This Instant Pot Chili is the ultimate comfort food, offering a hearty, flavorful meal in no time. Packed with savory ground beef (or turkey), beans, tomatoes, and warming spices, it’s a dish that’s perfect for busy weeknights or meal prepping for the week ahead. With the help of the Instant Pot, this chili is made in under 30 minutes, making it an easy yet satisfying choice for dinner.
Why You’ll Love This Recipe
I love how quickly this Instant Pot Chili comes together, and the flavors are so rich and comforting! It’s the perfect balance of savory, spicy, and hearty, all while being incredibly easy to prepare. The beauty of this recipe lies in the Instant Pot’s ability to infuse the ingredients with delicious flavor in a fraction of the time it would take on the stovetop. Plus, it’s versatile enough to accommodate different dietary preferences, whether you prefer ground beef, turkey, or even a vegetarian version.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound ground beef (or turkey)
3 cloves garlic, minced
1 onion, chopped
1 bell pepper, diced
1(15-ounce) can kidney beans, drained and rinsed
1(15-ounce) can black beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1(15-ounce) can tomato sauce
1 cup beef broth (or vegetable broth)
1 tablespoon chili powder
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
1 teaspoon oregano
Salt and black pepper to taste
Directions
Set the Instant Pot to sauté mode and add olive oil.
Add ground beef (or turkey) and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
Stir in the chopped onion, garlic, and bell pepper. Sauté for 2-3 minutes until softened.
Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir well to coat the ingredients in spices.
Stir in the tomato paste, diced tomatoes, tomato sauce, and broth. Mix to combine.
Add the drained beans and give everything a good stir.
Secure the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high for 10 minutes.
Once cooking is complete, allow a natural pressure release for 10 minutes, then do a quick release.
Stir the chili, taste, and adjust seasoning as needed.
Serve hot with toppings like shredded cheese, sour cream, green onions, or avocado.
Servings and Timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Storage/Reheating
I like to store any leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes really well—just let it cool before transferring it to a freezer-safe container, and it will keep for up to 3 months. When reheating, simply warm it up on the stove or in the microwave until heated through. If the chili thickens too much after refrigerating or freezing, I add a splash of broth or water to bring it back to the desired consistency.
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FAQs
Can I use ground turkey instead of beef?
Yes, I love using ground turkey as a leaner alternative to beef. It still works perfectly in this chili and gives it a great flavor.
How can I make this chili spicier?
If you like a bit more heat, I recommend adding extra cayenne pepper or even some diced jalapeños. You could also use a hotter chili powder or add a few dashes of hot sauce to the finished chili.
Can I use fresh beans instead of canned?
While canned beans are convenient and save time, you can definitely use dried beans if you prefer. Just make sure to soak them overnight and increase the cooking time in the Instant Pot to ensure they cook properly.
How can I make this chili vegetarian?
To make this chili vegetarian, simply omit the meat and add more beans or even some chopped vegetables like zucchini or mushrooms. You can also add tofu for a protein boost.
Can I make this chili ahead of time?
Yes! This chili actually tastes even better the next day as the flavors have more time to develop. I like to make it ahead for meal prep, and it keeps well in the fridge for a few days.
Conclusion
This Instant Pot Chili is a true weeknight hero, offering a delicious, comforting meal in a fraction of the time it takes to cook on the stove. Whether you’re serving it to a hungry family or meal prepping for the week, this chili is bound to become a favorite. With hearty ingredients and rich flavors, I know you’ll love it as much as I do. Enjoy.
📖 Recipe:
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Instant Pot Chili
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Instant Pot Chili is the ultimate weeknight comfort food, offering a hearty and flavorful meal made in just 30 minutes. With ground beef or turkey, savory spices, and beans, this chili is an easy dinner option that’s perfect for meal prepping and satisfying everyone’s cravings. Make this delicious dish in your Instant Pot for a quick, comforting bowl of chili that will become a family favorite!
Ingredients
1 tablespoon olive oil
1 pound ground beef (or turkey)
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 cup beef broth (or vegetable broth)
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
½ teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Brown the ground beef (or turkey), breaking it up with a spoon. Drain excess fat if necessary.
- Add onion, garlic, and bell pepper, sautéing for 2-3 minutes until softened.
- Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper.
- Add tomato paste, diced tomatoes, tomato sauce, and broth, and mix well.
- Stir in drained beans and combine thoroughly.
- Secure the Instant Pot lid, set it to “Manual” or “Pressure Cook” on high for 10 minutes.
- Once done, allow a natural pressure release for 10 minutes, then do a quick release.
- Stir the chili, taste, and adjust seasoning as needed.
- Serve with toppings such as shredded cheese, sour cream, green onions, or avocado.
Notes
You can swap ground turkey for beef for a leaner version.
Add extra cayenne pepper or hot sauce for more spice.
If using dried beans, soak them overnight and increase the cooking time.
For a vegetarian version, omit the meat and add more beans or vegetables.
Chili tastes even better the next day, making it perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
