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This Instant Pot Chili features beef, beans, and a richly seasoned tomato base that delivers bold, comforting flavor in under an hour!
Inspired by my crockpot chili recipe, this classic Instant Pot Beef and Bean Chili ranks high on my family's all-time list. From Game Day menus to potlucks to cozy nights at home, this is the recipe I turn to again and again!
Reasons to Love Instant Pot Chili
This Instant Pot Chili isn't just my family's favorite; it's a reader favorite, too! In fact, several readers have shared with me that it has won them chili cook-offs. Let's dive into what makes this recipe a stand-out:
- Classic Flavors. With lots of beef, just the right amount of beans, and the best chili seasoning, this tomato-based chili is simple, yet soul-satisfyingly delicious!
- Easy Prep. From sautéing the beef to developing the flavor, the Instant Pot does it all and leaves you with only one pan to wash.
- Slow Cooked Flavor Fast. Chili is one of those recipes that tastes better after hours of simmering. The Instant Pot seals in all the flavor and gets a knockout chili on the table in just under an hour.
5-Star Reader Review
Absolutely delicious. Easy to prepare in a few minutes. Best chili anyone could want. Just follow the instructions and not reinvent the wheel. --Art ⭐⭐⭐⭐⭐
Ingredients for Instant Pot Chili
This Instant Pot chili recipe uses the classics you'd expect, plus a few that may surprise you but will build nuanced flavor.
- Ground Meat: Ground beef, turkey, chicken, or bison are all suitable. I personally opt for 85/15, as it adds enough fat to give the chili flavor without making it greasy.
- Onion + Garlic: Minced garlic and a diced yellow onion help to build the base layer of flavor in this easy chili recipe.
- Beans: Kidney beans (dark, light, or a mix of both) are the classic choice, but red beans or pinto beans work well too.
- Beer: Adding a pale lager, like Corona, enhances flavor and builds a tangy base, but is optional. Substitute with additional beef stock if needed.
- Beef Stock: Helps to thin the chili to prevent a burn notice while amping up the robust, beefy flavor.
- Tomatoes: You can use diced tomatoes, but I love crushed tomatoes (fire-roasted is best!). They add a rich texture to the chili and keep my picky eaters from complaining about tomato chunks.😉
- Chili Seasoning: My homemade chili seasoning is non-negotiable. It is the chili seasoning recipe to beat all others, and you likely have everything you need to make it.
- Worcestershire Sauce: Added for depth of flavor.
Size of Instant Pot Matters
As written, this chili recipe works in a 3, 6, 8, or 10-quart pressure cooker. Feel free to double if using an 8 or 10-quart model.
How to Make Instant Pot Chili
Now let's break down the step-by-step process, so you can enjoy the best Instant Pot Chili. Think of this section as me standing next to you in the kitchen, but I promise, this recipe is simple.😊
- Brown the meat with the onions. Turn the Instant Pot to Sauté, let it heat briefly, then add your ground meat and minced onion. Cook until browned, breaking it into bite-sized pieces as it cooks. Once browned, add the garlic and toast briefly. At this point, you can drain off any excess grease if needed.
Kristen's Note on Garlic
Don't be tempted to add garlic at the start. It burns quickly, and burnt garlic will ruin a dish. It is best to just lightly toast for a minute or two.
- Deglaze the inner pot. Add in the beer (or additional beef stock), and use a spoon to scrape up any browned bits off the bottom of the inner pot. That is a lot of flavor and will help prevent a burn notice. Let the mixture simmer for a minute or two to reduce and deepen in flavor, and then hit cancel to turn off the sauté function.
- Layer ingredients CAREFULLY. Add in the beans, seasonings, Worcestershire sauce, and both, and stir to combine. Then top with the tomatoes, but don't stir the chili again. Leaving the tomatoes on top will help prevent a burn notice.
- Pressure cook with natural pressure release. Instant Pot Chili only takes 15 minutes to cook.
- Let the pressure release naturally. Even with a quick cooking time, allow at least 15 minutes of natural pressure release, since chili has a lot of liquid. To do a quick release of pressure, would result in a mess.
What is natural pressure Release?
Natural pressure release (or NPR) means to leave the Instant Pot alone and let the pressure drop on its own. Once the pressure drops, the float valve will float down, and the lid will unlock.
Instant Pot Chili Video
If you learn better through step-by-step video presentation, join me in my kitchen as I make my family's favorite chili recipe using the Instant Pot.
Serving Suggestions
Instant Pot Chili is so flavorful, you can simply ladle the chili into a bowl and dive in. But in case you want to add toppings or serve in a creative way, I have a few suggestions.
- Add Toppings: Instant Pot chili can be served plain or with your favorite chili toppings, like shredded cheese, pickled jalapeños, avocado, onions, sour cream, and corn chips.
- Serve with Cornbread or Biscuits. While homemade cornbread is classic, I also love sweet potato biscuits or buttermilk biscuits on the side of my chili.
- Serve Over Pasta: My dad loves serving this chili over cooked spaghetti noodles (Cincinnati style).
- Serve Over Potatoes: Top an Instant Pot baked potato or Instant Pot sweet potato with a generous scoop of chili and top with cheese if desired.
- Make Tamale Pie: I love making a double batch of chili and using half to make tamale pie. Simply spread 3-4 cups of leftover chili in a casserole dish, top with the cornbread batter, and bake as the recipe directs.
Chili Modifications
- Lower the Sodium: Use low-sodium beef stock, low-sodium Worcestershire sauce, no-salt-added crushed tomatoes, and cut the salt in half in the homemade chili blend.
- Make it Spicy: Add a small minced jalapeño to the beef and onion mixture or up to ½ teaspoon of cayenne pepper to the chili seasoning blend.
- Gluten-Free: Use gluten-free beer or additional beef stock, and make sure your Worcestershire Sauce is gluten-free.
There you have it! Instant Pot Chili that my family is obsessed with. I hope you love it as much as we do! xo-Kristen
More Instant Pot Chili Recipes
While this recipe is classic, I love chili of all varieties. Try out one of our favorites below.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Chili
Video
Ingredients
- 2 pounds ground beef, or ground bison, turkey, or chicken (see note on fat percentage)
- 1 small yellow onion, diced
- 1 tablespoon minced garlic
- ½ cup light lager beer, such as Coors or Corona
- 1 cup low-sodium beef stock, see recipe note
- 2 tablespoons Chili Seasoning Blend
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 teaspoon Worcestershire sauce
- 28 ounces crushed tomatoes, or diced tomatoes
Instructions
- Turn the Instant Pot to the sauté function and add in 2 pounds ground beef and 1 small yellow onion (minced) to the inner pot. Allow the onions to soften and the meat to brown, breaking it up as it cooks. This is about 5 minutes.
- Once the meat is nearly cooked through, add 1 tablespoon minced garlic and sauté for 1 minute longer, just to lightly toast the garlic. At this point, drain off any excess grease, if needed.
- With the Instant Pot still on sauté, add ½ cup light lager beer (or additional stock) into the inner pot and scrape up the browned bits off the inner pot. This step is REALLY important and will help prevent a burn notice. Let cook for 1-2 minutes, then hit cancel to turn off the sauté function.
- Add 1 cup low-sodium beef stock, 2 tablespoons Chili Seasoning Blend, 2 (15-ounce) cans kidney beans (rinsed and drained), and 1 teaspoon Worcestershire sauce to the inner pot and stir well to combine.
- Top the chili mixture with 28 ounces crushed tomatoes (or diced tomatoes if prefered), but do not stir.
- Place the lid on the Instant Pot, being sure the venting valve is locked or pointed to "seal." Set to cook on high pressure for 15 minutes by selecting manual or pressure cook and using the +/- buttons to adjust the time.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. After 15 minutes you can do a quick pressure release if desired, by using the handle of a long utensil to knock the venting knob from seal to vent. Give the chili a good stir and serve as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published in 2018 and updated in 2025.
Made this last night. It was delicious and easy! While the meat was cooking I followed the instructions for what came next and gave everything measured and ready. Definitely will make it again.
Thanks for sharing, AJ! I am so happy to hear you enjoyed the chili! I think I need to make this for dinner tonight myself 🙂