INSTANT POT CHILI: Chili made easy in your pressure cooker is THE BEST! This recipe is the absolute perfect comfort food, packed with flavor, texture, color and a tiny bit of spice. Perfect dinner or party food!
This Instant Pot Chili recipe has been in the works for a long time. Many of you have asked for a pressure cooker version of your (and my!) favorite chili recipe and I finally delivered.
I have to admit that I avoided making a pressure cooker version of one of my favorite recipes EVER because I didn’t believe it could ever live up to its namesake. But it totally does, you guys.
I am so in love with my Instant Pot and the secret magic that goes on inside those little pressure-cooking walls. My first bite of this Instant Pot Chili made my head spin in circles. It tastes like it cooked low and slow for ages, but it is ready to eat in less than an HOUR!
This is such a great recipe. You are going to LOVE IT.
WATCH THIS SUPER QUICK VIDEO TO SEE HOW EASY IT IS TO MAKE INSTANT POT CHILI!
HOW TO MAKE INSTANT POT CHILI
Making chili in a pressure cooker has never been easier! There is now a CHILI setting that puts those little magic men who live inside your Instant Pot to work.
After just 20 minutes of cooking time, this chili comes out perfectly and tastes like it has been simmering on the stove top all day long. Follow these easy steps to make the easiest, yummiest Instant Pot Chili you’ll find!
Set your Instant Pot to the saute function. Add the olive oil and heat for 2 minutes. Add the garlic, onion, bell pepper, parsley and jalapenos (if using and I highly recommend that you do!) and saute for 3 minutes.
Add the ground meat (use beef, pork, turkey or even venison!) and cook until it is no longer pink and drain, if needed.
Add the spices! Stir the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper into the meat and veggie mixture. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the pot.
Place the cover on the pot and set the timer to 20 minutes and cook on high pressure (use the CHILI setting!). It will take the Instant Pot approximately 10 minutes to build up pressure before it begins cooking. Only 30 minutes of cook time, folks!
When cooking time is done, let the pressure release naturally for 10 minutes, then do a quick release. Remove the cover and serve the delicious chili immediately. Top with shredded cheese and sour cream, if desired!
RECIPE NOTES: MAKE THE BEST INSTANT POT CHILI
- Use fresh ingredients for the best tasting chlii.
- Typically, fattier meats such as beef will produce a chili with more flavor.
- Decrease the amount of tomato juice used in the recipe for a less “saucy” chili and for a more thickened version of the comfort food.
- Go as crazy as you’d like with the toppings! Jalapeno slices, extra cheese, sour cream, cilantro leaves, lime wedges, sliced green onions.. the world is your oyster!
- Spice up the recipe by adding hot sauce, an extra jalapeno pepper, more cayenne pepper and by replacing the beans with seasoned black beans!
- Speaking of spice, do not let the jalapenos called for in the recipe scare you. It does not produce a super hot chili, but instead a mildly zingy and perfect chili recipe!
- Consider adding 1 teaspoon of cocoa powder to this chili recipe for an added level of flavor to the meat, beans and tomatoes.
HOW TO MAKE CHILI IN A SLOW COOKER/CROCKPOT
The ingredient list is the same between the best Instant Pot version of chili and the best crock pot version of chili. Follow the link for exact ingredient amounts!
In a large skillet, cook the ground meat over medium-high heat until it is no longer pink. Transfer the meat to a bowl. Drain the excess grease from skillet, but do not clean it out.
Add the olive oil to the skillet. Add the bell pepper, garlic, parsley, jalapeño peppers (if using) and onion and cook over medium heat, stirring occasionally, until the onions are soft and fragrant (about 5 minutes).
Remove from the heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
Add the meat and veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using.
Cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.
WHAT TO SERVE WITH CHILI
Serve chili warm with a bit of shredded cheddar cheese and a dollop of sour cream. A few good options to serve alongside it include:
HOW TO THICKEN CHILI
I’ll be honest. I’m not a huge fan of super thick chili. I like for mine to resemble soup and not a heap of meat. However! If you are in the thick chili camp, it is easy enough to transform this recipe to fit your liking.
Decrease the amount of tomato used in the recipe by half (or more) and turn your Instant Pot to saute and simmer for 30 additional minutes after the chili is done pressure cooking.
WHAT BEANS ARE BEST IN CHILI?
I love using pinto and red kidney beans because they are hearty and sturdy. Occasionally I will get crazy and add black beans, but for this recipe stick with the pinto-kidney combo!
WHAT TO DO WITH LEFTOVER CHILI
If you have leftovers, and it’s very possible that you will because this makes a large batch, please check out these delicious recipes to help use them up:
HOW TO FREEZE CHILI
Freezing chili is super doable and easy! Pour it into a container that seals tightly OR into resealable freezer bags. If you use bags, flatten them out and remove as much air as possible before sealing. Store in the freezer for up to 6 months.
When you are ready to enjoy the chili, let it thaw completely and reheat on the stove top or in a slow cooker until it is warmed to desired temperature.
Instant Pot Chili
- Pressure Cooker
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 1/4 cup Italian flat-leaf parsley finely chopped
- 2 jalapeno peppers finely chopped, optional
- 1 1/2 lbs ground beef
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp sugar
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 24 oz tomato juice
- 28 oz diced tomatoes
- 15 oz tomato sauce
- 16 oz kidney beans drained and rinsed
- 16 oz pinto beans drained and rinsed
- shredded cheddar cheese and sour cream for topping
- Set Instant Pot to saute. Add the olive oil and heat for 2 minutes. Add garlic, onion, bell pepper, parsley and jalapenos (if using) and saute for 3 minutes.
- Add ground meat and cook until no longer pink; drain, if needed.
- Add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper and stir into the meat-veggie mixture. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the pot. Place the cover on the pot and set timer to 20 minutes on high pressure (chili setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
- When cooking is done, let the pressure release naturally for 10 minutes, then do a quick release.
- Remove cover and serve immediately. Top with shredded cheese and sour cream, if desired.