Instant Pot Chili

A quick and hearty Instant Pot chili made with ground beef, beans, and warming spices. Pressure cooking locks in flavor while keeping prep and cleanup minimal. It’s a reliable, crowd-pleasing main that’s ready in about 35 minutes from start to finish.

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Course: Dinner

Cuisine: American

Keyword: chili

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings:

Ingredients

1 lb ground beef
1 tablespoon olive oil
1 small onion diced
½ teaspoon garlic powder
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 can 14.5 oz diced tomatoes
1 can 15 oz kidney beans, drained and rinsed
½ cup water or beef broth

Instructions

Set the Instant Pot to Sauté. Add olive oil and ground beef. Cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
Stir in the diced onion and garlic powder. Cook for 1–2 minutes until softened.
Stir in tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well.
Pour in the diced tomatoes (with juices), kidney beans, and water or broth. Stir to combine.
Close the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes.
Allow a 10-minute natural release, then quick release any remaining pressure.
Open the lid carefully and give the chili a stir. If you prefer a thicker consistency, turn on Sauté mode and simmer for a few minutes until thickened to your liking.

Equipment

1 Instant Pot

Notes

Serve with cornbread, over rice, or on top of baked potatoes.

Add toppings like shredded cheese, sour cream, or avocado if desired.

Great for meal prep and leftovers.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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