Instant Pot Chili that is so easy to make! This pressure cooker chili with canned beans warms up any occasion, from Game Day parties to family meals. Cooking chili at high pressure makes it so flavorful and is the quickest way to get dinner on the table!
Instant pot chili with canned beans and ground beef is so easy and fast to make! Making it in an electric pressure cooker instead of on the stove saves you time and keeps your kitchen clean. Every time I made chili on the stove our whole kitchen was covered with red sprinkles.
Ok, this could totally be my fault because cooking always ends in a bit of a mess when I’m in charge but making chili in my Instant Pot saves me so much time cleaning. For me, it’s definitely worth the investment.
This chili recipe uses individual spices instead of chili mix and develops delicious deep flavors while cooking at high pressure. It’s so delicious that I don’t think we’ll ever go back to our normal stove top chili!
This is my first Instant Pot recipe on my blog but I’m really in love with my new kitchen helper. So be prepared for more Instant Pot deliciousness in the next weeks!
A pressure cooker was something I always wanted but the stove top ones are quite intimidating. The Instant Pot is so much easier to handle! When I first got it I was overwhelmed by all the buttons and didn’t know what I should do with it. But after trying a few recipes I feel quite confident and love cooking with it.
It’s great for basics like cooking rice or potatoes. Making mashed potatoes is super easy and quick. But I also made pulled pork in it and it was the most tender and juicy pulled pork we’ve ever eaten. My husband couldn’t get enough!
This Instant Pot Chili that I’ve adapted from a recipe on Pressure Cook Recipes is no exception! It’s so good and flavorful! Adding a little bit of cocoa powder is one of the secrets for making a great chili. I always add some of it or alternatively a little bit dark chocolate. The chili won’t taste like hot chocolate but the cocoa really enhances the flavors.
I also always add sweet corn to my chili, this might not be traditional but I love the texture it adds. The corn adds a little bit of sweetness and by adding it after the cooking time is over it’s slightly crisp and not soft like the beans. I usually serve this chili with a dollop of sour cream and some shredded cheese on top! My Cheesy Pumpkin Dinner Rolls or some corn bread also make a great side.
One thing I always had problems with were the kidney beans in my normal chili. Even so, I always use canned beans instead of dried beans it seemed like they weren’t cooked long enough and my belly started to rumble after eating chili. But cooking them at high pressure works like magic! I don’t have problems anymore. YAY!
Looking for more Instant Pot Recipes?
Tools used for making this Instant Pot Chili
Cocoa Powder: This is my go-to unsweetened cocoa powder that I use for all my baking and cooking! Their chocolate chips are also great.
Instant Pot: This is the model I use and love. The size is perfect for a family of 4.
Chopped Tomatoes: My favorite chopped tomatoes! These are really the best!
Instant Pot Chili Recipe
A delicious Instant Pot Chili that is so easy to make! This pressure cooker chili warms up any occasion, from Game Day parties to family meals.
- 3/4 cup chicken stock
- 2 tbsp tomato paste
- 1 tsp unsweetened cocoa powder
- 1 tbsp canola oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 1 tbsp ground chipotle chili powder
- 2 tsp chili powder more if desired
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 2 14oz cans red kidney beans or black beans drained and rinsed
- 2 14oz cans chopped tomatoes
- 2 cups frozen or canned sweet corn
- kosher salt
- black pepper
In a small bowl combine chicken stock, tomato paste, and unsweetened cocoa powder. Set aside.
Press saute button. When the Instant Pot is hot add oil and chopped onions. Saute for about 3-4 minutes until lightly browned. Add minced garlic and saute for 30 more seconds.
Add ground beef, chipotle chili powder, chili powder, ground cumin, and oregano. Use a wooden spoon to break the meat up into small pieces and saute until brown and slightly crispy.
Add stock mix and deglaze the pot. Then add beans and mix until everything is combined.
Pour the crushed tomatoes on top but don't mix.
Cover and cook for 10 minutes at high pressure. Natural release for 10 minutes and then quick release the remaining pressure.
Open the lid, press the saute button and add the sweet corn. Let simmer for a few more minutes until the corn is cooked through. Adjust taste with salt and black pepper and serve topped with sour cream and cheese.