There are some meals that just feel like a warm hug in a bowl, and a rich, deeply savoury chili is certainly one of them. For years, I believed that the best pot chili required hours of slow simmering on the hob to develop those complex flavours. That was until I discovered the magic of making chili in an Instant Pot. It transforms the process, delivering that slow-cooked taste in a fraction of the time. My kids absolutely devour this every time I make it, especially when I let them choose their own toppings from a little “toppings bar” I set up on the counter.

This Instant Pot Chili recipe is the result of much testing in my own kitchen. It strikes a beautiful balance between smoky, sweet, and savoury, with a gentle heat that warms you from the inside out. We use a blend of common spices, good-quality beef mince, and a couple of secret ingredients that truly elevate it. The beauty of this instant chili is its ability to build layers of flavour so efficiently. The high pressure coaxes out all the richness from the meat and spices, creating a sauce that’s both thick and luxurious.

It’s a brilliant recipe for those busy weeknights when you crave something substantial and nourishing but don’t have hours to spare. It’s also fantastic for a relaxed weekend meal with family or friends. We’re going to walk through every step, ensuring you get a perfect result every single time.

Recipe Overview

This recipe delivers a hearty, flavourful beef and bean chili with a rich, thick tomato-based sauce. Expect smoky notes from the paprika and cumin, a subtle depth from a secret ingredient, and tender beef mince and beans. When I was first testing this, I found that adding a splash of Worcestershire sauce right at the end really brightened all the other flavours up, so don’t skip that final step!

• Prep Time: 15 minutes
• Cook Time: 35 minutes (including pressure building)
• Total Time: 50 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Instant Pot Chili

• Genuine Flavour: The combination of smoked paprika, dark chocolate, and fire-roasted tomatoes creates a truly deep, smoky, and complex flavour profile that tastes like it has been simmering all day.
• Ready in Under an Hour: Thanks to the pressure cooker, you get that slow-simmered taste in about 50 minutes from start to finish, with most of that being hands-off time.
• Flexible Recipe: This recipe is wonderfully adaptable. You can use turkey mince instead of beef, add extra vegetables like diced courgette or peppers, or swap the kidney beans for black beans or pinto beans.
• Great for Batch Cooking: It works beautifully for meal prep. The flavours actually meld and become even better the next day, making it ideal for a week’s worth of lunches or a quick weeknight dinner. For another great beef recipe, check out my Savory Beef And Broccoli Stir Fry Recipe.
• Family Tested: This is a recipe that always gets compliments in my house. My youngest, who can be a bit fussy, always asks for a second helping of this particular chili.

Instant Pot Chili

⏱️ 15 min prep  •  🍳 40 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this pot chili, we are using simple, accessible ingredients. I always recommend using a good quality tinned tomato, like Mutti or Cirio, as they have a natural sweetness that cheap tins lack, meaning you don’t need to add any sugar. It makes a noticeable difference to the final dish.

• 1 tbsp olive oil
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, deseeded and diced
• 750g lean beef mince (around 15-20% fat)
• 2 tbsp chilli powder (mild or hot, to your preference)
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 400g tin of chopped tomatoes
• 400g tin of red kidney beans, drained and rinsed
• 2 tbsp tomato purée
• 500ml beef stock
• 15g dark chocolate (at least 70% cocoa), finely chopped
• 1 tbsp Worcestershire sauce

Elena’s Tip: Don’t be tempted to skip the dark chocolate! It doesn’t make the chili taste of chocolate at all. Instead, it adds an incredible, subtle richness and depth that rounds out all the spices. It’s a trick I learned that has its roots in traditional Mexican mole sauces.

How to Make Instant Pot Chili

The process is very straightforward. The Instant Pot does most of the heavy lifting, from sautéing the base to pressure cooking the chili to perfection. We’ll build the flavours in layers, starting with the aromatics and finishing with the pressure cook that brings it all together.

1. Sauté the Aromatics: Select the ‘Sauté’ function on your Instant Pot and set it to high. Add the olive oil. Once shimmering, add the chopped onions and red pepper. Cook for 5-7 minutes, stirring occasionally, until they have softened and the onions are translucent. Add the minced garlic and cook for one more minute until fragrant.
2. Brown the Mince: Add the beef mince to the pot. Break it up with a wooden spoon and cook until it’s browned all over. I find that using a potato masher helps to break the mince into fine, even pieces for a better texture. Drain off any excess fat if necessary.
3. Bloom the Spices: Turn the ‘Sauté’ function off or to low. Add the chilli powder, cumin, smoked paprika, oregano, salt, and pepper directly to the meat. Stir continuously for about 60 seconds. This step, known as blooming, toasts the spices and releases their essential oils, making the chili much more aromatic.
4. Deglaze the Pot: Pour in a small splash of the beef stock (about 50ml) and use your wooden spoon to scrape any browned bits from the bottom of the pot. This is a crucial step to avoid the ‘Burn’ notice and incorporates a huge amount of flavour into the sauce. This technique is explained well over at Serious Eats.
5. Add Remaining Ingredients: Add the rest of the beef stock, the chopped tomatoes, tomato purée, and the chopped dark chocolate. Stir everything together well. Do NOT add the kidney beans yet; they can sometimes break down too much under high pressure.
6. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to ‘Sealing’. Select ‘Pressure Cook’ (or ‘Manual’) and set the timer for 15 minutes at high pressure.
7. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps the meat to stay tender. After 10 minutes, carefully switch the valve to ‘Venting’ to release any remaining steam.
8. Finish the Chili: Open the lid. Stir in the drained and rinsed kidney beans and the Worcestershire sauce. Select the ‘Sauté’ function on low and let the chili simmer for a final 5 minutes to heat the beans through and allow the sauce to thicken slightly. Taste and adjust seasoning if needed.

Tips From My Kitchen

• Don’t Overfill: Never fill your Instant Pot past the 2/3 ‘PC MAX’ line, especially with recipes like this that can foam. This ensures there is enough space for steam to build and prevents the valve from getting clogged.
• The Secret Step: I learned that allowing the chili to rest for 10-15 minutes after cooking, with the lid off, makes a big difference. It gives the flavours a chance to settle and the sauce thickens up beautifully as it cools slightly.
• Make-Ahead Magic: This chili is even better the next day. If you have the time, make it a day in advance and store it in the fridge. The flavours will meld and deepen overnight. Just reheat gently on the hob or in the microwave.
• Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes exceptionally well. Portion it into freezer-safe containers or bags and it will keep for up to 3 months. Thaw overnight in the fridge before reheating.

Equipment You’ll Need

• An Instant Pot (or any electric pressure cooker)
• Sharp knife and cutting board
• A sturdy wooden spoon or spatula
• Measuring cups and spoons

Delicious Variations to Try

One of the best things about making an Instant Pot Chili is how easily you can customise it to your own tastes or what you have in the cupboard.

• Spicy Version: For those who like more heat, add one or two finely chopped fresh jalapeños or a serrano chilli along with the onions. You could also add a tablespoon of chipotle paste in with the tomato purée for a smoky, intense heat.
• Vegetarian/Vegan Option: To make this plant-based, simply omit the beef mince. Sauté a mix of diced mushrooms, courgettes, and carrots for the base. Replace the beef mince with two tins of black beans and one tin of puy lentils (added with the kidney beans at the end). Use vegetable stock instead of beef stock and ensure your dark chocolate is vegan.
• Different Protein: This recipe works wonderfully with turkey or chicken mince for a leaner option. You could also add 200g of diced chorizo along with the onions for a rich, paprika-infused flavour.

What to Serve With Instant Pot Chili

A great chili deserves some equally great accompaniments. These are some of our family favourites that complement the rich flavours of this instant chili perfectly.

• Fluffy White Rice: A simple bed of rice is perfect for soaking up all that delicious sauce. If you have another Instant Pot, you can even make it at the same time! Otherwise, a side of my Simple Egg Fried Rice For Dinner is also a surprisingly great match.
• Toppings Galore: Offer bowls of soured cream or Greek yoghurt, grated mature cheddar cheese, sliced spring onions, fresh coriander, and some crushed tortilla chips for a fantastic crunch.
• Warm Cornbread: A slightly sweet, crumbly cornbread is the classic partner for chili, ideal for dipping and mopping up every last drop from the bowl.
• Drink Pairing: A cold lager or a rich, dark ale cuts through the richness of the chili beautifully. For a non-alcoholic option, a sharp, fizzy limeade is wonderfully refreshing.

Frequently Asked Questions

Instant Pot Chili

A rich and flavorful beef chili made effortlessly in the Instant Pot. This hearty dish combines lean mince, beans, and a blend of aromatic spices for a perfect weeknight meal.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 445

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 2 medium onions finely chopped
• 2 cloves garlic minced
• 1 red bell pepper deseeded and diced
• 750 g lean beef mince around 15-20% fat
• 2 tbsp chilli powder mild or hot, to your preference
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper freshly ground
• 400 g tin of chopped tomatoes
• 400 g tin of red kidney beans drained and rinsed
• 2 tbsp tomato purée
• 500 ml beef stock
• 15 g dark chocolate at least 70% cocoa, finely chopped
• 1 tbsp Worcestershire sauce

Method

 

1. Sauté the Aromatics: Select the 'Sauté' function on your Instant Pot and set it to high. Add the olive oil. Once shimmering, add the chopped onions and red pepper. Cook for 5-7 minutes, stirring occasionally, until they have softened and the onions are translucent. Add the minced garlic and cook for one more minute until fragrant.
2. Brown the Mince: Add the beef mince to the pot. Break it up with a wooden spoon and cook until it's browned all over. I find that using a potato masher helps to break the mince into fine, even pieces for a better texture. Drain off any excess fat if necessary.
3. Bloom the Spices: Turn the 'Sauté' function off or to low. Add the chilli powder, cumin, smoked paprika, oregano, salt, and pepper directly to the meat. Stir continuously for about 60 seconds. This step, known as blooming, toasts the spices and releases their essential oils, making the chili much more aromatic.
4. Deglaze the Pot: Pour in a small splash of the beef stock (about 50ml) and use your wooden spoon to scrape any browned bits from the bottom of the pot. This is a crucial step to avoid the 'Burn' notice and incorporates a huge amount of flavour into the sauce. This technique is explained well over at Serious Eats.
5. Add Remaining Ingredients: Add the rest of the beef stock, the chopped tomatoes, tomato purée, and the chopped dark chocolate. Stir everything together well. Do NOT add the kidney beans yet; they can sometimes break down too much under high pressure.
6. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to 'Sealing'. Select 'Pressure Cook' (or 'Manual') and set the timer for 15 minutes at high pressure.
7. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps the meat to stay tender. After 10 minutes, carefully switch the valve to 'Venting' to release any remaining steam.
8. Finish the Chili: Open the lid. Stir in the drained and rinsed kidney beans and the Worcestershire sauce. Select the 'Sauté' function on low and let the chili simmer for a final 5 minutes to heat the beans through and allow the sauce to thicken slightly. Taste and adjust seasoning if needed.

Notes

Serve hot with your favorite toppings like sour cream, shredded cheese, or fresh cilantro. This chili freezes well for up to 3 months.

I truly hope you enjoy making this Instant Pot Chili. It’s a staple in our home for its incredible flavour and how simple it is to put together on a busy day. It’s a recipe born from a love of hearty, comforting food, and its history is fascinating, tracing back to the American frontier as a true one-pot meal, which you can read about on Wikipedia. Please let me know how it turns out for you in the comments below – I love hearing about your creations!

– Elena