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This filling Instant Pot Chili has turned into my cold-weather favorite when I'm looking for a cozy dish that keeps everyone happy. The pressure cooker turns basic items into a deep, tasty meal in way less time than old-school chili cooking methods.
I came up with this recipe during an extra cold January when I wanted something filling but couldn't spend forever cooking. These days my family asks for it every week, especially when friends come over to watch sports.
Ingredients
- 2-3 pounds lean ground beef: Forms the meaty base without too much grease
- 1 onion finely chopped: Builds flavor that makes everything else taste better
- 2 cloves garlic minced: Adds that must-have flavor boost no chili should go without
- 1 can 28 oz diced tomatoes undrained: Gives chunks and rich tomato taste
- 1 can 15 oz tomato sauce: Makes everything the right thickness without being runny
- 1 can 15 oz Bush's Chili Beans: Boosts protein and adds classic texture easily
- 2 Tbsp chili powder: Brings that signature flavor with just enough kick
- 2 tsp cumin: Adds warm, nutty notes that work great with beef
- 1 tsp salt: Brings out all flavors without overdoing it
- 1 tsp pepper: Adds a gentle heat that cuts through tomato sharpness
How To Make Instant Pot Chili
- Brown The Meat:
- Put ground beef and onion in your 6-quart or bigger Instant Pot. Turn on sauté mode and cook until beef turns completely brown with no pink spots and onions look clear and soft. This sets up all the flavor for your chili. Don't forget to drain off the extra fat when done.
- Combine Ingredients:
- Put the drained beef and onions back in the Instant Pot and throw in everything else – tomatoes, sauce, beans, and all spices. Mix everything really well so spices spread out evenly and you don't have any dry spots left.
- Pressure Cook:
- Snap the Instant Pot lid shut and make sure the valve points to sealing. Pick High Pressure and set for 30 minutes. The pressure does a better job mixing flavors together than regular stovetop cooking ever could.
- Natural Release:
- When it finishes cooking, let the Instant Pot sit and release pressure on its own for at least 10 minutes. This slow release keeps the chili from shooting out the valve and lets flavors settle down. After waiting, carefully let out any leftover pressure.
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What I love most about this chili is how many ways you can use it. Last winter, I made a huge batch before a blizzard, and we ate it differently for days. First night was classic style with cornbread, next night over baked potatoes, then as Frito pie for game watching. My kids still talk about our "chili week" whenever it starts getting cold outside.
Storage and Reheating
This chili stays good in the fridge for up to 4 days if you keep it in a sealed container. The flavors actually get better after sitting for a day or two, which makes it perfect for cooking ahead. When you warm it up, add a little beef broth if it looks too thick, since the beans keep soaking up liquid while stored.
If you want to keep it longer, put cooled chili in freezer containers, leaving about half an inch empty at the top so it can expand. Frozen chili stays tasty for up to 3 months. Let it thaw overnight in your fridge before warming up on the stove or in the microwave until it's steaming hot all the way through.
Customization Options
What's great about this Instant Pot Chili is how easy it is to change. Want it hotter? Throw in a chopped jalapeño with the onions or add a teaspoon of cayenne with the other spices. Need it milder? Cut the chili powder to 1 tablespoon and use smoked paprika instead.
For deeper flavor, try adding a tablespoon of plain cocoa powder or a shot of espresso to the mix. These secret add-ins make everything taste richer without making your chili taste like chocolate or coffee. If you don't eat meat, swap the beef for two more cans of beans like black beans and kidney beans, plus a cup of finely chopped mushrooms for that meaty taste.
Serving Suggestions
You can turn this flexible chili into many different meals all week long. Eat it the classic way in bowls topped with grated cheddar, sour cream, and chopped green onions. For something more filling, pour it over baked regular or sweet potatoes with cheese on top.
My family really loves Frito Chili Pie, made by putting hot chili on top of corn chips with all your favorite toppings. For a morning twist, put some chili on scrambled eggs and roll up in a warm tortilla for a filling breakfast wrap. I always keep some in the freezer for those crazy nights when cooking from scratch just can't happen.
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Frequently Asked Questions
- → How can I make this chili spicier?
Boost the heat by adding extra chili powder, cayenne pepper, or fresh chili peppers. If you prefer it milder, lower the chili powder or skip anything spicy.
- → What are the best toppings for chili?
Top it with shredded cheese, sour cream, chopped green onions, crushed tortilla chips, or guacamole for a tasty kick.
- → Can I use a different kind of meat?
Sure! Swap out ground beef for turkey, chicken, or even a plant-based option based on your preferences.
- → How should I store leftover chili?
Let it cool down completely, then refrigerate it in a sealed container for up to 4 days, or freeze it for up to 3 months.
- → What sides go well with this chili?
Serve it with cornbread, a fresh salad, or baked potatoes to complete the meal.
- → Is it possible to make this without an Instant Pot?
Yes, you can cook it on the stovetop or in a slow cooker. Just brown the meat, sauté the onion, and simmer everything until well blended.