Instant Pot homemade chili with a from-scratch chili seasoning blend, lean ground beef, dark red kidney beans, and diced tomatoes. Pressure cooked in ten minutes with a ten-minute natural release. No packets. No stovetop simmering.
This is the chili I make on weeknights when I forgot to start dinner. Thirty minutes start to finish and it tastes like it cooked all afternoon.
Why This Instant Pot Homemade Chili Works
Homemade chili seasoning beats a packet. Chili powder, cumin, salt, pepper, onion powder, garlic powder, paprika, and cayenne. You control the heat. You control the salt. No fillers or anti-caking agents. The cayenne is adjustable. Cut it in half for mild chili. Double it if your family likes heat.
Do not stir. This is the rule. Layer the ingredients and pour the beef broth in last. Do not mix. Stirring pushes the tomato paste and heavier bits to the bottom of the pot where they burn. The Instant Pot brings everything together under pressure without you touching it. Stirring before pressure cooking is the number one reason people get the burn notice.
Deglaze the pot after sautéing the beef. Scrape the bottom of the inner liner with a wooden spoon until no browned bits remain stuck. Any bits left behind trick the burn sensor into thinking the pot is dry even though there is liquid in it. Deglaze well and the burn notice stays off.
Natural release for ten minutes. Quick release with chili sends hot liquid sputtering out of the valve. A ten-minute natural release lets the pressure come down gently and gives the chili a few extra minutes to settle. The beans hold their shape better.
How to Make Instant Pot Homemade Chili
- Set the Instant Pot to sauté. Add the ground beef, diced green pepper, and diced onion. Cook until the beef is no longer pink, breaking it apart as it browns. Drain the grease.
- Deglaze the pot. Pour in a splash of the beef broth and scrape the bottom with a wooden spoon until no stuck bits remain.
- Layer the remaining ingredients. Add the kidney beans, diced tomatoes, and chili seasoning mix. Pour the beef broth over the top. Do not stir.
- Set the Instant Pot to Manual or Pressure Cook on high for 10 minutes. Lock the lid and set the valve to sealing.
- When the timer ends, let the pressure release naturally for 10 minutes. Then turn the valve to venting to release any remaining pressure.
- Open the lid, stir the chili, and serve.
Make Ahead and Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Chili is better on day two.
Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
More Chili Recipes
For more Instant Pot chili, try my Instant Pot no bean chili for a thicker, meat-only version. My Instant Pot white chicken chili uses shredded chicken and white beans with a creamy broth.
📖 Recipe
Instant Pot Homemade Chili
Equipment
Ingredients
Chili Seasoning Mix
- 1 ½ tablespoon chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
Chili
- 1 lb lean ground beef
- 16 oz dark red kidney beans
- 14.5 oz diced tomatoes
- 1 green pepper - diced
- 1 onion - diced
- 1 cup beef broth - low sodium
Instructions
- Set the Instant Pot to saute and add the ground beef green pepper, and onion.
- Cook until no longer pink, drain the grease, and deglaze the pot.
- Layer the remaining ingredients ending with the beef broth.
- DO NOT STIR.
- Set Instant Pot to Manual/PRESSURE COOK for 10 minutes.
- Allow the Instant Pot to naturally release pressure for 10 minutes before removing the lid.
- Stir chili and serve with garnishments.
Notes
- Do not stir before pressure cooking. Layering and leaving the ingredients undisturbed prevents the burn notice.
- Deglaze the pot after sautéing. Scrape every stuck bit off the bottom.
- Natural release for 10 minutes. Quick release makes chili sputter out of the valve.
- Adjust the cayenne. Half a teaspoon for mild. One teaspoon for spicy.
- Chili is better on day two. Make it ahead if you can.
- Freeze for up to 3 months.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
I love easy instant pot recipes! Thanks for sharing!
I'm liking the suggestion of peanut butter crackers - I have never thought of that! I love a good chili recipe!
Another IP recipe for the WIN! I certainly love my IP. It saves me on busy weeknights!
That chilli looks so delicious! And I love that you made your own seasoning mix - you can tell that it is full of flavours!
I'm liking the suggestion of peanut butter crackers - I have never thought of that! I love a good chili recipe!
Another IP recipe for the WIN! I certainly love my IP. It saves me on busy weeknights!
It's definitely getting to be chili season, sounds quick and easy.
I just got an Instant Pot recently - this looks like the next recipe I should make! I love the combination of both beef and beans.