This Instant Pot Chili with Beans is ready in just 20 minutes from start to finish using a pressure cooker! This one pot meal, gluten-free recipe has 8 minutes of prep, 2 minutes of sauteeing and 10 minutes of pressure cooking, your game day chili is DONE!
This recipe is easy-to-make in your pressure cooker. It’s a bit similar to my Loaded Slow Cooker Chili. They’re both delicious and use a mixture of homemade seasonings rather than a seasonings packet.
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Instant Pot Chili with Beans
I’m the kind of person that wants everything now, now, now. If you are like me, you’ll be thrilled to be able to make this delicious chili in just 20 minutes in a pressure cooker!
I remember the first time I ever made chili. I liked my friend’s recipe and asked her for it. It came out good so, I entered it in a chili contest at work and I won second place. Geez… I felt a little guilty.
We laughed about that for days. I was such a chili novice. Since then, I’ve come up with my own chili recipes and they just keep getting better!
Doesn’t it look yummy?
How to Make Easy 20 Minute Instant Pot Chili with Beans
- First, cut up a medium sized onion along with medium sized red and green bell peppers.
- Next, put the the chopped peppers and onion in the Instant Pot on the saute setting and add the extra virgin olive oil.
- Meanwhile, add all of the seasonings into the peppers and onions while they are sauteing and stir it up!
- Then, add the ground beef, Rotel Tomatoes with Chiles (or without chilies if you want a milder chili) in their juices, chili beans or dark red kidney beans and beef broth.
- Stir all of the ingredients together making sure the ground beef is in small pieces and not big chunks. Put the Instant Pot lid on securely and set the valve to “Sealing.” Press the “Pressure Cook” button and select the high setting with 10 minutes to pressure cook.
- When the ten minutes is up, press the pressure valve to release all of the pressure and then safely open the lid. Stir it up.
Beef broth will give enough moisture for the chili to cook without burning in the pressure cooker so, don’t skip it or add 6-8 oz of water if you don’t have beef broth but, the beef broth, of course, will add more flavor than plain water.
You can serve it immediately with sour cream and shredded cheddar cheese but, I think if you have time for it to sit in its own juices for a couple hours, that it’ll taste even better.
I love serving this chili with easy cornbread. It goes so perfectly together.
This chili will taste better as it sits so, leftovers will be even more yummy! Don’t you just love leftovers? Any night without a messy kitchen is a good night for me! But, this recipe is a one pot meal so you won’t have much to clean up.
Freeze your leftovers in these meal prep containers that are microwavable/freezer/dishwasher safe.
Stove Top Directions:
If you want to share this recipe with someone who doesn’t yet own a pressure cooker, here are the stove top directions too!
Just saute the peppers and onions with EVOO in a 6 qt. Dutch Oven on med/high heat for 2 minutes and then add in the remaining ingredients and continue to cook on med/high for 40-45 minutes while stirring to the bottom every 10 minutes or use a heat diffuser.
I love my 6 qt. Instant Pot 9 in 1 Pressure Cooker because it’s a rice cooker, slow cooker, yogurt and porridge maker with saute function, keep warm and other settings that make it so versatile. It makes a great gift for those who work a lot and have little time to cook.
I have fond memories of going to football parties on Sundays where I’d always find a pot of chili. When the weather changes and gets cooler, it’s a great time to make chili.
Make this chili and sit back with it while watching the big game and don’t forget to make the cornbread.
You may also like:
Slow Cooker Chili Recipe with Corn + VIDEO
Slow Cooker Beef and Chorizo Chili
See more Game Day recipes!
Instant Pot Chili with Beans
Ingredients
- 2 lbs ground beef
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium onion, chopped
- 20 oz Rotel Tomatoes with Green Chilies
- 15 oz Chili beans or dark red kidney beans
- 3 tbsp extra virgin olive oil
- 8 oz beef broth
- 8 oz sour cream (optional topping)
- 6 oz shredded cheddar cheese (optional topping)
Chili Seasonings
- 2 tbs chili powder
- 2 tsp ground cumin
- 1 tsp onion powder
- 3/4 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt, or more if desired
- ground black pepper to taste
Instructions
- Turn your 6 qt Instant Pot onto the saute function and add bell peppers, onions and extra virgin olive oil. Saute for 2 minutes.
- Add remaining ingredients and put the lid on the Instant Pot with pressure valve turned to "Sealing." Select "Pressure Cook" setting on "high" for 10 minutes.
- Release pressure by turning to "venting" to release pressure. When done, open lid and stir chili well. Serve with sour cream and shredded cheddar cheese.
Notes
Storage:
Store covered, in refrigerator for up to 5 days. Freeze in plastic containers for up to six months.Did You Make This Recipe?
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This is our favorite chili recipe it’s in the rotation and a crowd favorite!!! Definitely recommend this one and it’s perfect with the cold weather too …