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Photo of instant pot chili.

Best Instant Pot Chili

Instant Pot Chili is the best and one of the easiest meals you can make in your Instant Pot. Hearty and loaded with flavor with the perfect texture!
Course Main Course
Cuisine American
Keyword Instant Pot Chili
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 bowls
Calories 392kcal
Author Catalina Castravet


  • 1 1/2 pounds ground beef
  • 1 tablespoon olive oil


  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1-2 tablespoons chili powder*
  • 1 tablespoon ground cumin seeds
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika optional

Rest of Ingredients:

  • 1 medium onion diced
  • 6 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 cans of 15oz each red kidney beans drained & rinsed
  • 1 1/3 cups beef broth or chicken broth low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 can of 28oz crushed tomatoes
  • 3 bay leaves


  • Sour cream
  • Jalapeno pepper diced and seeded
  • Cheddar cheese
  • Avocado
  • Parsley chopped

Cornstarch Slurry:

  • 2 tablespoons cornstarch
  • 2 tablespoons water


  • Add all the spices and dried herbs listed under the "Spices" section of this recipe to a medium bowl and whisk together. Set aside.
  • Read the post above and decide what method you prefer to use for browning the beef. I used #2 this time. Select Sauté and once your IP reads Hot, add the oil, make sure you tilt the pot so the oil covers the whole surface.
  • Once the oil is hot, add the beef to the pot and DO NOT stir for 4-5 minutes. Gently, remove the pot from the IP and pour the excess fat into a small bowl. Return back the pot to the IP, using a wooden spoon, break down the beef and continue cooking for another 5-7 minutes, stirring constantly until the beef is browned well.
  • Add the diced onion and minced garlic and cook for another 2 minutes, stirring often.
  • Add the mixed Spices to the beef, stir and cook for 1-2 minutes.
  • Now you need to deglaze the pot, when you sear the beef lots of bits and pieces stick to the bottom of the pot, which can later contribute to burning and your pressure cooker won't pressurize.
  • Add 1/3 cup of beef broth to the pot and using a wooden spoon, scrape the bottom of the pot until it is clean. Cook the beef in the broth for 5 minutes, to reduce the moisture.
  • Add the tomato paste and reserved beef juices, stir to combine.
  • Add the washed and drained beans and gently stir to combine.
  • In a small bowl combine remaining 1 cup of broth with the worcestershire sauce and soy sauce and add the mixture to the pot. Gently stir to combine.
  • Add the crushed tomatoes on top of the meat and DO NOT stir as tomatoes can stick to the bottom of the pot and prevent it from coming to pressure.
  • Add the bay leaves.
  • Close the IP with the lid. Turn the steam release vent to 'sealing' and using the manual setting, set it to cook for 12 minutes at High Pressure.
  • When the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for 15 minutes, this is called Natural Pressure Release. After 15 minutes gently release the rest of the pressure by opening the vent.
  • Open the lid and discard bay leaves. Gently stir the chili.
  • If you prefer the chili thicker: turn on the Sauté function, use the 'adjust' button to turn it the medium heat setting.
  • In a small bowl mix cornstarch with water until dissolved and add it to the pot. Gently stir to combine and let it simmer for 5 minutes until it thickens.
  • Season with salt and pepper to taste.
  • Serve hot with cornbread, sliced avocado, sour cream and parsley.



*Use more or less, depending how spicy you want the chili.


Calories: 392kcal | Carbohydrates: 15g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 446mg | Potassium: 740mg | Fiber: 3g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 9.5mg | Calcium: 82mg | Iron: 5mg