Step 1: Prepare the Ingredients
Dice the onion and red bell pepper into small pieces. Mince the garlic and drain and rinse the kidney beans and pinto beans.
Measure out the spices and prepare the tomatoes, corn, beef broth, and tomato paste.
Having everything ready before cooking makes the recipe much easier.
Step 2: Brown the Ground Beef
Turn on your Instant Pot and select the Sauté function.
If necessary, add a tablespoon of olive oil. Add the ground beef and cook for approximately 5–7 minutes, breaking it into small pieces with a wooden spoon.
Continue cooking until the beef is browned and no longer pink.
If there is a large amount of excess grease, carefully drain it before continuing.
Step 3: Add the Onion, Pepper, and Garlic
Add the diced onion and red bell pepper to the browned beef.
Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Step 4: Add the Seasonings
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper if using.
Stir everything together for approximately 30 seconds.
This allows the spices to release their aroma and gives the chili its rich, savory flavor.
Step 5: Deglaze the Instant Pot
Pour in the beef broth and use a wooden spoon to scrape the bottom of the pot thoroughly.
This step is important because browned bits stuck to the bottom can trigger the Instant Pot’s burn warning.
Make sure the bottom is clean before adding the remaining ingredients.
Step 6: Add the Tomatoes, Beans, and Corn
Stir in the tomato paste, kidney beans, pinto beans, and corn.
Pour the crushed tomatoes and diced tomatoes over the top.
Important: Do not stir the tomatoes into the bottom of the pot. Keeping the thick tomato mixture on top helps reduce the risk of a burn warning.
Make sure the ingredients stay below the Instant Pot’s maximum fill line.
Step 7: Pressure Cook the Chili
Close the lid and set the pressure valve to the sealing position.
Select Pressure Cook on High Pressure for 15 minutes.
Allow the Instant Pot to reach pressure, which may take approximately 10–15 minutes depending on the amount and temperature of the ingredients.
When the cooking time ends, let the pressure release naturally for 10 minutes. Then carefully release any remaining pressure according to your Instant Pot’s instructions.
Never force the lid open while the pot is pressurized.
Step 8: Stir and Adjust the Consistency
Open the lid carefully and stir the chili thoroughly.
Taste and adjust the seasoning if needed. Add a little more salt, black pepper, or chili powder according to your preference.
If the chili is too thin, select the Sauté function and simmer uncovered for 5–10 minutes, stirring frequently, until it reaches your desired consistency.
If it is too thick, add a small amount of beef broth or water.
Step 9: Add the Toppings
Ladle the hot chili into serving bowls.
Sprinkle each bowl generously with shredded cheddar cheese and sliced green onions.
Add a spoonful of sour cream, fresh cilantro, or sliced jalapeños if desired.
The warm chili melts the cheese, creating a delicious, creamy topping that complements the savory beef and beans.
Step 10: Serve and Enjoy!
Serve your Instant Pot Chili hot with cornbread, crusty bread, tortilla chips, or a simple green salad.
It is perfect for family dinners, meal preparation, game days, and chilly evenings.
Tips for the Best Instant Pot Chili
For deeper flavor: Use smoked paprika and brown the beef thoroughly before pressure cooking.
For thicker chili: Simmer on the Sauté setting after pressure cooking until the excess liquid evaporates.
For extra vegetables: Add diced zucchini or additional bell peppers.
For a spicier version: Increase the cayenne pepper or add chopped jalapeños.
For a milder version: Omit the cayenne pepper and reduce the chili powder.
For a double batch: Double the ingredients only if the combined volume remains within your Instant Pot’s maximum fill line. For pressure cooking, do not exceed the pressure cooker’s two-thirds fill limit, or the lower limit specified for your model. You may need to brown the beef in batches. Keep the pressure-cooking time the same, although reaching pressure will take longer.
How to Store and Reheat Leftovers
Refrigerator: Allow the chili to cool slightly, transfer it to shallow airtight containers, and refrigerate within two hours. Use within 3–4 days.
Freezer: Store cooled chili in freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality.
Reheating: Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or water if the chili has thickened. Reheat leftovers to 165°F (74°C).
For the best texture, add fresh cheddar cheese and green onions after reheating rather than freezing them with the chili.
Frequently Asked Questions
Can I make this chili without beans?
Yes! Leave out the beans and add extra ground beef or vegetables if desired. The consistency may be slightly different.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works well as a leaner alternative. Brown it thoroughly before adding the other ingredients.
Can I use dried beans?
This recipe is designed for canned, already-cooked beans. Dried beans require a different preparation method and cooking time, so do not substitute them directly without adjusting the recipe.
Does chili taste better the next day?
Many people find that chili tastes even better the next day because the flavors have more time to develop. Store it safely in the refrigerator and reheat it thoroughly before serving.
Can I prepare this recipe in a slow cooker?
Yes. Brown the beef with the onion, pepper, and garlic first. Transfer everything to a slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the flavors are well combined.
Final Thoughts
This Easy Instant Pot Chili is a delicious, filling meal that brings together savory ground beef, tender beans, sweet corn, tomatoes, and warming spices. With a generous topping of cheddar cheese and fresh green onions, every bowl is comforting and satisfying.
Make a batch for dinner tonight, double it when your pressure cooker has enough capacity, and save the leftovers for another easy meal during the week!
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