This Instant Pot chili delivers everything you love about regular chili–a smoky tomato broth, tender peppers, and hearty beans–but it has the added bonus of being a set-it-and-forget-it recipe. I won’t argue that regular chili is difficult to make (I call my recipe Easy Vegetarian Chili, after all), but it does require you to stay nearby the kitchen if not in it, close enough to adjust the heat of your stove from time to time to maintain a lively simmer. For most of my life, I loved that aspect of making chili or soup. I wanted to hang out in the kitchen, enjoying the smells and sounds of the bubbling pot. But now that we have a kiddo in the house, I’ve found a new appreciation for recipes like this Instant Pot chili. I am thrilled that once I secure the Instant Pot’s lid, I can walk away, stealing a few moments outside as a family before the sun sets or reading a book before we sit down to dinner. Maybe you can relate? In any case, this Instant Pot chili recipe is a great way to enjoy a flavorful meal on a busy night. I hope you love it as much as we do!
Instant Pot Chili Recipe Ingredients
Here’s what you’ll need to make this Instant Pot chili recipe:
Onion and garlic – They create the chili’s flavorful base. Bell peppers – A chili essential! I use one red and one green, but feel free to experiment with any colors you like. A jalapeño – For heat. Chili powder, cumin, coriander, and oregano – They add earthy, aromatic flavor. Fire-roasted diced tomatoes – Along with a little water, they create the chili’s tangy broth. Avocado oil – It adds richness and brings the flavors together. No avocado oil on hand? Olive oil works too. Tomato paste – It thickens the chili and enhances its savory, umami flavor. Pinto and kidney beans – Or any beans you like! I prefer to use dried beans in this recipe because we’re cooking them in the Instant Pot, but I offer instructions for making it with canned beans too. A dried Guajillo chile – Optional, but highly recommended. With a mild-medium spice level, the chile adds a distinct smoky flavor and a bit of heat to this recipe. And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Chili in the Instant Pot
It’s so simple to make chili in the Instant Pot! Here’s how I do it: First, sauté the veggies. Select the Sauté function on your pressure cooker. Set the heat level to medium and the time to 10 minutes. Add the onions and peppers and cook, stirring occasionally, until they soften, about 8 minutes. Then, stir in the spices and tomato paste and cook, stirring, for the remaining 2 minutes.
Next, pressure cook. Add the garlic, beans, tomatoes, water, and dried chile to the pot, and give everything a good stir. Secure the lid on the Instant Pot and pressure cook on high pressure for 45 minutes if you’re using dried beans or for 20 minutes if you’re using canned ones. When the cooking cycle is complete, allow the Instant Pot to release pressure naturally. That’s it! When you’re ready to eat, stir the chili again, pressing the dried chile against the sides of the pot to release its flavor. Remove the chile, then season to taste and enjoy.
Instant Pot Chili Serving Suggestions
Like any chili recipe, this Instant Pot chili is best with toppings! Here are some of our favorites:
Avocado slices Sliced radishes or jalapeños Cilantro leaves Green onions Shredded cheddar cheese A dollop of sour cream or vegan sour cream
Load up your bowl, and dig in! Enjoy this Instant Pot chili as a meal on its own, or pair it with jalapeño cornbread or regular homemade cornbread, a baked potato or sweet potato, or tortilla chips. Leftovers keep well in the fridge for up to 4 days. For longer storage, freeze the chili for up to 3 months.
More Favorite Soups and Stews
If you love this Instant Pot chili recipe, try one of these soups or stews next:
Easy Vegetarian Chili Black Bean Chili Black Bean Soup White Bean Soup Vegetarian Tortilla Soup Corn Chowder Creamy Potato Soup Or any of these 35 Best Soup Recipes!
