Instant Pot Chili is the ultimate comfort food! A classic beef and bean chili made in the instant pot, speeds up the cooking process and results in a super rich and hearty chili. Your family will be begging for you to make this easy instant pot chili recipe again and again!
Instant Pot Chili
One of my favorite’s meals growing up was my mom’s slow cooker chili.
It was an easy meal to make, but took hours to cook.
I took her traditional recipe for Beef and Bean Chili and changed it up for the Instant Pot–making it super quick and easy, yet just as delicious!
Ingredients for Pressure Cooker Chili
- Ground Meat: beef, bison, turkey, or chicken all work
- Diced Onion
- Chili Seasoning A homemade blend of spices that makes this chili so flavorful.
- Tomato Puree I have picky eaters that hate diced tomatoes, but feel free to use diced tomatoes for a chunkier chili.
- Beef Stock This is not traditional in my chili recipes, but you need that that thin liquid for the Instant Pot to come to pressure.
- Beer Beef adds depth of flavor to this chili recipe, but feel free to use additional beef stock in it’s place
- Beans I recommend kidney beans for this traditional chili. Canned beans work best to make this super quick and easy, but feel free to use cooked Instant Pot Kidney Beans.
How To Make Chili in the Instant Pot
This Instant Pot chili is simple and classic in flavors–it is thick and hearty and just perfection.
Step One: Saute Meat
- Turn your instant pot to the saute function and allow it to heat up.
- Brown your ground meat with the diced onions.
- Turn Instant Pot OFF.
Step Two: Deglaze Inner Pot
- Add in your liquid and scrape up the browned bits off the inner pot. This step is REALLY important–if you leave too many browned bits on the inner pot, your pressure cooker may not come to pressure correctly.
Step Three: Pressure Cook Chili
- Add in the remaining seasonings, beans and tomatoes, place lid on instant pot with valve closed to “sealing.”
- Cook on high pressure for 25 minutes.
- Let pressure release naturally–about 15 minutes.
Step Four: Serve Chili
- Dish up the chili and serve with cornbread muffins.
- Or use the pressure cooker chili to top baked potatoes or baked sweet potatoes.
Can I use Frozen Ground Meat for this Chili Recipe?
YES, you can make this Classic Chili with frozen ground beef!
I recommend, following my instructions for cooking frozen ground beef in your instant pot. Then crumble that meat up, place back into instant pot with remaining ingredients for the chili and cook on high for cook time.
However, if you are really in a bind, you can place your frozen beef right into your chili and the meat will cook as the chili cooks. I will warn you that your chili may be greasy if you use this method and you will still have to break up your beef into this chili once it has cooked–so this is my absolute LEAST favorite way to prepare Instant Pot Chili.
To Freeze Instant Pot Chili:
- Allow chili to cool completely.
- Place in freezer safe containers or freezer safe bags, being sure to leave at least 1/2 cup space for chili to expand while frozen.
- Freeze for up to 6 months.
To Reheat Frozen Chili:
You have a couple options to reheat frozen chili.
- Thaw overnight in fridge and reheat on stove or in microwave until warmed through.
- Remove frozen chili (frozen as solid brick) and place into oven safe glass container that fits into your instant pot. Place trivet in instant pot and pour in 1 cup water. Place bowl with frozen chili in instant pot and cook on high for 25 minutes.
Do you Have to use the Chili Function on the Instant Pot to Cook Chili?
As I have shared in my Instant Pot 101 and Instant Pot Functions, the functions on your instant pot are set as guides–your pressure cooker has no way of knowing if you used dried beans, canned beans or frozen meat. I RARELY use any of these functions, but instead default to cooking on high pressure and manually adjusting with the manual or pressure cook button on a pressure cooker.
More Instant Pot Recipes
- Instant Pot Lasagna
- Instant Pot Chicken Thighs
- Instant Pot Baked Beans
- Instant Pot Mongolian Beef
- Instant Pot Orange Chicken
Instant Pot Chili
- 2 pounds ground meat
- 1 small onion diced
- 28 ounces crushed tomatoes
- 1/2 cup beer
- 1 cup beef stock
- 1 tablespoon minced garlic
- 1 tablespoon Chili Seasoning Blend
- 4 cups kidney beans
- 1 teaspoon Worcestershire sauce
- Turn your instant pot to the saute function and allow it to heat up until it reads "Hot"
- Brown the ground meat with the diced onions, until just browned through--about 5 minutes.
- Add in your beer and stock and scrape up the browned bits off the inner pot. This step is REALLY important--if you leave too many browned bits on the inner pot, your pressure cooker may not come to pressure correctly. Turn off saute function.
- Add in the garlic, chili seasoning, and beans and stir well. Pour tomatoes on the top and place lid on instant pot with valve closed to "sealing."
- Cook on high pressure for 25 minutes.
- Let pressure release naturally--about 15-20 minutes. Remove lid and stir In Worcestershire sauce.
- If you want super tender beans without much chew, add up to 10 more minutes of cook time.
- If using canned beans or presoaked dried beans, decrease cooking time to 15 minutes.
- Remember if using canned beans, you will also need less liquid. I would use 1/2 cup beer and 1/2 cup beef stock instead of a full cup of both.
- In place of beer, feel free to use wine or beef/chicken stock.
- Be sure Worcestershire sauce is gluten-free if you need this chili to be gluten-free.
- Use black beans, kidney beans, or pinto beans in place of red beans--cook time remains the same.