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+ servings
Two white bowls of chili topped with shredded cheese.

Instant Pot Chili

This savory and robust chili comes together with minimal effort in your pressure cooker and tastes like it has simmered for hours!
Prep Time 10 minutes
Cook Time 20 minutes
Natural Pressure Release 10 minutes
Total Time 40 minutes
Servings 6 servings


  • 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.