Instant Pot Chili is so easy and quick 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!
We love cooking soups and chilis in the Pressure Cooker! The cooking time is a lot shorter but the flavor is a lot more intense and deeper in my opinion. A few of our favorites are Instant Pot Chicken Chili, Instant Pot Lentil Soup with Vegetables, and Instant Pot Carrot Soup Recipe.
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. Cooking chili in the Pressure Cooker also deepens the flavor and makes chili taste even more amazing, similar to cooking low and slow for hours. If you are a fan of comforting dinners with a lot of flavour that don’t take a lot of effort you need to make this recipe!
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 stovetop chili!
Tips and Tricks for Making the BEST Instant Pot Chili
- Adding a little bit of cocoa powder is one of the secrets for making a great, flavorful chili. The chili won’t taste like hot chocolate but the cocoa really enhances the meat flavor.
- 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. But it’s totally optional! You could add another 14 oz can of beans if you don’t want to add the corn.
- Reduce or increase the amount of chili powder depending on your taste!
- Instead of beef broth, you can also use chicken broth or vegetable broth.
- Instead of chopped tomatoes, you can also use crushed tomatoes.
- IMPORTANT: North American Chili powder is very different from what you can buy in Europe. The European kind is a lot more spicey so you have to reduce the amount to about 2 tsp.
- Layering the tomatoes on top will help to not get the burn error. The newer Instant Pot models tend to get this error more often.
- My favorite toppings for Chili are Sour Cream, Shredded Cheddar Cheese, Cilantro and sometimes avocado slices.
- For a big crowd, I like to set up a topping bar so everyone can top their chili with their favorite toppings. Perfect for game day parties!
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 is no exception! It’s so good and flavorful! I usually serve this chili with a dollop of sour cream and some shredded cheese on top! My Cheesy Pumpkin Dinner Rolls or some cornbread 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!
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.
Ground Meat Chopper: This tool makes separating ground meat so easy!
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Instant Pot Chili Recipe
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1 cup beef broth, or chicken broth
- 2 Tbsp tomato paste
- 2 tsp unsweetened cocoa powder
- 2 14 oz cans black beans, or red kidney beans (drained and rinsed)
- 2 14 oz cans crushed tomatoes, or strained tomatoes (tomato passata)
- 2 cups corn, frozen or canned (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Press saute button (adjust to less if your Instant Pot runs hot). When the Instant Pot is hot add oil and diced onions. Saute onions for about 3-4 minutes until lightly browned. Add minced garlic and saute for 30 more seconds.
- Add ground beef, chili powder, ground cumin, and oregano. Break up the meat into small pieces and saute until browned, about 4 minutes.
- In a small bowl combine beef broth, tomato paste, and unsweetened cocoa powder until dissolved. Pour mixture into the Instant Pot to deglaze the pot. Use a spatula to scrape the bottom of the pot.
- Add beans and stir until everything is combined. Then add tomatoes on top but don't stir. Layering the ingredients prevents getting the burn error.
- Cover and cook for 10 minutes at high pressure. Natural release for 10 minutes and then quick release the remaining pressure. Remove the lid and stir until everything is combined.
- If you want to add corn: Press the Saute button and add the sweet corn. Let simmer for a few more minutes until the corn is cooked through.
- Season to taste with salt and black pepper and serve topped with sour cream and cheese.
Recipe originally published January 2017. Updated with recipe video and improved instructions.
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Jocko Gamb Le says
Chili is delicious -just a comment about when you press the Metric button, most of the recipe still stays in imperial measure. Please update the Metric measurements.
Julia Foerster says
Thank you for letting me know! I just fixed it.
Nice recipe, easy to make. The cocoa is an ingredient I never thought of adding to chili – I might even try adding more next time. It was just the right amount to fill a 4 qt Instant Pot.
My instapot isn’t working, can I just throw all this in the crock pot and cook all day?
I am recently widowed and did next to nothing for cooking. I made this Chili and have had nothing but raving about how good it is. I sometimes add a drained can of mushroom pieces and it does work well. I also take store bought Ciabatta buns, cut them in half and then pour the chili over them before adding the sour cream and cheese. MMM delicious
this sounds very tasty and want to try it. just a side note: there is no video
Julia Foerster says
You can find the video below the first image but it won’t load if you use an adblocker.
I followed this recipe to the letter but it came out super watery and wouldn’t thicken no matter how long I summered🙁 Definitely won’t be making again. Sad I lost money on all the ingredients.
Julia Foerster says
Sorry this happened, Kitty! Depending on the canned tomatoes you use the chili can come out thinner. I recommend using crushed tomatoes or tomato passata if you prefer a thicker consistency.
I love this recipe! The texture and taste come out great every time and I’ve made it many times now. Last time I added some smoked ghost peppers, which were too much for my wife but even without the added spice this is an awesome recipe.
Love the recipe! I have tried in a 6 qt and 8 qt Instant Pot and both works great!
I’m making this recipe for the second time because it’s so so good. Although I’ve noticed that the nutrition facts may be significantly off. Based on Lose It! app, I entered all the ingredients and calculated as a 4 serving recipe as indicated here and the calories come out to 572 per serving. In addition, that’s with ground turkey instead of ground beef. Just thought you may want to look at the calculations attached to the recipe.
Martina O'Donnell says
This was my first time making instant pot chile, so I wanted to check a few recipes before taking this on. This was the recipe I was drawn to because it called for unsweetened cocoa powder! The only things I did differently was to add a red bell pepper and an extra can of beans (I used black beans kidney beans and pinto beans. I had lots if beautiful fresh sweet corn. Thrée ears was the right amount. This was big hit for dinner with a crow ranging from 4 to 67! Thanks. It’s a keeper!
Regina Lamason says
2 14 oz cans black beans, red kidney beans (drained and rinsed)
This confuses me – is it two cans of black beans or two cans of red kidney beans or two of each – so 4 cans of bean??????
I’m sorry for the confusion, somehow the “or” disappeared. It’s two 14 oz cans of beans in total. You can use two cans black beans or two cans red kidney beans, or one of each.
Delicious! I have never made chili in the InstaPot before and this recipe was SUPER easy and delicious! I doubled it because I have a 6qt and it’s perfect. I added a little Chile Lime seasoning from Trader Joes to give it a little extra zip at the end. LOVE! Thank you so much! Will absolutely make this again!
Super easy and delish! I have a 6qt Instapot and doubled this recipe in addition to adding a 15oz can of diced tomatoes. Thanks for the brilliant idea of dissolving the tomato paste before adding to avoid the burn notice. That will come in handy.