The Best Instant Pot Chili Recipe – Thick & Hearty Chili Made Easy!

This is absolutely the BEST Instant Pot Chili recipe that I have ever had. Thick and hearty chili that takes only 10 minutes to prepare.

Mix all the ingredients together, set the pressure cooker and dinner is ready when you are! It is one of the most popular Instant Pot recipes, especially in the middle of winter.

Best of all, chili is a versatile dish that can be served in a variety of ways. You can serve it as a stand alone comfort food meal that will keep you feeling warm and full for hours.

However one of my favorite ways to serve chili is over a bowl of rice. It is a great way to stretch a batch of chili and the flavor and textures blend perfectly together!

Another way you can serve it is as a side dish. Chili pairs really well with both grilled cheese and Reuben sandwiches.

In fact, I always add chili to my Super Bowl Party Food menu. Everyone can enjoy a bowl of chili along with wings, nachos, and all the dips and spreads that are on the table.

And for those who are worried about guests on a Keto diet, no worries. You can make this Instant Pot Keto Chili recipe so everyone can enjoy a bowl.

What Makes This Chili So Good?

So what does it take to make the BEST Instant Pot Chili recipe? The answer is simple.

It not only takes the right blend of ingredients. It also most include a variety of spices that provide a ton of flavor and that compliment each other perfectly while cooking in your Instant Pot.

1. Ground Beef

Every traditional chili recipe begins with some sort of beef. Although I prefer to use chunks of steak my Authentic Texas Chili recipe, most chili recipes are made with ground beef.

But what type of ground beef should you use to make chili? Because we are making this in the Instant Pot, I recommend using lean ground beef/sirloin with a 90/10 lean to fat ratio.

This will allow you to cook the ground beef right in the Instant Pot and you won’t need to drain the grease after it browns. However, you can also use ground beef with a higher fat content.

You will just need to drain the meat before adding the other ingredients to the pot. And because there is more fat and less actual meat, your chili might be a little thinner than if you used ground sirloin.

2. Beans

And when it comes to beans, it is best to use a combination rather than just seasoned chili kidney beans. That is why I will either add black or pinto beans to add a different taste and texture to the chili.

This helps keep the chili be filled with a variety of flavors that makes you coming back for more.

And speaking of variety, you are going to love the spices that makes this chili the BEST Instant Pot Chili around!

3. Chili Spices

So what is the best way to season chili? The most common ingredient in every chili recipe is chili powder.

But there are three other ingredients in this recipe that makes it the BEST Chili recipe around. And by far by favorite is smoked paprika.

I use smoked paprika in a lot of my recipes. Not only does it add a little sweetness to the chili, it also gives the soup a slight smoky flavor.

Then you add ground cumin. Most store bought chili powder has cumin already as an ingredient. However, when you add more cumin to you chili, the flavors simply brighten and shine through in every bite!

But the most surprising ingredient is Cocoa Powder. Almost every chili cook-off winner has included cocoa powder in their recipe.

The cocoa powder provides another layer of flavor that makes the sauce of the chili taste richer. Although you can’t actually taste it, the cocoa powder balances out the heat of the chili powder perfectly!

Finally, if you like things spicy, be sure to add a heat source that won’t change the flavor of your dish. Cayenne pepper is usually the powder of choice when you are looking to heat up your chili without altering the taste.

However, because not everyone likes it hot, it is best to add it to your own specific bowl once served.

Best Instant Pot Chili Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 teaspoons olive oil
• 2 pounds ground beef, 90/10 preferred
• 1 onion finely diced
• 3 garlic cloves, minced
• 28 ounces diced tomatoes
• 24 ounces tomato sauce
• 15 ounces canned chili beans
• 15 ounces canned black or pinto beans, drained and rinsed
• 3/4 cup beef broth
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons cocoa powder
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon ground pepper
• cayenne pepper powder, to taste (optional)
  

INSTRUCTIONS

The first step in making chili is to turn your Instant Pot to the Sauté More setting. Once the display reads HOT add the olive oil to the pot. Add the meat and cook until mostly brown.

Add the diced onion and cook for 2 minutes. Then add the garlic and continue to sauté for one additional minute or until the garlic becomes fragrant.

Press Cancel/Off. Add the remaining ingredients to the pot and stir, being sure to remove any bits that may be stuck to the bottom of the pan. This will help prevent the BURN notice from appearing on your screen.

Lock the lid in place and turn the valve to the Sealing position. Press the Chili/Beans setting or Pressure Cook/Manual on HIGH pressure for 20 minutes.

After the cooking time expires, perform a slow and controlled quick release of pressure to prevent the liquid from coming out of the valve. Or allow the pot to perform a Natural Pressure Release if you aren’t in a hurry.

Serving Options

Serve warm and add additional toppings as desired. Some of my favorite chili toppings diced onion, sour cream, diced jalapeños, cilantro, saltine crackers and shredded cheese.

However you choose to serve your chili, I am sure that you will agree that this is truly the BEST Instant Pot Chili Recipe out there!

Enjoy! Mary

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