Last modified on January 2nd, 2018 at 11:35 AM

Instant Pot Chili

Instant Pot Chili is packed with flavor, easy to make, and family friendly!! This recipe can also be easily adapted for a slow cooker, either way you make it it’s amazing!

Instant pot chili in a bowl topped with shredded cheese, sour cream, and cilantro next to a bunch of cilantro and some corn chips.

I have loved experimenting with my Instant Pot 8-Quart {read my review here!} and this chili was something I definitely wanted to try. I have a delicious Meat Lover’s Easy Chili Recipe that is similar but this one is a little easier to throw together and doesn’t have quite as much meat. 🙂

Ingredients for Instant Pot chili: diced onion, diced pepper, diced celery, minced garlic, chopped sausage, and cans of tomato sauce, tomato past, and beans next to an Instant Pot 8 quart.

I use two kinds of meat – ground beef and a turkey sausage but you can leave out the sausage if you are trying to limit meat. The first step is to set the Instant Pot to saute mode and brown the beef and then add the veggies.

Almost browned beef and veggies cooking in the Instant Pot.

Next, I dump the sausage and canned jalapenos in and give it a stir.

See? I told you this was easy!

Diced sausage and green chilis on top of browned beef and vegetables in the Instant Pot 8 quart for Instant Pot Chili.

After that, dump in the tomato products and beef broth and give it another stir. Then it’s as easy as switching the Instant Pot to slow cooker mode and letting it go on Normal for 6 hours or High for 4 hours.

Crushed tomatoes on top of all the other ingredients for Instant Pot Chili.

See the color difference between the photo below…

And this photo?? That’s what a nice long simmer will do! The flavors are great. The last step is adding the beans and giving it some time to warm up, just about 10 minutes.


If you put the beans in too soon, they will get mushy and fall apart in the chili.

Nobody wants chili with mushy beans!! And you can use kidney instead of black beans, I just happened to have black beans on had.

Finished Instant Pot Chili in the Instant Pot.


This Instant Pot Chili is perfect after a night of snow adventures! We took the kids up the canyon for a sled ride behind us while we tried out our snowshoes yesterday.

We made it about 5 minutes away from the car, ate some freeze dried backpacking food on a snowy bench and then both of the kids were crying and saying they were cold. HA!

Alli standing with her two kids near a snowy picnic bench. Andy leaning down next to the sled that the two kids are sitting on and crying.









So we went back to the car and went home. But I still think it’s worth going out, so much better than staying at home! Andy and I like talking while we drive so we were just happy for some time together while the kids napped as we drove!

Instant Pot Chili

Course: Main Course, Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6 people
Calories: 562 kcal

Instant Pot Chili is packed with flavor, easy to make, and family friendly!! This recipe can also be easily adapted for a slow cooker, either way you make it it's amazing! 



  • 1 pound ground beef
  • 4 cloves garlic minced
  • 1 onion small dice, about 1 cup
  • 2 stalks celery small dice, 1/2 cup
  • 1 pepper red, orange, or yellow, small dice, about 1 cup
  • 1 cup sausage rough chop
  • 4 ounces green chilis diced
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt Or to taste
  • 28 ounces tomatoes crushed or diced (1 large can)
  • 6 ounces tomato paste (1 small can)
  • 2 cups beef broth
  • 15 ounces kidney beans (1 can) or black beans, drained and rinsed
  • 15 ounces great northern beans (1 can), drained and rinsed


  1. Start the Instant Pot on Saute mode for 30 minutes, that way it will stay on long enough for you to get the meat browned. 

  2. Cook the ground beef until almost browned, then add the garlic, onion, celery, and peppers and stir to combine. Cook for 3 minutes. 

  3. Add the sausage, diced chilis, and spices, stir to combine. Cook for 3 more minutes. 

  4. Add the tomatoes, tomato paste, and beef broth. Stir to combine. 

  5. Press cancel to turn off Saute mode. Press Slow Cook to turn on slow cooker mode. Press the Slow Cook button to adjust the setting to Normal or More (the red light will be lit up above the setting that is selected). 

  6. If using Normal mode, cook for 6 hours. If using More mode, cook for 4 hours. Leave the vent in the open (venting) position the whole time.

  7. 20 minutes before the chili is done, add the beans in and stir to combine so they can warm up. 

  8. Top with shredded cheese, sour cream, cilantro, and chips, if desired. 

Recipe Notes

This recipe can be made in the slow cooker. Simply brown the ground beef and vegetables in a pan before adding them, along with all the other ingredients, to the slow cooker. 

Normal is equivalent to low on most slow cookers and More is equivalent to High on most slow cookers. 

Nutrition Facts
Instant Pot Chili
Amount Per Serving
Calories 562 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 9g 45%
Cholesterol 82mg 27%
Sodium 994mg 41%
Potassium 1616mg 46%
Total Carbohydrates 46g 15%
Dietary Fiber 14g 56%
Sugars 8g
Protein 35g 70%
Vitamin A 40.6%
Vitamin C 37.6%
Calcium 13.7%
Iron 42.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Instant Pot Chili is packed with flavor, easy to make, and family friendly!! This recipe can also be easily adapted for a slow cooker, either way you make it it's amazing! 

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1 Comment

  • Reply
    January 4, 2018 at 4:00 PM

    Flavorful and hearty!

  • Leave a Reply