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Instant Pot Chili Recipe

  • Author: Tonya | The Midwest Kitchen Blog
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Dinner, Main Course
  • Cuisine: American


A delicious and easy Instant Pot Chili recipe. It has perfectly seasoned ground beef, chopped tomatoes, tender red beans inside of a hearty sauce. 


Units Scale
  • 1/2 cup dry red beans (2 cups cooked)
  • 1 lb ground beef
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 2 tbsp tomato paste
  • 1 (15) oz can of tomato sauce
  • 1/2 cup Homemade Chicken Broth
  • 1/2 cup bean juice or water
  • 1 large tomato (chopped)
  • 4 tbsp ghee / vegetable oil


  • 1 tsp chili powder
  • 1 tsp salt
  • 3/4 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp all-purpose seasoning
  • 1/4 tsp cayenne pepper
  • 1 tsp ground paprika
  • 2 bay leaves


Cook the Beans in the Instant Pot

  1. First, you want to pick through the beans to make sure there aren't any bad ones. Rinse and drain the beans. Next, add them to the Instant pot, cover a few inches above the beans with water. Cook the beans on high pressure for 20 - 25 minutes. The beans should be very soft. Remove the beans from the Instant Pot and drain off the bean juice leaving 1/2 cup. Set the beans and the juice aside.

How to Make the Chili

  1. Turn on the Instant Pot saute function. Saute the onions in a few tablespoons of ghee or vegetable oil until they are soft, 3 - 5 minutes.
  2. Add the ground beef. Once the meat is almost cooked through, add the seasonings - chili powder, salt, ground black pepper, ground cumin, all-purpose seasoning, cayenne pepper, and ground paprika. Once the meat is browned, add the minced garlic and tomato paste. Cook for another minute. Add in the tomato sauce and allow it to cook for another 1 - 2 minutes to get rid of the bitter taste of canned tomatoes.
  3. Next, add in the chicken broth, the reserved bean juice, and the 2 bay leaves to the meat. Give it a stir, then put the Instant Pot lid on and cook on high pressure for 20 minutes.
  4. Quick-release the steam from the Instant Pot and remove the lid. Add the beans and the chopped tomatoes to the chili, and cook for another 10 minutes on high pressure.
  5. Taste the chili for seasoning, adjust if necessary. Serve with sour cream and cheddar cheese and Rosemary Polenta Cornbread. Enjoy!

Keywords: Chili, chili recipe, Homemade, homemade chili recipe, instant pot, instant pot chili

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