Go Back
+ servings
chili in a bowl topped with cheddar cheese and sour cream.
Print Recipe Add to Collection
4.73 from 11 votes

Instant Pot Chili

This Instant Pot Chili version can be whipped up in no time taking a mere 10 minutes to cook. It's packed with incredibly flavorful spices along with some heat to make this a much quicker version of this all-time favorite comfort food.
Prep Time10 mins
Cook Time15 mins
IP Time25 mins
Total Time50 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: chili, chili recipe, instant pot chili
Servings: 6
Calories: 539kcal


  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 pounds ground beef
  • 1 medium jalapeno seeded and finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons chili powder hot or mild
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional
  • ½ teaspoon salt or to taste
  • 1 teaspoon sugar
  • 15 ounce red kidney beans (1 can), drained and rinsed
  • 15 ounce pinto beans (1 can), drained and rinsed
  • 28 ounce fire roasted tomatoes (1 large can)
  • ½ cup beef broth


  • Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
  • Cook Beef: Add the olive oil, ground beef, onion and garlic to the Instant Pot and break up the beef with a wooden spoon. Cook for about 5 minutes or until the meat is no longer pink.
  • Add Ingredients: Add the rest of the ingredients to the Instant Pot, stir well, scraping the bottom to remove any stuck bits.
  • Cook: Close the lid.  Seal the valve and set the Instant Pot to Manual/High Pressure for 10 minutes.
  • Finish and Serve: Follow manufacturer's instructions for slow release, then remove lid. Serve with desired toppings.



  1. Chili always tastes better the next day when the beans have soaked up the flavors.
  2. Consider different cuts of meat. It doesn’t have to be all ground!  Coarsely chopped chuck and pulled meat are great additions to chili.
  3. Chili is one of the best meal prep dishes and so easy.
  4. I like to serve my chili with lots of toppings such as cheddar cheese, sour cream, avocado, jalapeños, red onion, tortilla chips or green onions.
  5. You can store this chili in the refrigerator in an airtight container for 3-4 days.
  6. Freeze in an airtight container for 4-5 months.


Serving: 1serving | Calories: 539kcal | Carbohydrates: 47g | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 603mg | Potassium: 1269mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1630IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 9mg