Instant Pot Chili Recipe
Inside: This Instant Pot chili recipe in an instant pot is a game changer. It's fast, and it is flavorful. We love chili on rainy or cold days.
This is another recipe that we have been growing ingredients for, we love chili on rainy days or cold winter days. And making this Instant Pot chili recipe in an instant pot is a game changer. It's fast, and it is flavorful.
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Instant Pot Chili Recipe
This recipe is perfect for those days when you crave a warm and comforting meal that's packed with flavor. With the help of your trusty instant pot, you can have a delicious pot of chili ready in no time. Let's dive into the recipe and get cooking!
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One thing I love about using my Instant Pot for chili instead of a crockpot, which is how I cooked it for years, is that you can do everything in one pot. No more browning the ground beef in a frying pan and then transferring it to your slow cooker.
What you need:
- 1/4 cup white flour
- 4 tsp chili powder
- 2 tsp crushed red pepper flakes
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp white sugar
- 2 tbsp cumin
- 2 tsp parsley flakes
- 2 tsp basil
- 1 medium onion, diced
- 1 medium red pepper, diced
- 1 cup beef stock
- 1 can black beans
- 1 can red kidney beans
- 1 can of diced tomatoes
- 2 lbs ground beef
To get started set your instant pot to saute mode and add the ground beef.
Cook until browned, breaking it up with a spoon as it cooks. Once cooked, drain the beef, you don't want greasy chili. Dump your ground beef back into the Instant Pot, and start adding the remaining ingredients to your Instant Pot.
You could saute your vegetables, but honestly, it is just more work and takes time that I just don't want to put into cooking when I have other homestead or homeschool things to do. Instead…
I toss everything into my Instant Pot along with the ground beef. Drain and rinse your kidney beans and black beans of course.
Dump in the diced tomatoes, beef broth, chili powder, crushed red pepper flakes, garlic powder, onion powder, sugar, cumin, parsley, basil, flour, salt, and pepper.
Give everything a good stir to combine. I mean a really good stir so you don't end up with clumps of flour.
Secure the lid of the instant pot and set it to manual or pressure cook mode on high. Cook for 20 minutes, allowing the flavors to meld together and the chili to thicken.
Once the cooking time is complete, let the pressure release naturally for about 10 minutes before carefully doing a quick release of any remaining pressure. Or let it completely naturally release. Either way, you end up with a delicious chili. I only do a quick release if we are hungry and in a hurry.
Give the chili a final stir, it's going to look more soup-like consistency when you first open it.
Serve the instant pot chili hot, ladled into bowls. Top each bowl with your choice of optional toppings, such as shredded cheese, sour cream, chopped green onions, cilantro, or even some crunchy tortilla chips.
And there you have it—a delicious and easy instant pot chili recipe that will satisfy your cravings for a hearty and flavorful meal. Feel free to customize it by adding your favorite spices or additional vegetables.
Ways to Customize Your Instant Pot Chili
Bean Options
- Different Types of Beans: Mix it up by adding black beans, kidney beans, or pinto beans for a varied texture.
- No-Bean Chili: For a Texas-style, bean-free chili, focus on the meat and spices.
Heat Level
- Spicy Chili: Add more heat by using jalapeños, serrano peppers, or even a touch of habanero for a kick.
- Smoky Flavor: Add chipotle peppers in adobo sauce to bring a smoky, spicy depth to the chili.
Meat Variations
- Ground Turkey or Chicken: Swap out the traditional beef for a leaner protein like ground turkey or chicken for a lighter version of chili.
- Pulled Pork: For a smoky and rich flavor, add shredded pulled pork instead of ground meat.
- Steak Chili: Use cubed beef steak (like sirloin or chuck) for a heartier, chunkier chili.
- Vegetarian or Vegan Option: Skip the meat entirely and bulk up your chili with extra beans, lentils, or meat substitutes like tofu crumbles or plant-based proteins.
Unique Flavor Add-ins
- Chocolate or Cocoa Powder: Add a teaspoon of unsweetened cocoa powder or a small piece of dark chocolate to enhance the depth of flavors.
- Coffee or Espresso: A splash of brewed coffee or a teaspoon of instant espresso powder adds an earthy richness.
- Beer: Use a dark beer, like a stout or porter, instead of some of the liquid for a malty, rich flavor.
- Maple Syrup or Brown Sugar: Add a touch of sweetness with maple syrup or brown sugar to balance out the heat.
Toppings and Garnishes
- Sour Cream or Greek Yogurt: Cool off the spice with a dollop of sour cream or yogurt.
- Cheese: Top with shredded cheddar, Monterey Jack, or queso fresco for a creamy finish.
- Avocado or Guacamole: Add fresh avocado slices or a spoonful of guacamole for extra creaminess.
- Tortilla Chips or Fritos: Sprinkle some crushed chips on top for crunch.
Dietary Adjustments
- Low-Carb Chili: Skip the beans and add more vegetables like zucchini or mushrooms for a keto-friendly option.
- Gluten-Free: Ensure all seasonings and sauces are gluten-free (many chili powders are naturally gluten-free).
Instant Pot Chili
This Instant Pot chili recipe in an instant pot is a game changer. It's fast, and it is flavorful. We love chili on rainy or cold days.
Ingredients
- 1/4 cup white flour
- 4 tsp chili powder
- 2 tsp crushed red pepper flakes
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp white sugar
- 2 tbsp cumin
- 2 tsp parsley flakes
- 2 tsp basil
- 1 medium onion, diced
- 1 medium red pepper, diced
- 1 cup beef stock
- 1 can black beans
- 1 can red kidney beans
- 1 can of diced tomatoes
- 2 lbs ground beef
Instructions
- Use saute function to brown ground beef. Drain and return to Instant Pot. Cancel saute function.
- Add in drained and rinsed cans of beans.
- Add in remaining ingredients and mix well to prevent flour or spices from clumping.
- Place lid on Instant Pot, and turn vent to sealing.
- Set Pressure cook mode to high for 20 minutes.
- You can end the natural release after 10 minutes or allow it to continue.
- Stir well before serving.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 81mgSodium: 350mgCarbohydrates: 21gFiber: 6gSugar: 4gProtein: 30g
Want More?
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