Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

instant pot chili

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This quick and easy Instant Pot Chili combines browned ground beef, onions, garlic, kidney, and pinto beans, and a perfect blend of spices to create one of the easiest, mouthwatering chilis ever. This Instant Pot Chili recipe is full of flavor from fire-roasted tomatoes, smoked paprika, brown sugar, and garlic. Ready in about 40 minutes this is going to become your new favorite weeknight chili.

yield 6 serving(s)
prep time 5 Min
cook time 35 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot chili

  • 1 1/2 lb
    ground beef
  • 1 lg
    yellow onion, finely chopped
  • 3 clove
    garlic, minced
  • 2 c
    low sodium beef broth
  • 4 Tbsp
    tomato paste
  • 2 can
    diced tomatoes with green chilies (10 oz each)
  • 1 can
    fire roasted diced tomatoes (15 oz)
  • 1 can
    dark red kidney beans, drained and rinsed (15 oz)
  • 1 oz
    pinto beans, rinsed drained (15 oz)
  • 2 Tbsp
    chili powder
  • 2 tsp
    ground cumin
  • 1 1/2 tsp
    smoked paprika
  • 2 Tbsp
    brown sugar
  • 1/4 tsp
    red pepper flakes
  • 1/8 tsp
    ground cayenne
  • Kosher salt, to taste
  • fresh ground pepper, to taste

How To Make instant pot chili

  • 1
    Turn the pressure cooker to sauté mode and add the ground beef. Cook until it is about halfway browned, breaking it up with a spatula or spoon as it cooks.
  • 2
    Once the beef is halfway browned, add the onion and continue cooking until the beef is browned and the onion is soft. Turn the instant pot off and let the pot cool for just a couple of minutes before adding the garlic. Add the garlic and stir, allowing the residual heat to cook it.
  • 3
    Add the beef broth, tomato paste, diced tomatoes with green chilies, fire-roasted diced tomatoes, dark red kidney beans, pinto beans, chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, and ground cayenne.
  • 4
    Seal the Instant Pot and cook on the chili/bean setting for 20 minutes. Press the quick release and remove the lid. Season with kosher salt and fresh ground black pepper to taste. Serve with assorted toppings!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Instant Pot Chili:

ADVERTISEMENT