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Pressure Cooker (Instant Pot) Chili

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Get the most delicious chili in a fraction of the time with your trusty pressure cooker! So rich and flavorful, this chili is easy to make, perfectly comforting and so so tasty!

A spoon in a bowl of chili topped with sour cream, shredded cheese and fresh jalapenos.

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    Quite honestly, there is never a bad time for chili! It’s a constant in our house! When you don’t have hours to spend to watch a simmering pot, grab your pressure cooker for an effortless family dinner.

    So hearty and rich in flavor, this Instant Pot chili is ready to serve within an hour, and it’s great for meal prep too!

    For more hearty pressure cooker recipes, be sure to check out my Vegetable Soup and Chicken and Potatoes.

    How to make pressure cooker chili

    • Gather your ingredients.
    Ingredients to make the recipe on a white work surface.
    • Chop the onion, garlic and jalapeno.
    Chopped onions, garlic and jalapeno on a cutting board.
    • Turn the pressure cooker on the high-sauté function. Once the display says “HOT,” add oil. Add onions, jalapeño, and garlic cloves and sauté for about 5-7 minutes, until onions have softened.
    Onions, garlic and jalapeno being cooked in the Instant Pot.
    • Add ground beef and stir, cooking until ground beef is no longer pink and is browned. Then add chili powder, cumin, oregano, Worcestershire sauce and stir until combined.
    The beef browned in the pressure cooker.
    • Press Cancel on the pressure cooker. Add vegetable juice, water, kidney beans, yellow corn kernels, and brown sugar. Do not stir. Cover the pressure and cook on high pressure for 35 minutes.
    Beans and corn added to the pressure cooker.
    • Once pressure cooking time is up, allow the pressure to natural release for at least 15 minutes.
    • Once all pressure is released, press Cancel on the pressure cooker and open the lid. Stir the chili. It will appear watery. Press the sauté button and allow the chili to simmer for 5-10 minutes, stirring occasionally, until it’s reduced to your likeness. Salt to taste.
    Some of the cooked shili on a wooden spoon over the Instant Pot.

    What do you serve it with?

    This chili is great to serve by itself in a big bowl with your favorite toppings. I love to serve it with my Cornbread Muffins or you can serve it on a bed of rice.

    When it comes to toppings, for me, you can never have enough! Try topping it with:

    • Shredded cheese
    • Sour cream
    • Fresh jalapeños
    • Sliced avocado
    • Guacamole
    • Salsa
    • Crispy tortilla strips

    Can you make it ahead of time?

    If you are getting organized, pressure cooker chili is a great recipe for meal prep. Once you’ve made it, let it cool completely before placing in an airtight container and it will keep well for 4 to 5 days. Reheat it gently on the stovetop, or in the microwave, until warmed through to serve.

    The flavors develop even more the next day, so leftovers are always really tasty!

    Can you freeze it?

    Yes! This freezes really well! It will keep well for up to 6 months, I always have some in my freezer! Thaw the chili in the fridge overnight before reheating.

    A bowl of pressure cooker chili with a spoon in it and served with toppings.

    Recipe Notes and Tips

    • The chili will appear watery once you open the lid after pressure cooking as the water hasn’t had the chance to evaporate. Simmer after pressure cooking to reduce the water amount and build flavor.
    • This chili is relatively mild. If you like it spicier, add a little cayenne.
    • Feel free to add in other veggies that you have in your fridge. Mushrooms, bell peppers and carrots all work really well.

    Watch this video tutorial and see how I make this chili from start to finish.

    More Pressure Cooker Recipes

    Chili served in a white bowl with a spoon.
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    5 from 1 vote

    Pressure Cooker (Instant Pot) Chili

    Get the most delicious chili in a fraction of the time with your trusty pressure cooker! So rich and flavorful, this chili is easy to make, perfectly comforting and so so tasty!
    Course Main Course
    Cuisine American
    Keyword how to cook chili in a pressure cooker, instant pot chili recipe
    Prep Time 5 minutes
    Cook Time 50 minutes
    Total Time 55 minutes
    Servings 4 servings
    Calories 534kcal
    Author Tanya

    Ingredients

    • 2 Tbs oil
    • 2 yellow onions chopped
    • 2 jalapeño chopped
    • 4 garlic cloves chopped
    • 1 lb ground beef
    • 2 Tbsp chili powder
    • 1 tsp cumin
    • 1 tsp oregano
    • 1 Tbsp Worcestershire sauce
    • 1 ½ cup vegetable juice like V8
    • ¾ cup water
    • 1 can red kidney beans drained and rinsed
    • 1 cup yellow corn kernels frozen
    • ½ Tbsp brown sugar
    • Salt to taste

    Instructions

    • Turn the pressure cooker on the high-sauté function. Once the display says “HOT,” add oil. Add onions, jalapeño, and garlic cloves and sauté for about 5-7 minutes, until onions have softened. Add ground beef and stir, cooking until ground beef is no longer pink and is browned. Add chili powder, cumin, oregano, Worcestershire sauce and stir until combined.
    • Press Cancel on the pressure cooker. Add vegetable juice, water, kidney beans, yellow corn kernels, and brown sugar. Do not stir. Cover the pressure and cook on high pressure for 35 minutes. Once pressure cooking time is up, allow the pressure to natural release for at least 15 minutes.
    • Once all pressure is released, press Cancel on the pressure cooker and open the lid. Stir the chili. It will appear watery. Press the sauté button and allow the chili to simmer for 5-10 minutes until it’s reduced to your likeness. Salt to taste.

    Video

    Notes

    • The chili will appear watery once you open the lid after pressure cooking as the water hasn’t had the chance to evaporate. Simmer after pressure cooking to reduce the water amount and build flavor.
    • This chili is relatively mild. If you like it spicier, add a little cayenne.
    • Feel free to add in other veggies that you have in your fridge. Mushrooms, bell peppers and carrots all work really well.

    Nutrition

    Calories: 534kcal | Carbohydrates: 37g | Protein: 28g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 686mg | Potassium: 1029mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2027IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 5mg
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    Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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    Recipe Rating




    Joan Darrin

    Tuesday 7th of September 2021

    sounds great. i like alot of beans, would it change much if i added 2 cans of beans?

    Tanya

    Tuesday 7th of September 2021

    Hi Joan, it would likely just be a little less liquidy, but 2 cans should work just fine.

    Susan

    Tuesday 2nd of February 2021

    It sounds amazing, I would like to use dried kidney beans instead of canned. Please advise.