The Ultimate 5-Ingredient Instant Pot Chili: Quick, Easy & Delicious
Craving a hearty, flavorful chili but short on time? Our incredible 5-ingredient Instant Pot chili recipe is your answer! This budget-friendly, healthy, one-pot meal comes together in under an hour, making it a perfect weeknight dinner that even the pickiest eaters will adore. Say goodbye to long simmering times and hello to rich, satisfying chili packed with savory ground beef, tender kidney beans, and vibrant diced tomatoes, all made effortlessly in your electric pressure cooker.
Why Choose Instant Pot Chili? Speed Meets Flavor
For years, my slow cooker was my go-to for comforting meals. However, the Instant Pot revolutionized my kitchen, offering the same deep flavors in a fraction of the time. This 5-ingredient chili was one of the first recipes I perfected in my Instant Pot, and it quickly became a household legend. It’s not just about speed; the pressure cooking method infuses ingredients with robust flavor, creating a taste that belies its simple preparation.
Whether you own an Instant Pot, a Crockpot Express, or a Ninja Foodi, any electric pressure cooker with a high-pressure function will work wonders for this recipe. Just 10 minutes under pressure is all it takes to transform simple ingredients into a rich, satisfying meal. While we stick to five core ingredients for ultimate simplicity, this recipe provides a fantastic base for customization. Feel free to add your favorite chili components to make it uniquely yours!
Customize Your Heat Level
Our base recipe is wonderfully mild and family-friendly, bursting with savory notes without overwhelming heat. But if you crave a fiery kick, don’t hesitate to add a dash of Sriracha, a pinch of red pepper flakes, or a few slices of jalapeño. The beauty of this recipe lies in its adaptability. We typically use a convenient chili seasoning packet for ease, but a homemade blend works just as well – we’ve included an alternative spice mix below if you don’t have a packet on hand.
Getting Started with Your Instant Pot: Tips for Beginners
If you’re new to the world of pressure cooking, welcome! The Instant Pot can seem daunting at first, but it quickly becomes an indispensable tool for preparing quick and easy one-pot meals. Here are a few essential tips to help you get started on your Instant Pot journey, especially for making this fantastic chili:
- First, make sure to bookmark our extensive Instant Pot recipes page. We continuously add new, delicious recipes each week to inspire your cooking adventures!
- Next, print out this incredibly useful Instant Pot cooking times cheat sheet. It’s a lifesaver for understanding how long various ingredients like meats, vegetables, and beans need to cook under pressure.
- For the best experience, we highly recommend investing in a non-stick inner pot for your Instant Pot. This significantly minimizes sticking and simplifies cleanup.
- Understanding how to deglaze your pressure cooker after sautéing is crucial for preventing the “burn” notice. A non-stick pot helps, but knowing how to properly scrape up browned bits ensures smooth operation and prevents frustrating interruptions.
For context, all our recipe creations are developed using a 6-quart Instant Pot model, a versatile size perfect for most family meals.
Step-by-Step Instant Pot Chili Instructions
This simple process was my very first successful Instant Pot recipe, transforming my appreciation for quick, homemade meals. I adapted our beloved slow cooker chili, confident it would cook faster, and the results were truly beyond my expectations. Here’s how to make it:
- Sauté the Meat: Begin by setting your Instant Pot to the “Sauté” function. Once hot, add a tablespoon of olive oil, then brown your ground beef (or chosen meat). If you like, this is also the perfect time to add about half a cup of diced onions and bell peppers for extra flavor and texture. Cook for about 4-5 minutes until the meat is browned and any vegetables have softened slightly. There’s no need to drain the fat if you prefer a richer chili, but you can if desired.
- Add Remaining Ingredients: After browning the meat, carefully add the other four ingredients: canned kidney beans (undrained), diced tomatoes (undrained – the liquid is essential for pressure building), tomato sauce, and your chili seasoning packet. Stir everything gently to combine, ensuring all ingredients are distributed. Make sure to scrape any browned bits from the bottom of the pot with a wooden spoon or silicone spatula to prevent the dreaded “burn” notice.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Manual” or “Pressure Cook” function (depending on your model) and set it to HIGH pressure for 10 minutes.
- Release Pressure and Serve: Once the cooking cycle is complete, allow a natural pressure release for 5 minutes. This helps tenderize the beans and allows the flavors to meld beautifully. After 5 minutes, carefully perform a quick release by turning the valve to “Venting” until all pressure is gone. Open the lid, stir the chili, and get ready to enjoy!
This quick pressure cooking method softens the canned beans perfectly and marries all the flavors. While the Instant Pot also has a slow cooker function if you want to cook it all day, the pressure cooking method delivers incredible results in a fraction of the time, making it ideal for busy schedules without dirtying extra pans.
This versatile chili has consistently ranked among our most popular Instant Pot ground beef recipes for two years running! Its adaptability means you can prepare it meatless for a vegetarian option, use ground turkey for a leaner meal, or incorporate spicy ground sausage for an extra flavor boost – a personal favorite of ours.
Essential Ingredients for Your 5-Ingredient Chili
The beauty of this recipe truly lies in its simplicity. With just five core ingredients, you can achieve a deeply satisfying and delicious chili. Here’s a closer look at each component and some helpful notes:
- Ground Meat: We typically use 80/20 lean ground beef for rich flavor. For a delightful spicy twist, consider using a roll of spicy ground sausage, or even a 50/50 blend of ground beef and spicy sausage. If you’re aiming for a healthier profile, ground turkey is an option, though it might yield a slightly less robust flavor profile.
- Kidney Beans: A classic chili staple! We use one 15-ounce can of kidney beans (or red beans) and, importantly, do NOT drain them. The liquid from the can adds essential moisture to the chili and contributes to the pressure-building process in the Instant Pot.
- Diced Tomatoes: For a bright, tangy element, one 14.5-ounce can of diced tomatoes is perfect. We particularly love the petite diced varieties for a finer texture. Similar to the beans, do not drain the tomatoes; their juice is crucial for the overall liquid content required for proper pressure cooking.
- Tomato Sauce: To achieve that perfect, slightly thickened chili consistency, we incorporate an 8-ounce can of tomato sauce. This helps prevent the chili from being too watery and lends a richer, stew-like texture. In a pinch, red enchilada sauce can also be used for a slightly different, yet delicious, flavor.
- Chili Seasoning: For ultimate convenience, a standard chili seasoning packet is our go-to. It contains a balanced blend of spices. However, if you prefer to mix your own or don’t have a packet, you can create a flavorful alternative with 1 teaspoon Lawry’s seasoning salt, 1 tablespoon dry minced onions, 1 teaspoon garlic salt, and 1/4 to 1/2 teaspoon chili powder (adjust to your heat preference).
Slow Cooker Function Alternative
If you prefer a longer cooking time or need to set it and forget it for the day, your Instant Pot’s slow cooker function is an excellent alternative. Follow the initial browning steps, then instead of “Manual” or “Pressure Cook,” select the “Slow Cooker” setting. Most models will automatically default to 4 hours, which is still quicker than many traditional crockpot recipes, and you still avoid dirtying a separate pan for browning the meat!
Vegetarian Instant Pot Chili
Easily transform this recipe into a delicious vegetarian Instant Pot chili by simply omitting the ground meat. You can replace the meat with an extra can of beans (like black beans or pinto beans), corn, or additional vegetables. To add more heat, stir in red pepper flakes or a dash of dry Sriracha at the end. Serve this hearty chili as is, alongside cornbread, over rice, or even inside fluffy pressure cooker baked potatoes for a truly satisfying meal.
Customizing Your Chili: Variations and Add-ins
While our 5-ingredient recipe is fantastic on its own, it’s also a perfect canvas for culinary creativity. Here are some popular variations and add-ins to elevate your Instant Pot chili:
- Spicy Sausage Kick: For those who love a bit of heat and extra richness, swap out half or all of the ground beef with Jimmy Dean spicy sausage. A blend of 1/2 lb spicy sausage and 1/2 lb regular ground beef is a personal favorite that delivers incredible depth of flavor.
- Add More Vegetables: Enhance nutrition and flavor by adding diced onions and bell peppers during the sautéing stage. They will soften beautifully under pressure and integrate seamlessly into the chili, providing wonderful texture and a fresh taste.
- Cheesy Goodness: A generous “wollop” of shredded cheddar or Monterey Jack cheese on top of your hot chili is simply divine. The melting cheese adds a creamy, savory layer that perfectly complements the robust flavors of the chili.
- Corn and Black Beans: Stir in a can of drained corn and/or a can of black beans (drained) at the end of the cooking cycle for added sweetness, texture, and nutritional value.
- Smoked Paprika or Cumin: If you’re building your own spice blend or just want to deepen the flavor, a teaspoon of smoked paprika or ground cumin can add wonderful smoky or earthy notes.
Frequently Asked Questions About Instant Pot Chili
The active pressure cooking time for this chili is only 10 minutes on high pressure. However, you need to account for the time it takes for the Instant Pot to come to pressure (typically 10-15 minutes, depending on the volume of ingredients) and a 5-minute natural pressure release. So, from start to finish, you’re looking at approximately 20-30 minutes. This is by far the fastest way to achieve slow-cooked flavors in a fraction of the time!
While we often use canned red kidney beans for their convenience (no draining or rinsing needed!), you can certainly use other varieties. We frequently make pressure cooker chili with dry beans as well, which requires a slightly different process. Any firm, larger bean variety works wonderfully. For a larger batch or more variety, feel free to double up with red and black beans – again, no draining or rinsing is required for canned varieties, as their liquid contributes to the recipe.
Absolutely! Using dry beans is a great option, offering a slightly different texture and often more control over the sodium content. If you’re using dry beans, you’ll need to pre-soak them or adjust the pressure cooking time significantly. For an in-depth guide, refer to our specific recipe for Pressure Cooker Chili with Dry Beans, which covers the necessary adjustments for cooking them perfectly from scratch.
Yes, you can! If you forgot to thaw your ground beef, the Instant Pot is a lifesaver. You’ll first need to defrost the Instant Pot frozen ground beef following our dedicated guide. Once partially thawed or broken apart, you can then proceed with the “Sauté” function to brown the meat before adding the remaining chili ingredients, as outlined in the main recipe instructions.
Yes, transforming this chili into a delicious Instant Pot chili mac is incredibly easy! After the chili has finished cooking, you can stir in 1 cup of elbow macaroni. Ensure the macaroni is mostly submerged in the chili liquid. Close the lid and pressure cook on high for just 3-5 minutes (depending on your pasta preference, al dente to softer). This creates a hearty, cheesy, one-pot meal that’s a family favorite. For specific ratios and tips, check out our dedicated Instant Pot Chili Mac recipe.
Scaling and Substitutions for Your Instant Pot Chili
Can You Double This Recipe?
Yes, you absolutely can double this recipe to feed a larger crowd or for meal prepping! You would simply use twice the amount of all ingredients while keeping the pressure cooking time the same (10 minutes on high pressure). However, be mindful of your Instant Pot’s capacity. In a 6-quart model, doubling the recipe will bring you very close to the “MAX FILL” line, which you must not exceed for the pot to come to pressure safely and correctly. An 8-quart Instant Pot is generally a better choice if you plan on regularly doubling recipes.
Can You Substitute Chicken for Beef in Chili?
Certainly! For a lighter chili, you can easily substitute chicken for beef. Cut boneless, skinless chicken breasts into medium-sized pieces (about thirds). Add these chicken pieces along with all other ingredients into the pot. Set your Instant Pot to high pressure for 10 minutes. Once cooked, you can shred the chicken directly in the pot using two forks before serving. Always ensure the chicken is thoroughly cooked through before serving.
Expert Tips for Perfect Pressure Cooker Chili Every Time
Achieving consistently delicious results with your Instant Pot is easy once you know a few key tricks. Here are our top tips for making this chili, and other pressure cooker meals, a resounding success:
- Invest in a Non-Stick Pot: As mentioned earlier, we highly recommend acquiring a non-stick inner pot. It makes sautéing and cleanup significantly easier, reducing the chances of food sticking.
- Crockpot Express Compatibility: The directions for making this chili in a Crockpot Express are nearly identical to the Instant Pot. Simply use the corresponding pressure cook settings on your model.
- Older Model Manual Settings: If you have an older Instant Pot model that features a “Manual” pressure button, press it first before selecting “High” pressure. Newer models often combine these functions into a single “Pressure Cook” button.
- Prevent the “Burn” Notice: This is crucial! After sautéing your meat and any vegetables, it’s absolutely vital to deglaze the pot. Use a wooden spoon or silicone spatula to scrape off any brown bits stuck to the bottom of the inner pot. If these bits remain, your Instant Pot may trigger the dreaded “burn” notice and halt cooking. Ensuring a clean bottom surface allows for proper pressure buildup.
- Don’t Drain Canned Ingredients: Remember, the liquid from canned beans and diced tomatoes is an integral part of this recipe. It contributes to the overall liquid volume needed for the Instant Pot to come to pressure and cook the ingredients effectively.
Once you’ve mastered these basics, you’re ready to enjoy this incredible printable recipe for Instant Pot chili with beans. We prepare our pressure cooker chili at least two to three times a month, often weekly, because it’s such a beloved, effortless meal.
This recipe is also one of our top cheap Instant Pot recipes, costing under $10 to feed our family of five. If you’re a fan of this easy chili, be sure to explore our other simple and delicious Instant Pot recipes for more family-friendly meal ideas!
Instant Pot Chili Recipe
An easy 5-ingredient Instant Pot chili recipe that comes together quickly in your pressure cooker, offering a hearty and flavorful dinner that can be spiced up or enjoyed plain.
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Equipment
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1 pressure cooker
Ingredients
- 1 pound ground beef, (1/2 lb. spicy ground sausage + 1/2 lb. regular ground sausage is an excellent option for more flavor and heat)
- 1 can diced tomatoes, 14.5 oz, petite diced preferred (undrained)
- 1 can kidney beans, 15 oz. (undrained)
- 8 oz tomato sauce, 1 small can
- 1 packet chili seasoning, or use 1 tsp Lawry’s seasoning salt + 1 tbsp. dry minced onions + 1 tsp garlic salt + 1/4 – 1/2 tsp chili powder
Instructions
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Set your Instant Pot to “Sauté” mode. Add a few tablespoons of olive oil, then brown your ground meat. If desired, add 1/2 cup of diced onions and bell peppers now. Cook until the meat is browned and onions soften. You may drain excess fat if preferred, but it’s not strictly necessary.
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Empty the cans of kidney beans, tomato sauce, and diced tomatoes on top of the browned meat (do not drain any of the cans before adding). Stir in the packet of chili seasoning, mixing all ingredients thoroughly. Ensure to scrape any brown bits from the bottom of the pot.
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Secure the lid, set the vent to “Sealing,” and cook on “Manual” or “Pressure Cook” (High Pressure) for 10 minutes. Once cooking is complete, allow a natural release for 5 minutes, then perform a quick release of any remaining steam.
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Carefully open the lid, stir the chili, and it’s done! Serve hot by itself, topped with your favorite cheese, or over a bed of rice or potatoes. Enjoy your quick and delicious Instant Pot chili!
Video
Nutrition
Calories: 242kcal,
Carbohydrates: 11g,
Protein: 15g,
Fat: 15g,
Saturated Fat: 6g,
Cholesterol: 54mg,
Sodium: 653mg,
Potassium: 756mg,
Fiber: 3g,
Sugar: 8g,
Vitamin A: 963IU,
Vitamin C: 28mg,
Calcium: 54mg,
Iron: 3mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Serving Suggestions and Storage
Creative Serving Ideas
This Instant Pot chili is fantastic on its own, but it also shines with a variety of toppings and serving styles:
- Classic Toppings: Load up your bowl with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, sliced green onions, or a sprinkle of crushed tortilla chips for crunch.
- Chili Bar: Hosting a gathering? Set up a “chili bar” with various toppings and let guests customize their bowls. This is always a hit!
- Over Carbs: Serve it over fluffy white rice, brown rice, or even quinoa. It’s also incredibly delicious spooned over baked potatoes, pressure cooker baked potatoes, or corn chips for a quick chili-nacho experience.
- Chili Dogs/Burgers: Use it as a topping for hot dogs or hamburgers for a classic American comfort food twist.
- Chili Mac: As mentioned, adding macaroni noodles transforms it into a pressure cooker cheesy chili mac – a true crowd-pleaser!
Storage and Reheating Tips
Chili is one of those dishes that often tastes even better the next day! Here’s how to store and reheat your Instant Pot chili:
- Refrigeration: Allow the chili to cool completely, then transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days.
- Freezing: Chili freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags (removing as much air as possible). It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat chili on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. If the chili is too thick after refrigeration or freezing, add a splash of water or broth to reach your desired consistency.
This easy, affordable, and adaptable Instant Pot chili is sure to become a regular in your meal rotation. Enjoy the convenience, the delicious flavors, and the joy of a homemade meal with minimal effort!