You Ever Just Want a Pot of Chili... Like, Now?

Look, I know it's called Instant Pot Chili, but nothing in my kitchen is ever truly "instant." Still, when that chill hits the air (or you're just feeling lazy and hungry, honestly), this recipe has saved my bacon more times than I can count. First time I made it, I had a friend drop by unannounced and—well, let’s just say there was a lot of awkward small talk until dinner finally hit the table. Now, I whip this out whenever I need something both fast and hearty. Plus, there’s just something about the smell of chili simmering away that makes me feel like I've got my life together, even if my socks don't match and the dog just ran off with my oven mitt again.

Why I Keep Coming Back to This Recipe

I make this chili when everyone’s already hungry and I don’t want to end up ordering takeout again (not that takeout’s bad, but after a while my wallet just gives me that look). My family goes wild for this stuff—my kid once asked if we could have it for breakfast! Honestly, I love that you just toss it all in; there’s no standing over the stove for an hour stirring until your arm goes numb. I used to dread recipes with “brown, simmer, deglaze” and all that jazz, so this is a nice break. Oh, and if you forget to thaw the ground beef (I do, at least twice a month), the Instant Pot’s pretty forgiving. Did I mention cleanup’s a breeze? Fewer dishes, happier me!

What You’ll Need (And Some Substitutions—Because Life Happens)

1 to 1.5 pounds ground beef (sometimes I use ground turkey if it’s on sale; or hey, if you’ve only got frozen meat, just chop it up small and it’ll work!)
1 large onion, chopped (red or yellow—my grandma swore by yellow, but I just use whatever’s rolling around in the veggie drawer)
3 cloves garlic, minced (or a big spoonful of the stuff from the jar—because who has time?)
1 bell pepper, diced (any color, or leave it out if you don’t have one)
1 can (14 oz) diced tomatoes (fire-roasted is delicious, but regular does the job too)
1 can (6 oz) tomato paste (sometimes I skip if I’m feeling lazy—and it’s fine!)
1 can (15 oz) kidney beans, drained and rinsed (swap in black beans or pinto beans if you like; I once used chickpeas and nobody noticed, weirdly enough)
1 can (15 oz) black beans, drained and rinsed
2 cups beef broth (or just water and a bouillon cube)
2 tablespoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika (regular is fine too)
½ teaspoon salt (taste as you go!)
¼ teaspoon black pepper
Optional: 1 jalapeño, seeded & minced (if you like it a bit risky)

How I Get It All Together (Without Losing My Mind)

First things first, hit the Sauté button on your Instant Pot and let it heat up. Add the ground beef, break it up with a wooden spoon. If you're like me, you'll probably get distracted and forget to stir for a minute; it’s okay, just scrape the brown bits—they add flavor!
Once the beef's mostly brown (it doesn’t need to be perfect), toss in the chopped onion, garlic, and bell pepper. Give it all a quick stir. If it starts sticking, splash in a bit of broth or just water, no big deal.
Dump in your diced tomatoes, beans, tomato paste, and whatever’s left on the ingredient list. Sometimes things look a little hectic at this stage—don’t worry if it’s not picture perfect.
Stir everything well. Honestly, this is where I usually sneak a taste, even though it’s not cooked—bad habit, but it smells amazing already!
Pop the lid on, turn the vent to "Sealing", and set to Pressure Cook (manual) for 20 minutes. You could do a little less if you’re in a real hurry, but I like the flavors to get cozy in there.
Let it naturally release for 10 minutes (or longer if you forget like I do) before finishing with a quick release. Beware the steam; I usually use a tea towel to avoid getting a facial.
Give it a stir. If it’s too thick, add a splash more broth or water. If it’s too thin, turn on sauté and simmer it down for a couple minutes.

Some Notes I’ve Picked Up the Hard Way

Don’t worry if it looks super soupy after cooking—actually, Instant Pot chili always thickens as it cools. I’ve panicked and added cornstarch before; totally not necessary.
If you forget to rinse the beans, they’re a little saltier but still tasty. One time I tossed them in straight form the can, no complaints.
The leftovers (if you have any) really do taste even better the next day, which is strange but awesome.

Variations—What Worked (and What... Kind of Didn’t)

I’ve swapped in ground chicken, which honestly makes it a bit lighter. Goes great with a squirt of lime on top.
Vegetarian version? Just skip the meat and double up your beans—add corn if you’re feeling fancy.
Once tried throwing in a square of dark chocolate—thought I was being all gourmet. It was... weird. Maybe stick to cocoa powder if you want a richer flavor.
Oh, and I once replaced the water with beer thinking I’d be clever. My spouse said it tasted like a frat house. Not recommended.

Gear You’ll Need (Or Not)

Obviously, you need an Instant Pot (though I guess any multicooker does the trick). My friend makes this in her slow cooker but just cranks up the time, so that's an option. Don’t have a pressure cooker? You can just do it on the stove, simmering for about an hour, but you have to babysit it more and, honestly, who’s got time for that?

How to Store It, Supposedly

If you actually end up with leftovers in your house, congratulations, you might be a unicorn. Stores in the fridge for up to 4 days; just reheat and try not to eat it all at once. Freezes fine, too, but honestly we never get that far. My neighbor puts hers in glass jars and lines them in her freezer like a chili army, which is kind of intimidating, but hey.

How I Like to Serve It (And Maybe You’ll Try This Too)

I’m a toppings fiend: shredded cheese, sour cream, green onions, maybe a few crushed tortilla chips if I’m feeling frisky. Sometimes I plop it over baked potatoes or serve it with cornbread (or toast, if I’m being real). My family likes theirs with a dollop of Greek yogurt and extra hot sauce—so go nuts.

Lessons Learned the Hard Way (aka: Pro Tips)

I once tried skipping the sauté step—don’t. The flavor goes from “yum” to “sad cafeteria lunch” pretty quick.
If you try to release the pressure too soon, it’ll splatter chili everywhere. So… patience really is a virtue here.
Adding more chili powder after cooking never works as well as just doing it up front. Learned this the spicy way.

Questions People Actually Asked Me

Can I throw in frozen meat? - Sure can. Just takes a few minutes longer, and you’ll need to break it up once it thaws a bit during sauté. Not a big deal.
How do I make it less spicy for the kids? - Skip the jalapeño, and maybe use mild chili powder. Or just serve with extra cheese—the universal spice tamer.
Can I double the recipe? - You can, but watch the “max fill” line on the pot or you'll have a lava flow situation. I... learned this one from experience.
Does this freeze well? - Yep, and sometimes I think it tastes even richer after a stint in the freezer. Thaw overnight, reheat, devour.
What do I do if it’s too thin? - Just simmer with the lid off for a few minutes and it’ll thicken up. Or serve it in a bowl over rice—problem solved.

If you’re still reading, you probably need chili soon. Go on, give it a whirl, and let me know if you accidentally create a new classic or just end up with something weird but tasty. Both outcomes are totally valid in my kitchen!

Instant Pot Chili: Cozy, Hearty, and Ridiculously Easy

You Ever Just Want a Pot of Chili... Like, Now?

Why I Keep Coming Back to This Recipe

What You’ll Need (And Some Substitutions—Because Life Happens)

How I Get It All Together (Without Losing My Mind)

Some Notes I’ve Picked Up the Hard Way

Variations—What Worked (and What... Kind of Didn’t)

Gear You’ll Need (Or Not)

How to Store It, Supposedly

How I Like to Serve It (And Maybe You’ll Try This Too)

Lessons Learned the Hard Way (aka: Pro Tips)

Questions People Actually Asked Me

Instant Pot Chili

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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