Hearty, comforting chili made straight in the pressure cooker. Does it get any easier than this? This instant pot chili is full of incredible flavor and bone-warming ingredients for a chilly fall or winter day.
Why this recipe works
This recipe comes straight from our classic homemade chili made on the stovetop. We know how much people enjoy using the instant pot, as do we, so we’re providing a simple way for you to cook up a big pot of chili in the pressure cooker in under 30 minutes total!
Instant pot chili is perfect for days you want a more hands-off approach to dinner, it’s especially great after a day of sledding in the snow or for cozying up on the couch.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Fairly lean ground beef is best, 85-90% is what I use. I find that to be the perfect ratio. If you’d like, you can add in some ground sausage as you see fit.
SEASONING – The seasoning mix includes flour for thickening and salt for flavor enhancement. Dried minced onion and dried minced garlic are used because this is a homemade chili seasoning mix that can be kept in your pantry. Chili powder and crushed red pepper add flavor and a little heat as well as color. Granulated white sugar helps with the acidic tomatoes you will be adding. Ground cumin is a great flavor addition.
FILLING – Canned dark red kidney beans are what I use, but regular red kidneys are great too. You also need canned tomatoes, I use fire-roasted diced because I love the added flavor. Feel free to add sliced jalapenos or green peppers as well!
How to Make Instant Pot Chili
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Set the Instant Pot to saute mode. Brown the ground beef and drain the excess grease.
- In a separate bowl, whisk the spices together. Add to the ground beef and stir, cooking for 2 minutes.
- Add the beans, tomatoes, and water. Stir and set to high pressure for 15 minutes with natural release for 5. Quick release the remaining pressure.
- Add the chopped parsley for garnish and serve.
Frequently Asked Questions & Expert Tips
Yep! Brown the ground beef in a large skillet and drain off any fat. Combine all of the seasoning ingredients in a bowl and mix them together. Add the browned meat to the slow cooker and sprinkle with the seasoning mix. Add the water, kidney beans, and canned tomatoes and give it a stir. Cover the crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir it occasionally.
Serving Suggestions
This instant pot chili is so quick and easy, and it’s great for not just a solid meal by itself but for making chili dogs, piled onto nachos, or adding to a baked potato. We love making chili for football parties or tailgating.
Serve with toppings like shredded cheese, green onions, sour cream, tortilla chips, crispy bacon crumbles, cilantro, or noodles for a tasty chili mac. For leftovers, try our chili and cornbread stuffed peppers!
What to Serve With Chili
More Chili Recipes
- Chili and Cornbread Stuffed Peppers
- Chili Mac
- Make Your Own Homemade Chili Seasoning
- Chicken Chili with Black Beans & Corn
- Instant Pot Chili
- Crockpot Chili
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Instant Pot Chili
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Homemade Chili Seasoning
- 2 Tbsp all purpose flour
- ¼ cup onion minced
- 3 tsp chili powder
- 1 tsp salt
- ½ tsp crushed red pepper
- ½ tsp minced garlic
- 1 tsp sugar
- 1 tsp ground cumin
For the Chili
- 1 ½ lbs ground beef
- 15 oz dark red kidney beans canned
- 14 oz diced tomatoes canned, undrained – we like fire roasted
- ¾ cup water
- 2 Tbsp fresh parsley 2 Tbsp – 3/4 cups chopped, optional
Things You’ll Need
Before You Begin
- Fairly lean ground beef is best, 85-90% is what I use. I find that to be the perfect ratio. If you’d like, you can add in some ground sausage as you see fit. Canned dark red kidney beans are what I use, but regular red kidneys are great too. You also need canned tomatoes, I use fire-roasted diced because I love the added flavor. Feel free to add sliced jalapenos or green peppers as well.
Instructions
- Set the Instant Pot to saute mode. Brown the ground beef and drain the excess grease.
- In a separate bowl, whisk the spices together. Add to the ground beef and stir, cooking for 2 minutes.
- Add the bean, tomatoes, and water. Stir and set to high pressure for 15 minutes with natural release for 5. Quick release the remaining pressure.
- Add the chopped parsley for garnish and serve.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Mummy Cookies - October 1, 2024
- Apple Crumble - September 30, 2024
- German Chocolate Cake - September 23, 2024
Leave a Reply