Hearty Instant Pot Chili

Make a delicious, hearty pot of chili in 45 minutes or less! This Instant Pot chili is perfect for chilly fall and winter days, and thanks to the Instant Pot, it’s easy enough for weeknights too. Just don’t forget the cornbread!

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Chili is a classic staple in the fall and winter because it’s so incredibly versatile. There are dozens of variations, including how and when you serve it, what toppings you use, and so on.

While I do like to change my chili game up occasionally, like adding pumpkin and sausage, or the simplified version from my cookbook that is served over potatoes for an easy lunch, I always come back to my classic hearty chili that I’ve been making for a decade. 

Chunks of beef, tender beans, peppers, tomatoes, onions, herbs…YESSSSS.

Hearty Instant Pot Chili

Instant Pot chili is unsurprisingly easy and fast, but there are a few ways to make your next pot of chili easier and faster. 

• Cook dried beans ahead of time and freeze in jars or bags.
• Pre-chop your vegetables at the beginning of the week and refrigerate until ready to cook.
• Keep your pantry stocked with diced tomatoes. Use two in the chili (blend one).
• Brown your ground beef ahead of time (refrigerate or freeze).

Or, you could make it EVEN EASIER by batch cooking your chili ahead of time and freezing it either as a complete meal, or individual portions. (Check out this ready-to-go plan for stocking your freezer with Instant Pot chili and soups).

I keep our chili on the mild side for the sake of our young kiddos, but my husband always adds a little heat via hot sauce. You could also kick up the chili powder if you want more spice in your chili.

We top our chili with homemade yogurt and shredded cheddar cheese, and THE HOUSE RULE is that chili is ALWAYS served with a pan of Skillet Cornbread. Even after ten years, my husband still thinks he needs to ask for cornbread with his chili.

How little faith he has in me. Ahem.

More like this ::

• Instant Pot Freezer Soups
• One-Hour Focaccia Bread in the Instant Pot
• Instant Pot Sausage & Kale Soup
• If you like making life easier, check out Essential Weeknight Meals for the Busy Families, and the ready-to-go Seasonal Meal Plans (complete with prep ideas and shopping lists).

Hearty Instant Pot Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4-6 servings 1x
• Category: main dish
• Method: pressure cooking

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Description

Make a delicious, hearty pot of chili in 45 minutes or less! This Instant Pot chili is perfect for chilly fall and winter days, and thanks to the Instant Pot, it’s easy enough for weeknights too. Just don’t forget the cornbread!

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 2 sweet bell peppers, chopped
• 4 garlic cloves, minced
• 1 lb ground beef
• 1 can diced tomatoes, undrained (about 2 cups)
• 1 can tomato sauce (about 2 cups) (I just blend up a second can of diced tomatoes)
• 1 tsp kosher salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp freshly ground pepper
• 1/2 tsp ground cumin
• 1 can pinto or kidney beans, drained & rinsed (about 2 cups)
• optional: shredded cheddar cheese for topping
• optional: plain yogurt or sour cream for topping

Cook Mode Prevent your screen from going dark

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Instructions

1. Turn the Instant Pot on to Sauté. When the screen reads hot, saute the onion and bell peppers in a tablespoon of olive oil for 3-5 minutes, until the vegetables begin to soften. Add the minced garlic to the onions and peppers and cook for about 30 seconds until fragrant.
2. Add the ground beef to the vegetables. Stir and cook for about 5 minutes until the meat is just browned. Add herbs and spices.
3. Pour in 1 can of diced tomatoes and 1 can of tomato sauce. Add the kidney beans. Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 10 minutes on high pressure.
4. When the cook time is complete, naturally release the pressure for 10 minutes, then quick release the remaining pressure. Return the Instant Pot to Sauté and cook for 5 more minutes to thicken slightly. Top with cheddar cheese and sour cream/yogurt if desired.

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Notes

This chili freezes really well too!

The servings depend on whether you are feeding all adults (about 4 servings) or feeding a family with small children (closer to 6 servings).

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