Perfectly seasoned Instant Pot Chili with ground beef and beans is ready in no time, and perfect for game days, chilly nights, or anytime you need a hearty, delicious meal that requires very little work to prepare.

This is the best instant pot chili that I have ever made or tasted! Not only is it delicious, but this chili recipe is super easy.

All you need to do is cook the beef and some veggies in the instant pot using the saute function, then add beans, seasonings, and a little broth and let the pressure cooker do the rest of the work!

In around 30 minutes, you’ll have a rich, savory, slightly spicy chili ready to eat, and it will taste like you simmered it all day long.

Looking for more delicious chile recipes? You have to try my Texas Chili recipe, it features tender chunks of beef in a rich, savory sauce. Cincinnati Chili, Crockpot White Chicken Chili, and Slow Cooker Turkey Chili are also delicious variations of this classic.

Why You’ll Love This Recipe

1. It’s Ready in 30 Minutes – Give or take a few, this instant pot chili is ready to eat in around half an hour, which is way less time than a similar recipe would take to cook in a slow cooker or on the stovetop.
2. Amazing Flavor – The savory, spicy, smoky flavors of the seasonings here, paired with hearty ground beef are simply perfection. Forget buying those little paper packets of chili seasoning, it’s easy to do it yourself with fresh ingredients.
3. Inexpensive – Ground beef and beans are low-cost protein sources, so you can feed a crowd for less with this recipe.
4. Versatile Meal – Instant Pot Chili recipes like this one are such a crowd-pleasing dish. Make this for dinner for your family, or take it to a tailgate party or holiday potluck. It will be welcome no matter where you share it.

Ingredients in Instant Pot Chili

Here’s what you need to make this amazing instant pot meal:

• Ground Beef: Choose ground meat that is 90% lean. That will give you good flavor without too much excess grease.
• Beans: You can use any type of beans that you like, but I like to have a variety! 1 can each of black beans, kidney beans, and pinto beans is my favorite mix.
• Garlic, Onion, and Peppers: Minced fresh garlic, diced onion, bell pepper, and jalapeno pepper add savory freshness to this dish.
• Seasonings: tomato paste, chili powder, ground cumin, dried oregano, and garlic powder.
• Beef Broth: You need at least a cup of liquid for the Instant Pot to work properly. Why use plain water when you can amplify the flavor of the meat with broth though?
• Toppings: While totally optional, I like to serve chili with sour cream, shredded cheese, fresh cilantro, and sliced green onion. Yum!

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make The Best Instant Pot Chili

1. Cook Ground Beef: Press the SAUTE button on your instant pot and let it preheat. When the “Hot” message is displayed, add olive oil, and brown the beef, breaking it up as you go, until it’s no longer pink. Drain the fat and then return the insert with the meat to the instant pot.
2. Saute Veggies: Add diced onion, bell pepper, jalapeno, and garlic, and cook for three minutes or until the onion softened. Switch off the Instant Pot.
3. Add The Rest of the Ingredients: Tomato paste, chili powder, cumin, oregano, garlic powder, beef broth, diced tomatoes, 3 cans of beans, and salt and pepper go into the Instant Pot next. Stir everything up.
4. Pressure Cook: Cover the Instant Pot with the lid and set the valve to the SEALING position. Turn on PRESSURE COOK (or MANUAL on High for 15 minutes). Allow the instant pot to come to pressure and cook. After the cooking has finished, quickly release the steam (or let it release naturally if you prefer). Open the lid carefully, and serve hot with your favorite chili toppings.

Recipe Tips

• Make it Spicier: Leave the seeds in the jalapeno if you like a little bit more heat. You can also choose to use an extra hot chili powder or add a bit of your favorite hot sauce.
• Be sure to drain and rinse the canned beans before adding them to the pot.
• Leave the liquid from the canned tomatoes though! It adds moisture and flavor to the chili.
• Prep Ahead: Chop up the veggies the night before so that they’re ready to go when it’s time to make dinner!

Storing Tips

Store leftover Instant Pot Chili in the fridge for 3-4 days. Reheat servings in the microwave, or in a saucepan over low heat.

This chili makes great meal prep lunches for the week!

What To Serve With Instant Pot Chili

I love serving chili with plenty of delicious toppings, like shredded cheddar cheese, sour cream, fresh cilantro, and green onion. Other toppings you might enjoy include diced avocado, guacamole, pico de gallo, or tortilla chip strips.

Chili is always tasty with some cornbread on the side, or try making homemade Arepas con Queso!

Recipe FAQs

Make sure to save this recipe! This Instant Pot Chili is the best, and a total crowd pleaser, so your family will be asking you to make it again, very soon.