This Best Instant Pot Chili is a remarkably rich and flavorful beef and bean chili, effortlessly prepared in your pressure cooker. Forget hours of simmering; this recipe delivers a deep, slow-cooked taste in a fraction of the time, making it the ultimate comfort food for any day of the week.
There’s nothing quite like a hearty bowl of homemade chili to warm you from the inside out. Just like our popular Instant Pot Beef Stew or the incredibly tender Instant Pot Whole Roasted Chicken, this chili recipe transforms simple ingredients into an extraordinary meal using the magic of the Instant Pot.
After countless trials and tweaks, we’ve finally perfected the ultimate beef chili recipe for the Instant Pot. It’s so incredibly rich and bursting with flavor, you’ll swear it’s been simmering on the stove all day. But here’s the best part: it only takes about 20 minutes of active cooking time! The secret lies in a couple of unexpected ingredients that elevate the taste profile to gourmet levels, transforming your weeknight meal into a culinary triumph. This recipe is too good not to share, so get ready to add it to your regular rotation ASAP!
Why Your Instant Pot Is the Secret Weapon for Perfect Chili
The Instant Pot isn’t just a convenient appliance; it’s a game-changer for chili. Its pressure cooking capabilities achieve depths of flavor that typically require hours on the stovetop. The high-pressure environment tenderizes the meat and melds the spices together in a way that slow cooking does, but in a fraction of the time. This means less waiting, less stirring, and more enjoying! Whether you’re a busy parent, a student, or simply someone who appreciates a quick yet delicious meal, this Instant Pot chili recipe is designed for maximum flavor with minimal effort.
This Best Instant Pot Chili is perfect for those chilly winter evenings when all you crave is a big, warm bowl of comfort. It’s the ideal way to harness the power of your Instant Pot to create a rich, delicious beef and bean chili in under an hour from start to finish. Serve it generously topped with your favorite fixings like shredded cheddar or spicy Pepper Jack cheese, a dollop of cool sour cream, a sprinkle of fresh chopped parsley or vibrant green onions. For an extra crunch and flavor, don’t forget a handful of Frito chips or some warm, crusty cornbread on the side!
The Key to Unforgettable Flavor: Our Secret Ingredients
Scan our ingredient list, and you might notice two items that aren’t typically found in traditional chili recipes: soy sauce and Marsala wine. These are our secret weapons, truly transforming this chili from good to extraordinary. We almost always incorporate a splash of low-sodium soy sauce when cooking ground meat. It’s not about making the chili taste Asian; it’s about harnessing soy sauce’s incredible umami properties. It deepens the savory, meaty flavor of the beef, making it taste more robust and satisfying, as if it’s been slow-cooked for hours.
But the true star of our secret ingredient duo is Marsala wine. This fortified wine, often found in the vinegar and oil aisle of your grocery store, brings an unparalleled depth and richness to the chili. Its complex, slightly sweet, and nutty notes infuse the sauce with an incredible layers of flavor that mimic the slow-simmered taste of an all-day chili. If you prefer not to use alcohol or can’t find Marsala wine, you can substitute it with an equal amount of beef broth or water, but we highly recommend giving the Marsala a try for that authentic, deep flavor profile.
Ingredients Needed: Your Shopping List for the Best Instant Pot Chili
Gathering your ingredients is the first step to a sensational chili. Here’s a breakdown of what you’ll need, along with some tips for selecting and preparing each component:
- Olive Oil: Essential for sautéing and building the flavor base.
- Green Bell Pepper: Adds a fresh, slightly sweet and bitter note. Chopped finely, it integrates seamlessly into the sauce.
- Onion: A fundamental flavor builder. Sweet or yellow onions work best when chopped.
- Garlic: Minced garlic provides an aromatic depth that is crucial for any good chili.
- Carrots: Finely chopped carrots add a subtle sweetness and body to the chili, balancing the savory notes.
- Celery: Contributes to the aromatic base (mirepoix) and adds a fresh, crisp texture that softens perfectly under pressure.
- Ground Beef: We recommend 80/20 lean ground beef for optimal flavor, though leaner options like 90/10 also work.
- Red Kidney Beans: The classic chili bean. Remember to drain and rinse them thoroughly to remove excess sodium and improve texture.
- Water: Provides the necessary liquid for pressure cooking and to create a perfect sauce consistency.
- Soy Sauce (low-sodium): Our first secret ingredient, it boosts umami and deepens the meaty flavor.
- Marsala or Red Wine: Our second secret ingredient, delivering profound depth and richness. A dry red wine can be a good substitute if Marsala is unavailable.
- Tomato Sauce: Forms the base of the rich tomato flavor.
- Crushed Tomatoes: Adds more texture and intense tomato flavor, contributing to the chili’s hearty consistency.
- Chili Powder: The cornerstone spice, providing classic chili flavor. Adjust to your heat preference.
- Ground Cumin: Essential for its warm, earthy notes that define chili.
- Paprika: Adds a mild sweetness and vibrant color. Smoked paprika can add an extra layer of complexity.
- Salt and Pepper: Basic seasonings to enhance all other flavors. Adjust to taste.
Step-by-Step Instructions: Crafting Your Instant Pot Chili
Making this phenomenal Instant Pot chili is simpler than you think. Follow these easy steps for a meal that tastes like it simmered all day:
- Sauté the Aromatics: Set your Instant Pot to the “Sauté” function (Normal or Medium setting). Add olive oil to the inner pot and let it heat for a minute. Add the chopped onions, garlic, bell pepper, carrots, and celery. Cook for 3-4 minutes, stirring frequently, until the vegetables begin to soften and become fragrant. This step is crucial for building a strong flavor base.
- Brown the Beef: Add the ground beef to the pot with the sautéed vegetables. Break up the meat with a wooden spoon and cook until it’s fully browned, ensuring no pink remains. Stir often to evenly cook the beef and prevent sticking. If using a fattier beef, you may drain any excess grease at this point. Press “Cancel/Off” on the Instant Pot.
- Deglaze (Optional but Recommended): After browning the meat and draining any fat, pour in a splash of water or broth (about ¼ cup) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This prevents the “Burn” message and adds extra flavor.
- Combine Liquids, Beans, and Spices: Add the drained and rinsed red kidney beans, water, soy sauce, Marsala wine (or red wine), tomato sauce, and crushed tomatoes to the pot. Stir gently to combine all the liquid ingredients.
- Season Generously: Now, add the chili powder, ground cumin, paprika, salt, and ground black pepper. Stir everything thoroughly until the spices are well distributed throughout the chili mixture. This ensures every bite is packed with flavor.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, making sure it’s properly sealed. Turn the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.
- Quick Pressure Release: Once the cooking cycle is complete and the timer beeps, press “Cancel/Off.” Carefully switch the steam release valve to the “Venting” position to perform a quick pressure release. Stand back and allow all the steam to escape before attempting to open the lid.
- Serve and Enjoy: Once the float valve drops, you can safely open the lid, carefully lifting it away from your face. Give the chili a good stir. You’ll notice it thickens beautifully as it cools slightly. Ladle into bowls and top with your favorite chili toppings for a truly satisfying meal!
Can I use ground turkey or other meats instead of beef for Instant Pot Chili?
Absolutely! This recipe is incredibly versatile. You can easily substitute ground turkey, ground chicken, or even ground bison for a leaner option without sacrificing much flavor. If you prefer a vegetarian chili, feel free to omit the meat entirely and add an extra can of beans (like black beans or pinto beans) or some diced sweet potatoes for a heartier texture and plant-based protein. Adjust cooking time slightly if adding extra vegetables that need softening.
Can I use frozen beef to make this Instant Pot chili?
Yes, you can! If you have frozen ground beef and no time to thaw it, the Instant Pot is your hero. Place the frozen beef on a trivet inside your Instant Pot and add 1.5 cups of water to the inner pot. Close the lid, set the valve to “Sealing,” and pressure cook on “Manual” (or “Pressure Cook”) for 25 minutes. Once done, do a quick pressure release by switching the valve to “Venting.” Carefully open the lid and remove the beef from the Instant Pot. Remove the trivet, drain any liquid from the pot, and then proceed with the recipe as directed, breaking up and browning the thawed meat with the vegetables. This method ensures your chili can still be made even when you’re short on time.
How to Make Flavorful Instant Pot Chili? (Revisiting the Secrets)
Beyond our secret ingredients (soy sauce and Marsala wine), there are a few other techniques to ensure your Instant Pot chili is packed with flavor:
- Don’t Skip Sautéing: Browning the meat and softening the vegetables before pressure cooking is critical. This process, known as the Maillard reaction, creates deep, rich flavors that are the foundation of a great chili.
- Layer Your Spices: Adding spices at the right time helps them bloom. Combining them with the liquids ensures they integrate fully into the sauce. Don’t be shy with chili powder and cumin!
- Adjust Seasoning at the End: Always taste and adjust salt and pepper after pressure cooking. Flavors can mellow or intensify, so a final seasoning ensures perfection.
Customizing Your Chili: Variations & Serving Suggestions
One of the best things about chili is its adaptability. Feel free to make this recipe your own with these delicious variations:
- Spice It Up: For those who love heat, add a pinch of cayenne pepper, a diced jalapeño (seeded for less heat, unseeded for more), or a dash of hot sauce to the pot.
- Add More Veggies: Corn, diced sweet potatoes, or even finely chopped zucchini can be added for extra nutrition and flavor. Add them along with the beans.
- Different Beans: While red kidney beans are classic, try a mix of black beans, pinto beans, or cannellini beans for a different texture and flavor profile.
- Serving Ideas: Beyond the classic cheese and sour cream, consider avocado slices, a dollop of Greek yogurt, pickled jalapeños, a sprinkle of fresh cilantro, or even a side of warm cornbread or crusty bread.
Make Ahead & Storage Tips for Instant Pot Chili
Can I freeze this chili?
Yes! This Instant Pot chili freezes beautifully, making it perfect for meal prep. Make sure the chili is completely cooled to room temperature before freezing. Transfer it to freezer-safe Ziploc bags (flattened for easy stacking) or airtight containers. It can be stored in the freezer for up to 6 months. To thaw, simply place it in the refrigerator overnight. You can also place the frozen chili directly into your Instant Pot with 1 cup of water (or broth if preferred) and cook on “Manual” for 25 minutes, followed by a quick release. Reheat on the stovetop over medium heat until warmed through, or in the microwave.
Leftover chili tastes even better the next day as the flavors have more time to meld. Simply store any cooled chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Troubleshooting Common Instant Pot Questions
Using an Instant Pot is generally straightforward, but sometimes questions arise:
- “BURN” Message: If you see a “Burn” message, it usually means there’s something stuck to the bottom of the inner pot or insufficient liquid. Ensure you deglaze the pot thoroughly after sautéing the meat (as mentioned in step 3 of our instructions). If it still occurs, turn off the pot, let it cool slightly, scrape the bottom, and add a bit more liquid before restarting. For a comprehensive guide, check out our dedicated Instant Pot Burn Message post.
- Chili Too Thin/Thick: If your chili is too thin after pressure cooking, use the “Sauté” function to simmer it uncovered for a few minutes until it reaches your desired consistency. If it’s too thick, stir in a little more water or broth until it’s just right.
More Instant Pot Recipes to Explore
If you’re loving the convenience and delicious results from your Instant Pot, you’re in luck! We have a treasure trove of other Instant Pot recipes waiting for you:
- Instant Pot Beef Stew: Another hearty, comforting classic.
- Instant Pot White Chicken Chili: A lighter, yet equally flavorful chili option.
- Instant Pot Pot Roast: Tender, fall-apart roast in a fraction of the time.
- Instant Pot Soup Recipes Roundup: A collection of our favorite Instant Pot soups.
- Instant Pot Meatloaf: Juicy and delicious meatloaf, perfectly cooked.
For even more culinary inspiration using your digital pressure cooker, browse our extensive Instant Pot Category, where you’ll find everything from main courses to desserts.
New to the Instant Pot world? Don’t miss our comprehensive Instant Pot Guide for Beginners, packed with all the essential information to help you confidently get started with your new appliance!
Your New Go-To Chili Recipe!
This Instant Pot Chili recipe truly stands out. It combines the speed and efficiency of pressure cooking with deep, complex flavors that taste like they took all day to develop. With our secret ingredients and detailed steps, you’ll consistently create a chili that’s rich, hearty, and utterly satisfying. It’s more than just a meal; it’s an experience that brings warmth and comfort to your table. We encourage you to try it, customize it, and make it a staple in your kitchen!
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag us @crunchycreamysweet so we can check it out and leave a comment! 😀
Best Instant Pot Chili
Anna
Rich and flavorful beef and bean chili that’s made in a pressure cooker! Tastes as if it was simmering on the stove all day but takes only 20 minutes to make!
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 2 medium carrots, chopped
- 1 celery rib, chopped
- 1 small sweet onion, chopped
- 2 cloves garlic, minced
- 1 ½ lbs ground beef
- 1 can red chili beans, drained and rinsed
- 1 cup water
- 2 Tablespoons soy sauce (low-sodium recommended)
- ¼ cup Marsala wine (see note for substitution)
- 8 oz can tomato sauce
- 1 cup crushed tomatoes
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Press “Sauté” on your Instant Pot. Add olive oil to the insert and swirl gently to coat the bottom.
- Add garlic, onion, pepper, celery, and carrots. Cook for 3 to 4 minutes, stirring often, until softened.
- Add ground beef and cook until brown, breaking it up with a wooden spoon. Stir often.
- If needed, drain any excess grease. Press “Off/Cancel.”
- Add beans, water, soy sauce, Marsala wine, tomato sauce, and crushed tomatoes. Stir well.
- Add chili powder, cumin, paprika, salt, and pepper. Stir well to combine all spices.
- Cover the pot with the lid, set the valve to “Sealing.” Press “Manual” (or “Pressure Cook”), set the timer to 10 minutes. The Instant Pot will start by itself.
- When done, the Instant Pot will beep a few times. Press “Off/Cancel.” Carefully switch the valve to do a quick pressure release.
- Open the lid carefully, away from your face. Stir the chili. It will thicken a bit as it rests.
- Serve with your favorite chili toppings: sour cream, shredded cheese, chopped cilantro or parsley, tortilla chips, or slices of avocado.
Notes
- This chili tastes even better the next day. Cool completely after cooking, then refrigerate in a sealed container. Allow to sit at room temperature for 15 minutes before reheating.
- The Marsala wine is optional but highly recommended for its rich, deep flavor, mimicking an all-day simmer. It’s a cooking wine, often found near vinegars and oils. If you can’t use Marsala wine, replace it with water or beef broth.
- Please note that nutrition values can vary based on specific products used. The information below is an estimate. Always use a calorie counter you are familiar with for precise data.
Nutrition
Carbohydrates: 14 g |
Protein: 22 g |
Fat: 23 g |
Saturated Fat: 8 g |
Cholesterol: 80 mg |
Sodium: 895 mg |
Potassium: 766 mg |
Fiber: 3 g |
Sugar: 8 g |
Vitamin A: 4130 IU |
Vitamin C: 26.5 mg |
Calcium: 67 mg |
Iron: 4 mg
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