Instant Pot Chili

Contributor: Ilona Orzechowska

Thanks to the Instant Pot you can have a hearty  bowl of chili on the table in no time. And it still tastes like it’s been simmering for hours. What a win.

  • Author: Ilona Orzechowska
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: American


  • 1 Tbsp. canola oil
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 lb. lean ground beef
  • 4 cups no salt added beef broth or Instant Pot Beef Bone Broth
  • 1 (16 oz.) can tomato sauce
  • 1 (14 oz.) can diced tomatoes
  • 1 and ½ Tbsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • ¼ tsp. black pepper
  • 2 (16 oz.) cans red kidney beans, drained and rinsed


  1. Turn your Instant Pot to Sauté, press Adjust and select More.
  2. Once the Instant Pot reads Hot, add oil, onion and bell pepper. Sauté for 3 – 5 minutes, stirring often.
  3. Add ground beef and Sauté for 10 minutes, crumbling the meat into small pieces with a spoon. Drain the excess fat if necessary.
  4. Add beef broth, tomato sauce, diced tomatoes, chili powder, cumin, smoked paprika, salt, garlic powder and black pepper.
  5. Seal the lid and set the venting knob to seal. Set your Instant Pot to Manual and select 20 minutes.
  6. After 20 minutes, allow the Instant Pot to release the pressure naturally for 20 minutes. Then turn the knob to Venting for Quick Release.
  7. Once the pressure is released, open the lid and stir in the beans and heat on Sauté for a few minutes before serving.