Best 20 Instant Pot Chili Recipes

INSTANT POT® CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to a separate container.
• Pour oil into the Instant Pot® and select Saute function. Add onion, garlic, and salt. Cook until softened, 5 to 7 minutes. Make a hole in the center of the mixture and add chili powder, cumin, and oregano. Let spices sit for 30 seconds, then stir into the onion. Return cooked beef to the pot and add water. Stir, being sure to scrape any browned bits from the bottom.
• Stir beans, crushed tomatoes, and tomato paste into the beef mixture. Close and lock the lid. Select Chili function and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

INSTANT POT CHILI CON CARNE

Steps:

• Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

INSTANT POT® TURKEY CHILI

Steps:

• Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

THREE-BEAN INSTANT POT® BEEF CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, bell pepper, garlic, kosher salt, and black pepper. Cook until onion is soft and translucent and bell pepper has softened, about 5 minutes. Add ground beef. Cook and stir until browned, about 5 minutes. Drain and discard extra grease from pot. Turn off Instant Pot®.
• Stir in kidney beans, pinto beans, black beans, diced tomatoes, beef stock, tomato paste, chili powder, Worcestershire sauce, oregano, cumin, and paprika. Close and lock the lid.
• Select Chili mode; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.

INSTANT POT TURKEY CHILI

Steps:

• Heat oil in a 6-quart multicooker set to the high "Saute" setting. Add turkey, breaking up meat with the back of a spoon, until cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add 1 3/4 cups onion, poblano, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper to multicooker; cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add chili powder, cumin, and tomato paste; cook 2 minutes. Stir in tomatoes, chickpeas, corn, cooked turkey, and 1 cup water. Secure lid of multicooker.
• Cook on high "Bean/Chili" setting for 20 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Adjust seasoning as desired. Serve with remaining 1/4 cup onion, cheese, cilantro, and jalapeno. To store, let chili cool to room temperature, then refrigerate in airtight containers up to 3 days.

INSTANT POT® GREEN CHILI CHICKEN AND RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Saute function. Add green chile peppers, jalapenos, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.

INSTANT POT SLOW-COOKED GROUND BEEF AND COCOA CHILI

Steps:

• Press Sauté and select the lowest temperature. Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, bell pepper, garlic, and jalapeño. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes. Add the beef and sauté until no longer pink, about 5 minutes.
• Add the chili powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.
• Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 5 hours.
• When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
• Taste and adjust the seasoning, adding more salt and pepper as needed. Serve hot, garnished with crushed peanuts.
• Do Ahead
• Chili will keep, in an airtight container in the refrigerator, for up to 4 days.

INSTANT POT GREEN PORK CHILI

Steps:

• For the chili: In a small food processor, combine the scallions, garlic, poblano, jalapeno and cilantro. Process until a chunky paste forms, 2 to 3 minutes. Scrape into a 6-quart Instant Pot®, add the pork, canned chiles with their liquid, the cumin, salt and pepper. Stir together.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
• Being careful of any remaining steam, unlock and remove the lid. Set the pot to saute on high and stir in the beans and lime juice. Taste for seasoning and add more salt or pepper, if needed. Simmer, stirring occasionally, until thickened slightly, 10 to 15 minutes. For a thicker chili, simmer until it reaches your desired consistency.
• Meanwhile, prepare the toppings. When ready to serve, ladle the chili into shallow bowls and garnish with avocado, Cotija, cilantro and lime wedges.

INSTANT POT® VENISON CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Low Saute function. Add venison and cook for 5 minutes, breaking it up with a spoon as it cooks. Add onion and jalapeno peppers; cook and stir until softened, about 3 minutes. Cancel Saute mode.
• Add chili beans, crushed tomatoes, kidney beans, water, chili powder, cumin, oregano, garlic powder, and onion powder to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

INSTANT POT® GREEN CHILE CHICKEN CHILI

Steps:

• Place chicken in a multi-functional pressure cooker (such as Instant Pot®) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.
• Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.

COPYCAT CHILI'S INSTANT POT BABY BACK RIBS RECIPE BY TASTY

Steps:

• Make the ribs: In a small bowl, combine the salt, black pepper, chili powder, cayenne, garlic powder, onion powder, sugar, and white pepper. Whisk to combine.
• Season both sides of the baby back ribs with some of the dry rub, reserving the rest for another use.
• Add the water, liquid smoke, and apple cider vinegar to the basin of an Instant Pot. Place the rack insert in the bottom and set the ribs on the rack on their sides, spiraling around the inside of the pot.
• Close the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 25 minutes. When the timer goes off, turn the machine to venting to release the pressure.
• Meanwhile, make the barbecue sauce: In a medium bowl, stir together the barbecue sauce, chipotle in adobo, chili powder and orange juice. Set aside.
• When the ribs have about 10 minutes of cook time left, arrange an oven rack in the upper third of the oven and turn the broiler to high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
• Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
• Enjoy!

INSTANT POT® NO-BEAN TURKEY CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground turkey and turkey sausage. Cook and stir until browned and crumbly, 5 to 7 minutes. Add tomatoes and tomato soup. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chili seasoning, garlic powder, cumin, and smoked paprika. Stir to combine.

INSTANT POT CHILI BEEF BURRITOS

Steps:

• Put beef, chicken broth, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into Instant Pot.
• Lock the lid in place and turn the knob to sealing, not venting. Press the Manual or Pressure Cook button and set for 25 minutes.
• When it is done cooking, natural release and then carefully remove the lid. The beef will be very tender and flake when stirred.
• Turn oven on broil.
• On an oven-proof plate or baking pan, lay out a tortilla. Place about 1/2 cup of the meat (drained by using a slotted spoon) on the tortilla. Add a spoonful or two of beans. Roll into a burrito.
• Pour some of the remaining sauce from the Instant Pot over the burritos to cover them and top with cheese.
• Broil until cheese is bubbly, about 2-4 minutes.
• Makes 6-8 burritos, depending on how full you make them.

INSTANT POT® WHITE CHICKEN CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and saute until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 the chicken stock.
• Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove filleted chicken from the pot, shred using 2 forks, and return chicken to pot. Stir 1/2 the cannellini beans into the pot.
• Combine remaining stock and beans in a blender and process until pureed. Pour puree into the pot. Add green chiles and return pot to saute mode. Add cream cheese and stir constantly until melted and fully incorporated, about 5 minutes.
• Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro.

INSTANT POT TURKEY CHILI VERDE

Steps:

• Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
• Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
• Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.
• Ladle into bowls and serve hot, topped with the cheese.

INSTANT POT TURKEY CHILI

Steps:

• Preheat Instant Pot to saute setting. Add 2 tablespoons olive oil and swirl to coat. Add turkey, season generously with salt and pepper, and cook, stirring occasionally, until cooked through and beginning to turn golden, about 8 minutes. Remove turkey to a bowl.
• Add 2 tablespoons olive oil and add onions, poblanos, celery, and garlic. Season with salt and pepper and cook, stirring, until golden in spots, about 8 minutes.
• Make a well in the center and add remaining 1 tablespoon oil. Add chile powder, paprika, cumin, and coriander. Stir to coat with olive oil and cook until fragrant and toasted, about 30 seconds. Add tomato paste, molasses, chopped tomatoes, chiles in adobo and sauce, sweet potatoes, corn, dried beans, and chicken broth. Return turkey to pot and stir to combine. Season to taste with salt and pepper.
• Top with lid and set pressure to high. Cook 30 minutes. Release pressure naturally for 30 minutes before releasing pressure manually.
• Serve, garnished with sour cream, cilantro, lime wedges, and avocado.

INSTANT POT® VENISON AND BEAN CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ground venison and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Add tomato sauce, diced tomatoes, chili beans, kidney beans, and black beans; stir to combine.
• Mix in onion and garlic, and then add cocoa powder, marjoram, chili powder, parsley, red pepper flakes, and bay leaves. Stir until well combined and cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

INSTANT POT® FAMILY-FAVORITE CHILI

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add beef, onion, chili powder, cumin, salt and pepper; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Select CANCEL.
• Stir in garlic. Stir in beans, tomatoes and water. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Top with cheese, green onions and cilantro.

INSTANT POT BEEF AND SWEET POTATO CHILI

Steps:

• Finely chop onions. Set aside 1/2 cup for serving.
• Place bacon in Instant Pot and cook on Sauté setting (or cook over medium-high heat in pressure cooker), stirring occasionally, until dark golden brown and most of the fat is rendered, 6-8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.
• Let pot heat up again for at least 2 minutes before adding beef; season with 2 tsp. salt. Cook, undisturbed, until browned underneath, 8-10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 tsp. salt, stirring to combine. Return reserved bacon and beef to pot and stir again to combine.
• Lock lid and cook chili at high pressure 40 minutes. Let steam release naturally. Stir chili until most of the potatoes have broken down (they will thicken the chili in the process and become part of the liquid). If chili seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.
• Divide chili among bowls. Top with sour cream, cilantro, cheese, and reserved onion.

SIMPLE INSTANT POT VEGAN BLACK BEAN CHILI

Steps:

• Hit "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
• Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
• Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 5 minutes.
• After the 5 minutes is up, quick-release by flipping the release valve to "venting." Remove lid.
• Scoop into individual bowls and add toppings if desired.
• Keeps in the refrigerator for about 3 days. Freezes well too.