Welcome to Kelly’s Kitchen! I have a classic cold-weather favorite this week — Chili. This version comes together in the Instant Pot, which means you can have a rich, hearty bowl of chili ready to eat in less than 30 minutes. It’s fast, flavorful, and perfect for those chilly, gray days when you want something satisfying but don’t feel like spending hours at the stove.
The best part? It’s still the same tried-and-true process you’d use in a Dutch oven or on the stovetop — the Instant Pot just makes it quicker. If you’re cooking it the traditional way, simply let it simmer on the stove for 30 to 40 minutes to develop that deep, comforting flavor.
Chili is one of those great one-pot meals that checks all the boxes: easy, cozy, and endlessly customizable with all your favorite toppings — from pickled onions and shredded cheese to a dollop of sour cream or a sprinkle of cilantro. So, grab your ingredients and let’s get cooking — Instant Pot Chili is on the menu!
Instant Pot Chili Ingredients
- 1-2 tbsp. Olive Oil
- 2 lbs. Ground Beef
- 1 medium Onion, diced
- 2-4 cloves of Garlic, minced
- Generous pinches of Kosher Salt and Pepper, plus more to taste
- 1 ¼ cup Au Jus (or beef broth, for souped-up version, see notes)
- 2 tbsp. Guajillo Chile Powder
- 1 tbsp. Cumin Powder
- 2 tsp. Dried Oregano
- 3 tbsp. Tomato Paste
- 1 15.5-oz. can Kidney Beans
- 1 15.5-oz. can White Northern Beans
- 1 28-oz. Can San Marzano Tomatoes, hand crushed
- 2 tbsp. Dark Brown Sugar, optional
How to Prepare the Best Instant Pot Chili
Step 1
Set the Instant Pot to sauté and once it’s hot, add one tablespoon of olive oil to the pot. Add your beef to the pot and add a hefty sprinkling of salt and pepper. Cook, breaking the ground beef into crumbles as it cooks.
Step 2
Once the beef is browned, add the onions and garlic and cook for a few minutes, until the onions just start to go translucent.
Step 3
Then, deglaze the pan with 1 and ¼ cups of au jus (or broth). Be sure to scrape up all the brown bits on the bottom of the pot. Stir well. Next, add the chili powder, cumin, and dried oregano. Stir to combine and cook for 2-3 minutes, until the spices become fragrant. Add the tomato paste, stir to combine.
Step 4
Add the beans, give it a good stir. Pour the crushed tomatoes and their juice over the top and, without stirring, secure the lid on the Instant Pot.
Step 5
Set the Instant Pot to Pressure Cook and set the timer for 10 minutes. Let the steam naturally release. After the steam releases and the float valve is down, carefully remove the lid. If Chili is still liquid-y, set the Instant Pot to sauté and simmer to reduce the liquid. At this point, taste it for seasoning and add more salt if needed.
Add 2 tablespoons dark brown sugar. This is optional. Let chili sit for 10 minutes before serving.
Finishing Touches
I topped my chili with pickled onions, crumbled cotija cheese, and some leftover cilantro pesto. Top yours with your favorite chili toppings!
This was by far the best chili I have made. I can’t be totally sure if it was the au jus or the Guajillo chile powder, but this will definitely be on a regular rotation this winter. What if you don’t have some saved cooking juice hiding in your fridge or freezer? Not to worry, I will include instructions in the recipe card notes for creating a souped-up stock. Thank you so much for spending some time with me today! For another great cold-weather, one-pot recipe, try Brothy Beans with Sausage, Potatoes, and Kale. Take care and be well, xo Kelly
Key Equipment + Ingredients
Instant Pot Chili
Equipment:
- 1 Instant Pot Multi Cooker
Ingredients:
- 1-2 tbsp. Olive Oil
- 2 lbs. Ground Beef
- 1 medium Onion diced
- 2-4 cloves of Garlic minced
- Generous pinches of Kosher Salt and Pepper plus more to taste
- 1 ¼ cup Au Jus or beef broth, for souped up version, see notes
- 2 tbsp. Guajillo Chile Powder
- 1 tbsp. Cumin Powder
- 2 tsp. Dried Oregano
- 3 tbsp. Tomato Paste
- 1 15.5 oz. can Kidney Beans
- 1 15.5 oz. can White Northern Beans
- 1 28 oz. Can San Marzano Tomatoes hand crushed
- 2 tbsp. Dark Brown Sugar optional
Instructions:
- Set the Instant Pot to sauté and once it’s hot, add one tablespoon of olive oil to the pot. Add your beef to the pot and add a hefty sprinkling of salt and pepper. Cook, breaking the ground beef into crumbles as it cooks.
- Once the beef is browned, add the onions and garlic and cook for a few minutes, until the onions just start to go translucent.
- Then, deglaze the pan with 1 and ¼ cups of au jus (or broth). Be sure to scrape up all the brown bits on the bottom of the pot. Stir well. Next, add the chili powder, cumin, and dried oregano. Stir to combine and cook for 2-3 minutes, until the spices become fragrant. Add the tomato paste, stir to combine.
- Add the beans, give it a good stir. Pour the crushed tomatoes and their juice over the top and, without stirring, secure the lid on the Instant Pot.
- Set the Instant Pot to Pressure Cook and set the timer for 10 minutes. Let the steam naturally release. After the steam releases and the float valve is down, carefully remove the lid. If Chili is still liquid-y, set the Instant Pot to sauté and simmer to reduce the liquid. At this point, taste it for seasoning and add more salt if needed.
- Add 2 tablespoons dark brown sugar. This is optional. Let chili sit for 10 minutes before serving.
Tips/Notes
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