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Close up of hearty ground beef chili made in an Instant Pot.
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5 from 10 votes

Instant Pot Chili

This is the best Instant Pot Chili recipe, and it's so quick and easy to make in your pressure cooker! This hearty beef chili recipe is perfect for weeknight meals, Sunday dinner, and entertaining.
Prep Time15 mins
Cook Time15 mins
Natural Release10 mins
Total Time55 mins
Servings: 6 servings
Calories: 374kcal


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 pound ground beef 90% lean recommended*
  • 4 cloves garlic minced
  • 1 red bell pepper chopped
  • 2 tablespoons chili powder see note
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons tomato paste
  • 14.5 ounce can (1 ¾ cups) low sodium beef broth or chicken broth
  • 28 ounce can fire roasted crushed tomatoes
  • 15 ounce can kidney beans rinsed and drained
  • 15 ounce can black beans rinsed and drained


  • Press Saute to turn on saute setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.
  • Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes.
  • Stir in the garlic and then press Cancel to turn off the pot.
  • Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.
  • Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.
  • When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.
  • Stir chili and serve with toppings, as desired.



  • If you use 80% lean ground beef, drain off any excess fat after browning the beef.
  • Depending on which chili powder you use and how spicy you like your chili, you can adjust the amount of chili powder. I use a mild chili powder and find that 2 tablespoons makes a mild chili and 2 1/2 tablespoons makes a mildly spicy chili.


Serving: 1.5cups | Calories: 374kcal | Carbohydrates: 43g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1326mg | Potassium: 1459mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1898IU | Vitamin C: 44mg | Calcium: 152mg | Iron: 8mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com