Go Back
–+ servings

Instant Pot Chili Recipe

This hearty Instant Pot Chili Recipe is packed with grass-fed ground beef, tender beans, fire-roasted tomatoes, and warming spices. Made with simple, wholesome ingredients, this healthy, gluten-free chili comes together quickly in the Instant Pot for an easy, nourishing dinner the whole family will love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 10

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

  • Brown the beef first: Using the Sauté function to brown the ground beef adds depth and richness to the chili.
  • 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.
  • For thicker chili: After pressure cooking, use the Sauté function to simmer uncovered for 5–10 minutes until your desired consistency is reached.
  • Use canned beans: This recipe is designed for drained, canned beans. Dry beans require additional liquid and a longer cooking time.
Keyword instant pot chili recipe
Tried this recipe?Let us know how it was!