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4.8 from 330 votes

The Best Instant Pot Chili

Hands down THE BEST chili ever. Done in less than 1 hour with no babysitting, no fuss! So easy and so flavorful!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Course: Main Course , Soup

Ingredients

  • 1 ½ tablespoons canola oil
  • 2 pounds lean ground beef
  • 4 cloves garlic minced
  • 1 medium sweet onion diced
  • 1 red bell pepper diced
  • 1 Poblano chili minced
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons cocoa powder
  • 1 ½ teaspoons ground cumin
  • 12 ounces lager or pilsner beer
  • 1 ½ cups beef stock
  • 2 (10.75-ounce) cans tomato puree
  • 2 (15-ounce) cans black beans drained and rinsed
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup chopped fresh cilantro leaves
  • ¼ cup sour cream
  • ¼ cup shredded cheddar cheese

Instructions

    Cup of Yum
  1. Set a 6-qt Instant Pot® to the high saute setting.
  2. Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.
  3. Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.
  4. Stir in beer, scraping any browned bits from the bottom of the pot.
  5. Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  6. Stir in cilantro; season with salt and pepper, to taste.
  7. Serve immediately, garnished with sour cream and cheese, if desired.