Instant Pot Chili: Hearty Weeknight Chili in 30 Minutes

This easy Instant Pot Chili Recipe with ground beef and canned beans is mild enough for kids and comes together quickly. You can use either fresh or frozen ground beef. The pressure cooker delivers rich, slow-simmered flavor in a fraction of the time, making this a perfect weeknight meal or a reliable recipe for cold-weather comfort.

Chili made in the Instant Pot develops deep, melded flavors that taste like they’ve simmered all afternoon on the stove. This version is a straightforward, family-friendly ground beef chili that echoes a classic recipe but saves time. It uses pantry staples — canned beans, diced tomatoes, and tomato sauce — plus simple seasonings for an approachable, crowd-pleasing bowl of chili.

How to Make the BEST Easy Chili in the Instant Pot

Begin by using the Sauté function to brown the ground beef. Lean ground beef works well here because there is less fat to drain, and the small amount of fat that remains adds flavor to the dish. Break up the meat with a spatula and cook until it is no longer pink.

Season the meat with salt, pepper and chili powder, then add water or beef broth to deglaze the bottom of the pot. Deglazing removes browned bits from the pot surface and prevents the Instant Pot from triggering a burn warning during pressure cooking.

Stir in chopped onion and bell pepper and sauté briefly until slightly softened, then stop the Sauté mode. Layer the remaining ingredients — rinsed and drained beans, diced tomatoes, and tomato sauce — on top of the meat. Do not stir everything together before sealing the pot; layering helps maintain the pot’s pressure sensors and yields the best results. After cooking and releasing pressure, you can stir the chili to combine flavors thoroughly.

Pressure cook for 10 minutes on high, then allow a natural release for 10 minutes before carefully opening the valve for the remaining pressure. You may let the pot naturally release longer if you prefer, or switch to Keep Warm until you’re ready to serve. The chili is ready to spoon into bowls and top with your favorite garnishes.

How to Thicken Chili

This recipe yields a chili that is on the soupy side with a good amount of liquid, which many people prefer. If you like thicker chili, there are a few simple options:

• Sauté the chili briefly after pressure cooking to reduce liquid and concentrate flavors.
• Let the chili sit; it naturally thickens as it cools and improves in flavor the next day.
• Use a cornstarch slurry: mix 1 tablespoon of cold water with 1 tablespoon of cornstarch, then stir it into the chili while the pot is on Sauté mode. Cook until the mixture thickens to your liking.

Make with Frozen Ground Beef

You can start this recipe with frozen ground beef if needed. Place the frozen patty or flattened package of beef in the Instant Pot and add 1 cup of water for an 8-quart pot or 1/2 cup for a 6-quart pot. Pressure cook for 10 minutes, then perform a quick release. The beef should be defrosted and easy to break apart. Remove or break apart the beef, then switch to Sauté mode to finish browning and continue the recipe as directed. For larger amounts such as 2 pounds of frozen beef, extend the defrost pressure cook time to 15–20 minutes before quick releasing.

Easy Instant Pot Chili Recipe

A quick, family-friendly Instant Pot chili with ground beef and canned beans. Mild, satisfying, and easy to make with frozen or fresh beef.

Prep Time: 10 minutes | Cook Time: 10 minutes | Pressure Time: 10 minutes | Total Time: 30 minutes | Servings: 10

Ingredients

• 1 tablespoon olive oil
• 1½ pounds lean ground beef
• 1½ teaspoons sea salt
• 1 teaspoon ground black pepper
• 2 teaspoons chili powder
• 1 medium onion, chopped
• 1 medium yellow bell pepper, seeded and chopped
• 1 cup water or beef broth
• 2 (14-ounce) cans kidney beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce

Instructions

1. Hit Sauté on the Instant Pot. When the display reads HOT, add the olive oil and ground beef.
2. Break up the beef with a spatula and cook until no longer pink.
3. Stir in salt, pepper and chili powder.
4. Add onions and peppers and cook until slightly soft, then hit Cancel.
5. Add water or beef broth and stir to deglaze the bottom of the pot. Add the kidney beans and diced tomatoes, then the tomato sauce. Do not stir.
6. Cover the pot, turn the vent to SEALING, and set to Pressure Cook (Manual) for 10 minutes on high.
7. When the pot beeps, allow a natural pressure release for 5–10 minutes, then carefully quick release any remaining pressure.
8. Open the lid, stir the chili, adjust seasoning to taste, and serve with your favorite toppings.

Notes

To cook from frozen: place a flat package of frozen ground beef in the pressure cooker with 1 cup water for an 8-quart pot (or 1/2 cup for a 6-quart). Pressure cook for 10 minutes, quick release, then break apart and sauté the beef before continuing the recipe. For 2 pounds frozen, pressure cook 15–20 minutes to defrost fully before proceeding.

Nutrition (per serving, approximate)

Calories: 115 kcal; Carbohydrates: 2 g; Protein: 15 g; Fat: 5 g; Saturated Fat: 2 g; Sodium: 403 mg.

Nutrition information is automatically calculated and should be used as an approximation.

Looking for More Easy Instant Pot Ground Beef Recipes?

• Instant Pot Creamy Shells and Beef (reader favorite)
• Instant Pot Spaghetti and Meat Sauce
• Instant Pot Cheeseburger Macaroni
• Instant Pot Korean Ground Beef

This recipe was first published in 2018 and updated in 2020. It remains a dependable, easy Instant Pot chili that delivers comforting flavor with minimal hands-on time. Serve with shredded cheese, sour cream, chopped green onions, or saltine crackers for a classic presentation.