THE BEST Instant Pot Chili Recipe (with VIDEO!)

INSTANT POT CHILI: Chili made easy in your pressure cooker is THE BEST! This recipe is the absolute perfect comfort food, packed with flavor, texture, color and a tiny bit of spice. Perfect dinner or party food!

Instant Pot Chili Recipe

This Instant Pot Chili recipe has been in the works for a long time. Many of you have asked for a pressure cooker version of your (and my!) favorite chili recipe and I finally delivered. I have to admit that I avoided making an IP version of one of my favorite recipes EVER because I didn’t believe it could ever live up to its namesake. But it totally does, you guys. I am so in love with my Instant Pot and the secret magic that goes on inside those little pressure-cooking walls. My first bite of this Instant Pot chili made my head spin in circles. It tastes like it cooked low and slow for ages, but it is ready to eat in less than an HOUR!

Watch this quick video to see how EASY it is to make Instant Pot Chili!

How to Make Chili in an Instant Pot

Making chili in a pressure cooker has never been easier! There is now a CHILI setting that puts those little magic men who live inside your Instant Pot to work. After just 20 minutes of cooking time, this chili comes out perfectly and tastes like it has been simmering on the stove top all day long. Follow these easy steps to make the easiest, yummiest Instant Pot Chili you’ll find!

  • Set Instant Pot to saute. Add olive oil and heat for 2 minutes. Add garlic, onion, bell pepper, parsley and jalapenos (if using) and saute for 3 minutes.

  • Add ground meat (use beef, pork, turkey or even venison!) and cook until no longer pink; drain, if needed.

  • Add the spices! Stir chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper into the meat-veggie mixture. Add tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the pot. Place the cover on the pot and set timer to 20 minutes on high pressure (chili setting). It will take the IP approximately 10 minutes to build up pressure before it begins cooking.

  • When cooking is done, let the pressure release naturally for 10 minutes, then do a quick release.

  • Remove cover and serve chili immediately. Top with shredded cheese and sour cream, if desired!

Instant Pot Chili Recipe

How to Make Chili in a Slow Cooker or Crock Pot

The ingredient list is the same between the best Instant Pot version of chili and the best crock pot version of chili. Follow the link for full instructions!

  • In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.

  • Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

  • Add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. Cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

How to Freeze Chili

Freezing chili is super doable and easy! Pour it into a container that seals tightly OR into freezer ziploc bags. If you use ziploc bags, flatten them out and remove as much air as possible before sealing. Keep in the freezer for up to 6 months. When you’re ready to enjoy the chili, let it thaw completely and reheat on the stove top or in a slow cooker.

Instant Pot Chili Recipe

Tips for making the BEST Instant Pot Chili

  • Use fresh ingredients for the best tasting chlii.

  • Typically, fattier meats such as beef will produce a chili with more flavor.

  • Decrease the amount of tomato juice used in the recipe for a less "saucy” chili and for a more thickened version of the comfort food.

  • Go as crazy as you’d like with the toppings! Jalapeno slices, extra cheese, sour cream, cilantro leaves, lime wedges, sliced green onions.. the world is your oyster!

  • Spice up the recipe by adding an extra jalapeno pepper, more cayenne pepper and by replacing the beans with seasoned black beans!

  • Speaking of spice, do not let the jalapenos called for in the recipe scare you. It does not produce a super hot chili, but instead a mildly zingy and perfect chili recipe!

Best Recipes to Make in an Instant Pot

The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:

Instant Pot Chili Recipe
chili, Instant Pot, comfort food
Soup
American
The BEST Instant Pot Chilihttps://youtu.be/FHsIqnvhfWcINSTANT POT CHILI: Chili made easy in a pressure cooker is THE BEST! This recipe is the absolute perfect comfort food, packed with flavor, texture, color and a tiny bit of spice. Perfect dinner or party food!https://i1294.photobucket.com/albums/b612/meganporta/0219InstantPotChiliTHUMBNAIL_zpsmvwxbeqm.jpg2019-03-04
Yield: 8

The BEST Instant Pot Chili

INSTANT POT CHILI: Chili made easy in your pressure cooker is THE BEST! This recipe is the absolute perfect comfort food, packed with flavor, texture, color and a tiny bit of spice. Perfect dinner or party food!

prep time: 20 minscook time: 40 minstotal time: 60 mins

ingredients:

  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 jalapeño peppers, finely chopped (optional)
  • 1 1/2 pounds ground beef, turkey or venison
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black ground pepper
  • 1/4 teaspoon cayenne pepper
  • 24 oz.  tomato juice
  • 28-oz. can diced tomatoes
  • 15-oz. can tomato sauce
  • 16-oz. can kidney beans, drained and rinsed
  • 16-oz. can pinto beans, drained and rinsed
  • Shredded cheddar cheese and sour cream, for topping

instructions

  1. Set Instant Pot to saute. Add the olive oil and heat for 2 minutes. Add garlic, onion, bell pepper, parsley and jalapenos (if using) and saute for 3 minutes.
  2. Add ground meat and cook until no longer pink; drain, if needed.
  3. Add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper and stir into the meat-veggie mixture. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the pot. Place the cover on the pot and set timer to 20 minutes on high pressure (chili setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
  4. When cooking is done, let the pressure release naturally for 10 minutes, then do a quick release.
  5. Remove cover and serve immediately. Top with shredded cheese and sour cream, if desired.
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