Instant Pot Chili

Make this Easy Instant Pot Chili Recipe under an hour! Simple umami & spicy Pressure Cooker Beef & Beans Chili to satisfy your hearty comfort food cravings.

Make this Instant Pot Chili Recipe under an hour! Loaded with layers of umami & spicy flavors & textures, this simple beef and beans chili will satisfy your cravings for hearty comfort food. Perfect for the cool winter days.

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The thick red hot bowl of chunky beef – Texas Chile Con Carne dates as far back as the 1800’s.

There’s a constant debate on what belongs in the Real Texan Chili. Many argue that Chili should never include beans, let alone tomatoes. But mainly – beef chuck, chilies, and spices.

First and foremost, this Hearty Instant Pot Chili Recipe is not your Classic Texan Chili.

But, with our own twist, this simplified Chili will be great for dinner parties, yet easy enough for a weeknight dinner. 😀

Moist ground beef with perfectly cooked firm beans, soaked in thick umami sauce, bursting with deep layers of flavors, brightened by diced jalapeno, green onions and grated cheddar cheese.

Let’s get the Instant Pot Chili Party started!

Make this Easy Instant Pot Chili Recipe under an hour! Simple umami & spicy Pressure Cooker Beef & Beans Chili to satisfy your hearty comfort food cravings.

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You’ll Enjoy this Instant Pot Chili Because:

  • Simple hearty chili done in 45 mins – great even for weeknight dinners!
  • Thick spicy stew, loaded with layers of spicy & umami flavors
  • Filling & satisfying to eat – a warming comfort food for cool weather
  • Great for entertaining guests or host a Chili party!
  • Can make ahead and reheat before serving

Instant Pot Chili Ingredients 


First, let’s address some unusual suspects…

Unsweetened Cocoa Powder – No, it will not make your Chili tastes like chocolate. This secret ingredient is actually a base to lots of great Chili. Just a small teaspoon increases the chili’s complexity and gives it a more earthy tone.

Fish Sauce and Soy Sauce – Fish Sauce doesn’t taste fishy at all! Both Fish Sauce and Soy Sauce are extremely umami-filled. A few spoons of these will truly kick your Chili game up a notch.

Give them a shot…and you’ll never look back! 😉

instant-pot-chili-recipe-ingredients

  • 1 pound – 1 ½ pound ground beef
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 can (28oz) crushed tomatoes
  • 2 cans (540ml/19oz) red kidney beans, drained & rinsed
  • 1 – 2 tablespoons (8g – 16g) chili powder (depends on your chili powder’s spiciness & preference)
  • 1 tablespoon (6g) cumin seed, ground
  • 1 teaspoon (1g) dried oregano
  • 1 tablespoon (15ml) olive oil
  • Optional: 1 tablespoon (15ml) apple cider vinegar
  • Brown sugar, kosher salt, black pepper to taste

Umami Chicken Stock Mixture

Optional Garnish

  • Lime
  • Sour cream
  • Jalapeno pepper, diced and seeded
  • Green onions
  • Cheddar cheese

Preparation for Instant Pot Chili

Ingredients

1 medium onion, diced
4 garlic cloves, minced
2 cans (540ml/19oz) red kidney beans, drained & rinsed
1 tablespoon (6g) cumin seed, ground
Jalapeno pepper, diced and seeded

First dice the onion, mince the garlic cloves, and dice + seed the Jalapeno pepper.

cut and seed jalapeno pepper

Then, ground the cumin seed. Love the smell of freshly ground cumin seeds~ mmmm…

ground cumin seed

Finally, drain & rinse the red kidney beans.

Now, you’re ready to get cooking! 😀

Step 1
Prepare the Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

First, heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat.

Instant Pot Saute More
Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT) before adding ingredients.

Step 2
Brown the Ground Beef

Ingredients & Tools

1 pound – 1 ½ pound ground beef
kosher salt, black pepper to taste
1 tablespoon (15ml) olive oil
Wooden spoon
Small mixing bowl

As the pot is heating up, season the ground beef generously with kosher salt and freshly ground black pepper.

season ground beef with kosher salt and black pepper

When the pot is hot enough, add 1 tbsp (15ml) olive oil in pressure cooker.

Swirl your pot around to make sure the oil is coated over the whole bottom of the pot.

Then, add the ground beef in pressure cooker.

The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.

ground beef releasing meat juice while browning
*Note: we don’t want to boil the ground beef! So, it’s important to remove the meat juice or the essential maillard reaction will not occur.

Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).

Taste and adjust the seasoning with more kosher salt and ground black pepper.

Step 3
Mix the Chicken Stock Mixture

Ingredients & Tools

1 cup (250ml) unsalted chicken stock
2 tablespoons (30ml) fish sauce
1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)
3 tablespoons (49g) tomato paste
1 teaspoon (2.5g) unsweetened cocoa powder
500ml measuring cup

While the ground beef is browning, mix unsalted chicken stock, fish sauce, light soy sauce, tomato paste, and unsweetened cocoa powder in measuring cup.

Step 4
Sauté Onion, Garlic and Spices

Ingredients & Tools

Diced onion
Minced garlic
Ground cumin seed

1 – 2 tablespoons (8g – 16g) chili powder
1 teaspoon (1g) dried oregano

Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano in the pressure cooker.

Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.

Brown the Ground Beef until slightly crisped and browned
*Note: Don’t skip this critical step! Ensure to saute until spices release their fragrances. This essential step increases the depth of flavor.

Step 5
Deglaze

Ingredients & Tools

1/2 cup (125ml) of the Umami Chicken Stock Mixture
Wooden spoon

Pour in 1/2 cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon (as shown in photo below).

Mix the brown bits with the stock mixture.

deglazing the instant pot for brown bits flavor

Step 6
Pressure Cook the Chili

Ingredients & Tools

Reserved Beef Juice (from Step 2)
Umami Chicken Stock Mixture
2 cans (540ml/19oz) red kidney beans, drained & rinsed
1 can (28oz) crushed tomatoes
Wooden spoon

Add in the reserved beef juice.

Pour in the remaining Umami Chicken Stock Mixture.

Add 2 cans of drained red kidney beans. Mix well.

Pour in 1 can of crushed tomatoes with all the juice on top (as shown in photo below). Do not mix.

do not mix the tomato paste to avoid scorching
*Note: Do not mix the crushed tomatoes, just let them sit on the top to avoid the possibility of scorching.

Close lid and pressure cook using the “Manual” or “Pressure Cook” button:

Cooking Method: High Pressure for 10 minutes
Pressure Release Method: Natural Release

Open the lid carefully.

Step 7
Reduce and Season

Ingredients & Tools

Brown sugar
Kosher salt
Black pepper
Optional: 1 tablespoon Apple cider vinegar
Wooden spoon

If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat (Instant Pot: Press Sauté button).

Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.

Optional: Add 1 tbsp of Apple cider vinegar. Note that the vinegar will significantly change the flavor profile. We made one batch with apple cider vinegar and another without. They each had their own character, but both tasted great. Totally unbiased opinion. 😉

Reduce the chili if it's too runny. Taste and season.

Step 8
Serve 
Instant Pot Chili

Optional Garnish Ingredients

Lime
Sour cream
Jalapeno pepper, diced and seeded
Green onions
Cheddar cheese

YES! Garnish the Chili with your choice of toppings. Serve over your favorite side dishes. Enjoy!!~

Make this Easy Instant Pot Chili Recipe under an hour! Simple umami & spicy Pressure Cooker Beef & Beans Chili to satisfy your hearty comfort food cravings.

Cooking Tips for Instant Pot Chili

What? Fish Sauce in a Chili? If you’ve been following our recipes, you’ve probably noticed our love for Fish Sauce. 🙂

It might sounds fishy, but don’t worry! It doesn’t make a dish taste fishy at all! Contrary, it enhances the overall flavors of the dish and kicks it up a notch. In fact, it’s a common secret ingredient used by chefs in restaurants. 😉

Try it for yourself and you’ll know what we mean.

Which Fish Sauce Brand to Use?

The Red boat 40N fish sauce is thus far our favorite not only from our blind taste-test. It also comes out on top in many other blind taste-tests documented online.

Red Boat did not sponsor this. We just think this Fish Sauce is awesome. 🙂Red Boat Fish Sauce

Red Boat Premium Fish Sauce, 500 ml (17 oz.)
  • INCLUDES: 1 Bottle of Red Boat Fish Sauce
  • PURE INGREDIENTS: Gluten Free, No Shellfish, No MSG, No Perservatives

Watch: How To Make This Instant Pot Chili Recipe!

Can’t see the cooking video? Watch it here.

4.9 from 115 reviews
Instant Pot Chili
 
Prep
Cook
Total
 
Make this Easy Instant Pot Chili Recipe under an hour! Simple umami & spicy Pressure Cooker Beef & Beans Chili to satisfy your hearty comfort food cravings.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Party Food, One Pot Meals, Side Dish, Stew, Topping, Easy
Cuisine: American
Serving: 4 - 6
Ingredients
  • 1 pound - 1 ½ pound ground beef
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 can (28oz) crushed tomatoes
  • 2 cans (540ml/19oz) red kidney beans, drained & rinsed
  • 1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder’s spiciness & preference)
  • 1 tablespoon (6g) cumin seed, ground
  • 1 teaspoon (1g) dried oregano
  • 1 tablespoon (15ml) olive oil
  • Optional: 1 tablespoon (15ml) apple cider vinegar
  • Brown sugar, kosher salt, black pepper to taste
Umami Chicken Stock Mixture:
Optional Garnish:
  • Lime, Sour cream
  • Jalapeno pepper, diced and seeded
  • Green onions
  • Cheddar cheese
Instructions
  1. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  2. Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.

    Add ground beef in pressure cooker. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.

    Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
  3. Mix the Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) light soy sauce, 3 tbsp (49g) tomato paste, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
  4. Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
  5. Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
  6. Pressure Cook the Chili: Add in the reserved beef juice (from Step 2). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Pour in 1 can of crushed tomatoes with all the juice on top. Do not mix. Close lid and pressure cook at High Pressure using "Manual" or "Pressure Cook" button for 10 minutes + Natural Release. Open the lid carefully.
  7. Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.

    Optional: Add 1 tbsp of Apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
  8. Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy~
Notes
Chili Powder: remember to adjust the amount of chili powder if you're serving this dish to kids (use 1 tablespoon or less Chili Powder depending on the spiciness of your chili powder and spicy-tolerance).
Make this Easy Instant Pot Chili Recipe under an hour! Simple umami & spicy Pressure Cooker Beef & Beans Chili to satisfy your hearty comfort food cravings.

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Leave a Reply

newest oldest most helpful
Janet Kong

Can I use tamari sauce instead of soy sauce (and how much should I use, if using tamari sauce?) Sounds like a delicious recipe! I have an Instant Pot 9-1.

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
Meghan

Thank you SO MUCH for this recipe!!!!! I omitted the jalapeno, but used 1 Tbsp of chipotle chili powder, and it was just so perfect. The first two dinners were the standard chili, rice, and cornbread, and it was outstanding. Last night I repurposed it into Chili Dogs. Please keep posting. I get so much success from your recipes.

Pressure Cooker
Instant Pot DUO 60
BigTX

My family will never eat beans in their chili. We love beans, just not in chili. Will I need to reduce the cooking time? My IP is made by Mueller.

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Other Pressure Cooker, Please specify in comment.
SUSAN BIRNBAUM

My sons are vegetarians and love Chile. Can recipe be adjusted for ‘NOMEAT’ soy ground meat (purchased through Amazon) substitute?

Pressure Cooker
Instant Pot DUO 80
Marina

I have made this three times in the last few months. I absolutely love the flavors, and while it’s a little more labor intensive than other chilis I’ve made, it is SO SO worth it. I have bookmarked this recipe and will be coming back to it again.

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Instant Pot DUO 60
Regina

Can this be doubled in a 6 qt instant pot??

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Other Pressure Cooker, Please specify in comment.
Haoyang Wu

I just made it. let me say. O!M!G! It was delicious! I have never cooked chili before and yet this recipe helped me made a pot of great chili. Thank you so much and I really loved it. In addition, I used a pound of extra lean ground beef which saved me a step of remove juice, but still tasty!

Pressure Cooker
Instant Pot DUO EVO PLUS 60
Haoyang Wu

Hi Jacky,

Thanks for response. I actually want to ask that since I used extra lean beef 96/4 for this recipe, can I also use extra lean ground turkey for this recipe? In addition, I really like have a lot veggies with meat, what kind of veggies I could add into this recipe that won’t significantly change the flavor? And should I modify other ingredients volume if I decided to add veggies? Does add in more apple cider vinegar made the chili taste better? Sorry for a lot of questions, thanks!

Heather Pafchek

This recipe is changing my entire shopping list. Making this for lunches! YUM

Pressure Cooker
Instant Pot LUX 60
Mackenzie

Fabulous- I almost left out the fish sauce and cocoa because it seemed odd but I went ahead and trusted the reviews. Best chili I have had, and my kids who “hate chili” loved it as well. Used black beans because that’s what I had on hand and some frozen tomatoes from my garden.

Pressure Cooker
Instant Pot LUX 60
Cecilia

Wow! This recipe is incredibly delicious. I was getting a burn warning with my IP so I switched it over to the stove but this is definitely a keeper. I made my beans in the instant pot and used bone broth also made in the IP so it was so many layers of IP deliciousness. My husband is feeling very lucky that he married me right now. 😉

Pressure Cooker
Instant Pot DUO 60
Troy Williams

Amazing Chili. First time I missed the instruction to put the crushed tomatoes on top and not mix them in and I got the burn warning but the chili was fine. Second time I followed the instruction all the way and no burn signal and its even better.

Everyone in my family loves the chili. Thanks for the recipe.

Edward

I was getting the “burn” readout during the pressure cooking step as well… I added about a cup of water and scraped the IP bottom with a wooden spoon… cleared it up.

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