If you are looking for a hearty, comforting meal that comes together in a flash, this Ridiculously Easy Instant Pot Chili Recipe is about to become your new best friend. Packed with savory ground beef, vibrant vegetables, and a perfect blend of spices, this chili brings all the rich, warming flavors you crave without any fuss. Whether you’re a weeknight warrior or hosting a casual get-together, this chili is a satisfying crowd-pleaser that proves incredible flavor can come from simple, accessible ingredients and just a few minutes in your Instant Pot.
Ingredients You’ll Need
These ingredients are straightforward but far from boring. Each one adds essential flavor, texture, or color, making this chili vibrant, hearty, and just plain delicious. From the tender green pepper to the spices that bring warmth without overwhelming, every component works in harmony.
- Olive oil: A bit of olive oil lends smoothness and helps sauté the veggies to tender perfection.
- Onion (chopped, about 1/2 cup): Gives a sweet and savory base that melds beautifully with the spices and beef.
- Green pepper (diced, about 1 cup): Adds fresh crunch and a pop of color; swap in red pepper if you prefer milder sweetness.
- Ground beef (1 pound): The meaty star that makes this chili filling and satisfying.
- Beef broth (1 cup): Boosts richness and keeps the chili nice and saucy.
- Tomato sauce (8-ounce can): Brings tang and depth for that classic chili base.
- Chili powder (1 tablespoon): The spice hero; for little ones, paprika works wonders as a mild substitute.
- Ground cumin (1 teaspoon): Adds a warm, earthy complexity that rounds out the flavor.
- Dried oregano (1/2 teaspoon): Offers a slightly herbal note to balance the spices.
- Salt (1/2 teaspoon or to taste): Enhances all the flavors in the pot.
- Black pepper (to taste): A subtle kick that awakens the palate.
- Kidney beans (16-ounce can, rinsed and drained): Provides creamy texture and protein boost.
- Sweet corn (1/2 cup): Adds a touch of natural sweetness and a lovely burst of color.
- Your favorite toppings: Think crispy corn chips, dollops of sour cream, shredded cheddar, or fresh cilantro for finishing flair.
How to Make Ridiculously Easy Instant Pot Chili Recipe
Step 1: Brown the beef and vegetables
Hit the “sauté” button on your 6-quart Instant Pot to get things going. Drizzle in the olive oil, then toss in your chopped onion and diced green pepper. Let them soften for 2 to 3 minutes, filling your kitchen with that irresistible aroma. Next, add the ground beef and cook until it’s no longer pink, stirring occasionally. This browning step is key to building deep flavor and textures that make the chili so satisfying.
Step 2: Stir in seasoning and liquids
Once your beef and veggies look beautifully golden, turn off the Instant Pot. Pour in the beef broth, then take a moment to scrape up any browned bits clinging to the bottom—that’s where the magic flavor hides. Next, stir in the tomato sauce, chili powder, cumin, oregano, salt, and pepper. This blend layers your chili with perfectly balanced spices that deliver warmth without overpowering. Mixing everything now ensures your chili is bursting with flavor by the time it’s ready.
Step 3: Pressure cook your chili
Seal the lid tightly and set your Instant Pot to pressure cook on high for 5 minutes. This quick burst lets the flavors meld beautifully while tenderizing everything just right. After the cooking cycle finishes, allow the pressure to release naturally for 5 minutes—this gentle step keeps the chili luscious and avoids sudden splashes. Then release any remaining pressure safely before moving to the next step.
Step 4: Finish and serve your Ridiculously Easy Instant Pot Chili Recipe
Open the lid and stir in your kidney beans and sweet corn. Press the sauté button again and let the chili simmer for an additional 4-5 minutes. This warm simmer thickens the chili to just the right consistency while heating the beans and corn through. Now your chili is ready to be dished out with your choice of crunchy, creamy, or fresh toppings—get ready for a bowl of cozy perfection.
How to Serve Ridiculously Easy Instant Pot Chili Recipe
Garnishes
What really takes this chili next level is the finishing touches. I love adding crunchy corn chips for texture, a cooling dollop of sour cream to balance the spice, sharp shredded cheddar for melty richness, and a sprinkle of fresh cilantro to brighten every bite. These simple garnishes add personality and elevate your chili experience to restaurant-quality comfort food at home.
Side Dishes
This chili is wonderful on its own but pairs beautifully with some classic sides. Think fluffy cornbread to sop up every last drop, crispy tortilla chips for scooping, or a fresh green salad with a tangy vinaigrette to cut through the richness. Even a bowl of steamed rice makes for a filling and hearty pairing that turns weeknight dinner into pure satisfaction.
Creative Ways to Present
Feeling adventurous? Serve this chili over baked potatoes, top your favorite nachos with a generous scoop, or stuff it into warm tortillas for satisfying chili tacos. You can even turn it into a layered chili dip with cheese and beans for parties. The Ridiculously Easy Instant Pot Chili Recipe is so versatile that it adapts beautifully to whatever you’re craving.
Make Ahead and Storage
Storing Leftovers
Chili leftovers are the gift that keeps on giving. Store your chili in airtight containers and keep it refrigerated for up to 4 days. The flavors only deepen with time, making your next meal even more delicious and effortless.
Freezing
This chili freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. When you want a quick, warm meal, just thaw it overnight in the fridge or gently reheat from frozen.
Reheating
Reheat your chili on the stove over medium heat, stirring occasionally until warmed through. If it’s too thick, add a splash of beef broth or water to loosen it up. You can also reheat in the microwave, stirring every minute for even heating. Either way, you’ll still get that comforting, cozy flavor that makes this chili irresistible.
FAQs
Can I make this chili vegetarian?
Absolutely! Swap the ground beef for a plant-based meat alternative or add extra beans and vegetables like mushrooms or zucchini for a hearty meatless version that’s just as flavorful.
What if I don’t have an Instant Pot?
You can make this chili on the stove by browning the meat and veggies in a large pot, then simmering the chili with all ingredients for at least 30 minutes until thickened and flavorful.
Can I use different beans?
Definitely! Black beans, pinto beans, or a bean mix all work wonderfully if you want to switch things up or use what you have on hand.
Is this chili spicy?
The recipe is designed to be mildly spiced with chili powder and cumin. If you like it hotter, add a pinch of cayenne or hot sauce when seasoning to ramp up the heat.
Can I double this recipe?
Yes! The Instant Pot handles doubling the recipe well. Just be sure not to fill it past the max fill line to ensure safe pressure cooking.
Final Thoughts
I cannot recommend this Ridiculously Easy Instant Pot Chili Recipe enough—it’s quick, customizable, and bursting with flavor. Whether you’re a chili aficionado or new to this classic, this recipe will win your heart and your taste buds every single time. So grab your Instant Pot, gather these simple ingredients, and treat yourself to a cozy, satisfying meal tonight. You deserve it!
Print
Ridiculously Easy Instant Pot Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes pressure cooking + 7-8 minutes sautéing
- Total Time: 18-20 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Ridiculously Easy Instant Pot Chili recipe is a quick and delicious one-pot meal perfect for busy weeknights. Made with ground beef, kidney beans, and flavorful spices, it combines the convenience of an Instant Pot with hearty ingredients to deliver a comforting chili that’s ready in about 20 minutes. Topped with your favorite garnishes like sour cream and shredded cheddar, it’s a family-friendly dish bursting with rich, spicy flavor.
Ingredients
Produce
- 1 onion (chopped, about 1/2 cup)
- 1 green pepper (diced, about 1 cup; can substitute with red pepper)
Protein
- 1 pound ground beef
- 1 (16-oz) can kidney beans (rinsed and drained)
Liquids
- 1 cup beef broth
- 1 (8-oz) can tomato sauce
- 1 tablespoon olive oil
Spices and Seasonings
- 1 tablespoon chili powder (or ground paprika for younger kids)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- Black pepper (to taste)
Other
- 1/2 cup sweet corn
- Your favorite toppings: corn chips, sour cream, shredded cheddar, cilantro (to serve)
Instructions
- Brown beef and vegetables: Press the “sauté” button on a 6-quart Instant Pot. Add olive oil, then add chopped onion and diced green pepper. Cook for 2-3 minutes until softened. Add ground beef and cook until no longer pink, breaking it up as it cooks.
- Stir in seasoning and liquids: Turn off the Instant Pot. Stir in the beef broth, scraping any browned bits off the bottom of the pot thoroughly to prevent the burn warning. Then stir in tomato sauce, chili powder (or paprika), ground cumin, oregano, salt, and black pepper to taste.
- Pressure cook: Lock the lid in place and set the Instant Pot to pressure cook on high for 5 minutes. Once the cooking time is complete, allow a natural pressure release for 5 minutes. Then carefully release any remaining pressure manually.
- Finish and serve: Open the lid and stir in the rinsed and drained kidney beans and sweet corn. Press the sauté button again and simmer the chili for 4-5 minutes more, stirring occasionally, until heated through and thickened to your desired consistency. Serve hot with your choice of toppings like corn chips, sour cream, shredded cheddar, and fresh cilantro.
Notes
- Using paprika instead of chili powder makes this dish milder and more suitable for children.
- To avoid the Instant Pot burn warning, make sure to scrape the browned bits off the bottom well before pressure cooking.
- You can substitute beef with ground turkey or chicken for a leaner option.
- For extra heat, add diced jalapeños or cayenne pepper along with the spices.
- Leftovers keep well in the refrigerator for up to 4 days or freeze up to 3 months.
