This is the Ultimate Instant Pot Chili! Made with ground beef, lots of beans, green chilies and spices, it’s ready in just 30 minutes.
Ingredients and substitutions
- Extra-lean ground beef – you could also make this chili with ground turkey or pork.
- Yellow onion – red or white onions or shallots would also work.
- Celery – swap out some more peppers for added crunch.
- Green pepper – use another colour bell pepper like red or yellow pepper.
- Can green chilies – add ¼ cup extra diced green pepper or a little smokiness with a can of chipotle peppers in adobo sauce. If you want more heat, use a can of hot chilies or minced jalapeño pepper.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Chili powder – you can also use a blend of cumin, paprika and cayenne.
- Cumin – coriander is the best substitute for cumin.
- Onion powder – garlic powder would be good in this chili as well.
- Paprika – cayenne will work too but will have more of a kick.
- Coriander – double up on the cumin instead.
- Oregano – basil will also work.
- Salt & pepper – to taste.
- Kidney beans – use another type of bean like black beans, cannellini beans or even garbanzo beans.
- Pinto beans – see substitution notes above.
- Crushed tomatoes – a can of diced or pureed tomatoes would also work. Alternatively, dice up some fresh tomatoes.
- Beef broth – vegetable or chicken broth can be used, but you might need to add in more seasonings.
Topping ideas
- Shredded cheese – use any cheese blend of your choice.
- Scallions – green onions or chives are also good.
- Sour cream – plain Greek yogurt is a healthier option.
- Jalapenos – leave these off if you don’t like spice.
- Cilantro – leave this off if you’re not a fan of cilantro.
How to make chili in the Instant Pot
- Sauté the ground beef.
- Mix in the onions, celery and pepper.
- Add the rest of the ingredients.
- Cook on high pressure for 5 minutes.
- Do a quick release of the pressure.
- Add on your chosen toppings and serve!
What goes with chili?
Now that you’ve got a delicious bowl of chili, it’s time for the toppings! Take the flavour to the next level with tasty toppings including:
- Diced avocados
- Red onion
- Tortilla chips
- Lime wedges
- Saltine crackers or oyster crackers
- Diced tomatoes
- Fresh cilantro
- Bacon
- Pickled jalapenos
- Salsa
If you want, you can also serve your chili with a side salad or some yummy garlic bread.
Frequently Asked Questions
It all depends on what you add to it! This chili is fairly healthy since it’s made with whole ingredients and has 417 calories per serving. Just make sure you don’t go overboard with the toppings.
If you want your chili to be a lot thicker, stir in some flour or a cornstarch slurry after it’s finished cooking in the Instant Pot. This will help make the chili nice and thick.
Depending on where you are from, you may not even want beans in your chili. No problem – just skip the beans and double up on the ground beef. You could also add an extra pound of whatever protein you choose to the pot.
Storing and reheating
I think this chili is even better the next day after all the flavours have had a chance to blend overnight. Be sure to refrigerate leftover chili within two hours of cooking in covered airtight containers. It will last in the fridge for 4 or 5 days.
Reheat chili in a saucepan over medium heat. It might be necessary to add up to 1/2 cup of water or broth to thin it and keep it from scorching. You can also microwave individual servings for 2 to 3 minutes, stirring halfway through.
Can you freeze chili?
You sure can! Chili can be frozen for up to 3 months. Allow it to cool before transferring to freezer-safe glass bowls or Ziploc bags. Let the chili defrost in the fridge overnight then reheat as normal.
More Instant Pot soups & stews
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
The Ultimate Instant Pot Chili
Ingredients
- 1 lb extra-lean ground beef
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 green pepper, diced
- 1 (127mL) can green chilies
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp oregano
- 1/2 tsp each salt & pepper
- 1 (540mL) can kidney beans
- 1 (540mL) can pinto beans
- 1 (796mL) can crushed tomatoes
- 2 cups beef broth
Topping ideas
- Shredded cheese
- Scallions
- Sour cream
- Jalapenos
- Cilantro
Instructions
- Heat Instant Pot on saute mode. Add ground beef, breaking up and browning for 3-4 minutes. Add onions, celery and green pepper, sauteeing another 2-3 minutes until softened.
- Turn off saute mode, then add in remaining ingredients (except for toppings). Place lid on Instant Pot and cook on high pressure for 5 minutes, then do a quick release of the pressure.
- Serve chili in deep bowls with toppings of choice. Enjoy!
