We’re big chili fans at Fit Foodie Finds, and this Instant Pot Chili recipe is one of our favorites. Made with ground beef, ground pork, three kinds of beans, tomato products, and a homemade chili seasoning blend, this chili comes together quickly and packs big flavor. Using the Instant Pot makes it an ideal option for busy weeknights, game days, or cozy fall dinners — you can have a pot of hearty chili ready in about 40 minutes, start to finish.
This recipe is inspired by our classic beef chili but adapted for pressure cooking. It’s simple to prep, uses pantry-stable ingredients, and can be customized to your heat preference and dietary needs. Read on for what you’ll need, easy substitutions, step-by-step instructions for the Instant Pot, storage and freezer tips, and frequently asked questions.
What You Need for Instant Pot Chili
Gather an Instant Pot (or other electric pressure cooker) and the following ingredients. These combine for a rich, balanced chili with a touch of sweetness to brighten the spices.
- Ground beef — We used 85% lean ground beef. A little fat adds flavor and body to the chili.
- Ground pork — Adds depth and a mild sweetness; you can swap Italian sausage if you prefer.
- Beans: Pinto, kidney, and great northern (or cannellini) are used here. If you prefer, use three cans of a single bean variety.
- Tomato products: Tomato sauce, diced tomatoes, and tomato paste create a thick, flavorful base.
- Maple syrup — A small amount is the secret ingredient that sharpens the spices and balances acidity.
- Hot sauce — Adds tang and heat; substitute a splash of apple cider vinegar if you’d rather avoid heat.
- Homemade chili seasoning — Making your own blend of chili powder, garlic powder, cumin, smoked paprika, salt, and pepper delivers fresher, cleaner flavor than many pre-mixed packets.
Can’t do meat?
Instant Pot Vegetarian Chili
If you prefer a meatless version, replace the meat with extra beans, lentils, or a plant-based ground substitute. The Instant Pot makes a very satisfying vegetarian chili in the same short time frame.
More Chili Ideas
If you enjoy this Instant Pot chili, you might also like other chili recipes such as classic beef chili, green chili, crockpot chicken chili, or a lighter turkey chili. Each variation highlights different regional flavors and protein choices while keeping chili simple and comforting.
Substitutions & Variations
This chili is forgiving and easy to adapt:
- Swap ground beef for ground turkey, chicken, or plant-based crumbles for different macronutrient profiles.
- Use any canned bean combination you like — cannellini, navy, or black beans all work well.
- Add extra vegetables such as bell peppers, corn, or mushrooms for more texture and nutrition.
- Use beef broth for the deepest flavor, or swap 1:1 for chicken or vegetable broth; water works in a pinch.
Homemade chili seasoning
Making your own chili seasoning is easy and tastes fresher than store-bought mixes. Mix and store the following in a jar for quick use:
What you need
- Chili powder
- Garlic powder
- Ground cumin
- Smoked paprika
- Salt
- Ground black pepper
Adjust the proportions to your taste and keep a batch on hand for soups, tacos, and more.
Instant Pot Instructions
Here’s a straightforward method to make this chili in your Instant Pot. Total time includes pressure build and release.
- Turn the Instant Pot to the sauté setting and add 1 tablespoon of olive oil.
- When the oil is hot, sauté 1/2 large diced white onion for about 4 minutes until softened.
- Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Add 1 lb ground beef and 1/4 lb ground pork, breaking the meat into small pieces. Brown briefly — partially cooked is fine since it will finish under pressure.
- Stir in the beans (drained and rinsed), tomato sauce, diced tomatoes, tomato paste, 1 tablespoon maple syrup, 1 tablespoon hot sauce, and the homemade chili seasoning. Add 1 cup beef broth (or chicken/vegetable broth).
- Secure the lid and set the valve to seal. Cook on High Pressure for 5 minutes. The Instant Pot will take roughly 12–15 minutes to come to pressure before the cook time begins.
- When the timer finishes, perform a quick release by carefully opening the pressure valve. Once the steam has cleared, remove the lid and stir well. Taste and adjust salt, pepper, or heat as needed.
- Serve hot with your favorite toppings such as shredded cheese, sour cream or Greek yogurt, chopped fresh herbs, and tortilla chips.
FAQ
Can I make this chili vegetarian? Absolutely. Replace the meat with plant-based crumbles, additional beans, or cooked lentils for a satisfying vegetarian version.
Is this chili spicy? This recipe is moderately spicy. To control the heat, reduce or omit chili powder, skip the hot sauce, or add a diced jalapeño for more heat.
What’s the secret ingredient? A small amount of maple syrup brightens the chili seasoning and rounds out the flavors without making the chili sweet.
Freezer Instructions
This chili freezes and reheats beautifully, making it perfect for meal prep.
- Allow the chili to cool completely.
- Transfer it to airtight containers or freezer-safe bags, removing as much air as possible.
- Label and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating, or reheat from frozen on the stovetop until heated through.
Storage & Reheating
Store leftover chili in the refrigerator in an airtight container for up to 5 days. To reheat, warm multiple servings on the stovetop over medium heat until simmering, or microwave a single serving for 1½–2 minutes until hot.
Serving Suggestions
Serve chili with tortilla chips, cornbread, jalapeño corn pudding, rice, or your favorite bread. Top with shredded cheese, diced onions, cilantro, sliced avocado, or a dollop of Greek yogurt or sour cream.
Nutrition (per serving)
Approximate values per serving: Calories: 377 kcal, Carbohydrates: 41 g, Protein: 27 g, Fat: 12 g, Fiber: 13 g, Sugar: 10 g. Nutrition is an estimate and will vary based on exact ingredients and portion sizes.