Easy & Delicious Instant Pot Chili Recipe

When it comes to cold weather comfort food, chili is hard to beat in my opinion. And at my house, a large gathering — or game day party — isn’t complete without a pot of chili. This Instant Pot chili recipe offers all the flavor of our favorite beef chili recipe with an added bonus of being fast to make.

Try this super easy 6-ingredient white chicken chili, too! (It’s one of our favorites!)

teal cup full of chili topped with shredded cheese, sour cream, and a slice of jalapeno.

I love my Instant Pot. There, I said it. But I love it in large part because it’s so good at cooking dry beans. No longer do I cook a recipe only to find that the beans are still a little bit crunchy. (What a disappointment that is!) That has never happened — ever — when cooking beans in my Instant Pot.

Not sure what an Instant Pot is? Read my introduction to Instant Pot cooking here!

The other thing I love about it? The sauté setting. I can brown ingredients in the same reservoir that I pressure cook them in. (It’s always bothered me that when I use my slow cooker, I have to dirty an extra pan to sauté ingredients.)

instant pot chili recipe in a teal, ribbed bowl with cheese, sour cream, jalapeno slice, and chip from above

To Soak or Not to Soak?

The Instant Pot makes quick work of dried beans. Pressure cooking beans allows you to fully cook dry beans quickly, even if you opt not to soak them. This means less time to a ready-to-serve dinner!

That said, soaking beans for eight hours or overnight is a good idea when making most bean recipes. Soaking beans helps eliminate some of the phytic acid in beans. Phytic acid is considered an “anti-nutrient.” You can read more about that here.

To soak beans, cover them with 2″ of water and allow to sit for 8 hours or overnight. Drain, discarding the water. Add the soaked beans to the recipe according to the instructions.


Dried kidney beans — Dry beans are one of my favorite pantry staples. I love how economical dried beans are, and they store for a good long time so you can always have some on hand. Red kidney beans are delicious in this recipe, but you can certainly make it with dry black beans or pinto beans.

Ground beef — Select a lean ground beef, though you do have the chance to drain excess fat as we will brown the beef before proceeding. 

Diced tomatoes — You can use a can or dice some fresh. Tomatoes are the perfect base for a chili.

Beef broth — Heighten the flavor of the entire meal by selecting a high-quality low-sodium beef broth or stock. No beef broth? Chicken broth or vegetable broth is a perfectly fine substitute.

Making This Pressure Cooker Chili

Brown the beef and onion using the sauté function, stirring to prevent the bottom of the pot from scorching. Drain excess grease.

browned ground beef in instant pot with seasonings for chili

Add all remaining ingredients and give a quick stir to combine.

ingredients for instant pot chili, with kidney beans on top

The cooking time will vary a bit based on whether you opt to soak your beans or not. 

ingredients for instant pot chili, with diced tomatoes on top


How can I lighten this meal up?

Feel free to use ground turkey or ground chicken in this chili instead of beef. You can also use any game meat you might have in your freezer. You can still use beef broth to increase the flavor when using chicken or turkey meat.

Do I need to soak my beans first?

It isn’t a requirement, since we are using the Instant Pot. However, it can aid in digestion and will also decrease your cooking time. It’s quite easy to soak the beans all day and then drain and use them in this chili recipe at dinner time.

Serving Instant Pot Chili

Serve this budget friendly beef chili recipe over rice (that’s island style!) or bake up a batch of homemade cornbread to go with it. And be sure to offer everyone’s favorite chili toppings like sour cream, cheddar cheese, jalapeno peppers, hot sauce, and organic tortilla chips! Fresh cilantro is delicious, too, but not everyone thinks so.

TEAL mug filled with chili, topped with cheese and sour cream


★ Did you make this Instant Pot chili recipe? Don’t forget to give it a star rating below! ★

teal cup full of chili topped with shredded cheese, sour cream, and a slice of jalapeno.

Easy Instant Pot Chili Recipe

This healthy beef chili recipe is a budget-friendly dinner option. Perfect for Superbowl game day, too!
4.38 from 8 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 cups
Author: Kris Bordessa


  • 1 ½ cups dry kidney beans rinsed and sorted
  • 1 pound ground beef
  • 1 medium onion chopped
  • 3 cloves garlic pressed or minced
  • 3 ½ cups fresh diced tomatoes or 28 ounce can
  • 4 cups beef broth
  • 2 tablespoon chili powder
  • 1 teaspoon pepper
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika


  • Brown ground beef and onion in inner reservoir of Instant Pot using the sauté setting. Drain excess grease.
    1 pound ground beef, 1 medium onion
  • Add all remaining ingredients. Stir to combine.
    1 1/2 cups dry kidney beans, 3 cloves garlic, 3 1/2 cups fresh diced tomatoes, 4 cups beef broth, 2 tablespoon chili powder, 1 teaspoon pepper, 1 teaspoon sea salt, 1 teaspoon ground cumin, 1 teaspoon paprika
  • Close the Instant Pot lid and turn pressure valve to seal. If you've soaked your beans for 6-8 hours, cook on manual high pressure for 22 minutes. If you have not soaked the beans, cook on manual high pressure for 28 minutes.
  • Allow beans to sit under pressure for ten minutes, then use a manual pressure release to release the rest of the pressure; remove the lid. Stir the beans and serve.


Serve this homemade Instant Pot chili with your favorite toppings such as sour cream, cheese, jalapeno peppers, and organic tortilla chips.

To soak or not to soak?

The Instant Pot makes quick work of dried beans. This electric pressure cooker can fully cook dry beans quickly, even if you opt not to soak them.
That said, soaking beans for eight hours or overnight is a good idea when making most bean recipes. Soaking beans helps eliminate some of the phytic acid in beans. Phytic acid is considered an “anti-nutrient.”


Serving: 1cup | Calories: 186kcal | Carbohydrates: 19g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 642mg | Potassium: 650mg | Fiber: 5g | Sugar: 3g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 4mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

What to serve with your homemade chili

Originally published in December 2018; this post has been updated.

Click to save or share!

About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

3 comments… add one
  • Kim Hall Dec 12, 2020 @ 15:16

    Made this tonight and it was delicious! I presoaked my beans. If you do this, you might want to cut back on water in the recipe. Also, depending on salt content of beef broth, might want to hold off on adding any additional salt.

  • Joanna Mar 30, 2019 @ 11:25


    • Kris Bordessa Apr 2, 2019 @ 19:41

      Yes, you’d just need to pre-cook the beans before mixing everything in the slow cooker.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating