This Instant Pot Chili is the easiest way to make your favorite classic chili recipe in 35 minutes. Made with a combination of beef, beans, tomatoes, and spices cooked to perfection in the pressure cooker and served with your favorite toppings. Nothing beats a delicious homemade chili recipe.
The Best Instant Pot Chili
This homemade chili recipe can be made in the instant pot or crock pot. All you need is beef, onion, a few pantry ingredients and your set. As soup weather and school is quickly approaching, I like to make quick and easy dinner recipes that my family is going to love. I always make a big batch of homemade chili and freeze half for another quick dinner. We love to serve our chili with our Sweet Cornbread Recipe, or our easy to make Garlic Knots. If you love instant pot recipes, here are a few of our favorites:
- Instant Pot Root Beer Pulled Pork
- Instant Pot Chicken Tacos
- Easy Instant Pot Wisconsin Cauliflower Soup
- Instant Pot Honey Garlic Chicken
- Instant Pot Goulash
Ingredients for the best Instant Pot Chili
- Olive Oil: I prefer to use extra virgin olive oil. Vegetable oil or coconut oil can also be used.
- Ground Beef: I like to use lean ground beef, but ground turkey, sausage, or chicken can be substituted.
- Onion: You can finely chop your yellow onion, or cut them into bite size pieces.
- Garlic: I like to use minced garlic in a jar. I always have it on hand when I’m cooking.
- Diced Tomatoes: I like the flavor of Rotel diced tomatoes with green chilis.
- Beef Broth: Using low sodium beef broth will cut down the sodium in the recipe.
- Tomato Sauce: Tomato sauce is a great base for chili.
- Spices: A blend of chili powder, paprika, cumin, salt, and pepper.
- Worcestchire Sauce: I love the flavor of worcestchire sauce in chili.
- Beans: A combination of kidney and pinto beans are used. You can substitute with your favorite beans.
- Toppings to garnish: Top chili with sour cream, shredded cheese, green onion, chopped cilantro, or tortilla chips.
How to make easy Instant Pot Chili
- Turn instant pot to sauté and add olive oil.
- Add ground beef and onion and sauté until browned.
- Add garlic, diced tomatoes, beef broth, tomato sauce, cumin, chili powder, paprika, salt, pepper, Worcestershire sauce, kidney beans, and pinto beans to instant pot.
- Place the lid on the instant pot and set to chili setting.
- Cook for 20 minutes. Release pressure manually or allow it to release naturally.
- Serve immediately with your favorite toppings. Enjoy!
Tips for making the most amazing instant pot chili
- I like to use a lean ground beef to cut back on the grease in the chili. You can also use ground turkey or chicken for a healthier chili.
- For a spicier chili add red chili flakes.
- I used kidney and pinto beans, but you can also use black and red beans if you prefer.
- Some of my favorite toppings are sour cream, shredded cheddar cheese, sliced green onions, and tortilla strips.
How to make chili in a crock pot or slow cooker
To make chili in the crock pot or slow cooker (I linked up to the brand and model we prefer) or of course make chili in a crock pot or slow cooker you’ll need to cook ground beef and onion in a skillet.
Then dump all the ingredients into a crock pot and cook on high for 4-5 hours, or low for 2-3 hours.
Can I freeze this chili recipe?
You can definatly freeze this recipe. I love to double the recipe and freeze half to use on another night. To freeze it first let the chili cool completely, then add it to freezer safe storage bags or containers. Lay them flat in the freezer and freeze up to 3 months.
When you are ready to use the frozen chili, leave it in the fridge overnight to thaw. Once chili has thawed, reheat it in a soup pan or Crock Pot until warm. Do not refreeze soup after it has been thawed.
Other favorite soup and chili recipes
- White Chicken Chili
- Sweet Potato Chili
- Cornbread Waffles With Chili
- Cheesy Chicken Enchilada Soup
- Thai Red Curry Soup
- Stuffed Pepper Soup
- Taco Soup
Best Instant Pot Chili
Ingredients
- 1 Tbsp. olive oil
- 2 lbs. lean ground beef
- 1 yellow onion, chopped
- 1 Tbsp. minced garlic
- 2 cans Rotel diced tomatoes with green chilis do not drain
- 3 cans tomato sauce
- 3/4 cups beef broth, low sodium
- 1 15 oz. can kidney beans, drained and rinsed
- 1 15 oz. can pinto beans drained and rinsed
- 2 tsp. cumin
- 2 Tbsp. chili powder
- 2 tsp. paprika
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. worcestershire sauce
Instructions
- Turn instant pot to sauté and add olive oil.
- Add ground beef and onion and sauté until browned.
- Add garlic, diced tomatoes, beef broth, tomato sauce, cumin, chili powder, paprika, salt, pepper, Worcestershire sauce, kidney beans, and pinto beans to instant pot.
- Place the lid on the instant pot and set to chili setting.
- Cook for 20 minutes. Release pressure manually or allow it to release naturally.
- Serve immediately with your favorite toppings. Enjoy!
Notes
Nutrition
Have you tried this recipe?
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