This Instant Pot chili is rich, comforting, and full of bold, smoky flavor. With simple pantry staples, two subtle flavor-boosting ingredients, and just one pot to clean, it’s an easy way to serve a big batch of homemade chili in under 45 minutes.
Make chili in an instant!
If you want a big bowl of satisfying chili on the table quickly, this Instant Pot version is ideal. It combines classic chili ingredients—ground beef, seasoned beans, and diced tomatoes—with a handful of spices and two small additions that lift the overall flavor profile. Worcestershire sauce adds savory depth, while a splash of apple cider vinegar brightens and balances the richness at the end.
The Instant Pot pressure-cooks the ingredients so they meld together into a thick, flavorful chili with minimal hands-on time. This is a true dump-and-go meal: little prep, one pot to clean, and fast results—perfect for weeknights, game day, or any time you want a comforting, easy dinner.
Key ingredients
The photo above shows the ingredients so you can visualize what to buy. Below are a few ingredient notes to help you choose the best options for this recipe. Full measurements are listed in the recipe card further down.
- Chili seasoning – A homemade spice blend works wonderfully here. A simple mix of chili powder, cumin, smoked paprika, and salt delivers big flavor without fillers. If you prefer a store-bought mix, choose one with minimal added sugar or starch.
- Diced tomatoes with green chilies – These come in mild, medium (traditional), and hot varieties. Choose the heat level you prefer; the recipe below uses a traditional level and you can add hot sauce or extra cayenne to increase the heat after cooking.
- Chili beans – Canned chili beans are usually pintos, black beans, or kidney beans in a mild chili sauce. Use whichever you enjoy most; pinto beans are classic, but black or kidney beans also work well.
Instructions
Step-by-step photos accompany the directions to make this recipe easy to follow. The full recipe card with ingredient amounts and timings appears below the instructions.
What to serve with it
Cornbread is the classic accompaniment to chili. Cheesy cornbread rolls are a great option, or serve traditional cornbread or a savory jalapeño-cheddar bread for dunking. Any sturdy bread or roll pairs well.
Garnish with shredded cheddar and diced green onions for a bright, melty finish. Other favorite toppings include sour cream, avocado, sliced jalapeños, cilantro, or extra hot sauce. For crunch, add tortilla strips or serve chips or scoops on the side for dipping.
Instant Pot Chili
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onions
- 3 cloves garlic, minced
- 1 pound ground beef
- 15 ounce can chili beans
- 15 ounce can diced tomatoes with green chilies
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili seasoning
- 1 teaspoon apple cider vinegar
Equipment
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Instant Pot or other electric pressure cooker
Instructions
- Press the “Sauté” setting on the Instant Pot and select normal heat.
- When the display reads “hot,” add the olive oil and sauté the diced onions for 3–4 minutes until softened. Add the minced garlic and cook another minute until fragrant.
- Add the ground beef, breaking it up with a spoon. Cook until the meat is browned and no longer pink.
- Press “Cancel” or “Keep Warm/Cancel” to stop the sauté function.
- If desired, use a paper towel to blot excess grease from the pot for a leaner chili.
- Add the chili beans, diced tomatoes with green chilies, beef broth, Worcestershire sauce, and chili seasoning. Stir to combine.
- Secure the lid, set the steam release to “Sealing,” and select Manual/Pressure Cook on high for 3 minutes.
- The cooker will take a few minutes to come to pressure, then cook for the programmed 3 minutes. After the cook time completes, allow a 10-minute natural pressure release, then carefully move the valve to “Venting” to release any remaining steam and remove the lid.
- Stir in the apple cider vinegar right before serving to brighten the flavors. Adjust seasoning and heat to taste, then serve with desired toppings and sides.
Notes
- Yield: This recipe serves 4 bowls of chili. It doubles well if you want leftovers—double the ingredient amounts and increase the cooking liquid slightly if needed.
- Storage: Let leftover chili cool to room temperature, then transfer to an airtight container. Refrigerate for up to 5 days. Reheat gently on the stove or in the microwave until warmed through.
- Spice level: The chili is mild-to-medium depending on your sensitivity. Use mild diced tomatoes with green chilies to reduce heat, or add extra cayenne pepper or hot sauce after cooking to make it spicier.
- To thicken: If you prefer a thicker chili, mix 1 tablespoon cornstarch with 1 tablespoon cold water or broth to make a slurry. Stir the slurry into the chili after cooking and simmer briefly (using sauté mode) until it thickens.
Nutrition Facts
Per serving (approximate): 469 kcal; Carbs 28 g; Protein 27 g; Fat 28 g; Saturated Fat 10 g; Sodium 1140 mg; Fiber 7 g; Sugar 10 g.
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