Instant Pot Chili is a classic beef and bean chili recipe made fast! This easy recipe for chili is made with beef, beans, and rich tomato sauce for a hearty chili that tastes like it has been simmering all day long!
The best part about making chili in the Instant Pot is that it takes a fraction of the time to develop incredible flavor. In fact, I personally think that the Instant Pot does a superior job of developing the flavor in chili--even better than a chili that has simmered for hours on the stove.
One of my favorite 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 to work in the Instant Pot--making it super quick and easy, yet just as delicious!
Instant Pot Chili is perfect for any night of the week as it comes together in less than an hour from start to finish!
Ingredients for Instant Pot Chili
- Ground Meat: Any type of meat works. You can use ground beef, ground turkey, ground chicken, or ground bison. Any fat percentage works, but keep in mind, that when using anything with more than 10% fat content, you will need to drain off the excess grease after browning up the meat. For the best flavor, I recommend using an 85/15 and drain off the excess grease.
- Chili Seasoning: This is the BEST blend of spices that pack a lot of flavor into any chili recipe. You probably have all the spices on hand to whip up this seasoning mixture in a matter of minutes.
- Crushed Tomatoes: Instead of using diced tomatoes, my family prefers the texture of crushed tomatoes. However, feel free to use diced tomatoes in place of the crushed tomatoes.
- Beef Stock: The beef stock is not traditional in my chili recipes, but you need that thin liquid for the Instant Pot to come to pressure. And the beef stock adds to the rich flavor of this chili.
- Beer: I love to add a light beer to this chili. It gives the chili a rich depth of flavor and a bit of tang. Select a light amber or lager beer to use in this chili. If you are not a fan of beer, feel free to use a dry red wine or additional beef stock in its 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.
Step-By-Step Directions
Step One: Saute Meat
- Turn the Instant Pot to saute and let heat.
- Add in the ground beef and chopped onions and saute the beef until browned. Note: If using lean ground beef, you may want to add in a couple of teaspoons of oil before adding the meat.
- Add in the garlic and saute for 1-minute longer until the garlic is just toasted and turn the Instant Pot off.
- Remove the inner pot and drain off any grease that was rendered from the meat to prevent the chili from being too greasy.
- Add in the beer and beef stock and use a wooden spatula or spoon to scrape off the bottom of your inner pot. It is really important to take the time to scrape up the browned bits off the bottom of the inner pot! This step will help you avoid the burn notice!
- Add in the chili seasoning, beans, and crushed tomatoes.
- Set to cook on high pressure for 15 minutes.
- Once cook time has elapsed, let the pressure release naturally. I don't recommend doing a quick pressure release when making chili because of the volume of liquid in your inner pot. It could easily spew out the vent knob, leaving a huge mess. If you have to release pressure before it naturally releases on its own, wait at least 10 minutes.
- To really amp up the flavor in this simple chili recipe, add in Worcestershire Sauce right before serving.
- Dish up the chili and serve as desired. My family prefers shredded cheese and corn chips, but diced avocado, diced onions, and sour cream all make great options for topping your chili.
Recipe Notes and FAQs
- Leftovers: Leftover Instant Pot Chili can be stored, once cooled, in the refrigerator for up to 3 days. You can also freeze for up to 3 months in a freezer-safe container.
- Serving Ideas: Serve chili with shredded cheese, chopped onions, as a base for Tamale Pie, with a side of cornbread muffins, or on top of baked potatoes or baked sweet potatoes.
- To keep reduce the sodium content, use low-sodium beef stock, no-salt-added crushed tomatoes, and cut the salt in half in the homemade chili blend.
Can you use Frozen Ground Meat?
YES, you can make this Chili with frozen ground beef! I recommend, following my instructions for cooking frozen ground beef in your instant pot. Once your frozen beef has been cooked, remove it from the Instant Pot and crumble it up into bite-size pieces. Place all the crumbled meat, and the remaining ingredients for the chili into the Instant Pot and cook for 15 minutes on high pressure.
Do you Have to use the Chili Function on the Instant Pot to Cook Chili?
As I have shared in Instant Pot 101 and my guide to 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.
Is this chili recipe gluten-free?
No. As written, this recipe uses beer and Worcestershire sauce, both of which contain gluten. To make Gluten-Free Chili, use additional beef stock in place of the beer and gluten-free Worcestershire sauce.
What is the best type of beer to use for chili?
If you are adding beer to this chili, use a light lager, like Coors Light, Corona, or Bud Light. I don't recommend using a dark or amber beer as the flavor may overtake the chili.
More Instant Pot Recipes
- Instant Pot Lasagna
- Instant Pot Beef Stroganoff
- Instant Pot Mexican Lasagna
- Instant Pot Mongolian Beef
- Instant Pot Zuppa Toscana
If you enjoyed this Instant Pot Chili, I would love for you to leave a comment and a review below.
Instant Pot Chili
Ingredients
- 2 pounds ground meat (I recommend 85/15 ground beef)
- 1 small onion diced
- 1 tablespoon minced garlic
- ½ cup beer
- 1 cup beef stock
- 2 tablespoons Chili Seasoning Blend
- 4 cups cooked kidney beans or 2 (15 ounce) cans rinsed and drained
- 28 ounces crushed tomatoes
- 1 teaspoon Worcestershire sauce
Instructions
- Turn your instant pot to the saute function and allow it to heat up until it reads "Hot."
- Add in the ground beef and diced onions and cook until the meat begins to brown and the onions start to soften, breaking up the meat as it browns. This is about 5 minutes.
- Add in the minced garlic and saute for 1-2 minutes longer, or until the meat is fully browned. Turn Instant Pot OFF.
- Drain off any excess grease and return inner pot to Instant Pot.
- Add in 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.
- Add in the chili seasoning, beans, and crushed tomatoes, and stir well. Place lid on instant pot with valve closed to "sealing."
- Cook on high pressure for 15 minutes by selecting manual or pressure cook and using the +/- buttons to adjust the time.
- Let pressure release naturally--about 15-20 minutes. Remove lid and stir in Worcestershire sauce and serve chili up with desired toppings.
Equipment Needed
Notes
Nutrition
This recipe was originally published in 2019 but was updated in 2021 with new step by step photos.
Art Binder
Absolutely delicious. Easy to prepare in a few minutes. Best chili anyone could want. Just follow the instructions and not reinvent the wheel.
Kristen Chidsey
I am so glad you enjoyed so much Art! Thank you for taking the time to leave a review!
Yvonne Greene
I'm looking for instant pot recipes for Thanksgiving side dishes. Have a great one for pumpkin cheesecake that looks like it will be there bomb! Cooking your chili tonight with ground pork and black beans. 😋
Kristen Chidsey
Hi Yvonne! I hope you enjoyed the chili! As for Instant Pot Side Dish Recipes, we love Instant Pot Mashed Potatoes, Instant Pot Applesauce, Instant Pot Mac and Cheese, and Instant Pot Mashed Sweet Potatoes. We also love Instant Pot Turkey Breast.
Evie
Hello! You mentioned in one of the comments that you occasionally put in pumpkin puree- how much of that would you add? Thanks!
Kristen Chidsey
Hi Evie! I add in up to 1 cup 🙂
Dana
Hi! Would you change anything if only using 1lb of meat? Thanks!!
Kristen Chidsey
Hi Dana, you may want to cut back the tomato sauce to 14 ounces and omit the beer (or use 1/4 cup beer, 3/4 cup stock), so that your chili will still be really thick and hearty!
Melissa Beaird
Hello I love your recipes so far and I am looking forward to trying this recipe. Can you make this without tomatoes and if so how would you adjust the recipe? Thanks
Kristen Chidsey
Hi Melissa! I am glad you have been enjoying my recipes. I have not tried to make this chili without tomatoes myself, but I would suggest using 2 cups beef broth in place of the tomatoes. The cook time will remain the same. I have also added pumpkin puree along with beef stock before and had great results--it just depends on what you are hoping the final product will be.
Gena Hepworth
are the beans in your chili recipe cooked or raw?
not clear at all.
Kristen Chidsey
Sorry for any confusion Gena. This recipe is for cooked beans. If you are using dry beans, you need to first follow my instructions for Instant Pot Dry Beans, then proceed with the recipe.
Diane
Delicious flavor! I used your entire Homemade Chili Seasoning Blend and it was so tasty. I did use 1 1/2 c vegetable broth instead of beef broth and beer. Also, I used 2 cans of dark red kidney beans which I rinsed and drained...would add another can next time. Love cooking in the Instant Pot! This recipe will be added to my rotation!!!
Kristen Chidsey
I am SO happy you enjoyed Diane!
Mandy G
If i don't use beans (or add cooked baked beans as I'm from the UK) would I reduce the cooking time? We eat those things straight from the tin here you see..
I was thinking of using a trivet over the chilli to cook some baked potatoes if I can reduce the time to the same 15 mins that you suggest without beans. Would that be OK?
Kristen Chidsey
Hi Mandy! This recipe is for cooked baked beans--so using canned beans will not change the time. As far as cooking potatoes with the chili--that will work! I love the chili after 25 minutes for a more robust flavor, but it is still really good after 15 minutes.
Savannah Botwinski
Does this recipe call for 4 cups DRY beans or 4 cups COOKED beans?
From the 1st section of notes it States to use your plan for cooking dry beans 1st, but later on you mention reducing the cooking time for dry soaked beans. This threw me off a bit, And I'm trying to figure out this recipe is for using dry beans or cooked beans.
Kristen Chidsey
Hi Savannah! This recipe is made using cooked beans.
Erica
Hey Kristen, so happy I stumbled upon your site ! My IP is still boxed up but with your recipes/tips I’m feeling motivated and have the confidence that I can do it. Question: my kids pick out the onions and bell peppers so I usually sauté and blend them up in my vita mix to a mushy consistency. Do you think I need to adjust the beer or broth because of this ? Thanks!
Kristen Chidsey
I am so happy you found my site as well. And I understand picky kids. I would reduce liquid by 1/4 of a cup. Enjoy