This Instant Pot Chili is rich, hearty, and full of bold, comforting flavor. Made with simple pantry ingredients, two flavor-boosting additions, and the convenience of a single pot, this recipe delivers a large batch of homemade chili with minimal fuss. From start to table in under 45 minutes, it’s an ideal weeknight meal, game-day favorite, or cozy family dinner.
Make chili in an instant!
If you want a big, flavorful bowl of chili without spending hours in the kitchen, this Instant Pot method is the answer. It combines classic ingredients—ground beef, seasoned beans, and diced tomatoes—with a few purposeful additions that deepen and brighten the flavor.
Two simple ingredients make a big difference: Worcestershire sauce for savory umami depth and a splash of apple cider vinegar at the end to lift and balance the rich, smoky notes. The Instant Pot pressure-cooks everything quickly, producing a thick, well-developed chili with minimal hands-on time.
This is essentially a dump-and-go recipe. With straightforward prep and just one pot to clean, it’s perfect for busy evenings, entertaining, or meal prep for the week.
Key ingredients
Below are the essential ingredients and notes to help you shop and prepare. Quantities and the complete ingredient list are in the recipe section further down.
- Chili seasoning – A homemade blend of chili powder, cumin, paprika, salt, and other spices is recommended for clean, robust flavor without fillers. It stores well and lets you control the heat.
- Diced tomatoes with green chilies – These come in mild, medium, and hot. Choose based on your spice preference. Using the medium option gives balanced heat; add hot sauce if you want more kick.
- Chili beans – Canned chili beans (pinto, kidney, or black) in mild chili sauce work well. Use your favorite variety or what you have on hand—each adds a slightly different texture and flavor.
Instructions
The Instant Pot speeds up the process while developing deep flavor. The step-by-step photos below illustrate the key stages. For the concise, complete instructions, see the recipe card at the end of the article.
What to serve with it
Cornbread is a classic pairing—whether traditional cornbread, cheesy cornbread rolls, or a savory jalapeño-cheddar bread. Any of these are ideal for dunking into the chili. For texture and contrast, serve with tortilla chips, tortilla strips, or Fritos for scooping.
Finish bowls with plenty of shredded cheddar and a scattering of diced green onions for freshness. Other favorite garnishes include diced avocado, a dollop of sour cream, pickled jalapeños, or cilantro. A squeeze of lime brightens the flavors as well.
For added crunch, crumble tortilla chips over the top or serve crunchy cornbread on the side. These contrasts make each bite more satisfying.
Instant Pot Chili
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onions
- 3 cloves garlic, minced
- 1 pound ground beef
- 15 ounce can chili beans
- 15 ounce can diced tomatoes with green chilies
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili seasoning
- 1 teaspoon apple cider vinegar
Equipment
- Instant Pot or electric pressure cooker
Instructions
- Press the “Sauté” function on the Instant Pot and set to normal heat.
- When the display reads “Hot,” add the olive oil and diced onions. Cook 3–4 minutes until softened. Add minced garlic and cook 1 more minute.
- Add the ground beef, break it up, and cook until no pink remains.
- Cancel the sauté function. Use a paper towel to absorb excess grease from the pot if desired.
- Add the chili beans, diced tomatoes with green chilies, beef broth, Worcestershire sauce, and chili seasoning. Stir to combine.
- Place the lid on the Instant Pot and set the steam valve to sealing. Select Manual/Pressure Cook on high for 3 minutes.
- After the cooking cycle ends, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure and remove the lid.
- Stir in the apple cider vinegar. Taste and adjust seasoning or heat as desired, then serve with your favorite toppings.
Notes
- Make-ahead and leftovers: This recipe yields about four bowls. It reheats well and often tastes better the next day. Cool to room temperature, store in an airtight container, and refrigerate for up to 5 days. Reheat on the stove or in the microwave.
- Adjusting spice: Use mild diced tomatoes to reduce heat, or add cayenne pepper and hot sauce to increase it. The chili seasoning mix is the main flavor driver—adjust it to suit your taste.
- Thickening: If you prefer a thicker chili, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water or broth) after cooking and simmer briefly until thickened.
- Doubling the recipe: This chili doubles easily. If you increase the batch, ensure your pressure cooker can accommodate the volume and adjust cook times only if necessary per your cooker’s guidelines.