An Instant Pot is a multi-functional electric pressure cooker. It uses a sealed valve to trap steam and build pressure, cooking food significantly faster than conventional methods. This high-pressure environment tenderizes meats and blends flavors beautifully, creating incredibly delicious meals in a fraction of the time. Beyond chili, you can make a vast array of recipes in an Instant Pot, including delicate dishes like yogurt, perfectly cooked rice (often over low pressure), and hearty meals like Instant Pot pot roast (cooked over high pressure).

Chili itself is a beloved comfort food classic, often served warm with a side of good cast-iron cornbread. This particular recipe is incredibly adaptable, meaning once you master it, you’ll know how to create equally delicious chili using ground turkey, chicken, or beef, along with various bean combinations. Many traditional homestyle chili recipes typically include some kind of tomato product, such as petite diced tomatoes, rich tomato paste, or smooth tomato sauce. The meat can be swapped for leaner options like chicken and turkey, and different legumes like pinto, kidney, or black beans can be used in any combination to customize your perfect bowl.

Absolutely, Instant Pot chili is an excellent and healthy dinner option! It’s a wonderfully hearty and satisfying protein-rich dish, loaded with nutrient-dense beans and lean beef (or your choice of protein). This recipe is naturally gluten-free, making it suitable for those with dietary restrictions. One of its greatest advantages is that no sautéing is required when preparing it in the Instant Pot, reducing the need for added oils and fats. This makes it a fantastic choice for those on a low-carb or Keto diet, as it can easily be adapted into a delicious Keto chili by managing carb-heavy toppings. Not only is it a crowd-pleaser that the whole family will love, but the convenience of not even needing to use the stove makes it a real win for healthy, home-cooked meals.

You’ll be delighted to know that you don’t even need cooking oil to make this incredibly flavorful chili! I often use 73% lean and 27% fat ground beef for its taste and affordability, but any ground meat works. This recipe truly shines with just 4 core ingredients, plus a crucial cup of water:

• Salsa: This is the star of the show! Salsa acts as an all-in-one tomato sauce that’s already perfectly seasoned with the right Mexican spices. While I love canning my own salsa, any 24 oz jar of your favorite store-bought salsa will work beautifully. If you crave a spicier chili, opt for a hot salsa, or simply add fresh jalapeños or red hot peppers. Most salsas have a slight sweetness that balances the dish perfectly.
• Water: Essential for pressure cooking in the Instant Pot. My traditional slow-cooker beef chili recipe doesn’t call for it, but adding 1 cup of water to the Instant Pot ensures the pressure builds correctly and prevents the dreaded “burn” signal.
• Tomato Juice: This ingredient adds depth and liquid to the chili. You can easily substitute it with tomato sauce for a slightly thicker consistency or even additional water if that’s what you have on hand.
• Beef: Ground beef is classic, but this recipe is incredibly versatile. Feel free to use any ground protein such as chicken, turkey, or pork, adapting the cooking time as needed.
• Beans: Legumes are a must for hearty chili! You can use any combination of pinto, pink, black, dark kidney, or light kidney beans. Canned beans are convenient, or you can use pre-cooked frozen beans.

Absolutely! This chili recipe is incredibly flexible and adapts beautifully to different proteins. Ground turkey and chicken are excellent leaner meat options that will still yield a delicious and hearty chili. The cooking method remains essentially the same. Similarly, any variety of cooked beans can be used, allowing you to customize the flavor and texture to your preference. Don’t hesitate to experiment with your favorite lean meats and beans!

When it comes to beans for chili, you have a wide array of delicious options! Any legumes such as kidney beans (whether light or dark), pink beans, pinto beans, black beans, red beans, or navy beans will all work wonderfully for creating a rich and satisfying chili. The best choice often comes down to personal preference or what you have available.

For an even bolder flavor profile, after the chili is cooked, you can certainly season the beef and beans with additional spices like cumin, paprika, and a pinch of cayenne pepper, adjusting to your taste for that perfect kick!

Making this chili in the Instant Pot couldn’t be simpler, and it’s easily adaptable to the ingredients you have on hand. Whether you opt for ground turkey, your favorite jar of salsa, or different tomato products, the process is straightforward. If you’re aiming for a spicy chili, simply use hot salsa or add fresh jalapeños.

A key advantage of this Instant Pot method is that you do not need to sauté the beef beforehand! Since most jarred salsas already contain onions and garlic, you don’t even need to chop and add those separately, saving you even more time and effort.

1. Turn the Instant Pot on. Pour 1 cup of water into the pot.
2. Add the salsa and tomato juice. IMPORTANT: DO NOT STIR the ingredients at this stage to prevent the burn signal.
3. Place the beef and beans atop the liquid layers. Cover the Instant Pot with the lid and seal the valve.
4. Select the pressure cook button and set the time to 38 minutes over high pressure if you are using frozen meat and beans. If using thawed beef and canned beans, set it for 22 minutes over high pressure.
5. Once cooking is complete, release the pressure manually by turning the valve, or allow it to naturally depressurize for about 10 minutes before manually releasing any remaining pressure.
6. Remove the beef with tongs and use a potato masher or a spoon to break it up into smaller pieces right in the pot. Place it back into the pot and then stir all the chili ingredients together thoroughly.
7. Serve your delicious Instant Pot chili with your favorite toppings!

Chef’s note: If you prefer to sauté your beef first, select the sauté button on the Instant Pot and brown the ground beef, adding onion if desired. Once browned, make sure to pour in 1 cup of water and scrape the bottom of the pot with a wooden spoon to deglaze it thoroughly. This removes any stuck-on bits that could cause the burn signal. Then, add the remaining ingredients (salsa, tomato juice, beans) without stirring, as outlined in step 2, before sealing the Instant Pot.

Remember, stirring the chili before you seal the Instant Pot can lead to ingredients settling on the bottom, which can scorch and trigger the dreaded “burn” signal. Always add liquids first and layer ingredients without stirring for the best results.

Yes, absolutely! This versatile chili recipe can certainly be made on the stovetop, even without an Instant Pot or slow cooker. The process is straightforward: simply brown your ground beef first in a large pot or Dutch oven. Once the beef is cooked through, drain any excess fat. Then, add the remaining ingredients in any order you prefer, bring the mixture to a simmer, and let it cook for at least 30 minutes (or longer for flavors to meld) over low heat, stirring occasionally.

My sister, who often makes this stovetop version, likes to season the beef with additional cumin, paprika, and a touch of cayenne pepper for extra depth and heat. For a luxuriously creamy and superior flavor, she also incorporates heavy whipping cream. If you, like her, prefer your chili on the thicker side, a simple trick is to add an additional can of drained and rinsed beans, or even mash some of the beans to create a richer texture.

Shockingly, yes! Freezing chili is an excellent strategy for busy weeknight dinners or convenient lunches. It’s perfect for meal prepping. You can freeze small batches in freezer-safe gallon-sized bags. This way, you can simply peel off the bag and pop the frozen chili directly into a crockpot or microwave for an easy meal.

To Freeze: Allow the chili to cool completely to room temperature before freezing. Pour it into freezer bags or airtight freezer-safe containers, ensuring you leave a little headspace for expansion. Seal airtight, removing as much air as possible. Keep frozen for up to 3 months for best quality.

To Reheat Chili: For best results, thaw chili overnight in the refrigerator (it can keep thawed for up to 2 days). Once thawed, reheat it gently in a pot on the stove over medium heat, in a slow cooker, or back in the Instant Pot using the “Saute” or “Warm” function. For a quick reheat, the microwave works perfectly.

Storing Leftovers: How long does chili last in the fridge? Cooked chili can safely keep for up to a week in an airtight container in the refrigerator. Any leftovers beyond that timeframe should be frozen.

The cooking time for Instant Pot chili depends on whether your ingredients are fresh or frozen. If you are using thawed ingredients (beef and canned or pre-cooked beans), your Instant Pot chili will be done within approximately 22 minutes under high pressure. When using frozen ground beef or frozen beans, you will need to cook it for 38 minutes over high pressure. Chili should always be cooked over high pressure, which can be set manually or by selecting the “Chili/Bean” button on your Instant Pot, if available.

If you prefer a thicker, more robust chili, there are a few simple ways to achieve that perfect consistency. One effective method is to add an additional 15-ounce can of beans (drained and rinsed). Mashing part of the beans directly in the pot after cooking also works wonders to create a richer, thicker chili texture. Keep in mind that this chili recipe naturally thickens as it sits and cools, so it will be even heartier as leftovers.

Another popular way to thicken chili and add extra flavor is by stirring in grated cheese or a dollop of sour cream right before serving. These toppings not only enhance the taste but also contribute to a creamy, thicker consistency.

This delicious beef chili is incredibly versatile and pairs wonderfully with a variety of sides! It’s not just a soup or stew meant only for cold winter days; it’s a hearty meal perfect for any time. One of our favorite ways to enjoy it is ladled generously over a crisp taco salad. It’s also fantastic scooped onto crunchy tortilla chips for loaded nachos or even over deep-fried dough for a unique, satisfying treat. Don’t forget the classic pairing of cornbread or crusty bread to soak up all that flavorful sauce!

Proper storage ensures your delicious chili stays fresh and ready for your next meal.

Storing: Leftovers keep exceptionally well in the refrigerator for up to 1 week. Always store chili covered in an airtight container or a pot with a tight-fitting lid to maintain freshness and prevent contamination.

Reheat: To reheat leftovers, you have several convenient options. Use the microwave for a quick single serving, warm it gently in a pot on the stovetop over medium heat, or use the “Saute” or “Warm” function in your Instant Pot. You can also slowly warm it in a slow cooker until heated thoroughly, stirring occasionally.

Elevate your chili experience with a variety of delicious toppings! These additions not only enhance the flavor but also add texture and visual appeal.

• Avocados: Sliced fresh avocado or a dollop of creamy mashed guacamole adds a rich, cool contrast.
• Sour Cream: A classic choice, sour cream adds a tangy creaminess that can mellow out any spice and makes for a sweeter bowl of chili.
• Grated Cheese: A must-have! Options like pepper jack, a Mexican blend, mild cheddar cheese, Monterey Jack, and Colby are excellent choices that melt beautifully.
• Onions: Freshly chopped green onions, scallions, chives, or even vibrant purple red onion add a fresh, pungent crunch and beautiful color.
• Herbs: Fresh cilantro or finely snipped fresh parsley can be sprinkled over a bowl of hot chili for a burst of freshness and a beautiful presentation.
• Hot Peppers: For those who love an extra kick, finely diced fresh jalapeños, serrano peppers, or a dash of ground cayenne pepper will do the trick.
• Tortilla Chips: Crushed tortilla chips add a satisfying crunch and are perfect for scooping up every last bit of chili.
• Cornbread Crumble: A unique topping, crumbling warm cornbread directly into your chili adds a sweet, earthy flavor and comforting texture.

One of the beauties of this Instant Pot chili is its inherent flexibility. Since the salsa typically already contains bell peppers, onions, garlic, and a blend of Mexican spices, it’s often not necessary to add a multitude of additional vegetables or herbs. The salsa does a fantastic job of building the flavor base efficiently.

However, if you’re looking to customize, the possibilities are endless. As mentioned earlier, if you wish to make a spicier chili, simply use a hot salsa or incorporate fresh, finely diced jalapeños or serrano peppers. For other potential topping variations, refer to our comprehensive popular chili topping section above, which offers a wide range of ideas to suit every palate and preference. Feel free to experiment and make this chili truly your own!

Ingredients:

Directions:

• Pour 1 cup of water into the bottom of your Instant Pot. This is crucial for preventing the burn notice.
• Carefully add the salsa and tomato juice over the water. (DO NOT STIR!) Layering is key here.
• 

  Gently place the beef (whole if frozen) and beans atop the liquid layers. Cover the Instant Pot with the lid and ensure the valve is sealed. Select the “Pressure Cook” (or “Manual”) button and set the time. For frozen beef and/or frozen beans, cook over high pressure for 38 minutes. If using thawed beef and canned beans, set it for 22 minutes over high pressure.
• Once the cooking cycle is complete, you can release the pressure manually by turning the valve to the “Venting” position, or allow it to naturally depressurize for 10 minutes before manually releasing any remaining pressure.
• Carefully remove the beef with tongs and, using a potato masher or sturdy spoon, break up the beef into desired crumbles. Return the broken-up beef to the pot and thoroughly stir all the chili ingredients together.
• Serve your perfectly cooked Instant Pot Chili hot with all your favorite chili toppings!

• Cooking instructions for thawed beef & canned/pre-cooked beans: Pressure cook over high pressure for 22 minutes. Proceed with the rest of the recipe steps as directed. 
• For Thicker Chili: If you prefer a heartier consistency, add an extra 15 oz can of pinto beans (drained and rinsed) after cooking, or mash a portion of the beans directly in the pot. 

Nutrition per serving