This easy Instant Pot Chili is a comforting dinner chock full of beef, beans, and smoky flavors! Ready in less than 1 hour, you can garnish each bowl with all kinds of toppings or use it for chili cheese dogs, chili nachos, and more.

Is there anything more comforting than a big bowl of homemade chili? I don’t think so! My Three Bean Vegetarian Chili and Instant Pot Supersonic Chili always come in handy during the chilly months, but this classic Instant Pot Chili is perfect for when you’re craving the extra hearty bites.

beef chili in a white bowl with a spoon. Melted cheese on top with fresh cilantro. A small blue bowl with extra cheese and a blue towel on the table.

It’s an easy Instant Pot chili recipe made with ground beef, beans, tomatoes, and a mouthwatering blend of chili spices. It’s seriously the best; altogether a deliciously hearty, healthy, balanced, and nutrient-dense meal. 

The best part is the Instant Pot does most of the work for you! And if you don’t have a pressure cooker, I included stovetop and slow cooker instructions so everyone can enjoy this warming, award-worthy chili.

Enjoy the leftover beef chili for lunches, freeze it for later, or dump them on burgers, fries, potatoes, or nachos. After all, chili is the best way to spruce up any meal!

Beef chili in the instant pot, garnished with fresh cilantro.

Ingredients and substitutions

  • Ground beef – I like using grass-fed ground beef because it’s a great source of iron and high-quality animal protein. 80/20 ground beef, like ground chuck, stays juicy and brings great flavor to a pot of chili. If you don’t want to use beef, substitute it for ground turkey, chicken, bison, pork sausage, or venison. Or omit the meat entirely to make vegan chili.
  • Beef broth – Use a great-tasting broth or make your own! My Homemade Bone Broth would be perfect here.
  • Flour – All purpose flour is used as a thickening agent to thicken the chili. If you’re gluten free, use gluten free all purpose flour instead.
  • Beans – I like using three types of canned beans to load the chili with fiber, vitamins, minerals, and protein. Kidney, pinto, and black beans are my favorite, but you can also use chickpeas, great northern beans, cannellini, or navy beans.
  • Salsa – Use your favorite jar of chunky salsa, mild, medium, or hot. 
  • Hot peppers – Use green chilis, jalapenos, or habanero peppers, depending on how much heat you can handle. If spicy food isn’t your thing, use a green bell pepper instead.
  • Chili seasonings – A blend of chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes, cayenne, salt, and pepper gives the chili the right amount of spicy, smoky, and dry heat. A pre-mixed chili seasoning works just as well – use between 3 and 4 tablespoons instead. 

How to make beef chili in an Instant Pot

Step 1: Set the Instant Pot to Saute mode and pour in the oil. Once it’s hot, add the ground beef, onions, and garlic. Season with salt and pepper and cook, stirring frequently, until the meat is no longer pink. Add the chili seasonings and give the mixture a good stir. 

Step 2: Whisk in the broth, tomato paste, and flour. Finally, add the beans, salsa, tomato sauce, and jalapenos and stir well.

Step 3: Cancel Saute mode, then lock the lid in place and set the steam valve to the Sealing position. Pressure cook on high for 15 minutes. When the timer stops, allow the steam to naturally release for 10 minutes before quick releasing the remaining pressure.

Step 4: Remove the lid and ladle the beef chili into bowls topped with shredded Gruyere cheese, a dollop of sour cream, or any of your favorite chili toppings. Enjoy!

Stovetop instructions

Brown the ground beef, onion, and garlic in a heavy-bottomed pot or Dutch oven, then add the remaining ingredients. Bring it up to a simmer and let it cook uncovered until it thickens into a thick, meaty chili (1 to 2 hours). 

Slow cooker instructions

Brown the ground beef, onion, and garlic separately in a skillet, then add the mixture and the remaining ingredients to the slow cooker. Cover and cook on Low for 5 to 6 hours or High for 3 to 4 hours. For the full instructions, use the directions in my Slow Cooker Turkey Chili recipe, but substitute ground beef. 

beef chili in a white bowl with a spoon. Melted cheese on top with fresh cilantro. A small blue bowl with extra cheese and a blue towel on the table.

Serving suggestions

This beef and bean chili is a satisfying meal on its own, especially when loaded with toppings, like:

  • Avocado 
  • Cheese
  • Cilantro
  • Chives
  • Cornbread
  • Crackers
  • Green onions
  • Diced jalapenos
  • Tortilla chips
  • Sour cream or Greek yogurt
  • Diced red onion
  • Roasted chickpeas 

When it’s ready, serve the beef chili as-is or take the meal a step further by pouring a scoop over a baked potato, on top of french fries, or on top of loaded nachos. You can even mix it into mac and cheese to make homemade chili mac!

Frequently asked questions

My Instant Pot gave me a Burn Notice! What should I do?

There are a few ways you can avoid the dreaded burn notice: (1) Coat the inner pot with quality oil and stir the meat often while it’s browning to keep it from sticking to the inner pot; (2) don’t drain the fat after browning the beef. It not only adds flavor, but the added moisture plays a role in preventing the burn notice; and (3) stir and scrape the pot really well after adding the broth. If there are any stuck-on browned bits, the pressure cooker will mistake it for burning food.

beef chili in a white bowl with a spoon. Melted cheese on top with fresh cilantro. A small blue bowl with extra cheese and a blue towel on the table.

If you’re still receiving a burn notice, try adding 1 to 2 extra cups of broth. If that doesn’t work, then there may be a problem with your Instant Pot.

How long does it take to make chili in the Instant Pot?

Beef chili comes out perfectly cooked on high pressure for 15 minutes, plus 10 minutes of natural pressure release. The time it takes to brown the beef and the Instant Pot to reach pressure will be about 20 minutes. From start to finish, this recipe takes about 45 minutes. 

Can you make chili with frozen ground beef?

You can! I almost always use frozen ground beef for this easy Instant Pot chili. The only downside is that frozen ground beef doesn’t brown as nicely as thawed ground beef, which is important for flavor.

Can you use dried beans instead of canned beans?

You can, but you will need to add more broth to avoid a burn notice. I suggest soaking the beans beforehand to reduce cooking times. Use my Mexican Rice and Beans recipe for more information.

Storing and freezing

Storing: Let the chili cool to room temperature, then store the leftovers in an airtight container in the refrigerator for 4 to 5 days. 

Freezing: The chili also freezes very well for up to 3 months. Thaw in the fridge before reheating. 

Reheating: To reheat chili in the Instant Pot, set it to Saute and warm the chili, stirring frequently, until it just starts to simmer. Switch to Keep Warm mode and enjoy. 

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instant pot chili
4 from 5 votes

Instant Pot Chili

by Silvia Dunnrvine
This comforting Instant Pot Chili is easy to make and chock full of beef, beans, and smoky flavors. It’s ready in less than 1 hour and perfect for weeknight dinners, meal prep, or as a freezer-friendly meal!
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 8 servings



  • 1 lb grass-fed ground beef
  • 1 tbsp olive oil
  • 1 pinch salt and pepper to taste
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 3 tbsp tomato paste
  • 1/4 cup all-purpose flour sub for GF flour
  • 15 oz kidney beans drained
  • 15 oz pinto beans drained
  • 15 oz black beans drained
  • 15 oz medium chunky salsa
  • 28 oz tomato sauce
  • 4 oz diced jalapeno, habanero peppers or green chilis

Chili Seasoning

  • 2 tbsp chili powder
  • 1 tsp each, cumin, paprika, garlic and onion powder
  • 1/2 tsp each, red pepper flakes and cayenne pepper
  • salt and pepper, to taste


  • Turn instant pot on saute mode. Add oil, when hot add ground beef, chopped onions, minced garlic and season with a pinch of salt and pepper. Stir and sauté until no longer pink (about 7 mins)
  • Add chili seasonings and once again stir well.
  • Next add in cup of broth, tomato paste and flour. Whisk to combine and incorporate the flour.
  • Now add remining ingredients; beans, salsa, tomato sauce and jalapeños. Give it a good stir.
  • Cancel saute mode, lock the lid and cook on HP for 15 minutes. When done allow for 10 mins of NPR then quickly release remaining pressure.
  • Serve chili with shredded Gruyere cheese, sour cream, cilantro, crusty bread or whatever you like


GLUTEN-FREE –  to make this recipe gluten-free be sure to use gluten-free flour as a thickening agent. Also make sure the store bought jar ingredients are free of gluten. 
DAIRY-FREE – this recipe is dairy free. Do not add cheese as topping if dairy-free
VEGAN – for a Vegan version, either use vegan *beef* or omit from this recipe


Calories: 451kcal | Carbohydrates: 55g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1113mg | Potassium: 1389mg | Fiber: 17g | Sugar: 7g | Vitamin A: 1566IU | Vitamin C: 17mg | Calcium: 115mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Chili Pot, Instant Pot Chili Recipe
Course: Chili, Dinner, Soup, Stew
Cuisine: American
Like this? Leave a comment below!
best instant pot chili
instant pot chili frozen beef

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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Recipe Rating


  1. Hi
    It looks really Good – this really good chili and I want to try it but I don’t have an instant pot. Can I use a reg pot n or what else can I do?.I dont have a slow cooker either.

    1. You can definitely adapt this recipe to the stove top. Follow same direction but cook for longer than 10 minutes. I would cook for at least a half hour so the flavors incorporate better and chili thickens a bit.

    2. My family has a tradition of making chili on Christmas Eve and serving it in China bowls. We went from having 20-25 relatives over fir holidays to just my husband and I because we moved from Seattle to Huntsville.
      I decided to invite neighbors over and made this recipe in a crock pot. I followed the ingredients portion and it turned out really good. A few of my neighbors went back for seconds. It was really good

      1. Wow this is so wonderful to hear. Happy New Year, wishing you a happy, healthy and prosperous new year!

  2. You did great with the camera there Silvia.
    If its good on camera, it must be tasty too 🙂

    1. Kerri – I know you are looking to hear from someone else (and hopefully you will), but I have made this recipe many times, never got a burn notice. Hope this helps! Silvia

      1. I got the burn notice twice back to back & had to dump it in a bowl & scrape the bottom, hopefully it’ll work the 2nd time around

      1. So sorry to hear, did you try adding more liquid to it to prevent it from ge4tting burn notice? So weird I make the recipe exact as described and never got the burn.

    2. Kerri, this recipe has been retested and therefore not burn notice has been further reported. Hope this helps, hope you’ll try again soon. Silvia

  3. Great chili! I have made it twice and got the “food burn” notice on my 8qt instant pot both times. I’m thinking it’s from the flour/tomato paste/spices being added when the pot is heated from the sauté step. I’ve added about two cups water, stirred to remove bits, etc. After a couple minutes it does clear on its own and continue to cook, so I’m not sure it’s worth the trouble to investigate further. I did hear that adding flour while cooking can cause the notice, so maybe adding the thickener after
    Cooking? Thank you again for this great recipe!

    1. Hi Brandie, thanks for your feedback on my chili recipe, it’s very helpful and definitely worth investigating. Personally I have never gotten the burn notice, but I will look into it and maybe note on the post to help others prevent from having this issue as well. I am glad that the recipe still worked well for you, and that you were able to enjoy it! Silvia

      1. So ive gotten the burn notice 4 times now.& am giving up…. Im just gonna have to make left overs tonight & put the chili in the slow cooker overnight, im just concerned bc ive added a ton of liquid that i now have to It tastes good just needs time to develope the flavors of the spices

  4. I got the burn notice twice so I am just finishing it on the stove top. Next time I won’t add the flour….seems to make it too thick.

  5. Made this and loved it, I put a can of corn in it instead of pinto beans and left out the peppers because my son doesn’t do too much heat. Will definitely make this again.

  6. Excellent chili! I have made it several times with good success. I used 1 1/2 McCormick chili spice packets instead of the spices. I did add 1 rounded tsp. Red Aleppo pepper flakes, salt and pepper to taste. I also doubled the garlic. I have also made it on the stovetop and slow cooked the chili. For a vegetarian variation I used 1 pound Impossible Plant Based ground burger.

    1. Hi Alexandra, thanks so much for taking the time to share your feedback. I am so glad you enjoyed my chili recipe. Hope to see you back for me!