The Best Hearty Instant Pot Chili Recipe

Published on: December 20, 2025

Hearty bowl of instant pot chili recipe topped with cheese, sour cream, and cilantro on a modern kitchen counter.

There’s nothing quite like a warm bowl of chili, especially when it’s packed with rich flavors and ready in a flash. This instant pot chili recipe delivers ultimate comfort food without the long simmer. Your Instant Pot makes it incredibly convenient, transforming simple ingredients into a deeply satisfying meal. Get ready for a flavorful, hearty chili that your whole family will love.

Table of Contents

Why You’ll Love This Instant Pot Chili

Quick and Easy Preparation: The Instant Pot drastically cuts down cooking time, making this a perfect weeknight meal.
Deep, Robust Flavors Developed Fast: Pressure cooking infuses ingredients, giving you slow-cooked taste in a fraction of the time. Research indicates that pressure cooking can intensify flavors by forcing liquids into food and preventing aromas from escaping.
One-Pot Cleanup Simplicity: Everything cooks in a single pot, minimizing dishes and making cleanup a breeze.
Versatile for Custom Preferences: Easily adjust ingredients and spice levels to perfectly suit your family’s tastes.
Perfect for Meal Prep: This chili reheats wonderfully, making it ideal for packed lunches or quick dinners throughout the week.

Ingredients

This fantastic instant pot chili recipe uses simple, wholesome ingredients you likely have on hand or can easily find.

1 ½ Pounds Ground Beef
6 Strips Bacon (good quality, chopped)
1 Red Onion (chopped)
1 Red Bell Pepper (seeded and chopped)
1 Jalapeño (seeded and minced, optional)
1 Tablespoon Garlic (minced)
2 Cups Beef Stock
1 Can Fire Roasted Diced Tomatoes (15 ounces, with juice)
1 Can Tomato Paste (6 ounces)
1 Can Kidney Beans (15 ounces, drained)
1 Can Pinto Beans (15 ounces, drained)
1 Can Black Beans (15 ounces, drained)
2 Tablespoons Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Smoked Paprika
1 Tablespoon Dried Oregano
2 teaspoons Kosher Salt
1 teaspoon Ground Black Pepper
1 Tablespoon Worcestershire Sauce

Notes & Substitutions

You can easily customize this recipe. Feel free to use ground turkey or a plant-based crumble instead of ground beef. Swap out bean types based on what you have, or omit them for a bean-free chili. Adjust the amount of jalapeño or chili powder to make it milder or spicier. Add diced carrots or celery with the onions and bell peppers for extra veggies.

Equipment

You won’t need much specialized equipment for this amazing recipe.

Instant Pot (6-quart or 8-quart)
Large wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board

Instructions

Follow these simple steps to make the best instant pot chili recipe. You’ll have a warm, hearty meal ready quickly!

Prep All Ingredients: Chop your bacon, onion, bell pepper, and jalapeño (if using). Mince the garlic and drain the canned beans. Having everything ready saves time.
Cook Bacon: Turn your Instant Pot to the “Sauté” mode on normal heat. Add the chopped bacon and cook until it’s wonderfully crisp, stirring frequently for even cooking.
Remove Bacon: Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. Set it aside, reserving about 1-2 tablespoons of bacon fat in the pot.
Sauté Vegetables: Add the chopped red onion and red bell pepper to the pot. Sauté for 3-5 minutes, until they begin to soften. Add the minced jalapeño now if you’re using it.
Brown Ground Beef: Push the vegetables to one side and add the ground beef to the pot. Break it up with your spoon and cook until it is fully browned, about 5-7 minutes.
Drain Excess Fat: Carefully tilt the Instant Pot and use a large spoon to drain off any excess grease. This keeps your chili from being overly oily.
Add Garlic: Stir in the minced garlic. Cook for just 1 minute until fragrant, being careful not to burn it.
Stir in Spices and Tomato Paste: Add the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, ground black pepper, and tomato paste to the pot. Stir well and cook for another minute to toast the spices and deepen their flavor.
Deglaze: Pour in the beef stock. Use your spoon to scrape up any browned bits from the bottom of the pot. This is crucial for flavor and to prevent a “Burn” notice.
Add Remaining Ingredients: Stir in the fire-roasted diced tomatoes, kidney beans, pinto beans, black beans, and Worcestershire sauce.
Add Bacon: Stir in about ¾ of the cooked, crispy bacon into the chili mixture. Reserve the rest for garnish.
Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing ring is in place. Set the venting knob to the “Sealing” position. Select the “Chili” setting, or use “Manual” (or “Pressure Cook”) and set the cook time for 18-20 minutes on high pressure.
Release Pressure: Once cooking is complete, allow a natural pressure release (NPR) for 10-15 minutes. This helps tenderize the meat and prevents foaming. After 10-15 minutes, carefully turn the venting knob to “Venting” for a quick release (QR) of any remaining pressure.
Serve: Carefully remove the lid. Stir the chili gently to combine all the delicious flavors. Serve hot with your favorite toppings!

Pro Tips & Troubleshooting

Achieve Perfect Browning: Don’t overcrowd the pot when browning beef or bacon. Cook in batches if necessary to get a nice sear. Browning adds significant depth of flavor to your chili.
Adjust Spice to Your Taste: If you prefer less heat, omit the jalapeño entirely. For more kick, add a pinch of cayenne pepper with the other spices.
Prevent Burn Notice Errors: Always deglaze the pot thoroughly after browning meat and adding tomato paste. Ensure no food bits are stuck to the bottom before sealing the lid. Use enough liquid to cover the solid ingredients.
Thicken Chili if Desired: If your chili seems too thin after cooking, you can select the “Sauté” mode again and simmer for a few minutes, stirring occasionally, until it reaches your preferred consistency.
Natural vs. Quick Release Timing: The 10-15 minute natural pressure release is important for this instant pot chili recipe. It allows the flavors to meld and the meat to become more tender.

Serving, Storage & Variations

This versatile chili is a fantastic dish for any occasion.

Serving Suggestions: Top your hearty chili with a dollop of sour cream, a sprinkle of fresh cilantro, shredded cheddar cheese, and a squeeze of fresh lime juice. Crushed tortilla chips, avocado slices, or cornbread on the side are also delicious.
Storage Instructions: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day as the flavors deepen.
Make Ahead: Chili is an excellent make-ahead meal. Prepare a big batch on the weekend, and you’ll have quick, easy dinners for the entire week.
Variations:
- Vegetarian: Omit the meat and bacon. Sauté extra veggies like mushrooms, carrots, and celery. Add another can of beans or a cup of cooked lentils.
- Smoky: Increase the smoked paprika or add a dash of liquid smoke for an extra deep, smoky flavor.
- Extra Spicy: Add a second jalapeño, a pinch of cayenne, or a dash of your favorite hot sauce to the pot.

Nutrition

Chili is a powerhouse of nutrition, offering a hearty and satisfying meal. This instant pot chili recipe is packed with lean protein from the ground beef and fiber from the beans and vegetables. As highlighted by Medical News Today, beans are a significant source of plant-based protein, fiber, and essential minerals, contributing to overall health benefits. It’s a great way to incorporate a variety of nutrients into your diet. You can customize ingredients to fit specific dietary needs, such as reducing sodium or adding more vegetables.

Nutrient	Amount (approx. per serving)
Calories	400-450
Protein	30-35g
Fat	15-20g
Carbs	30-35g
Fiber	8-10g

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

FAQ

Can I use frozen ground beef? Yes, you can brown frozen ground beef in the Instant Pot on Sauté mode, then drain any excess liquid before continuing with the recipe.
How to make it less spicy? Simply omit the jalapeño entirely from this instant pot chili recipe. You can also reduce the amount of chili powder slightly if you prefer a very mild flavor.
Can I add other vegetables? Absolutely! Diced carrots, celery, corn, or bell peppers are great additions. Add harder vegetables with the onions and bell peppers.
Is this recipe freezer-friendly? Yes, chili freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Why did I get a “Burn” notice? A “Burn” notice usually means food is stuck to the bottom. Ensure you fully deglaze the pot after browning meat and adding tomato paste.

Conclusion

This ultimate instant pot chili recipe is a testament to how easy and delicious homemade meals can be. With the convenience of your Instant Pot, you can achieve deep, rich flavors that taste like they simmered all day, but in a fraction of the time. It’s the perfect hearty meal for busy weeknights or cozy weekends. Give this simple recipe a try and discover your new favorite hearty stovetop chili!