Instant Pot Beef Chili

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Wow your friends and family with this hearty Instant Pot Beef Chili recipe. Its robust flavor will make you come back for seconds! Add this to your list of favorite instant pot soup recipes!

This is hands-down the best chili I have ever made. The flavors are so robust. You will find yourself craving chili every week. My husband also agrees and said that our secret ingredient must be what all of my other chili recipes must have been missing. Ha! 

Instant Pot Beef Chili – Our favorite Chili Recipe!

I still love my slow cooker turkey chili recipe and instant pot white chicken chili recipe but this one is the best classic chili recipe.

A turquoise soup bowl filled with instant pot beef chili.

The best part is it’s made quickly in the instant pot.  You get the same results as simmering your chili on the stove for hours in just under an hour with this instant pot beef chili recipe. It is a hearty instant pot recipe that is packed full of delicious chili flavor. 

A picture showing the cover images for all three cookbooks written by Aileen Clark.

What can I add to chili to make it better? (Our secret ingredient)

We highly recommend Better Than Bouillon Chili Base. It makes the best chili we have ever tasted! Better Than Bouillon Chili Base adds layers of flavors that I have not been able to replicate with chili powder, seasonings, and peppers. It takes an ordinary chili and makes it amazing.

Browning the meat or dump and push start?

Although it takes a few extra minutes to brown the ground beef in this instant pot chili recipe, I do recommend you don’t skip that step. As tempting as it may be to make this a dump and push start instant pot chili recipe, it really tastes better when the meat has been browned. Another favorite ground beef recipe is cheeseburger sliders

A bowl of instant pot beef chili next to a plaid dish towel.

Do you drain beans for chili?

Yes. We advise draining and rinsing your beans before adding them to chili. The only exception to this is when purchasing “chili beans” that have the spices added to the beans. If you rinse chili beans, they will lose the seasoning. 

How can I make my chili thicker?

Make a cornstarch slurry with 3 tablespoons cold water mixed with 1 tablespoon cornstarch. Whisk the cornstarch slurry into simmering chili and let it cook until thickened.  our instant pot beef chili recipe is pretty thick, so you shouldn’t have any problems!

You may also like: Easy No Bean Chili RecipeInstant Pot Butternut Squash Soup or Instant Pot Chicken and Dumplings.

Wow your friends and family with this hearty instant pot beef chili recipe. It's robust flavor will make you come back for seconds!

What is the bean chili setting on instant pot?

The Bean Chili setting on the instant pot automatically sets it to high pressure for 30 minutes.

What does it mean when instant pot says burn?

It means the instant pot doesn’t have enough liquid in it or it is too thick, causing food to stick to the bottom of the pot. When this happens, the instant pot can not reach pressure or maintain pressure. If this happens, turn your instant pot off and let the pressure release. Stir the pot and add 1/2 cup of water. Then restart your instant pot. 

You may also like: Instant Pot Roast Beef

A bowl full of beef chili from the instant pot with a spoon scooping up a bite.

How do you reheat chili in an instant pot?

Put chili in instant pot with lid off. Press sautte button. Stir constantly until the chili is warmed throughout.

What to serve with instant pot beef chili?

 We recommend serving instant pot beef chili with a tasty cornbread like jalapeno cheddar cornbread or cheesy zucchini cornbread muffins.

A bowl of instant pot beef chili next to a plaid dish towel.

Instant Pot Beef Chili

Aileen Clark
Wow your friends and family with this hearty instant pot beef chili recipe. It's robust flavor will make you come back for seconds!
4.72 from 7 votes
Prep Time 5 minutes
Cook Time 55 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 8 Servings
Calories 529 kcal



  • Set instant pot to sauté. Heat 1 tablespoon olive oil. 
  • Once oil is hot, pour in onion and ground beef. 
  • Sprinkle with salt and pepper.
  • Stir and cook until onions are soft and meat is no longer pink. 
  • Turn instant pot off.
  • Drain fat. 
  • Mix in minced garlic, tomato sauce, kidney beans, and better than bouillon chili base. 
  • Close lid and set to sealing.
  • Cook on high pressure for 45 minutes or select the bean/chili button.
  • Natural Pressure Release (NPR). 
  • Serve hot with green onions and sour cream.



This instant pot chili recipe was made using the instant pot DUO 7 in 1 6 quart. Refrigerate any leftovers up to 3 days.


Serving: 1gCalories: 529kcalCarbohydrates: 27gProtein: 43gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 114mgSodium: 2538mgFiber: 6gSugar: 9g
Tried this recipe?Let us know how it was!
I love a big bowl of chili on a cold night. This instant pot beef chili totally hits the spot!

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