If you’re a fan of chili, you will love our loaded chili recipe. This Instant Pot Chili Recipe is easy to make and ready in about 45 minutes.
Because sometimes you just gotta have a nice big hot bowl of chili to make everything alright.
Instant Pot Chili Recipe
When it is cold outside and sometimes, even when it’s not, a big steamy, hearty bowl of homemade chili is the perfect comfort food to feel loved and appreciated.
I made this Instant Pot-loaded chili recipe in under an hour, and it was time well spent in the kitchen; with minimal chopping, it’s an easy recipe to get on the table on days when you don’t feel like preparing a labor-intensive meal.
Most of the items you probably already have in your pantry, so there are no additional ingredients to run to the store and purchase.
This recipe is also slow-cooker friendly too!
What Kind of Beans for Chili
Our chili has black-eyed peas, red kidney beans, and two pounds of lean ground beef to make it extra hearty and filling.
This chili recipe will make you loosen your belt or put on those elastics just for eating pants.
What You’ll Need For This Instant Pot Chili Recipe:
Lean Ground Beef. I also use an 80/20 lean ground beef blend; it cooks nicely and doesn’t render much grease. Other meat options include ground Italian sausage, chorizo, cubes of steak, or shredded chicken. Going meatless is also a great idea.
Onions & Garlic. I’m not going to lie. I love onions and garlic, and if you like onions and garlic in your chili, go right ahead and throw them in for old-time’s sake!
Tomatoes. Honestly, can you even call it chili if there are no tomatoes? Tomatoes are the backbone of any great chili, and in this recipe, I use both crushed and whole tomatoes, but feel free to use diced, stewed, crushed, or whole.
Beans. Is it really chili without beans? For this recipe, we’re using kidney beans and black-eyed peas but feel free to add black beans. You can even opt not to add beans, whatever floats your boat. No worries.
Beef Stock. Using beef stock is preferable to water because I am adding additional flavor, but if you aren’t using meat, go ahead and use vegetable stock.
Seasonings. Any good chili is made even better by using seasoning that will intensify the overall flavor profile. This chili recipe uses Mexican-style chili powder, chili lime seasoning, ground cumin, taco seasoning, onion powder, oregano, and red pepper flakes.
Masa Harina. I love using masa harina in chili because it acts as a thickening agent and gives the chili a rustic corn flavor that works well in chili. Most local grocery stores carry it or find it at a Mexican market. It is an optional ingredient, the chili is good with or without adding it.
You Like This Instant Pot Chili Recipe Because It’s:
Easy
Hearty
Tons Of Flavor
Done In Under An Hour
Instant Pot Loaded Chili
Serving size 6-8
Ingredients:
- 1 large onion chopped
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves minced
- 2 pounds lean ground beef
- 1 teaspoon Mexican-style chili powder
- 2 tablespoons chili lime seasoning
- 1 tablespoon ground cumin
- 1 tablespoon taco seasoning
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1 teaspoon red pepper flakes
- 1 28-ounce can of crushed tomatoes
- 1 28-ounce can of whole tomatoes
- 1 32-ounces beef stock
- 1 16-ounce can of kidney beans
- 1 15.5-ounce can of black-eyed peas
- 1 cup masa harina
*Note, if you do not prefer to use beans, simply replace them using 2 15-ounce cans of diced potatoes, to sliced celery ribs, and a can of whole kernel corn
Directions:
- Remove the lid from the Instant Pot and add the extra virgin olive oil. Select the Saute function.
- When the oil is hot, add the chopped onion and sauté, occasionally stirring, until the onions are soft in about four minutes.
- Put in the minced garlic and continue to sauté for another minute.
- Add the ground beef a little at a time, break apart the ground beef with a large wooden spoon, continue to cook until the ground beef is browned, and strain off any excess grease, if desired.
- Scatter in the chili powder, chili lime seasoning, ground cumin, taco seasoning, onion powder, oregano, and red pepper flakes, and mix into the ground beef.
- Open the crushed and whole tomato cans and add them to the Instant Pot.
- Pour in the beef stock, kidney beans, and black-eyed peas. I am using a large spoon to stir until the ingredients are well-combined.
- Place the lid on the Instant Pot and lock it into place, select the Bean/Chili function, and cook for 20 minutes on high pressure.
- After the time has expired, vent the Instant Pot and remove the lid, stir in one cup of masa harina, place the top back on, and select the Warm function. Allow the chili to steep for fifteen minutes.
- Remove the lid and spoon into bowls, and top with chopped cilantro, shredded cheese, red onion, and red bell pepper.
- Serve.
Can I change up the beans used in the chili?
Go right ahead and use different beans for the recipe. I loved the pairing of these beans with the meat and spices. But a good alternative would be chili beans or even pinto beans.
Why does my chili show a burn notice?
Make sure that when you get done sauting the meat and such you scrape the bottom of the pot. If you leave stuck on bits it will cause a burn notice to the chili. Another factor is if the chili mixture is too thick it will cause a burn notice. So you can thin up the sauce a bit to cook. Then let it sit for a bit or turn simmer on to burn off excess liquid.
What is a quick release of pressure?
Once your food is done cooking instead of allowing it to naturally release pressure, you will push the valve and release the pressure. Use a long spoon as it will release very hot steam that can burn you. Allow all the pressure to release and wait for the pin to drop before you go to open the lid.
Topping Ideas for Chili
- Sliced jalapeno
- Cilantro
- Red Onions
- Diced Peppers
- Sour Cream or Plain Greek Yogurt
- Shredded Cheese
- Avocado
- Etc.
Toppings are endless when it comes to chili. Dress it up as much or as little as you would like.
How to store leftover chili
Refrigerate – You can refrigerate your chili for up to 3 days. Then when you want reheat in the microwave or warm it up in a pot on the stove.
Freezing – You can also freeze your leftover chili. Simply place in a freezer bag. Then leave room at the top as it will expand as it freezes a bit. Freeze for 3-5 months. Thaw in the fridge overnight to allow it to thaw.
If you’re a fan of chili recipes, then see how we made our Cheesy Chili Bread Bowl + Garlicky Fried Tortillas.
You can also take leftover chili and make Leftover Chili with Rice, Avocado & Pan Fried Tortilla Chips.
Here are a few other soup recipes you can make in your Instant Pot:
30 Minute Instant Pot Recipe: Sweet Potato + Black-Eyed Peas Stew
Loaded Taco Soup Made In The Instant Pot
30-Minute Recipe: Instant Pot Lasagna Soup
Pressure Cooker Potato + Kale Soup
Ingredients
- 1 large onion chopped
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves minced
- 2 pounds lean ground beef
- 1 teaspoon Mexican style chili powder
- 2 tablespoons chili lime seasoning
- 1 tablespoon ground cumin
- 1 tablespoon taco seasoning
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1 teaspoon red pepper flakes
- 1 28- ounce can crushed tomatoes
- 1 28- ounce can whole tomatoes
- 1 32- ounces beef stock
- 1 16- ounce can kidney beans
- 1 15.5- ounce can black-eyed peas
- 1 cup masa harina
- Chili Toppings
- Chopped Cilantro
- Shredded Cheese
- Red Onion
- Red Bell Peppers
- Jalapeños
Instructions
- Remove the lid from the Instant Pot and add the extra virgin olive oil, select the Saute function.
- When the oil is hot, add the chopped onion and sauté, occasionally stirring until the onions are soft in about four minutes.
- Put in the minced garlic and continue to sauté for another minute.
- Add the ground beef a little at a time, break apart the ground beef with a large wooden spoon, continue to cook until the ground beef is browned, strain off any excess grease, if desired.
- Scatter in the chili powder, chili lime seasoning, ground cumin, taco seasoning, onion powder, oregano, and red pepper flakes and mix into the ground beef.
- Open the cans of crushed and whole tomatoes and add them to the Instant Pot.
- Pour in the beef stock, kidney beans, and black-eyed peas. I am using the large spoon stir until the ingredients are well-combined.
- Place the lid on the Instant Pot and lock it into place, select the Bean/Chili function, and cook for 20 minutes on high pressure.
- After the time has expired, vent the Instant Pot and remove the lid, stir in one cup of masa harina and place the top back on and select the
- Warm function. Allow the chili to steep for fifteen minutes.
- Remove the lid and spoon into bowls, top with chopped cilantro, shredded cheese, red onion, and red bell pepper.
Serve.
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