How do I make chili in an Instant Pot step-by-step?

To make chili in an Instant Pot, start by sautéing ground beef and diced onions directly in the pot until the meat is browned and onions are soft. Next, add spices like chili powder, cumin, and garlic powder, followed by two types of beans, diced tomatoes, tomato sauce, and beef broth. Stir everything well, then seal the lid and set the Instant Pot to the Chili or Manual mode for about 20 minutes. After cooking, release pressure carefully and stir before serving. This method ensures flavorful chili with minimal hands-on time.

How long does it take to cook chili in an Instant Pot including prep?

Cooking chili in an Instant Pot takes roughly 35 to 45 minutes total. About 10-15 minutes are used for sautéing the beef and onions, followed by 20 minutes of pressure cooking. Pressure release can be done manually or naturally, which affects total time—manual release takes only a few minutes, while natural release adds about 10 more minutes. This cooking speed makes the Instant Pot a quick option for hearty chili.

How can I prevent the Instant Pot burn error when making chili?

To avoid the burn error, first sauté the meat and onions thoroughly, then add all liquid ingredients — tomatoes, tomato sauce, and broth — before sealing the pot. Stir well, and let the mixture simmer briefly on Saute mode until it comes to a gentle boil. This helps prevent thick tomato residues from sticking to the bottom. Avoid thickening agents or powders before pressure cooking. These steps reduce the chance of scorching and ensure even cooking.

Can I use different meats or beans in Instant Pot chili?

Yes, Instant Pot chili is adaptable. Ground beef is traditional, but you can substitute ground turkey or chicken for a leaner option. If using stewing beef, increase pressure cooking time to about 30 minutes. For beans, black beans, kidney beans, or pinto beans work well and can be mixed to suit your taste. Just avoid overcrowding the pot to allow proper pressure cooking.

How should I store leftover Instant Pot chili and how long does it keep?

Store leftover chili in an airtight container in the refrigerator for up to 3 days. To freeze, place chili in freezer-safe containers or bags and keep for up to 2 months. When reheating, thaw overnight in the fridge if frozen and warm thoroughly on the stovetop or microwave until steaming hot. Proper storage maintains flavor and safety for later meals.

Instant Pot Chili Recipes For Quick Flavorful Meals

Name: Instant Pot Chili
Prep time: 30 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: – 2 teaspoons olive oil; – 900 grams (2 pounds) ground beef (preferably 90% lean); – 1 finely diced onion; – 1 1/2 teaspoons minced garlic; – One 793-gram (28-ounce) can diced tomatoes (with juice); – Three 227-gram (8-ounce) cans tomato sauce; – 3/4 cup beef broth; – 2 tablespoons chili powder; – 2 teaspoons ground cumin; – 2 teaspoons smoked paprika; – 2 teaspoons cocoa powder; – 1 teaspoon granulated sugar; – 1 1/2 teaspoons kosher salt; – 3/4 teaspoon ground black pepper; – One 425-gram (15-ounce) can kidney beans (drained and rinsed); – One 425-gram (15-ounce) can pinto beans (drained and rinsed); – 900 grams ground beef; – Kidney and pinto beans; – Beef broth

Description

🌶️ This Instant Pot Chili recipe offers a quick way to enjoy a rich, flavorful chili made with tender beef and a blend of spices.
⏲️ Ready in under an hour, it’s perfect for busy days when you want a hearty, satisfying meal without long cooking times.

Ingredients

– 2 teaspoons olive oil

– 900 grams (2 pounds) ground beef (preferably 90% lean)

– 1 finely diced onion

– 1 1/2 teaspoons minced garlic

– One 793-gram (28-ounce) can diced tomatoes (with juice)

– Three 227-gram (8-ounce) cans tomato sauce

– 3/4 cup beef broth

– 2 tablespoons chili powder

– 2 teaspoons ground cumin

– 2 teaspoons smoked paprika

– 2 teaspoons cocoa powder

– 1 teaspoon granulated sugar

– 1 1/2 teaspoons kosher salt

– 3/4 teaspoon ground black pepper

– One 425-gram (15-ounce) can kidney beans (drained and rinsed)

– One 425-gram (15-ounce) can pinto beans (drained and rinsed)

– 900 grams ground beef

– Kidney and pinto beans

– Beef broth

Instructions

First Step: Prepare all ingredients by dicing onions, mincing garlic, and measuring spices to streamline cooking.

Second Step: Select the ‘Sauté’ function on the Instant Pot; cook onions and garlic in a bit of oil until translucent.

Third Step: Add ground beef or the chosen protein, browning thoroughly while breaking it apart.

Fourth Step: Stir in chili powder, cumin, and other seasonings until fragrant.

Fifth Step: Add kidney beans, diced tomatoes, and broth to the pot; mix well.

Sixth Step: Seal the Instant Pot lid and set to ‘Manual’ on high pressure for 15 minutes.

Seventh Step: Allow natural pressure release for 10 minutes before quick releasing remaining pressure.

Eighth Step: Open lid carefully; adjust seasoning to taste and simmer with ‘Sauté’ if a thicker consistency is desired.

Final Step: Serve hot with optional garnishes such as cheese, cilantro, or avocado, accommodating dietary preferences as needed.

Notes

⏳ Use the chili or high-pressure setting on your Instant Pot for optimal cooking.
🌶️ Adjust the amount of chili powder and smoked paprika to control the heat level.
🍲 Leftovers store well and flavors deepen, making it great for meal prep.

Prep Time: 10 minutes
Pressure Cook Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350 calories
Sugar: 5 grams
Sodium: 850 mg
Fat: 15 grams
Saturated Fat: 6 grams
Unsaturated Fat: 7 grams
Trans Fat: 0 grams
Carbohydrates: 30 grams
Fiber: 8 grams
Protein: 30 grams
Cholesterol: 70 mg

Keywords: instant pot chili, quick chili, flavorful chili, pressure cooker chili