If you want to whip up a quick batch of chili, the Instant Pot is the only way to go. You can make a delicious pot of chili in under an hour that is packed with flavor and sure to please any crowd. It’s honestly the only way that I make chili anymore. Today I’m sharing my favorite quick instant pot chili recipe that uses my homemade chili seasoning mix.
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Instant Pot Chili Ingredients
This instant pot chili recipe is so easy. My instant pot is an 6 quart so if yours is smaller or larger be sure to adjust the recipe as needed. I used all of the ingredients below in my chili and it filled the instant pot to just below the maximum pressure cook line. I always use 4 cans of beans total and like to use 2 cans of dark kidney beans and 2 cans of great northern beans. I’m not a fan of black beans in chili but you could swap for those, pinto or any other bean of your choice. Also, I make my own chili seasoning but you could use a packet of store bought chili seasoning instead.
Here is what you will need to make this chili:
(2) Cans kidney beans (dark or light)
(2) cans great northern beans
(2) cans diced tomatoes
1 lb ground beef
1 large bell pepper (yellow, red or orange)
1 medium onion
1 lb Mushrooms
How to make Easy Instant Pot Chili
Brown the meat using the sauté setting.
I typically use ground beef for my chili but you could substitute ground turkey, shredded chicken or even go meatless. If you are using ground beef or turkey you’ll want to brown it first. Use the sauté setting on the instant pot. I usually set mine to low so that it doesn’t burn and it will brown in 5-10 minutes. One thing to keep in mind is that if the meat is lean you will need oil in the pot to prevent it from sticking. I used 85%/15% ground beef so there was enough fat to prevent it from sticking.
Add all other ingredients to the pot.
While the meat is browning, chop up the veggies into bite size pieces.
Then, mix the veggies into the browned meat.
Next, add the beans, diced tomatoes and chili seasoning mix. This recipe should fit the 6 quart instant pot with no issues. The two cans of diced tomatoes not only add flavor but also add the necessary liquid to keep the chili from burning during cooking. The mushrooms will also put off a decent amount of liquid.
How long do you cook chili in an instant pot?
Pressure cook the chili on high for 30 minutes. After the chili has finished cooking you can either manually release the pressure or let the instant pot release it on it’s own.
Serve with your favorite toppings
Some great chili toppings include cheddar cheese, sour cream, green onions and avocado. You also can’t go wrong with saltine crackers or oyster crackers on the side.
Instant Pot Chili
- 1 lb Ground Beef
- 2 15.5 oz Cans of Kidney Beans
- 2 15.5 oz Cans of Great Northern Beans
- 2 15.5 oz Cans of diced tomatoes
- 1 Large bell pepper
- 1 lb Mushrooms
- 1 Medium Onion
- 2 tbsp Chili seasoning Mix
Use the sauté setting on your instant pot to brown the ground beef. Set it to low and cook for about 5 minutes stirring frequently until all of the ground beef has browned. If you're using very lean ground beef you may need to add some oil to the pot. Once the meat has browned turn off the Instant pot.
Chop the onion, bell pepper and mushrooms into bite size pieces.
Add the onion, bell pepper and mushrooms to the pot and stir into the meat.
Add the remaining ingredients into the pot (4 cans of beans, 2 cans of diced tomatoes and chili seasoning mix). Stir all ingredients together. Be sure that the ingredients do not extend past the maximum fill line for pressure cooking.
Close the lid and then cook the chili using the pressure cook setting on high for 30 minutes.
Serve with toppings of your choice.
If you have leftovers, you can store it in an airtight container in the fridge for 3-4 days. If you want to keep it longer, you can store it in the freezer for 4-6 months if properly packaged in a freezer container or bag.
My favorite ways to use leftover chili
Cook elbow macaroni and add it to the chili to make an easy chili mac. It’ll make your leftovers go further and create an entirely new meal for your family.
Chili Cheese Omelets
If you’ve never had a chili cheese omelet you must give it a try. I always and I mean ALWAYS make chili cheese omelets with my leftover chili. Seriously, soooo good!
Chili Stuffed Peppers
Stuff some bell peppers with rice, chili and cheese and bake them in the oven until soft.
Check out more recipes from Handmade Weekly.
I hope that you like this easy instant pot chili recipe as much as I do. Let me know what you think of it in the comments!
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Aletha Cress Oglesby, M.D.
That is easy! It’s similar to the way I make chili but I’ve never used mushrooms, so I will try it next time. Thanks.
Super easy! I love mushrooms in my chili. I was vegetarian for a few years which is when I started added them and haven’t stopped since.
I have no IP, but this does look awesome. Thank you so much for sharing your post at our Senior Salon Pit Stop.
Pinned to Senior Salon Pit Stop InLinkz Linkup Shares board and tweeted @EsmeSalon #SeniorSalonPitStop
Your chili looks delicious. i have never put mushrooms in my chili. A nice hot bowl of chili on a chilly day warms our soul. Thanks for sharing at Love Your Creativity.
Thanks Linda. Totally agree with you about chili warming the soul!