Best Easy Instant Pot Chili is simple to make with a mouthwatering combination of beef and beans! You can have a bowl of cozy chili that tastes like it simmered for hours ready in about 30 minutes!
I have been wanting to try chili in my Instant Pot for months now! We are currently having a very cold start to spring, and there was no better time to give it a try.
My instant pot chili is made virtually the same way that I make my chili in a traditional slow cooker. I have a very specific assortment of beans that I like to use for MAX flavor.
Typically, I don’t post pictures of a particular brand of ingredient unless the post is sponsored. This post is NOT sponsored, however, the picture below is to show you what “Ranch Style Beans” are, just in case you aren’t familiar with them.
I am able to find this style of beans at any grocery store I go to. They are just pinto beans, but I happen to adore the spices that they use. They pack some seriously amazing flavor that takes chili to another level.
If you are unable to find them, you can simply use extra chili beans instead. I prefer this to plain kidney beans, again because chili beans are packed in a flavorful sauce and kidney beans are not.
Instant Pot Chili:
Chili is really easy to make in the Instant Pot. I tend to use VERY lean ground beef so that I don’t even have to drain any grease, and I can just keep on cooking.
For this recipe, you will brown your beef using the saute feature in a small amount of olive oil along with some chopped onions and seasonings. When your beef is no longer pink use your best judgment and/or preference on whether you need to drain any grease from the pot or not.
Then, you can simply add in your four cans of beans, tomato sauce, and beef broth and let the Instant Pot do all of the work! This will take about 10 minutes to come to pressure. Then, you will allow it to cook on manual for 20 minutes.
After your 20 minutes is up, allow the pressure to release naturally for 10 minutes then you can do a quick release. The next step is to add a cornstarch and water “slurry” to the chili to let it thicken. This step is optional, but it doesn’t affect the flavor at all and makes for a much thicker and hearty chili.
A couple of other tips and recommendations.
If you don’t have beef broth and/or like a nice strong tomato flavor in your chili, you can replace the broth with tomato juice!
This recipe has been tested as is in a 6 quart and 8 quart instant pot. You can double the recipe in an 8 quart.
Enjoy!
~Nichole
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Best Easy Instant Pot Chili
Ingredients
- 1 Tablespoon Olive Oil
- 1 Pound Ground Beef
- 1 Medium Onion, Diced
- 2 Tablespoons Chili Powder
- 1/2 Tablespoon Garlic Powder
- 1/2 Tablespoon Cumin
- 1 Teaspoon Hot Pepper Sauce, Optional
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 14 Ounce Cans Chili Beans, Do not drain
- 2 14 Ounce Cans Ranch Style (Pinto) Beans, Do not drain
- 1 15 Ounce Can Tomato Sauce
- 2 Cups Beef Broth
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
Instructions
- Turn instant pot to saute and add the oil. Once the oil is hot, add the ground beef, onion, and seasonings and cook until meat is no longer pink.
- Drain any excess grease if necessary.
- Turn the Instant Pot off and add the remaining ingredients. Stir to combine.
- Set the instant pot to manual, high pressure for 25 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release.
- OPTIONAL: In a small bowl mix together the cornstarch and water until smooth and immediately whisk into hot chili. Allow to thicken for 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Winner, winner! Fantastic recipe! So much flavor in this, more like a chili soup, then I put in the slurry oh my. This is going in my rotation! Thank you!
Made this the other night….1st chili I ever made…..WOW! Loved it. Making it for Superbowl Sunday….thanks for the great recipe!
Question. I am brand new to my instant pot. I made your slow cooker chili recipe in the instant pot using the slow cooker function, it was delicious! I was so excited to see there was an instant pot version but I notice the instant pot one calls for 2 cups of beef broth and the slow cooker version does not. May I ask how come the instant pot version has the beef broth? Is there something about the instant pot that makes it need more liquid? Forgive me if this is a newbie question, still intimidated by this new toy 🙂
Tried this recipe last night with a couple of tweaks. I also added 1 10 ounce can of Rotel Diced chili’s and tomato’s, and 2 TBPs Montreal Steak seasoning. It was delicious, but like most folks state, a little watery. Next time, I’ll try with just 1 cup broth.
I made this today and it was delicious!
Just tried this recipe as posted, and it is SO delicious! Thanks for a great recipe to help me get more comfortable with my new Instant Pit!
Good! We left out the broth and it turned out fine. I think next time we’ll drain some (but not all) of the beans because we prefer a thicker soup, and this one was really watery. Taste was good though.
I just made this and ate it.
It’s wonderful. Tastes great. Just what a nice warm chili should taste like
Hi, is it the same cook time if i double the recipe and use chicken instead of beef?
I know this is an instant pot recipe, but can it be cooked slowly on the stovetop as well? If so, how long would you recommend? Any tweaks?