Discover the ultimate weeknight hero: our incredibly easy 5-ingredient Instant Pot chili. This budget-friendly, healthy one-pot meal is a family favorite, costing less than $10 to make and earning rave reviews even from picky eaters. If you already love our 5-ingredient Crockpot chili recipe, prepare to be amazed by how much quicker this pressure cooker version is!
My journey into the world of pressure cooking began with a healthy dose of curiosity after years of relying on my slow cooker. The first recipe I dared to try in my new Instant Pot was chili, and the results were nothing short of spectacular. It surpassed all expectations, quickly becoming one of our most beloved Instant Pot recipes due to its incredible flavor and unmatched simplicity. This recipe isn’t just for the Instant Pot; it’s perfectly adaptable for your Crockpot Express or as a Ninja Foodi recipe (using the pressure cooking lid). Any electric pressure cooker with a high-pressure function will work wonders with this dish, transforming minimal ingredients into a hearty meal in record time. While we focus on a core of just five ingredients, consider this a fantastic foundation for your culinary creativity – feel free to add your favorite extras to the mix!
For those who crave a fiery kick, customizing this mild yet incredibly flavorful chili is a breeze. A dash of Sriracha or a pinch of red pepper flakes can transform it into a spicy sensation. Typically, I opt for a convenient chili seasoning packet to keep things simple, but for those times you don’t have one on hand, I’ve included an equally delicious alternative below.
If you’re new to the exciting world of pressure cooking, you’ve come to the right place! We offer a wealth of easy, one-pot meal recipes designed to make your cooking experience seamless and enjoyable. To help you get started, here are a few essential tips:
- Make sure to bookmark our Instant Pot recipes page. We consistently add new and exciting dishes each week to inspire your culinary adventures!
- Next, print out this incredibly helpful Instant Pot cooking times cheat sheet. It’s an invaluable resource that will guide you in understanding precisely how long meats, vegetables, and beans take to cook to perfection in your pressure cooker.
- I highly recommend investing in this non-stick inner pot. It dramatically enhances the pressure cooking experience.
- While it’s always good to know how to deglaze a pressure cooker after sautéing, a quality non-stick liner significantly reduces the chances of food sticking and causing issues like the dreaded “burn” notice.
For your reference, the model I rely on for all my recipe creations is a 6-quart Instant Pot, proving its versatility and efficiency time and again.
The Easiest Chili Recipe in Your Instant Pot
This particular chili recipe holds a special place in my heart as it was my very first culinary experiment in my brand new Instant Pot. Having heard so much about the speed of pressure cooking, I was eager to see if I could replicate our family’s favorite slow cooker chili in a fraction of the time. I gathered the same five essential ingredients, held my breath, and pressed start. The outcome? It exceeded every single one of my expectations, delivering rich, deep flavors with astonishing speed.
The process begins by setting the Instant Pot to its sauté function. Once it signaled readiness, I added a touch of olive oil, followed by the ground beef. Incorporating some diced onions at this stage allows them to soften and meld with the beef as it browns, a process that typically takes about 4-5 minutes. After the beef is perfectly browned and the onions are tender, I then introduce the remaining four ingredients. With the lid securely in place, I typically select the “Bean/Chili” button, or simply use the “High Pressure” setting, allowing the magic of pressure cooking to take over. Once the cooking cycle is complete, a careful release of the pressure valve (a natural release for 5 minutes followed by a quick release) reveals a perfectly cooked chili. The beans are tender, and the flavors are wonderfully integrated, all achieved in such a short amount of time! While the Instant Pot does offer a slow cooker function if you need a meal to simmer all day, its pressure cooking capability truly shines for those times when you need a delicious, homemade dinner on the table fast, without dirtying extra pans on the stovetop.
This recipe has consistently been a hit, earning its spot among the top 10 most popular Instant Pot ground beef recipes for two years running! Its versatility is another key factor in its popularity. While delicious with ground beef, you can easily adapt it: make it vegetarian by omitting the meat, opt for ground turkey for a leaner option, or use spicy ground sausage to introduce a fantastic depth of flavor and a gentle heat, a personal family favorite.
Essential Ingredients for Your Perfect Instant Pot Chili
Crafting a truly delicious Instant Pot chili begins with selecting the right ingredients. Here’s a closer look at the five core components and how they contribute to this delightful dish:
- Ground Beef: I typically use 80/20 lean ground beef for a good balance of flavor and texture. For an adventurous twist and a touch of heat, I sometimes substitute half or all of the ground beef with spicy ground sausage. While ground turkey is a healthier alternative, I find it doesn’t quite deliver the same robust flavor profile that beef or sausage provides.
- Canned Kidney Beans: Simplicity is key here! I use a 15 oz can of kidney beans (red beans also work well) with all their liquid. There’s no need to drain or rinse them; the bean liquid contributes essential flavor and moisture to the chili.
- Diced Tomatoes: A 14.5 oz can of diced tomatoes is the second canned ingredient. I particularly favor petite diced tomatoes for their finer texture, which integrates seamlessly into the chili. Just like with the beans, do not drain the tomatoes; the juice is crucial for providing the necessary liquid for pressure cooking and enhancing the overall flavor.
- Tomato Sauce: To achieve that perfect stew-like consistency, I incorporate an 8 oz can of tomato sauce. This helps thicken the chili, preventing it from being too watery. In a pinch, red enchilada sauce can also be used for a slightly different, yet equally delicious, flavor.
- Chili Seasoning Packet: For ultimate convenience, a standard chili seasoning packet is my go-to. It simplifies the spice blend beautifully. However, if you prefer to mix your own or don’t have a packet available, a blend of 1 teaspoon Lawry’s seasoning salt, 1 tablespoon dry minced onions, 1 teaspoon garlic salt, and 1/4 to 1/2 teaspoon chili powder will create a fantastic flavor base with adjustable heat.
If you plan to use the slow cooker function on your Instant Pot for an all-day simmer, follow the same initial steps but select the slow cooker setting instead of manual pressure. The Instant Pot typically defaults to a 4-hour slow cook, which is still quicker than many traditional crockpot recipes, and it eliminates the need to pre-cook your meat in a separate pan! This recipe is also incredibly versatile, allowing you to easily omit the meat for a delicious vegetarian Instant Pot chili. For an extra kick, enhance the heat with red pepper flakes or dry Sriracha. Serve your hearty chili as is, or ladle it over a warm pot of rice or inside fluffy pressure cooker baked potatoes for a truly satisfying dinner.
Exciting Variations to Elevate Your Chili
This 5-ingredient Instant Pot chili is a fantastic canvas for culinary creativity. Here are some of our favorite ways to customize it:
- For a Flavorful Kick: If you enjoy a bit of spice and a richer taste, try substituting the ground beef with a mix of 1/2 pound Jimmy Dean spicy sausage and 1/2 pound regular ground sausage. The combination adds incredible depth and a delightful warmth that truly transforms the dish.
- Add More Vegetables: Enhance the flavor and texture by loading up your chili with finely diced onions and bell peppers. They will soften beautifully during the cooking process, infusing the chili with their natural sweetness and aromatic qualities. Consider adding corn or zucchini during the last few minutes of cooking for extra color and nutrients.
- Top it Off: A generous “wollop” of shredded cheese on top of your steaming hot chili is an absolute must! Other fantastic toppings include sour cream, fresh cilantro, sliced green onions, crushed tortilla chips, or a dollop of guacamole. Creating a chili bar with various toppings is always a hit for gatherings.
- Make it a Chili Mac: For a comforting and complete meal, transform this chili into a hearty Instant Pot chili mac. Simply add 1 cup of elbow macaroni along with the other ingredients, ensuring the pasta is submerged in the liquid, and cook for an additional 3-5 minutes on high pressure.
Can You Use Dry Beans in Instant Pot Chili?
Absolutely! Using dry beans is a fantastic and often more economical option for making chili from scratch. We frequently use them in our Pressure Cooker Chili with Dry Beans recipe, which offers a deeper, more homemade flavor profile. While using canned beans offers unmatched convenience for our 5-ingredient recipe, dry beans are certainly an excellent alternative if you have a bit more time. If you’re planning a chili bar for a get-together, a variety of beans and toppings will surely impress your guests!
Can You Use Frozen Ground Beef to Make Chili?
Yes, forgetting to thaw your ground beef the night before is a common kitchen dilemma, but your Instant Pot comes to the rescue! You can easily defrost Instant Pot frozen ground beef directly in your pressure cooker. You would first follow the instructions to thaw the meat, then proceed to break it up and brown it using the sauté function. Once thawed and browned, you can continue with the rest of the chili recipe as outlined in the instructions below.
Can You Add Noodles to Chili?
Absolutely! If you’re looking to transform this delicious chili into a comforting and complete meal, you can easily turn it into our popular Instant Pot Chili Mac recipe. Simply add 1 cup of elbow macaroni to the pot with the other ingredients, ensuring the noodles are fully submerged in the liquid. The cooking time will then be adjusted to just 3-5 minutes on high pressure, followed by a quick release. This creates a wonderfully hearty dish that’s perfect for a satisfying weeknight dinner.
Can You Double This Instant Pot Chili Recipe?
Yes, you can absolutely double this recipe! The beauty of the Instant Pot is that the pressure cook timing often remains the same even with increased quantities, though the time it takes to come to pressure will be longer. If you’re doubling the ingredients, I highly recommend using an 8-quart Instant Pot. In a 6-quart model, doubling the recipe would bring the liquid level very close to the maximum fill line, and if exceeded, the pot may not be able to come to pressure. An 8-quart pot provides ample space for a larger batch without compromising the cooking process.
Can You Substitute Chicken for Beef in Chili?
Indeed! Chicken makes a fantastic alternative to beef in this chili recipe for a lighter option. Simply cut boneless, skinless chicken breasts into medium-sized pieces (thirds work well). Add these chicken pieces along with all the other ingredients into your Instant Pot. Set it to high pressure for 10 minutes. Once cooked, you can easily shred the chicken right in the pot before serving, ensuring it’s thoroughly cooked through. This creates a delicious and tender chicken chili that’s equally satisfying.
Essential Tips for Instant Pot Chili Success
To ensure your Instant Pot chili turns out perfectly every time, keep these crucial tips in mind:
- Invest in a Non-Stick Pot: I cannot emphasize this enough – I highly suggest you get a non-stick inner pot! It makes a world of difference, especially when sautéing meats, and significantly reduces the risk of food sticking.
- Crockpot Express Users: If you’re using a Crockpot Express, the directions are nearly identical. For older models, you might need to press the manual pressure button before selecting “high” pressure.
- Prevent the “Burn” Notice: After using the sauté setting, it’s vital to ensure all browned bits of meat are scraped off the bottom of the pot. If left untouched, these bits can cause the Instant Pot to display a “burn” notice, interrupting your cooking process. This is where a good deglazing technique comes in handy!
Once you’ve mastered these essential techniques, you’re ready to dive into our printable recipe for this incredible Instant Pot chili with beans.
For those using a Ninja Foodi, you can find specific Ninja Foodi chili instructions here. This pressure cooker chili is such a staple in our home that we prepare it at least 2-3 times a month, often weekly! Alternatively, you can easily adapt this recipe to create a delightful pressure cooker cheesy chili mac!
This recipe also stands out as one of our most affordable Instant Pot meals. With all ingredients typically costing under $10, it comfortably feeds our family of five, making it both delicious and budget-friendly. If you love this recipe, be sure to explore a few of our other easy Instant Pot recipes for more quick and delightful meal ideas.
Instant Pot Chili Recipe
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Equipment
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1 pressure cooker
Ingredients
- 1 pound ground beef, 1/2 lb. spicy ground sausage + 1/2 lb. regular ground sausage is best if you like a ton of flavor and a bit of heat
- 1 can diced tomatoes, 14.5 oz, we prefer petite diced
- 1 can kidney beans, 15 oz.
- 8 oz tomato sauce, 1 small can
- 1 packet chili seasoning, or use 1 tsp Lawry’s seasoning salt + 1 tbsp. dry minced onions + 1 tsp garlic salt + 1/4 – 1/2 tsp chili powder instead
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Instructions
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Set your Instant Pot to the sauté function. Add a few tablespoons of olive oil, then add the ground beef. If desired, incorporate 1/2 cup of diced onions and bell peppers at this stage. Cook until the beef is browned and the onions have softened slightly. While you can drain excess fat if preferred, I usually do not, as it adds to the flavor.
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Pour in the contents of the canned kidney beans, tomato sauce, and diced tomatoes on top of the browned meat. Remember, do not drain any of the cans; the liquid is essential for the pressure cooking process. Sprinkle in the packet of chili seasoning and stir all the ingredients together to combine them thoroughly.
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Secure the lid on your Instant Pot. Select the “Manual” or “Pressure Cook” setting, and set the cooking time to “High Pressure” for 10 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, followed by a quick release of any remaining steam by carefully turning the valve.
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Done! Carefully open the lid. Your rich and flavorful chili is ready to serve. Enjoy it by itself, topped with your favorite cheese, or spooned over a bed of rice or baked potatoes.
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Nutrition
Serving: 3oz, Calories: 242kcal, Carbohydrates: 11g, Protein: 15g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 54mg, Sodium: 653mg, Potassium: 756mg, Fiber: 3g, Sugar: 8g, Vitamin A: 963IU, Vitamin C: 28mg, Calcium: 54mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Frequently Asked Questions About Instant Pot Chili
Making Instant Pot chili is remarkably fast. While the actual high-pressure cooking time is only 10 minutes, you’ll need to account for the time it takes for the pot to come to pressure (typically 10-15 minutes, depending on the volume of ingredients). I also recommend a 5-minute natural pressure release before a quick release. So, from start to finish, you’re looking at approximately 20-30 minutes for a flavorful, hearty chili. This truly is the fastest way to achieve slow-cooked flavors!
For this 5-ingredient recipe, canned red kidney beans are our top recommendation for their convenience and classic chili texture. However, feel free to use any variety of canned beans you prefer, such as black beans, pinto beans, or a combination. The best part is that no draining or rinsing is required for canned beans, as their liquid contributes to the chili’s richness. If you prefer to use dry beans, you can certainly do so, though it will require a slightly longer cook time and additional liquid, as detailed in our dedicated pressure cooker chili with dry beans recipe.
Absolutely! This recipe is incredibly versatile and easily adaptable for a vegetarian diet. Simply omit the ground beef or sausage. You can add extra beans, corn, or diced bell peppers for more substance and flavor. The robust seasoning and tomato base ensure a delicious vegetarian chili packed with taste.
The possibilities are endless! Classic toppings include shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and finely chopped green onions or fresh cilantro. For extra crunch, try crushed tortilla chips, Fritos, or oyster crackers. Diced avocado, a squeeze of lime juice, or a dash of your favorite hot sauce can also elevate the flavors.
Leftover chili stores beautifully! Allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, chili freezes exceptionally well for up to 3 months. To reheat, simply warm on the stovetop over medium-low heat, in the microwave, or even back in your Instant Pot on the “Sauté” or “Warm” setting until heated through, adding a splash of water or broth if it’s too thick.
