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Instant Pot Chili
4.8 from 26 votes

Instant Pot Chili

This Instant Pot Chili version can be whipped up in no time taking a mere 10 minutes to cook. It's packed with incredibly flavorful spices along with some heat to make this a much quicker version of this all-time favorite comfort food.

Prep Time
10 mins
Cook Time
15 mins
IP Time
25 mins
Total Time
50 mins
Servings: 6
Calories: 539 kcal
Course: Lunch, Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 pounds ground beef
  • 1 medium jalapeño seeded and finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons chili powder hot or mild
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional
  • ½ teaspoon salt or to taste
  • 1 teaspoon sugar
  • 15 ounce red kidney beans (1 can), drained and rinsed
  • 15 ounce pinto beans (1 can), drained and rinsed
  • 28 ounce fire roasted tomatoes (1 large can)
  • ½ cup beef broth

Instructions

    Cup of Yum
  1. Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
  2. Cook Beef: Add the olive oil, ground beef, onion and garlic to the Instant Pot and break up the beef with a wooden spoon. Cook for about 5 minutes or until the meat is no longer pink.
  3. Add Ingredients: Add the rest of the ingredients to the Instant Pot, stir well, scraping the bottom to remove any stuck bits.
  4. Cook: Close the lid.  Seal the valve and set the Instant Pot to Manual/High Pressure for 10 minutes.
  5. Finish and Serve: Follow manufacturer's instructions for slow release, then remove lid. Serve with desired toppings.

Notes

  • Chili always tastes better the next day when the beans have soaked up the flavors.
  • Consider different cuts of meat. It doesn’t have to be all ground!  Coarsely chopped chuck and pulled meat are great additions to chili.
  • Chili is one of the best meal prep dishes and so easy.
  • I like to serve my chili with lots of toppings such as cheddar cheese, sour cream, avocado, jalapeños, red onion, tortilla chips or green onions.
  • You can store this chili in the refrigerator in an airtight container for 3-4 days.
  • Freeze in an airtight container for 4-5 months.

Nutrition Information

Serving 1serving Calories 539kcal (27%) Carbohydrates 47g (16%) Protein 45g (90%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 9g (45%) Trans Fat 1g (50%) Cholesterol 98mg (33%) Sodium 603mg (25%) Potassium 1269mg (27%) Fiber 15g (60%) Sugar 6g (12%) Vitamin A 1630IU (33%) Vitamin C 10mg (11%) Calcium 138mg (14%) Iron 9mg (50%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 539

% Daily Value*

Serving 1serving
Calories 539kcal 27%
Carbohydrates 47g 16%
Protein 45g 90%
Fat 19g 29%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 98mg 33%
Sodium 603mg 25%
Potassium 1269mg 27%
Fiber 15g 60%
Sugar 6g 12%
Vitamin A 1630IU 33%
Vitamin C 10mg 11%
Calcium 138mg 14%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.