Easy Instant Pot Chili Recipe (Healthy & Gluten Free)
This Instant Pot Chili Recipe is on the weekly dinner rotation during the fall and winter months in our home. It is loved by my 2 year old, 5 year old, myself and my husband! The kids love it because it is hearty and so delicious and I love it because it is easy to make and made nourishing ingredients like grass-fed ground beef, beans, fire-roasted tomatoes, and warming spices. It’s naturally gluten-free, soy free, easy to make, and the perfect comfort food for a busy weeknight or cozy fall evening.
I love making chili in the Instant Pot because you get all those rich, slow-simmered flavors in a fraction of the time. Plus, everything cooks in one pot, which means fewer dishes to clean up!
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Why You’ll Love This Instant Pot Chili Recipe
- Simple, nourishing ingredients: Made with grass-fed ground beef, beans, vegetables, and flavorful spices.
- Naturally gluten-free: This gluten free chili recipe is made without flour or gluten-containing ingredients. Just be sure to use gluten-free Worcestershire sauce.
- Easy one-pot meal: Everything comes together in your electric pressure cooker, making cleanup simple.
- Perfect for meal prep: Leftover chili tastes even better the next day and freezes beautifully.
- Family-friendly: You can easily adjust the chili powder and spice level to suit your family’s preferences.
Ingredients You’ll Need
This healthy chili Instant Pot recipe uses pantry staples and fresh ingredients to create a hearty, protein-rich meal.
- 2 lbs grass-fed ground beef: I prefer grass-fed beef for its flavor and nutritional profile
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (6 oz) can tomato paste
- 1 small red onion, chopped
- 1 bell pepper, chopped
- 3/4 cup frozen organic corn (optional)
- 2 cups chicken bone broth
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp chili powder: Increase up to 1 tablespoon for a bolder flavor.
- 1 tbsp Worcestershire sauce I use my homemade gluten free/soy free sauce
- 3–4 garlic cloves, minced
Also: A little olive oil for sautéing the vegetables
How to Make Instant Pot Chili
This easy Instant Pot chili recipe comes together with just a few simple steps.
Step 1: Chop the vegetables
Finely chop the red onion and bell pepper, then peel and mince the garlic cloves. Set the prepared vegetables aside so they’re ready to add to the Instant Pot.
Step 2: Brown the ground beef
Set your Instant Pot to the Sauté function. Add the ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon until browned.
If you’re using particularly lean ground beef, add a little olive oil to prevent sticking. Drain excess grease if necessary.
Step 3: Saute the vegetables
Remove the browned beef from the instant pot and set aside. Add a little bit of olive oil to the bottom of the instant pot, and add the chopped red onion, chopped zucchini, and bell pepper to the browned meat. Sauté for another 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Add the remaining ingredeints
Add the ground beef back to the instant pot. Pour in the chicken bone broth, then add the drained pinto beans, kidney beans, fire-roasted tomatoes, tomato paste, oregano, cumin, salt, pepper, smoked paprika, chili powder, and Worcestershire sauce. Give everything a good stir.
Step 5: Pressure Cook
Secure the Instant Pot lid and set the valve to Sealing. Select Pressure Cook on High Pressure for 20 minutes.
Once the cook time is complete, allow a 5-minute natural pressure release. Once the pressure has fully released, your soup is ready to enjoy!
Step 6: Stir & Serve
Remove the lid and give the chili a good stir
If you prefer a thicker chili, turn on the Sauté function and simmer uncovered for 5–10 minutes until it reaches your desired consistency.
Serve warm with your favorite chili toppings!
My Favorite Chili Toppings
One of the best parts of homemade chili is adding all your favorite toppings. Here are some of our favorites:
- A dollop of sour cream or plain Greek yogurt
- Shredded pepper jack cheese
- Diced avocado
- Chopped green onions
- Fresh cilantro
- A splash of hot sauce for additional heat
For a dairy-free option, simply skip the cheese and sour cream or use your favorite dairy-free alternatives.
Ingredient Substitutions & Variations
Ground turkey or chicken: Substitute the beef with ground turkey or ground chicken for a lighter version. You may want to add a tablespoon of olive oil when browning the meat.
Different beans: Black beans, red beans, or great northern beans can be used in place of the pinto or kidney beans.
Make it spicier: Add extra chili powder, cayenne pepper, or your favorite hot sauce. For a milder chili, stick with the original teaspoon of chili powder.
Make it soy-free: To keep this a soy free chili recipe, choose a certified gluten-free, soy-free Worcestershire sauce. Some conventional brands contain soy or wheat-based ingredients.
Frequently Asked Questions
Can I Make This Chili in a Slow Cooker?
Yes! Brown the ground beef in a skillet, then add it to your slow cooker along with the remaining ingredients. Stir well and cook on low for 6–8 hours or high for 3–4 hours.
Can I Make This Chili on the Stove Top?
Absolutely. Brown the ground beef in a large pot over medium heat, then sauté the onion, bell pepper, and garlic. Add the remaining ingredients, stir, and simmer covered over low heat for approximately 30–45 minutes, stirring occasionally.
Can I Use Dry Beans Instead of Canned Beans?
I recommend canned beans for this particular recipe. Dry beans need additional liquid and significantly longer pressure cooking times. For the best results, cook dry beans separately before adding them to the chili.
How Can I Make My Instant Pot Chili Thicker?
The easiest way is to use the Sauté function after pressure cooking and let the chili simmer uncovered for 5–10 minutes.
What Can I Serve With Chili?
This hearty Instant Pot chili is delicious with homemade cornbread, a baked potato, or a simple green salad. Leftovers also make a great topping for grass fed beef chili dogs or loaded baked potatoes.
More Reader Favorite Dinner Recipes
- Chicken Tortilla Soup
- Greek Burgers & Fries
- Chicken Tortilla Soup
I hope you give this Healthy Instant Pot Chili Recipe a try! It’s full of flavor and so easy to make!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @wholisticmandy on Instagram. Your reviews help support this blog and make it possible for me to continue to create the recipes you know and love.
Instant Pot Chili Recipe
Equipment
Ingredients
- 2 lbs grass-fed ground beef
- 1 15 oz can kidney beans drained
- 1 15 oz can pinto beans drained
- 1 15 oz can fire-roasted diced tomatoes
- 1 6 oz can tomato paste
- 1 small red onion chopped
- 1 bell pepper chopped
- 3/4 cup frozen organic corn optional
- 2 cups chicken bone broth
- 1 tbsp dried oregano
- 2 tsp chili powder Increase up to 1 tbsp for a spicier chili
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp sea salt
- 1 tsp ground pepper
- 1 tbsp Worcestershire sauce I use homemade gluten free/soy free sauce
- 3-4 cloves fresh garlic minced
Instructions
- Finely chop the red onion and bell pepper, then peel and mince the garlic cloves. Set the prepared vegetables aside so they're ready to add to the Instant Pot.
- Set your Instant Pot to the Sauté function. Add the ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon until browned. If you're using particularly lean ground beef, add a little olive oil to prevent sticking. Drain excess grease if necessary.
- Remove the browned beef from the instant pot and set aside. Add a little bit of olive oil to the bottom of the instant pot, and add the chopped red onion, chopped zucchini, and bell pepper to the browned meat. Sauté for another 3–4 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef back to the instant pot. Pour in the chicken bone broth, then add the drained pinto beans, kidney beans, fire-roasted tomatoes, tomato paste, oregano, cumin, salt, pepper, smoked paprika, chili powder, and Worcestershire sauce. Give everything a good stir.
- Secure the Instant Pot lid and set the valve to Sealing. Select Pressure Cook on High Pressure for 20 minutes. Once the cook time is complete, allow a 5-minute natural pressure release. Once the pressure has fully released, your soup is ready to enjoy!
- Remove the lid and give the chili a good stirIf you prefer a thicker chili, turn on the Sauté function and simmer uncovered for 5–10 minutes until it reaches your desired consistency. Serve warm with your favorite chili toppings!
Notes
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Brown the beef first: Using the Sauté function to brown the ground beef adds depth and richness to the chili.
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Adjust the spice level: Start with 1 teaspoon of chili powder for a mild, family-friendly chili, or increase to 1 tablespoon for more heat and flavor.
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For thicker chili: After pressure cooking, use the Sauté function to simmer uncovered for 5–10 minutes until your desired consistency is reached.
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Use canned beans: This recipe is designed for drained, canned beans. Dry beans require additional liquid and a longer cooking time.
