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4.92 from 23 votes

Instant Pot Chili

Rich and hearty chili made with either ground beef or turkey.
Prep Time10 minutes
Cook Time24 minutes
Total Time34 minutes
Course: Main Course
Cuisine: American
Keyword: chili recipe, instant pot chili, pressure cooker chili
Servings: 6 - 8 servings
Calories: 593kcal
Author: The Chunky Chef


  • 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


  • 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.




  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.


  • 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
  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.


Calories: 593kcal | Carbohydrates: 52g | Protein: 47g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 1085mg | Potassium: 1528mg | Fiber: 17g | Sugar: 9g | Vitamin A: 3047IU | Vitamin C: 67mg | Calcium: 144mg | Iron: 11mg