Instant Pot Chili Recipe (2024)

Check out my recipe for making Instant Pot chili using the pressure cook function.

Brrrr….It’s cold outside and it’s football season….you know what that means? It’s time for CHILI! Luis is REALLY into football. Me? Not so much. But, we have worked it out. He watches football and I feed him! One of his favorite meals to eat while watching the game (Go Pats), is our quick Instant Pot Chili recipe. Our recipe is quick, easy and a crowd pleaser!

Tips for making Instant Pot Chili:

1. Make the chili seasoning in bulk. You can double, triple or quadruple the ingredients and make several portions. After mixing well, save extra in a sealed container. Next time you make chili you will be all set with your homemade seasoning blend!

2.Alter the sauté time-based on the consistency that your family prefers their chili. The nice thing about this recipe is that you can make it more of a soup consistency or if you sauté longer, you will end up with a much thicker chili.

3.Freeze your leftover onion. I bought a really big onion and only used about half of it for this recipe. I always save my extra onions in the freezer. Frozen onions work really well for adding to other recipes. I usually end up sautéing them and adding them to hash brown and other fried potato recipes.

4.Jalapenos get hotter as they develop deeper lines in them. A smooth jalapeno will be milder than one that has wrinkles and grooves.

5.Freeze your leftovers!

Looking for more recipes? Check out some of our favorites!

• Instant Pot Beef Tips and Rice
• Instant Pot Beef Tips and Gravy
• Instant Pot Beef Stroganoff
• Instant Pot Mississippi Pot Roast
• Instant Pot Pot Roast

Ingredients for making Instant Pot Chili:

Chili Seasoning Recipe

• 1 tablespoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes

Ingredients for Instant Pot Chili

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 ½ cup green pepper- diced
• 1 ½ cup white onion- diced
• 1 small jalapeño pepper- diced small
• 2 tablespoons chili seasoning
• 1 10 ounce can Rotel tomatoes with green chilis
• 1 14.5 ounce can petite diced tomatoes
• 1 14.5 ounce can chili beans
• ½ cup beef broth

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Pickled jalapeños
• Oyster crackers

Directions for making Instant Pot Chili:

1.Set Instant Pot to Sauté on high.

2.Add 1 tablespoon olive oil.

3.Add 1 pound 93% lean ground beef and stir until browned. If you use ground beef with higher fat content, you will want to drain the grease at this point. I did not drain because of the lower fat content in the ground beef.

4.Add 1 ½ cup diced onion.

5.Add 1 ½ cup diced green pepper.

6.Add 1 small jalapeno- diced small. If you like more heat in your chili- dice larger.

7.Add 1 can Rotel Brand canned tomatoes with chili peppers.

8.Add 1 can of petite diced tomatoes.

9.Add 1 can of chili beans.

10.Add ½ cup beef broth.

11.Add 2 tablespoons chili seasoning- recipe above. Stir until combined.

12.Place pressure cooker lid on Instant Pot with the nozzle on “seal.”

13.Cook on high pressure for 10 minutes. When the timer ends, let pressure natural release for 10 minutes. Open Instant Pot.

14.Turn on the sauté function. Sauté, stirring occasionally, until you have reached the consistency that your family prefers. I sautéed for 15 minutes and reached a thick and almost creamy texture!

Serve with shredded cheese, sour cream, oyster crackers, or jalapeños. Enjoy!

Yea! It’s time to eat! Yes, I sampled the chili while sautéing it to reduce the liquid. You caught me! I just couldn’t help myself! We serve our chili with a healthy dose of shredded cheddar cheese (the more the cheese the better!) and a side of buttered cornbread. This is a great recipe to make early in the day and snack on all day long. Yummm! Whether it’s game day or just a cold day that we are looking for a nice hot meal, our Instant Pot Chili recipe is a win every time!