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Bowl of chili with toppings

Best Instant Pot Chili

by: DerbyLaneDreams
This Instant Pot Chili is a hearty, flavorful recipe made with ground beef, beans, tomatoes, and spices—all cooked in one pot in about 35 minutes. It’s quick, comforting, and perfect for weeknight dinners, meal prep, or freezing for later.
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Prep Time 10 minutes
Cook Time 12 minutes
Natural Release 10 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories:
Ingredients Equipment Method Notes

Ingredients
 

  • 1 lb 450g ground beef
  • 1 tablespoon olive oil
  • 1 small onion diced
  • ½ teaspoon garlic powder
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can 14.5 oz tomatoe diced
  • 1 can 15 oz kidney beans drained and rinsed
  • ½ cup water or beef broth

Equipment

  • Instant Pot (6- or 8-quart) Either size will work
  • Wooden spoon or heat-safe spatula For browning meat and stirring without scratching the pot.
  • Measuring cups and spoons – To measure spices, broth, and beans accurately. To measure spices, broth, and beans accurately.
  • Sharp knife & cutting board For chopping onions or extra veggies.
  • Can opener Since this recipe uses canned tomatoes and beans.
  • Ladle or soup spoon For serving big, hearty scoops of chili.
  • Garlic press If you want to use fresh garlic instead of powder.
  • Silicone trivets or mitts Makes it safer to handle the hot Instant Pot inner pot.
  • Cheese grater – For shredding fresh cheese toppings. For shredding fresh cheese toppings.

Method
 

  1. Set the Instant Pot to Sauté. Add olive oil and ground beef. Cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
  2. Stir in the diced onion and garlic powder. Cook for 1–2 minutes until softened.
  3. Stir in tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well.
  4. Pour in the diced tomatoes (with juices), kidney beans, and water or broth. Stir to combine.
  5. Close the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes.
  6. Allow a 10-minute natural release, then quick release any remaining pressure.
  7. Open the lid carefully and give the chili a stir. If you prefer a thicker consistency, turn on Sauté mode and simmer for a few minutes until thickened to your liking.

Notes

Serving Tips

  • Serve with cornbread, over rice, or on top of baked potatoes.
  • Add toppings like shredded cheese, sour cream, or avocado if desired.
  • Great for meal prep and leftovers.

Storage & Reheating

  • Storage: Let chili cool completely. Store in an airtight container in the fridge for up to 4 days.
  • Reheating: Reheat gently on the stove or in the microwave until warmed through.
  • Freezing: Freeze for up to 2 months. Thaw overnight in the fridge and reheat as needed.

 

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