Best Instant Pot Chili Recipe: Easy Pressure Cooker Chili

Instant Pot chili takes about 45 minutes from start to bowl: brown the meat and aromatics on Sauté, add beans, spices and just 1 cup of broth, layer crushed tomatoes on top without stirring, then pressure cook on High for 10 minutes and let the pressure release naturally for 10 minutes. That short cook time works because the pressure cooker does in minutes what a simmering pot does in two hours, and layering the tomatoes last is the trick that prevents the dreaded “Burn” warning.

Below is an easy beef chili recipe for a 6-quart Instant Pot, a turkey chili variation, a cook-time chart for other proteins and dried beans, and fixes for watery or scorched chili.

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The best Instant Pot chili recipe (beef and bean)

This makes about 8 servings in a 6-quart Instant Pot and stays well under the max-fill line. It is a classic, medium-heat beef and bean chili that is easy to adjust.

Ingredients

• 1 tablespoon neutral oil
• 2 lb ground beef (85/15 works well)
• 1 large yellow onion, diced
• 1 green or red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 4 garlic cloves, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black or pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juices
• 1 can (28 oz) crushed tomatoes
• Optional to finish: 1 teaspoon brown sugar or 1 square dark chocolate, 1 tablespoon lime juice or vinegar

Instant Pot chili recipe: step by step

1. Sauté the beef. Select Sauté (normal or high), add the oil, then the beef. Cook 6 to 8 minutes, breaking it up, until no pink remains. If there is a lot of fat, spoon off all but about a tablespoon. Reason: browning builds flavor that pressure cooking alone cannot create.
2. Add vegetables. Stir in onion, bell pepper and jalapeño; cook 3 to 4 minutes until softened. Add garlic for the last 30 seconds.
3. Bloom the spices. Add chili powder, cumin, smoked paprika, oregano, salt, pepper and tomato paste. Stir for 1 minute. Reason: warming spices in fat makes them taste deeper and less raw.
4. Deglaze the pot. Pour in the broth and scrape the bottom firmly with a wooden spoon until no browned bits stick. Reason: stuck-on bits are the most common cause of the Burn notice.
5. Add beans and diced tomatoes. Stir in the drained beans and the diced tomatoes.
6. Layer the crushed tomatoes on top. Do not stir. Reason: thick tomato products sink and scorch on the hot base; keeping them on top lets thin liquid sit at the bottom to build steam.
7. Pressure cook. Lock the lid, set the valve to Sealing and cook on High Pressure for 10 minutes. The pot takes about 10 to 15 minutes to come to pressure first.
8. Natural release for 10 minutes, then carefully quick release the remaining pressure. Reason: a gentle release prevents chili from spitting out of the valve and lets the flavors settle.
9. Stir, taste and finish. Stir well, then adjust salt. A pinch of brown sugar or dark chocolate softens acidity; a squeeze of lime brightens a heavy chili.
10. Thicken if needed. Select Sauté and simmer uncovered for 5 to 10 minutes, stirring, or mash a cup of beans against the side of the pot.

What a typical batch looks like

With 2 lb beef, two cans of beans and about 4 cups of tomato products, the pot is filled to roughly the halfway mark of a 6-quart insert, comfortably below the 2/3 max line. Total time: about 15 minutes of sautéing, 12 minutes to reach pressure, 10 minutes cooking and 10 minutes natural release, or around 50 minutes with prep. The yield is roughly 10 to 11 cups, which is eight generous bowls.

Instant Pot turkey chili

Turkey chili is lighter and cooks a little faster. Swap the following in the base recipe:

• 2 lb ground turkey (93/7) instead of beef; add 1 extra tablespoon oil because turkey is lean.
• Chicken broth instead of beef broth.
• Two cans of cannellini or Great Northern beans for a white-bean style, or keep kidney and black beans.
• Add 1 teaspoon ground coriander and a pinch of cinnamon for warmth.
• Pressure cook on High for 8 minutes, then natural release 10 minutes.

Ground turkey can look grey and crumbly, so brown it well and add a splash of Worcestershire or soy sauce for depth.

Instant Pot chili cook times by protein and bean type

Times are starting points for a 6-quart pot; larger 8-quart pots take longer to come to pressure but use the same cook times. For red kidney beans from dry, the U.S. Food and Drug Administration advises soaking and boiling them thoroughly, because undercooked red kidney beans can cause illness. If you are unsure, use canned beans.

How to avoid the Burn notice

The Burn (or “Food Burn”) message appears when the bottom of the inner pot gets too hot, usually because there is not enough thin liquid at the base or food is stuck there. Chili is a classic trigger because it is thick. To prevent it:

1. Deglaze thoroughly after sautéing; scrape until the bottom feels smooth.
2. Keep at least 1 cup of thin liquid (broth or water) in the pot.
3. Add crushed tomatoes, tomato sauce or tomato paste in a layer on top and do not stir before sealing.
4. Do not add thickeners like flour, cornstarch or masa harina before pressure cooking; stir them in afterward.
5. If the notice appears, cancel, release pressure, scrape the bottom, add 1/4 to 1/2 cup broth and restart.

Troubleshooting: watery, bland or too thick chili

• Watery: Pressure cookers lose almost no liquid. Simmer on Sauté uncovered for 5 to 10 minutes, mash some beans or stir in 2 tablespoons masa harina mixed with water.
• Bland: Add salt in small steps, then a little acid (lime juice or vinegar). Bloom an extra teaspoon of chili powder in a spoon of hot oil and stir it in.
• Too spicy: Add another can of beans or tomatoes, a spoon of sugar, or serve with sour cream and cheese.
• Too thick: Stir in broth a quarter cup at a time.
• Greasy: Skim fat from the surface with a ladle, or chill overnight and lift off the solidified fat.

Toppings and serving ideas

Serve with cornbread, rice, baked potatoes or over hot dogs. Leftover chili also makes a good filling for quesadillas.

Storage and reheating

• Fridge: Cool, then refrigerate in airtight containers within 2 hours. It keeps for 3 to 4 days.
• Freezer: Freeze in portions for up to about 4 to 6 months for best quality. Leave headspace in containers for expansion.
• Reheat: Warm on the stovetop or in the Instant Pot on Sauté with a splash of broth, stirring often, until steaming hot (165°F).
• Flavor tip: Chili often tastes better the next day as the spices settle.

Gear that helps

Any 6-quart electric pressure cooker can make this recipe. These real models are good fits:

• Instant Pot Duo 6 Qt 7-in-1 · pressure cook, slow cook, sauté, rice, yogurt, steam, warm · stainless steel inner pot. The classic size for this recipe and the model most online recipes assume.
• Instant Pot Duo Plus 6 Qt 9-in-1 · adds more presets including sterilize · stainless steel inner pot. A good step up if you also make yogurt or want the extra presets.
• Cosori Pressure Cooker 6 Qt 9-in-1 · ceramic-coated inner pot · multiple safety features. An alternative brand with a nonstick pot that makes scraping after browning easier.

Frequently Asked Questions

How long do you pressure cook chili in an Instant Pot?

Ground beef chili takes 10 minutes on High Pressure, plus about 10 minutes of natural release. Ground turkey chili takes about 8 minutes, and chili made with cubed beef chuck takes about 35 minutes.

Can I use the slow cook function for chili?

Yes. After browning, use Slow Cook on the normal or more setting for 6 to 8 hours with the vent open or a glass lid. Slow cooking in an Instant Pot can run cooler than a traditional slow cooker, so use the more setting if your chili is not bubbling after a few hours.

Do you drain the beans for Instant Pot chili?

Yes, draining and rinsing canned beans reduces sodium and starchy liquid. The pot already has enough liquid from the broth and tomatoes.

Can I make Instant Pot chili with frozen ground beef?

You can, but it will not brown well. Pressure cook the frozen block with 1 cup of broth for about 20 minutes, break it up, then sauté the vegetables and spices and continue with the recipe for a shorter 8-minute cook.

Why is my Instant Pot chili watery?

Pressure cookers trap almost all moisture, so chili can come out thinner than on the stove. Simmer uncovered on Sauté for 5 to 10 minutes, mash some beans, or stir in a slurry of masa harina.

Can I double this Instant Pot chili recipe?

Not in a 6-quart pot; a double batch would exceed the max-fill line. In an 8-quart pot you can increase the recipe by about 50 percent while keeping the same cook time.