This easy Instant Pot Chili is the perfect comfort food for busy weeknights! Made with tender ground beef, kidney beans, pinto beans, sweet corn, tomatoes, and a flavorful blend of spices, this hearty chili is packed with delicious flavors in every spoonful.
The best part? Your pressure cooker does most of the work, making this a simple, satisfying meal with minimal effort. Top it with shredded cheddar cheese and fresh green onions for a restaurant-style finish!
Preparation Time: 15 minutes
Cooking Time: 20 minutes under pressure, plus time to build and release pressure
Total Time: Approximately 45–55 minutes
Servings: 6–8 people
Cooking Method: Instant Pot or electric pressure cooker
Ingredients
For the Chili
- 1 ½ pounds (680 g) ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed
- 1 can (15 oz / 425 g) sweet corn, drained, or 1 cup frozen corn
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 can (14.5 oz / 411 g) diced tomatoes
- 1 cup (240 ml) beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- ¼ teaspoon cayenne pepper, optional
- 1 tablespoon olive oil, if needed
For Topping
- 1 cup shredded cheddar cheese
- 3 green onions, thinly sliced
- Sour cream, optional
- Fresh cilantro, optional
- Sliced jalapeños, optional
Instructions: Step by Step
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