I have strong opinions about chili, and I am not embarrassed about a single one of them. Beans belong in it. It should be thick enough to stand a spoon in. And it should taste like it simmered for six hours, even when you started it at five thirty with a house full of hungry people and a game starting at seven. For years, that last requirement was the problem. Great chili takes time. Time is the one ingredient I never have enough of.
The Instant Pot solved it. Pressure cooking fast-forwards all the slow melding of flavors that makes chili great: the spices bloom, the tomatoes break down into the beef, the beans go creamy at the edges. What comes out of the pot after fifty minutes tastes like Sunday-afternoon chili, the kind that simmers on the back burner while football plays in the other room. My husband, a Texas-born chili purist who side-eyes beans on principle, ate two bowls of this and asked for the recipe. I am still a little smug about it.
This is my game day chili, my cold-weather chili, my bring-it-to-the-potluck-and-accept-compliments chili. It is bold, smoky, and deeply beefy, with just enough heat to keep things interesting. Let us make a pot.
Why You’ll Love This Recipe
First, the flavor payoff for the time invested is ridiculous. Fifty minutes, start to finish, and you get chili with the depth of an all-day simmer. The pressure cooker forces the spices deep into the meat and melds everything together in a way that stovetop chili needs hours to achieve.
Second, it is thick. Truly thick, scoopable, sits-on-a-chip-without-dripping thick. The secret is a modest amount of liquid up front (the Instant Pot does not evaporate like a stovetop pot) and a quick simmer at the end to tighten everything up. No watery chili. Ever.
Third, it feeds a crowd and gets better overnight. Chili is one of those magical dishes where day two beats day one, because the flavors keep marrying in the fridge. Make it Sunday for the game, eat the leftovers all week, and thank yourself every time.
Ingredients
- 2 pounds ground beef (80/20)
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon unsweetened cocoa powder (my secret ingredient)
- 1/2 teaspoon cayenne pepper, plus more to taste
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
For serving: shredded cheddar, sour cream, sliced green onions, diced red onion, pickled jalapeños, cornbread.
Step-by-Step Instructions
- Brown the beef. Set the Instant Pot to SAUTÉ on high heat. Add the olive oil, then the ground beef, breaking it into crumbles with a wooden spoon. Cook for 6 to 8 minutes until well browned. Do not rush this step; those browned bits are the foundation of the whole pot. If your beef releases a lot of fat, spoon off all but about a tablespoon.
- Sauté the vegetables. Add the onion and both bell peppers to the pot with the beef. Cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook 30 seconds more until fragrant. Press CANCEL.
- Bloom the spices. Sprinkle the chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne, salt, and black pepper directly over the hot meat and vegetables. Stir for about a minute, coating everything. Toasting the spices in the residual heat wakes them up enormously. Your kitchen should smell amazing right now.
- Add the wet ingredients. Pour in the beef broth first and scrape the bottom of the pot thoroughly to release every browned bit. Then add the crushed tomatoes, diced tomatoes, and tomato paste. Stir well. Finally, stir in the drained beans and brown sugar. Do not stir after this point more than necessary; just make sure everything is combined.
- Pressure cook. Lock the lid, set the valve to SEALING, and select PRESSURE COOK on HIGH for 20 minutes. The pot will take 10 to 15 minutes to come to pressure.
- Release and thicken. When cooking is done, quick release the pressure by carefully turning the valve to VENTING. Remove the lid. The chili will look a bit loose; that is normal. Set the pot to SAUTÉ and simmer for 8 to 10 minutes, stirring occasionally, until it thickens to your liking. It should mound softly on a spoon.
- Finish and serve. Press CANCEL. Stir in the apple cider vinegar; it brightens all the deep, dark flavors the way a squeeze of lemon does for soup. Taste and adjust salt and cayenne. Ladle into bowls and set out all the toppings so everyone can build their perfect bowl.
Pro Tips
Brown the beef properly. Gray, steamed ground beef makes gray, boring chili. Let the beef sit undisturbed for a couple of minutes at a time so it actually sears. If your pot is crowded, brown it in two batches. This single step makes the biggest difference in the final flavor.
Do not skip the cocoa powder. It will not make your chili taste like chocolate. Unsweetened cocoa adds a dark, earthy depth that makes chili taste more like itself, the same way it works in mole. One teaspoon is all it takes.
Go easy on the liquid. The Instant Pot traps every drop of moisture, so chili needs far less liquid than stovetop versions. One cup of broth is plenty. If your chili ends up thinner than you like, the post-cook simmer fixes it every time.
Deglaze or regret it. After blooming the spices, pour in the broth and scrape the pot bottom completely clean before sealing the lid. Burnt-on bits are the number one cause of the burn warning, and tomato-heavy recipes are especially prone to it.
Make it a day ahead. I am serious about chili being better on day two. The spices settle, the beans absorb flavor, everything gets richer. If you have the foresight, make it Saturday for Sunday’s game.
Variations
Turkey chili: Swap the ground beef for 2 pounds of ground turkey and use chicken broth. Add an extra tablespoon of chili powder and a diced chipotle in adobo for depth, since turkey is leaner and milder.
No-bean Texas style: Leave out the beans entirely and add an extra pound of beef, cut into 1/2-inch cubes and browned in batches. Increase the pressure cook time to 25 minutes so the cubes get tender.
White chicken chili: Use 1 1/2 pounds of chicken thighs, white beans, green chiles, and cumin-forward seasoning with chicken broth. A completely different but equally beloved pot.
Vegetarian chili: Skip the meat, double the beans, and add 2 diced sweet potatoes and a cup of frozen corn. Use vegetable broth. Pressure cook 12 minutes. Hearty enough that no one misses the beef.
Storage & Reheating
Refrigerate chili in an airtight container for up to 5 days; the flavor genuinely improves by day two and three. Reheat on the stovetop over medium-low heat, stirring occasionally, adding a splash of broth if it has thickened too much. It also microwaves well in 90-second bursts with a stir between.
Chili freezes beautifully for up to 3 months. Portion it into freezer bags or containers, leaving a little headspace. Thaw overnight in the refrigerator and reheat gently. I always freeze a couple of portions specifically for chili dogs, chili cheese fries, and emergency nachos.
FAQs
How spicy is this chili?
Medium, with a warm background heat. The 1/2 teaspoon of cayenne gives it a gentle kick without overwhelming anyone. For mild chili, leave the cayenne out entirely. For hot, double it and add a diced jalapeño with the bell peppers. You can always add heat at the table with hot sauce, but you cannot take it away, so start conservative.
Why is my chili watery?
The most common cause is too much liquid up front. Remember, the Instant Pot does not evaporate liquid the way a stovetop pot does. Stick to 1 cup of broth, drain your beans well, and always do the post-cook simmer to tighten things up. If it is still loose, simmer longer or mash a cup of the beans against the side of the pot to release their starch.
Can I double this recipe?
Yes, in a 6-quart Instant Pot you can double everything except the liquid; increase the broth to 1 1/2 cups rather than 2. Do not fill past the max fill line. Brown the beef in batches so it sears instead of steams. Keep the pressure cook time at 20 minutes.
What should I serve with chili?
Cornbread is the classic and non-negotiable in my house. Beyond that: tortilla chips for scooping, a simple green salad to cut the richness, and baked potatoes for chili-stuffed potato night with the leftovers. A cold beer or a fizzy lime soda alongside does not hurt either.
This chili and my instant pot chicken noodle soup are the two recipes that earned my Instant Pot its permanent counter spot — find them both on my instant pot recipes page. For more crowd-pleasing bowls, browse dinner recipes. And if you are new here, I would love for you to visit my about page and say hello.
RECIPE CARD DATA
Prep Time: 15 minutes
Cook Time: 35 minutes (including pressurizing and thickening)
Total Time: 50 minutes
Servings: 8 servings
Calories: 380 kcal per serving, before toppings (estimated)
Ingredients:
- 2 pounds ground beef (80/20)
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon cayenne pepper, plus more to taste
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Instructions:
- SAUTÉ beef in olive oil 6-8 minutes until well browned; spoon off excess fat.
- Add onion and bell peppers; cook 4-5 minutes. Add garlic; cook 30 seconds. Cancel.
- Sprinkle all spices and cocoa over the hot mixture; stir 1 minute to bloom.
- Pour in broth, scraping the bottom clean. Add crushed tomatoes, diced tomatoes, tomato paste, beans, and brown sugar; stir.
- Seal lid; PRESSURE COOK on HIGH 20 minutes.
- Quick release. SAUTÉ 8-10 minutes, stirring, until thick.
- Stir in vinegar. Season to taste; serve with toppings.
