Instant Pot Chili (Pressure Cooker, 45 Minutes)

What Makes This Recipe Work

The sauté function lets you brown the beef and bloom the spices in the same pot, so you build a real flavor base before sealing the lid. Pressure cooking then forces the seasonings into the meat and beans in minutes, delivering a deep, melded chili on a weeknight schedule.

Ingredients for Instant Pot Chili (Pressure Cooker, 45 Minutes)

• 2 tbsp (30 ml) olive oil
• 2 lb (900 g) ground beef, preferably 85/15
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 (15 oz / 425 g) cans kidney beans, drained and rinsed
• 1 (28 oz / 794 g) can crushed tomatoes
• 1 (15 oz / 425 g) can tomato sauce
• 1 1/2 cups (355 ml) low-sodium beef broth
• 1 tsp fine salt, plus more to taste

How to Make Instant Pot Chili (Pressure Cooker, 45 Minutes)

1. Set the Instant Pot to sauté on high. Add the olive oil and beef and cook, breaking it up, until browned, about 6 minutes. Drain excess fat if needed.
2. Add the onion and cook until softened, about 4 minutes. Stir in the garlic, chili powder, cumin, and smoked paprika and cook for 30 seconds until fragrant.
3. Stir in the beans, crushed tomatoes, tomato sauce, broth, and salt, scraping up any browned bits from the bottom of the pot.
4. Cancel sauté. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. When the cook time ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
6. Stir the chili, taste, and adjust the salt. Serve hot with your favorite toppings.

Tips for the Best Instant Pot Chili (Pressure Cooker, 45 Minutes)

• Do not skip the natural release; a quick release can spray starchy liquid through the valve.
• If using dried beans, add 1 cup rinsed pinto beans and increase the liquid and cook time to 35 minutes.
• Scrape the bottom well before sealing to avoid a burn notice.
• For thicker chili, use the sauté function after cooking to reduce it for a few minutes.

Variations and Substitutions

• For a meatless pressure-cooker pot, follow the Vegetarian Chili ingredients and cook the same way.
• Make a lighter version by swapping ground beef for ground turkey or chicken.
• Skip the browning and dump everything in for a faster, though slightly less deep, pot.
• Use Homemade Chili Seasoning Mix instead of the individual spices for a consistent blend.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days; reheat on the stove or in the microwave.
• Freeze in portions for up to 3 months, then thaw overnight and reheat with a splash of broth.

Instant Pot Chili (Pressure Cooker, 45 Minutes) FAQ