Instant Pot Chili

Easy Instant Pot Chili recipe. This spicy dinner recipe is ready in under 15 minutes, which makes it the perfect meal for weeknights.

Finally busting out my Instant Pot today, after months of putting off actually learning how to use it. I am taking this whole staying inside thing seriously, so I am going to learn how to use all of my kitchen appliances. Because if not now, when? And now is the best time to be going through my canned foods to make something delicious.

It has been a while since I last made chili recipe.  The last Chili recipe I made on this blog was this Spicy Slow Cooker Chili recipe from 2016 with photos I am not proud of at all.

I guess with all this time on my hands, I can update all of my ugly blog photos!

So if you are lucky to find ground beef AND canned foods still in your local grocery store (or if you have some in your house. BONUS!) I would definitely recommend this Instant Pot Chili.

It has the perfect amount of spice, and it is so easy to make! I love it because I can be making it on the side while I bake a dessert in the oven. Multitasking is my forte, even though I have so much time on my hands these days!

Hope you are all staying safe, and have enough food in your house. Sending you all the love 💕.

Instant Pot Chili Ingredients

This is the best Instant Pot Chili recipe because it is made with mainly pantry essentials. All you need is:

• lean ground beef
• tomato sauce
• red kidney beans
• black beans
• diced tomatoes (or crushed tomatoes)
• onion
• celery
• cumin
• chili powder
• black pepper
• salt
• water
• butter
• cayenne pepper
• red pepper flakes

Tips

Storage: ​Store any leftover chili in an airtight container in the fridge for 3-4 days.

Freezing: ​This chili freezes very well. Just place cooled chili into freezer bags, and lie flat in the freezer. Freeze for up to 3 months.

Variations

Add your favorite toppings. I am sure that everyone has their favorite chili toppings. For me, it is green onions, a dollop of sour cream and some cheddar cheese on top. If you want an extra crunch, topping it with some crushed tortilla chips takes this pot of chili to the next level.

Make Turkey Chili. ​Instead of ground beef, used ground turkey. This recipe is actually a great way to use up any of your ground meat, so you could even replace it with ground chicken too.

Make it spicier. This is one of my favorite meals because you can alter the amount of chili powder depending on how spicy you like it. I make it as written because my toddler doesn’t like it too spicy, but adding different chili peppers or hot sauce to your bowl can help with the flavor.

More Easy Instant Pot Recipes

Like this Instant Pot Chili recipe? Then you will love these recipes using an electric pressure cooker:

• Instant Pot Baked Potatoes – Making a baked potato made so much easier by pressure cooking it!   
• Vegan Instant Pot Lentil Chili – This vegetarian chili has the best secret ingredient to make a warm bowl of chili that the whole family will love. 
• Instant Pot Garlic Parmesan Spaghetti Squash – This is a great recipe to cut down the cooking time to make a spaghetti squash. Plus, it’s such an easy recipe!

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Instant Pot Chili

Easy Instant Pot Chili recipe. This spicy dinner recipe is ready in under 15 minutes, which makes it the perfect meal for weeknights.

5 from 5 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Ingredients

• 1 lb ground beef
• 1 15 oz can tomato sauce
• 1 15 oz can kidney beans, drained
• 1 15 oz can black beans NOT drained
• 1 15 oz can diced tomatoes
• 1 medium onion, diced
• 2 stalks celery, chopped
• 1 1/2 tsp cumin
• 1 1/2 Tbsp chili powder
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 cup water
• 1 1/2 tsp salted butter
• 1/4 tsp cayenne pepper
• 1/2 tsp chili flakes

Instructions

• Turn your Instant Pot to the high saute setting and cook the ground beef until cooked through and no longer pink.
• Add in all of the remaining ingredients (as well as the liquid from the black beans) and cook on high pressure for 6 minutes. After it is done cooking, perform a quick release. Serve warm.

Thank you for reading A Taste of Madness. You can stay connected with me here: