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Instant Pot Chili Recipe

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This ground beef Instant Pot chili recipe is exactly what you'll need to win your next chili cook-off. It's thick, savory, and full of flavor from dried spices, tomatoes, and a few special ingredients.

A bowl of Instant Pot chili topped with diced tomatoes, red onion. lime wedges, sour cream, and cilantro

❤️ Why You'll Love This Recipe: If you're looking to impress, this is the only ground beef chili recipe you'll ever need. It delivers on flavor, is great to make-ahead, freezes beautifully, and is easy to make in a big batch for a crowd.

Over the years, we've made several different versions of beef chili. I've been longing for a more intense flavor, and this one doesn't skimp on spices and seasonings.

  • If your ground beef is frozen and you want it to cook quickly, try our Frozen Beef Chili.
  • If you want to make chili with cubed beef chuck, try our Beef and Bean Chili.

Honestly, this Instant Pot chili recipe is our new favorite, guaranteed to wow guests and almost guaranteed to win your neighborhood chili cook-off.This chili great all on its own with crunchy and fresh toppings or with a side of Instant Pot cornbread.

Picture collage of Instant Pot Chili with a cooked bowl of chili topped with tomatoes, onions, limes, sour cream, and cilantro, with a picuture prepping the ground beef in a metal bowl.

INGREDIENTS YOU NEED

Here are the ingredients that build major flavor in your chili:

  • Ground beef. I use 85% lean ground beef for this recipe
  • Baking soda. This is the secret to making super tender ground beef that browns up quickly in the Instant Pot.
  • Crushed tortilla chips. My favorite way to thicken chili! It adds flavor and richness.
  • Whole peeled tomatoes and tomato paste. These add umami and a nice chunky texture.
  • Onions and garlic for a flavor base.
  • Dried spices and seasonings. This chili is flavored with chili powder, paprika, cumin, coriander, garlic powder, oregano, salt, and pepper.
  • Beef broth. You can use homemade broth or low-sodium store-bought.
  • Canned chipotle chiles in adobo sauce. These add a slight smokiness and spice. You can sub dried chipotle pepper seasoning if you can find it.
  • Sugar. Just a bit of sugar balances out the spice in the stew.
  • Pinto beans. You can use a different kind of bean if you like.
  • Apple cider vinegar. For a bit of vibrancy and tang to wake up your entire dish.

How to Make Ground Beef Chili in an Instant Pot

To develop this Instant Pot Chili recipe, we started with our favorite Beef and Bean Chili, then blended in some tips and seasoning ideas from America's Test Kitchen's Best Chili Recipe. We simplified things by not making homemade chili powder from roasted chilis. We also adapted the spices to our tastes and updated the recipe for the pressure cooker, which cut down on the cook time from 90 minutes on the stove to 20 minutes at high pressure.

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

A bowl of ground beef being prepped for Instant Pot chili

Season the Beef & Let Rest

The first step in making this chili is to season the beef. Let it sit with water, salt and baking soda for 20 minutes. (You can skip this step, but it really makes a difference in how the beef cooks up! More on why below.)

Meanwhile, break down your tortilla chips in food processor or blender and transfer to a bowl. Do the same with the whole canned tomatoes, until smooth.

Sauté the Onion and Beef

Now, in the pressure cooking pot, heat the oil and cook the onion. Add the beef and cook until it's nicely browned. Break it up into small pieces.

Add the garlic, chipotle in adobo, and spices and stir well to coat the meat in the seasoning. Next, stir in the broth and scrape up anything on the bottom of the pot. Be sure to scrape well to avoid the burn notice.

Overhead shot of the whole canned tomatoes blended inside of a blender jar.

Don't Stir in the Tomatoes

Add the pureed tomatoes, sugar, and tomato paste. Do not stir at this point , just gently pour them on top of the beef.

Pressure Cook

Lock on the lid and cook at high pressure for 20 minutes.

When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 10 minutes before finishing with a quick release.

Over head picture of a chili recipe cooked inside an Instant Pot

Thicken, let rest, then serve

Remove the lid and stir in the vinegar, crushed tortilla chips. Now let the chili thicken up for 10 minutes, uncovered. Finally, stir in the beans and season to taste. Enjoy!

Important Recipe Tips

This recipe has a few steps that add to the total cook time. However, they make a big difference in the finished chili.

Why baking soda on the ground beef before cooking?

The tip from America's Test Kitchen to use baking soda on the beef really made a big difference in how tender the meat turned out. The meat releases less water as it cooks, so it stays moist. And you can brown a full 2 pounds of meat at once!

The higher pH from baking soda also helps the meat brown faster, making the recipe even quicker.

A bowl of Instant Pot chili recipe ready for toppings.

Why does this Instant Pot chili recipe have such a long cook time?

In this Instant Pot Chili, we opted for a longer 20-minute cook time at High Pressure. This is thanks to another tip we got from America's Test Kitchen.

Ground beef is made from beef chuck. And just like how a chuck roast becomes more tender with a longer cook time, the extra time in this recipe ensures the result is incredibly tender and flavorful. (It seems really obvious but I'd never made this connection before.)

🌮 Side note: If you have time one night, try these two tips on our Ground Beef Tacos. They're SO tender!

Picture of Instant Pot chili recipe with diced tomatoes, red onions, lime wedges, sour cream, cilantro, and tortilla chips in a bowl, with another bowl in the background and an Instant Pot..

Frequently Asked Questions about Ground Beef Chili

❓ How spicy is the chili?

I'd rate this chili a medium verging on hot chili. (I'm pretty wimpy with spice and I could handle it, but it was too much for my kids.)

If you want to tone it down, you can cut all the spices in half. (For a guide, check out our frozen ground beef chili and adjust the seasonings in line with that.)

❓ Do I have to use the chipotle?

I know the recipe calls for just a small amount of chipotle sauce. However, it adds a really nice flavor, and I wouldn't recommend skipping it.

If you're blessed with a higher spice tolerance than me, you can add more sauce or even dice a few chilies and add them to the pot.

(If you want to use up the remaining chipotle sauce, I recommend our Creamy Chipotle Chicken or my friend Marci's Chipotle Ranch Chicken Wraps.) For best results after you open the can of chipotle, transfer the remaining contents to a tupperware before refrigerating.

❓ Can I use a different kind of bean?

Yes, you can use kidney or pinto beans. We like pinto because they have a slightly thinner skin. Pinto beans have a similar soft texture to the meat.

❓ What toppings to use for beef chili ?

To serve your chili, top it with shredded cheddar or Monterey jack cheese, fresh chopped cilantro, sour cream or Greek yogurt, diced fresh tomatoes, lime wedges, and chopped red onions or scallions.

❓ Can I store chili for meal prep?

Absolutely! This ground beef chili is even better the second day. (And it even seems a bit less spicy!)
To store, cool the chili, then place in an airtight container in the fridge for up to 4 days.

Reheat leftovers on the stove, in the microwave, or use the pot-in-pot method in your Instant Pot.

You can also freeze chili for up to six months. Defrost in the fridge overnight, then reheat.

A bowl of Instant Pot chili topped with diced tomatoes, red onion. lime wedges, sour cream, and cilantro

MORE Recipes for Instant Pot Chili

Looking for more Instant Pot Chili recipes? We've got several you can choose from:

  • Instant Pot Vegetarian Chili is loaded with colorful veggies and two kinds of beans.
  • Instant Pot Chili Dog Sauce is a family favorite way to top hot dogs at a cookout.
  • Beef and Bean Instant Pot Chili is super thick and hearty with chunks of tender beef.

Do you LOVE this recipe?
Leave us a review below to tell us why!

Ingredients

  • 2 pounds 85% lean ground beef
  • 2 tablespoons water
  • 1½ teaspoons salt
  • ¾ teaspoon baking soda
  • ½ cup finely crushed tortilla chips, plus more for serving
  • 1 can (15 oz) whole peeled tomatoes
  • 1 to 2 tablespoons vegetable oil, as needed
  • 1 cup finely chopped medium onion
  • 3 cloves garlic, minced or pressed
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 2 teaspoons black pepper
  • 1 can (15 oz) beef broth
  • 1 teaspoon minced canned chipotle chiles in adobo sauce
  • 1 teaspoon sugar
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 2 tablespoons apple cider vinegar
  • Shredded cheese, fresh cilantro, sour cream, diced fresh tomatoes, lime wedges, and chopped red onion for serving

Instructions

  1. In a large bowl, combine beef, 2 tablespoons water, salt, and baking soda. Mix until well combined, then let sit for 20 minutes.
  2. In a blender or food processor, pulse tortilla chips until finely crushed. Transfer to a bowl and wipe out the jar. Then add canned whole tomatoes and juice and pulse until smooth. Set aside.
  3. Select Sauté to preheat the pressure cooking pot. When hot, add the oil and the onion. Cook, stirring occasionally, until softened (about 4 minutes). Add the beef to the cooking pot and cook until beef is browned and broken into small pieces.
  4. Add the garlic, chipotle chiles, chili powder, paprika, cumin, coriander, garlic powder, oregano, and black pepper, and cook 1 minute more, stirring frequently. Do not let the bottom of the pot burn.
  5. Add the beef broth and scrape the bottom of the pan well to remove any browned bits. Stir in the sugar, then make sure the ground beef is distributed evenly on the bottom of the pot. Add the blended tomatoes and tomato paste. Do not stir. Lock the lid in place. Select High Pressure and 20 minutes cook time.
  6. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick release. When the valve drops, carefully remove the lid.
  7. Add the vinegar and stir until well mixed. Stir in the pulsed tortilla chips and let rest for 10 minutes, uncovered, to thicken. Add pinto beans and season with additional salt and pepper to taste and serve immediately, topped with your favorite toppings.
Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 447 Total Fat: 24g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 106mg Sodium: 902mg Carbohydrates: 22g Fiber: 5g Sugar: 8g Protein: 37g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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