimal effort and tastes like it has simmered for hours. It’s a family-favorite comfort food (and perfect for game day, too!).
Well, this is basically the same recipe but prepared in the instant pot. It has bold, robust flavors and is ALWAYS a crowd-pleaser. Serve with cornbread for the ultimate comfort food meal!
- Ground beef – I use lean ground beef, either 90 or 93% lean.
- Green bell pepper
- Yellow onion
- Olive oil
- Tomato Paste
- Seasonings – a blend of chili powder, crushed red pepper flakes, oregano, cumin, salt and black pepper.
- Bay leaves – remove and discard before serving.
- Beef broth
- Diced tomatoes (undrained)
- Beans – dark red kidney beans, light red kidney beans and black beans that have been rinsed and drained.
I do not consider the crushed red pepper flakes to be overpowering or overly spicy in this recipe at all. However, feel free to omit the crushed red pepper if you prefer.
How to Make Instant Pot Chili
Following is a very brief overview – please see the recipe card for full detailed instructions and ingredient amounts.
- Using the high sauté function of your instant pot, cook the ground beef until browned and no longer pink (crumbling with a wooden spoon as it cooks).
- Drain off fat in a colander.
- While the ground beef is draining, heat the olive oil (still using the high sauté function). Add bell pepper and onion and cook for three minutes. Add garlic and cook for an additional 30 seconds.
- Return ground beef to the pot and the remaining ingredients. Stir to combine. Cook on manual setting (high pressure) for 12 minutes. Allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.
The end result is a melt-in-your-mouth, filling and satisfying chili that your family (or guests) will RAVE about. ENJOY!
More Pressure Cooker Inspiration
Instant Pot Chili
- 1 ½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 large green bell pepper cored, seeded and chopped
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 (32 ounce) container beef broth
- 1 (28 ounce) can diced tomatoes undrained
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt more or less, to taste
- 1 teaspoon black pepper more or less, to taste
- 2 bay leaves
- 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 high sauté function. Add ground beef and cook until browned and no longer pink, using a wooden spoon to crumble beef while it is cooking. Carefully transfer beef to a colander to drain off fat.
- Still using the high sauté function, add olive oil to pot. When olive oil is heated, add green pepper and onions. Cook for 3 minutes, stirring frequently. Add garlic and cook an additional 30 seconds.
- Return ground beef to pot. Add beef broth, diced tomatoes with juices, tomato paste, chili powder, red pepper flakes, oregano, cumin, salt, pepper, bay leaves, dark red kidney beans, light red kidney beans and black beans. 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 does not include time it takes for pot to reach pressure.
- This recipe has been tested in both a 6 quart and an 8 quart instant pot.
- Once cooled, store leftovers in an airtight container in the fridge for up to 3 days.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published March 2018. Updated with new photographs and new text February 2022.