This Instant Pot Chili recipe is one of the most flavorful, dump-and-cook recipes we have made in the Instant Pot to-date! It’s so easy, inexpensive, quick and very versatile! Try it today and let us know what you think!
We’re such a fan of this easy Instant Pot chili recipe! This delicious recipe can be made dairy-free, gluten free, plant based and vegan friendly.
All you’ll need are a few simple ingredients: ground beef, canned beans, fresh seasoning, fire roasted crushed tomatoes, peppers and broth.
It’s been our goal to create easy recipes for you that are as versatile as your family is! If yours is anything like mine, each person loves a little something different. Some of us are plant based or vegan, others are not.
What I love about Instant Pot Chili recipe is you can change the ingredients out quickly and easily. Simply drop most of your ingredients in your Instant Pot, pressure cook and you’re good to go!
It’s the perfect yummy chili for these cooler temperatures, game days, pot lucks and so much more! In less than 10-15 minutes, you’ve got a family loved, comfort food lunch or dinner on the table for the whole family!
For all of my vegan friends who don’t prefer beef chili, you can easily make this dish a vegan friendly one, as well. Simply replace the dairy and or ground beef products with vegan substitutes.
We have tried it both ways and it’s still so delicious. Our family personally loves Beyond Meat as a replacement for ground beef and vegan sharp cheddar cheese. You can typically find both at Whole Foods and many Target locations.
Also, it’s worth noting, this easy pressure cooker chili is a great dish to meal prep over the weekend and freeze for weeks to come. Simply allow your chili to cool, place in a freezer safe Ziplock bag and freeze.
Now, let’s get to the good stuff – the details on how to make this crowd pleasing easy Instant Pot Chili!
If you’re looking for a few other easy dinner recipes to try this week, here are a few of my favorites:
- Instant Pot Spaghetti And Meatballs In A Creamy Garlic And Herb Sauce
- Instant Pot Zuppa Toscana Soup | Delicious Olive Garden Copycat
- Creamy Lemon Pepper Pasta With Shrimp & Parmesan
- Creamy Chicken Stroganoff in Your Instant Pot
- Instant Pot Creamy Cajun Pasta With Shrimp
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______ OUR FAVORITE INSTANT POT ACCESSORIES ______
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TIPS FOR MAKING EASY INSTANT POT CHILI:
If you have been following the blog for any time, you know we really love Instant Pot recipes that are versatile. This chili is absolutely one of those! And, it’s one of our all-time family favorites. We’ve made it more than a few dozen times now and it never seems to get old.
What’s great about this Instant Pot Chili is you can change it up so many different ways to accommodate the needs and wants of your family. Serve with ground beef, as turkey chili with ground turkey, make it vegan friendly with plant-based meat or just black and red kidney beans, too.
Similarly, do you prefer no beans? Go ahead and replace or remove them! Want the chili to have more of a kick? Double up on the chili powder!
When you cook chili and add more ingredients, you may want to increase the liquid or water content or you may get the burn message.
If for some reason you do get a burn message, you can simply remove the lip and place the Instant Pot on ‘Saute’ and continue to cook the ingredient without pressure cooking. The Instant Pot Chili will still have tons of depth of flavor!
Also, after you have cooked the ground beef in the Instant Pot, and have added beef broth or chicken broth, be sure to scrape the bottom of the pot with a non-stick spoon to ensure there are no remains stucks to the bottom. The Instant Pot Chili will still be so flavorful and delicious!
We love serving this chili us with some delicious Instant Pot Cornbread as well! See below for recipe!
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INGREDIENTS FOR INSTANT POT CHILI
- 4 tablespoons olive oil (you can also use coconut or avocado oil)
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 3 tablespoons chili powder (if you want it to have a tad less kick, use two tablespoons)
- 1 medium green pepper, chopped
- 1 medium red bell pepper, chopped
- 2 tablespoons taco seasoning (optional, but I think it gives it great flavor)
- 1 pound 90%+ lean ground beef (use a plant based meet like Beyond Meat ground beef, also – that is what we used. Also good with ground turkey)
- 2 teaspoons ground cumin
- 2 tablespoons dried oregano
- 1 reaspoon garlic powder
- 1 15-ounce can red chili beans, drained and rinsed (or red kidney beans)
- 1 15-ounce can black kidney beans
- 2 cups water or chicken stock (you can also use beef stock or vegetable stock, if preferred)
- 1 14.5-ounce can fire roasted tomatoes (if you only have canned diced tomatoes, that will work, too)
- Grated sharp cheddar cheese for garnish (optional)
- Pinch of salt & ground black pepper to taste
- Garnish with shredded sharp cheddar cheese, sour cream and green onions (optional)
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Instant Pot Cornbread Recipe
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INGREDIENTS FOR MAKING INSTANT POT CHILI
- Turn on your Instant Pot and select the ‘Saute’ function.
- When the Instant Pot feels warm, add olive oil, ground beef and onions, red and green pepper and saute until beef is browned and veggies are softened.
- Once beef and onions are browned, press the ‘Cancel’ button to reset the cooking function. Drain any excess grease.
- Add red chili beans, black beans, roasted red peppers, garlic, oregano, cumin, chili powder, taco seasoning, garlic powder and water or chicken broth to your Instant Pot and stir.
- Secure the lid and select the Pressure Cook function and cook for 8 minutes on high.
- Once cooking is complete, allow to naturally release for 5 minutes and then quick release any remaining pressure.
- Unlock the lid, stir and add any addition seasoning to taste.
- If you prefer your chili to be more think as opposed to soupy, select the ‘Saute’ function and allow it to simmer on medium to thicken.
- Top with cheese, sour cream, green onions and enjoy!
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The Best Instant Pot Chili || Vegan Friendly, Too!
SERVES/MAKES: 6 people
Ingredients:
- 4 tablespoons olive oil (you can also use coconut or avocado oil)
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 3 tablespoon chili powder (if you want it to have a tad less kick, use two tablespoons)
- 1 medium green pepper, chopped
- 1 medium red bell pepper, chopped
- 2 tablespoons taco seasoning (optional, but I think it gives it great flavor)
- 1 pound 90%+ lean ground beef (use a plant based meet like Beyond Meat ground beef, also - that is what we used. Also good with ground turkey)
- 2 teaspoons ground cumin
- 2 tablespoons dried oregano
- 1 teaspoon garlic powder
- 1 15-ounce can black kidney beans
- 2 cups water or chicken stock (you can also use beef stock or vegetable stock, if preferred)
- 1 14.5-ounce can fire roasted tomatoes (if you only have canned diced tomatoes, that will work, too)
- Grated sharp cheddar cheese for garnish (optional)
- Pinch of salt & ground black pepper to taste
- Garnish with shredded sharp cheddar cheese, sour cream and green onions (optional)
Instructions:
- Turn on your Instant Pot and select the 'Saute' function.
- When the Instant Pot feels warm, add olive oil, ground beef and onions, red and green pepper and saute until beef is browned and veggies are softened.
- Once beef and onions are browned, press the 'Cancel' button to reset the cooking function. Drain any excess grease.
- Add red chili beans, black beans, roasted red peppers, garlic, oregano, cumin, chili powder, taco seasoning, garlic powder and water or chicken broth to your Instant Pot and stir.
- Secure the lid and select the Pressure Cook function and cook for 8 minutes on high.
- Once cooking is complete, allow to naturally release for 5 minutes and then quick release any remaining pressure.
- Unlock the lid, stir and add any addition seasoning to taste.
- If you prefer your chili to be more think as opposed to soupy, select the 'Saute' function and allow it to simmer on medium to thicken.
- Top with cheese, sour cream, green onions and enjoy!
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