Easy Instant Pot Chili Recipe Serve It In Less than An Hour Skip to Content

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Easy Instant Pot Chili Recipe

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This Easy Instant Pot Chili Recipe was a big hit with the family.

It is loaded with flavor. My son says it has a sweet taste and then a little kick in every bite.

There’s a texture with ground beef and beans, diced onions so every bite is delicious.

I made it in less than an hour, and it turned out to be the comfort food we needed on a crisp day.

I hope you enjoy it too!

We love it served with this Easy Sweet Cornbread Recipe.

You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker chili!

Instant Pot Chili

Easy Instant Pot Chili Recipe Ingredients:

  • 1 pound ground beef
  • 1 medium onion diced
  • 4 garlic cloves
  • 1 can crushed tomatoes
  • 2 cans red kidney beans, drained
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon oregano
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Brown Sugar
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 2 Tablespoons liquid smoke
  • 1 Tablespoon soy sauce
  • 3 Tablespoons tomato paste
  • 1 teaspoon unsweetened cocoa powder
  • sour cream (optional)
  • grated cheese or slice of American cheese

Classic combination of spicy chili with beans and homemade cornbread. Shallow DOF.

Easy Instant Pot Chili Recipe Directions:

  • Set InstantPot to saute and allow to get “HOT.”
  • Add Olive Oil to InstantPot.
  • Brown ground beef in the instant pot on saute setting. Season to taste with salt and pepper.
  • If you have juice from the meat, drain it into a small bowl and set it aside.
  • While the ground beef is browning, combine chicken broth, liquid smoke, soy sauce, tomato paste, and cocoa powder. Mix well.
  • Add diced onions, garlic, cumin, chili powder, and oregano to ground beef and saute for about 5 minutes, allowing the seasoning to coat the meat. Stir frequently.
  • Pour 1/2 cup of the chicken broth mixture into the ground beef, mix with a wooden spoon to release any crispy meat on the bottom of the Instant Pot.
  • Add the rest of the chicken broth and any meat drippings you set aside earlier to the meat.
  • Pour in the drained kidney beans and mix well.
  • Add crushed tomatoes with all juice to mixture–do not stir, allow just to rest on top.
  • Close the lid and set to manual, high pressure for 10 minutes
  • Do a natural release
  • Open the Instant pot and stir.
  • Add brown sugar and season with salt and pepper to taste.
  • Place in bowls and garnish with cheese and sour cream and any other toppings you like.

Classic combination of spicy chili with beans and homemade cornbread. Shallow DOF.

Easy Instant Pot Chili

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This Instant Pot Chili is made in less than an hour, and it is the perfect comfort food for a cold, crisp day.

Ingredients

  • 1 pound ground beef
  • 1 medium onion diced
  • 4 garlic cloves
  • 1 can crushed tomatoes
  • 2 cans red kidney beans, drained
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon oregano
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Brown Sugar
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 2 Tablespoons liquid smoke
  • 1 Tablespoon soy sauce
  • 3 Tablespoons tomato paste
  • 1 teaspoon unsweetened cocoa powder
  • sour cream (optional)
  • grated cheese or slice of American cheese

Instructions

  1. Set Instant Pot to saute and allow to get "HOT."
  2. Add Olive Oil to InstantPot.
  3. Brown ground beef in instantpot on saute setting. Season to taste with salt and pepper.
  4. If you have juice from the meat, drain into a small bowl and set aside.
  5. While the ground beef is browning, combine chicken broth, liquid smoke, soy sauce, tomato paste and cocoa powder. Mix well.
  6. Add diced onions, garlic, cumin, chili powder and oregano to ground beef and saute about 5 minutes, allowing the seasoning to coat the meat. Stir frequently.
  7. Pour 1/2 cup of the chicken broth mixture into the ground beef, mix with a wooden spoon to release any crispy meat on the bottom of the InstantPot.
  8. Add the rest of the chicken broth and any meat drippings you set aside earlier to the meat.
  9. Pour in the drained kidney beans and mix well.
  10. Add crushed tomatoes with all juice to mixture--do not stir, allow just to rest on top.
  11. Close the lid and set to manual, high pressure for 10 minutes
  12. Do a natural release
  13. Open Instant pot and stir.
  14. Add brown sugar and season with salt and pepper to taste.
  15. Place in bowls and garnish with cheese and sour cream and any other toppings you like.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 621mgCarbohydrates: 22gFiber: 5gSugar: 6gProtein: 24g

The Nutritional Information may not be accurate.

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