Instant Pot Chili Recipe

Rich hearty Instant Pot chili, simmered with beef or turkey, beans, tomatoes, beans, spices, poblano pepper, and a secret ingredient!  Since it’s made in the Instant Pot, it tastes like it slow simmered for hours – yet it’s ready in less than 40 minutes!

Recipes like my Instant Pot Beef Barbacoa and Instant Pot Sausage Tortellini Soup are great for when you want an ultra-comforting family meal that’s ready incredibly fast.  This is one of my Pressure Cooker recipes you’ll definitely want in your recipe box!

Holding a bowl of Instant pot chili

INSTANT POT CHILI RECIPE

When you think of a classic winter meal, what do you think of?  For me, I think of chili.

A hot, steamy bowl of chili topped with cool sour cream, fresh cilantro, flavorful green onions, and of course, some gooey cheese.

It’s the kind of meal that you can eat while curled up on the couch, wrapped in a blanket, watching a movie or some Netflix.  The perfect dinner in on a cold night!

HOW TO MAKE PRESSURE COOKER CHILI

  1. Add oil to Instant Pot and brown beef or turkey on “saute” mode, crumbling as the meat cooks.  Drain excess grease if needed.
  2. Add onion and peppers and cook about 4 minutes, until soft.  Add garlic and cook until fragrant, about 30 seconds.
  3. Add remaining ingredients, stir.
  4. Cancel “saute” mode, pressure cook for 15 minutes, then perform a quick pressure release.
  5. Garnish if desired and serve.

Ladle of instant pot chili

HOW TO TOP CHILI

For me, chili is allllll about the toppings.  A couple of my favorites are sour cream, shredded cheese, minced cilantro, chopped green onions, diced avocado and either tortilla chips or corn chips.

But any of your favorites would be great!

COOKING TIPS FOR THIS CHILI RECIPE

  • FAT CONTENT – If using ground beef, I like to use a beef with a lower fat content (90/10), to cut down on the grease.  If using ground turkey, I like to use (93/7).  You can use beef with a higher fat content, you just may have to drain the grease after you brown the meat.
  • POBLANO – I love using poblanos for the mild smoky heat they have, but occasionally you’ll come across one that is hotter, so I like to use disposable gloves when cutting the peppers.  If you’ve ever had hot pepper oil on your skin, you’ll know why!
  • CHOCOLATE – this recipe uses unsweetened baking chocolate to add some amazing depth of flavor.  Don’t worry, it won’t taste like chocolate at all.  If you can’t find unsweetened baking chocolate, you can substitute with 2 tsp of unsweetened cocoa powder.
    • If you’re looking to use up the baking chocolate you have, check out my Cincinnati-Style Chili… it’ll knock your socks off

Grey bowl of chili

VARIATIONS OF THIS RECIPE

  • BACON – for some extra added flavor try adding some cooked and crumbled bacon.
  • HOTTER – this chili is somewhere between a mild and medium heat level (in my opinion), but if you’d like to make it spicier, increase the amount of cayenne pepper, add some hot sauce, or add a jalapeno/serrano pepper.
  • MILDER – to make this more mild, omit the cayenne pepper.
  • PROTEIN – this chili recipe is amazing with both ground beef and turkey, but would also be delicious with ground chicken.  You could also increase the amount of beans for added protein.
  • TEXTURE – if you like your chili really thick, you can add slurry of cornstarch and water to the chili and cook a few minutes on “saute”.

Rich hearty chili, made with beef or turkey!  Since it's made in the Instant Pot, it tastes like it simmered for hours - yet it's ready in 40 minutes! #instantpot #pressurecooker #chili #chilirecipe #beef #turkey #comfortfood #dinner #easyrecipe #beans

MAKING INSTANT POT CHILI AHEAD OF TIME

As with most chili recipes, the leftovers are even better the next day, so you can absolutely make this chili ahead of time.

Make sure to cool it completely, then store in airtight containers.

STORAGE

Leftovers should be refrigerated in an airtight container and consumed within 5 days.

Leftovers can also be cooled completely and frozen for up to 3 months.

Spoonful of instant pot chili

Enjoy alongside a slice of this skillet cornbread!

Skillet Jalapeno Cheddar Homemade Cornbread | In true homestyle fashion, this jalapeño cheddar cornbread is baked in a cast iron skillet with bacon drippings for extra flavor!  Soft inside, with a mouthwatering crunch on the outside, this cornbread is the one you've been looking for! | https://www.thechunkychef.com | #cornbread #homemade #jalapenocheddar #castiron #homestyle

SPECIAL EQUIPMENT FOR THIS RECIPE

  • Instant Pot – I recently upgraded to this model and I love it!
  • Slow Cooker – I’ve had this slow cooker for years and it still works perfectly.
  • Dutch Oven – LeCreuset is my favorite brand, but they’re really pricey, so this Lodge version is a great alternative!
  • ChopStir – I love this little tool – it breaks up the meat SO quickly!
  • Chili Base – this stuff adds an amazingly deep flavor to the chili!

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Recipe originally published in February 2015 and has been updated in Feb. 2020 with additional information and photos.

Instant Pot Chili

Rich and hearty chili made with either ground beef or turkey.
5 from 15 votes
Prep Time 10 mins
Cook Time 24 mins
Total Time 34 mins
Servings 6 - 8 servings
Calories 593

Ingredients
  

  • 1 Tbsp vegetable oil
  • 2 lb ground beef or turkey
  • 2 medium yellow onions - diced
  • 1 red bell pepper - seeded and diced
  • 3 cloves garlic - minced
  • 2 poblano peppers - seeded and diced
  • 1/4 cup tomato paste
  • 3 Tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 Tbsp better than bouillon chili base - (optional but highly recommended)
  • 30 oz canned dark red kidney beans - drained and rinsed
  • 28 oz canned fire-roasted diced tomatoes - with liquid
  • 1 to 1 1/2 cups beef broth - reduced sodium
  • 3 Tbsp apple cider vinegar
  • 1 1/2 oz unsweetened 100% cacao Baker's Chocolate

Instructions
 

  • Turn your Instant Pot to "Saute", then add vegetable oil to the pot. Add the meat and cook until browned, breaking up the meat with a spatula as it cooks.
  • Add the onion, bell pepper, and poblano peppers and cook for 4 more minutes, or until softened. Scrape the bottom of the pot with a wooden spoon as the onions and peppers cook and give off liquid.
  • Add garlic and cook, until fragrant, about 30 seconds. Drain grease if needed, and return meat mixture to the pot.
  • Add all remaining ingredients and stir, scraping the bottom of the pot to ensure no browned bits remain.
  • Cancel the saute function, and secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 15 minutes.
  • Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release. When the pin drops, remove lid and set aside.
  • If you prefer a thicker chili, mix 2 Tbsp cornstarch with 2 Tbsp water in a small bowl until smooth. Stir into the chili and press the "saute" button again. Cook, stirring often, for several minutes, or until thickened to your liking.
  • Serve hot, with desired toppings.

Notes

 

SLOW COOKER DIRECTIONS

  1. Heat vegetable oil in a large and deep skillet over medium-high heat.
  2. Add beef or turkey and cook, crumbling as it browns, for about 5 minutes, or until cooked through.  Drain grease if needed.
  3. Add onion, bell pepper, and poblano peppers and saute 3-4 minutes, then add garlic and saute 30 seconds longer. 
  4. Transfer meat and pepper mixture to slow cooker.  
  5. Add all remaining ingredients, and stir well.
  6. Cover and cook on LOW for 6-8 hours, or HIGH for 3 hours.
     

ORIGINAL STOVETOP VERSION

  • 1 Tbsp vegetable oil
  • 1 lb ground beef or turkey
  • 1 medium yellow onion diced
  • 1/2 red bell pepper seeded and diced
  • 1 jalapeno pepper seeded and diced
  • 2-3 roma tomatoes, diced
  • 2 cloves garlic minced
  • 8 oz tomato sauce
  • 1 1/2 Tbsp chili powder
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 15 oz canned dark red kidney beans drained and rinsed
  • 1 cup beef broth reduced sodium
  • 1 1/2 Tbsp apple cider vinegar
  • 3/4 oz unsweetened 100% cacao Baker's Chocolate
DIRECTIONS
 
  1. Add vegetable oil to bottom of large heavy bottomed pot.  Heat over MED HIGH heat and add turkey.  Cook about 6 minutes, crumbling the meat as it cooks. 
  2. Add onion, bell pepper, jalapeno, and tomatoes, and cook 3-4 minutes, until softened.
  3. Add garlic and cook another 30 seconds or so.
  4. Stir in all remaining ingredients and bring mixture up to a boil.  Once boiling, reduce heat to MED LOW and simmer for about 30 - 40 minutes, until thickened to your liking.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

 

Rich hearty chili, made with beef or turkey!  Since it's made in the Instant Pot, it tastes like it simmered for hours - yet it's ready in 40 minutes! #instantpot #pressurecooker #chili #chilirecipe #beef #turkey #comfortfood #dinner #easyrecipe #beans

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




104 comments on “Instant Pot Chili Recipe”

  1. Yay! The stove top recipe is back! One of my favorites in the food rotation.

  2. Can you please post your old stove top recipe
    I have used that recipe for a long time and it’s a favorite in my household I did not have it saved…
    I also don’t own a instant pot…. so this recipe doesn’t help… I was so disappointed to see it change…

  3. This was delicious! I followed the recipe exactly, but without the Better Than Bullion Chili Base only because I didn’t have that in my pantry. But the recipe was very easy to follow, and the result was the best chili I’ve had in ages! Definitely a keeper!

  4. I love how simple and quick this is to make! We love a good bowl of chili!

  5. I would LOVE a bowl of this right now!! Looks incredibly delicious!

  6. This Instant Pot chili is seriously making me hungry!

  7. This is perfect for the cold front moving in! 

  8. Instant Pot for the win! I can’t wait to try all the variations you suggest! They all sound great.

  9. We loved this! It was very easy

  10. I just love that this is made in the instant pot! 🙂

  11. I had your heart healthy chili recipe saved in bookmarks and now it takes me to this instant pot recipe. Can I find the old one somewhere?

    • The differences in the old recipe is that I used a jalapeno instead of poblano, used 2-3 diced roma tomatoes instead of the fire roasted tomatoes, and used 8 oz of tomato sauce instead of the tomato paste. Also that recipe only used 1 lb of turkey, so you would need to halve the ingredients. I received quite a lot of feedback about the old recipe, and have tweaked it to be what I consider to be better 🙂

  12. Chili is my most favorite comfort food meal! Love making it on a Sunday and eating it all week. It’s just so delicious!

  13. Made this for Super Bowl Sunday.  Was delicious!!  Followed the recipe exactly.  This will be my go-to chili recipe.  Thank you, Amanda!!

  14. This is my go to chili recipe to make! It’s so delicious especially on a cold day! Thanks for sharing your recipe with all of us!

  15. Thanks for a fantastic recipe! I made it earlier today and loved it. I didn’t have any Bakers Chocolate, so I looked online and put 3 tablespoons of Cocoa Powder and 1 T. Avacado Oil
    instead and it seemed to have worked perfectly!
    I will definitely be making this recipe again! 🙂

  16. This was outstanding! My husband loved it. I will be making this again. Thanks for the recipe!

  17. Amanda PLEASE!!…This chilli is the BOMB!!..Ground beef? Who needs iT?…The flavor wins. Period.Thank you . One other favorite meal I can eat and ENJOY with less calories. AND I can control the salt.

  18. Even though I make a few minor adjustments, this is hands down my favorite chili recipe. I’ve done the recipe with turkey and I’ve done it with beef, and it’s fantastic both ways.

  19. Wow, thank you for combining healthy and delicious ingredients! Can’t wait to prepare it!

  20. I believe the recipe is miss marked with some of the ingredients, 2 tablespoons paprika seem the most suspicious to me. I made it as the short recipe said, with the exception that I actually cut up the tomatoes (it doesn’t say to) and it was a pretty bad experience, I did not enjoy the taste. But again I’m curious if part of the recipe is miss marked.

    It’s also frustrating that the ingredients don’t follow the short recipe below. In addition to being out of order it doesn’t mention how to prepare the roma tomatoes, just to add them, though I’m again assuming they need to be chopped up.

    it’s also worth noting that this soup as is, is NOT heart healthy. The point of using turkey is to avoid saturated fat, however cheese and especially sour cream is chuck full of saturated fat. The average serving size of cheese like cheddar has 6.3 grams (over 30% of your daily amount) where 2 tablespoons of sour cream has another 3. There’s another 6 or so grams in the turkey, total, not per serving.

    *The American Heart Association says a 2000 cal diet should limit it’s sat fat intake to 12 grams total. That’s hard to do when you’re getting 9-10 grams from one serving of this soup.

    **The FDA has a definition of what foods can be deemed heart healthy and one of these definitions is to have less than 1 gram of saturated fat Kinde Bars were in a lot of trouble for this very reason.

    Make sure you check meals completely before you eat them if you’re at risk for a heart attack, don’t rely on other people to do it for you.

    • Hi Jeff. It seems you may have mis-read the recipe… there is only 1 Tbsp of paprika in the recipe. Using 2 would definitely change the taste. I added the (, diced) clarification to the recipe to further clarify that they should be diced (it mentions it in the instructions, as well as in the post itself), so thank you for bringing that to my attention. This is a chili, not a “soup”, and the ONLY reason I mention that this is heart healthy, is that I use ground turkey instead of ground beef. Obviously people are smart enough to know that toppings they add, such as cheese and sour cream, will increase the fat of the recipe. As you can see from my photos, I used MAYBE 1 1/2 Tbsp of shredded cheese, so not a large portion at all… same with the sour cream. I listed the toppings as OPTIONAL, so if you would prefer to not add them, then don’t. Moderation is a wonderful thing. Have a great day.

  21. I made this recipe as is except I substituted a can of diced tomatoes in place of tomato sauce. This is the most delicious chili I have ever made. I think the chocolate is such an awesome addition. Thank you so much.

  22. I love this chili recipe. I’ve used it so many times for family and friends. You should totally enter this chili contest! I think you have a good chance at winning (because I don’t want to steal your credit)!
    http://bushbeans.thedailymeal.com/

  23. Love this! I added mushrooms and roasted corn as well. It ended up being a little too spicy for my daughters so I added some honey and they enjoyed it.

  24. How do you think this would do in the slow cooker??

    • Hi Tiffany, I can’t say for sure, as I’ve never made it in the slow cooker… but I think it would do well! Personally, I would brown and crumble the ground turkey before adding it to the slow cooker. Then just add the other ingredients and cook on low for maybe 4 hours? Although I’d check on it to make sure there’s still enough liquid 🙂 If you try it, I’d love to know how it turns out!

  25. Am I reading that last ingredient right? Does that say bakers chocolate? Is that a typo ?

  26. That chili looks so good! The weather has been cooling off here and today was the perfect day for a recipe like this one. Your feature photo made me want to dive right in!

  27. Comfort food to its best!

  28. This sounds yummy! As much as I love the Summer I’m always excited for the Fall because it means I get to make tummy-warming soups and stews!

  29. Oh, this chili is just gorgeous! Toppings!! Yes … all those amazing toppings! And I love that you subbed turkey for a healthier, lower-fat, but still super-delicious meal! Pinned!

  30. There is nothing like a bowl of chili on a chilly day. It’s the perfect comfort food. I rarely use ground turkey and I really should! Your recipe looks wonderful!

  31. Simply beautiful! I actually made a turkey chili last year using leftover turkey from Thanksgiving. I will definitely have to do it again this year (and hope it comes out looking like yours!)

  32. I love this version of chili and I’m not surprised at the secret ingredient. (Think of mole – and how wonderful the chocolate and spice mixture is, spicy as all get out if you amp up the chilis.) When I use turkey, I usually mix it with another meat, but you’ve convinced me to try it “as is” in this version.

    • Thank you Laura!! You’re so right… mmmmm mole is so yummy 😀 I’m usually a hardcore “no turkey” person, but I definitely didn’t miss the beef in this chili 🙂 If you try it, I hope you love it!

  33. Your food pictures make me mighty hungry! I am too excited to try this recipe. Thanks.

  34. I love a good chili!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope you come back tomorrow and share some more stuff!! Pinned!!
    http://www.cookinandcraftin.com/my-2-favorite-things-on-thursday-link-party8/

  35. Your chili looks so amazing. I think I could take a bite right now! Thanks for sharing at Wordless Wednesday. We hope you return this week…the party’s going on now!

  36. This looks so good and so hearty, especially for these frigid nights! Thanks for linking up with “Try a New Recipe Tuesday.” Hope you can join us again this week. http://our4kiddos.blogspot.com/2015/02/try-new-recipe-tuesday-february-24.html

  37. This looks incredible! I’m licking my lips right now. Pinned and tweeted. Thank you for taking the time to party with us. We hope to see you tonight at 7 pm. It wouldn’t be a party without you! Lou Lou Girls

  38. We are iced in here today and your Turkey Chili would be delicious! Hope you are having a great week and thanks so much for sharing your post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  39. Your chili has me drooling. So delicious! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee

  40. YUM!!! I love a good chili and this looks delicious! Can I say something that made me smile as soon as you revealed your secret ingredient? I use chocolate n my stews too!! 😀 But I’ve NEVER used it with a chili! I can’t wait to try this… I love the flavours and how beautiful it is! (can I just lick the screen already?)

  41. Love this recipe of chili! So much flavorful and hearty!

  42. This is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!

  43. Oooooh, I love chili, and I love healthy! I want to give this a try, for sure! Thanks for linking up at Best of the Weekend! Pinning this!

  44. This meal looks and sounds so appetizing and hearty. I like the’ go rest while your dinner cooks away’ concept so much. It is so much better than standing in the kitchen monitoring all the while.

  45. When you said about the chocolate, I thought you were kidding. But you are completely serious. 😀 This is so interesting and I am sure the addition of chocolate to this makes this dish so good. Thanks for sharing. Happy FF. 🙂

  46. ooh looks so yummy i adore chilli x

  47. Sooo yummy this chilli looks. I would love to have them over nice french fries. 🙂

  48. Oh, I love chili. Not only in winter time though, I also like it in summer. It’s just so full of flavors and delicious. I actually never tried it with turkey, I have also never seen ground turkey anywhere in the supermarket. Probably Germany is a bit behind on those health things… 😀
    I like the chocolate idea, I have heard about it a few times but have never tried it myself. I usually use cinnamon in my chili as well as tomato sauce, which adds a lovely flavor as well. Will have to try the chocolate version next time.
    Happy FIesta Friday 🙂 Don’t forget to link to the party. 🙂

    • You’re right, chili is great in the summer too 🙂 `I always forget that some items aren’t available everywhere, but I think this would be just as good with ground beef 🙂 Great tip on using cinnamon in tomato sauce! Happy FF 😀

  49. This looks delicious! I love the toppings you used. I generally don’t think of avocado but not sure why. I like a spicy chili and it would even out the heat.

    • Thank you Julie! I think you’d love the heat level on this chili, and I think I end up putting avocado on just about everything, I’m hooked 🙂 If only I lived somewhere I could get them locally lol

  50. Oooh looks amazing, definitely the perfect cold weather meal!

  51. We both brought chili to Fiesta Friday #56. Mine is vegetarian but like you said , healthy can mean tasty and it often does. My recipe makes too much even though I usually freeze some. Shared half with a sister this time 🙂 I agree with the toppings as you can add so many yummy condiments.

    • I’ll have to try your version, as we’ve been fitting more and more vegetarian dinner options into our dinner rotation 🙂 Too funny we both brought chili to the party, tis the season for comfort food 😀

  52. Hmmm…winter meals. I am instantly transported to anything cheesy. I love a good raclette…which is a convivial French meal that requires a special machine to melt slices of cheese…you then boil a bunch of potatoes, slice up a few tomatoes, and pull out the charcuterie and drape your melted cheese across the top of everything. I miss it so much…that I might have to go make a bowl of this American classic just to soothe myself! Thanks for linking up at #FoodieFriDIY!

  53. This look so yummy and healthy and perfect for this cold weather!

  54. Looks healthy and delicious! Thanks for sharing with the Thursday Blog Hop!

  55. This looks so good! I’m always looking for healthy recipes, and this definitely fits the bill. I’m sure it’s tasty and filling – a double win! Pinning!

  56. This looks delicious! I always appreciate a recipe that looks and tastes good but is also healthy. I can’t wait to try it! (found you on Lou Lous)

  57. Love a classic chilli – this turkey version looks so comforting. Perfect for the cool weather right now!

  58. This one is a winner! I’ve bookmarked the recipe as I love a good chili!

  59. I’ll bet this would taste amazing with ground chicken too. For some reason, I prefer it to turkey. I have yet to make an awesome pot of chili, so I really should try this recipe of yours!

  60. My husband and I LOVE chili, especially this time of year- man these pics make me feel like I just took a bite!!! (But I didn’t and I need to make that happen, perhaps this weekend… those pics just look soooooo good!) I like that it has a little kick to it too. Funny, I just bought ground turkey.. I think it’s all just meant to be. OH and I love that you put avocado in there, I’ve never done that! YUMMMM!

    • With the weather you all have been having, I’d say you most definitely need some chili! Thank you so much 😀 😀 I think you’re right, it’s meant to be, I hope you LOVE it. I’m obsessed with avocado, and wasn’t sure how it would taste with the chili… but it’s super yummy!

  61. The Winter and a good Chili go hand in hand!