Instant Pot Chili

Delicious Chili made In an Instant Pot with ground beef, beans, veggies, and lots of spices. This chili recipe is easily made less than an hour. 

Course dinner, Main Course
Cuisine American
Keyword beef chili, chili, instant pot, instant pot chili
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 462 kcal


  • 2 tbsp canola oil
  • 1 yellow onion
  • 2 red bell peppers
  • 4 garlic cloves
  • 2 jalapeno peppers
  • 2 tomatoes on a vine
  • 2 lbs ground beef 85/15 meat to fat ration
  • 14 oz can diced tomatoes
  • 8 oz tomato sauce
  • 1/2 cup beef stock
  • 16 oz can pinto beans drained
  • 16 oz can red kidney beans drained
  • 2 1/2 tsp cumin
  • 2 tsp oregano
  • 2 tsp smoked paprika
  • 2 tbsp ancho chili powder or other chili powder of choice
  • salt
US Customary - Metric


  1. Prep your ingredients first by dicing onion, bell peppers, jalapeno peppers, and tomatoes. Open all the cans and drain off bean liquid. Peel garlic.

  2. TIP: if you want chili to be spicier, leave jalapeno seeds in. If you do not want it to be too spicy, choose younger jalapeno peppers without any lines on the skin and take out all seeds and membrane out of jalapeno. 

  3. Set Instant Pot to “Saute” setting and give it a couple of minutes to warm up. Add some oil to the pot and saute onions and bell peppers until softened. 

  4. Smash and mince garlic and add it to the pot as well. Let it saute until fragrant and then, add tomatoes and jalapeno. Stir everything and let it saute for a few minutes. 

  5. Add ground beef to the pot, break it apart and let it cook for a couple of minutes. Stir well and try to break up all the lumps at it’s sauteing.

  6. Once ground beef is mostly browned, add beans, canned tomatoes, tomato sauce, beef stock, and all the seasoning. Stir everything very well. 

  7. Close the lid and latch it. Make sure to turn the valve to “seal” and set pressure cooker to “Beans/Chili.” If your pressure cooker does not have that setting, set it to cook on high pressure for 30 minutes. 

  8. Let the pressure cooker do a natural release for about 10 minutes and then carefully do a quick release. 

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Instant Pot Chili
Amount Per Serving
Calories 462 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Cholesterol 80mg27%
Sodium 660mg29%
Potassium 1056mg30%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 7g8%
Protein 27g54%
Vitamin A 2255IU45%
Vitamin C 55.3mg67%
Calcium 110mg11%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.