This easy and hearty Instant Pot Chili recipe is the best! It's a healthy twist on a classic. Filled with ground beef, two different kinds of beans, and a very fragrant seasoning, it's all you'll need on a cold winter night!
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The Best Hearty Chili
Once temperatures start to drop, all I crave is a steaming bowl of chili. It's rich, flavorful, and keeps you warm on those cold fall and winter nights. It's a tailgating favorite and guaranteed to be a family favorite too!
The Instant Pot is my favorite way to make chili. You can sauté the vegetables and beef to get it nice and caramelized (which translates to lots of flavor!). Then add the rest of the ingredients to make it a one-pot, dump and stir recipe. It couldn't be any easier!
The result is a hearty, spicy, and super cozy stew that'll cure any winter blues. This easy pressure cooker Chili is the best chili ever - delicious, soul-warming, and absolutely irresistible.
Is This Healthy?
Stews and comfort foods can have a bad reputation of being heavy or unhealthy. But that doesn't have to be the case here! By using wholesome, nutritious ingredients, we make sure our favorite comfort foods are also healthy.
This recipe uses lean ground beef to reduce some of the fat while loading up on veggies. Beef bone broth is also a powerhouse ingredient that adds collagen and anti-inflammatory benefits, both of which are essential during flu season. There's also 2 types of beans: black and kidney beans. Both are great sources of fiber, protein, manganese, and iron but provide different textures. You can also be smart with your toppings by choosing Greek yogurt, fresh herbs, and homemade croutons!
Why You'll Love It
- It's the perfect dish to warm you up and keep you fit on cold winter days.
- The Instant Pot makes this chili effortless. Add this recipe into your weekday dinner rotation!
- You can easily customize it to fit your taste and dietary requirements.
- Everything is made in one pot for less clean-up and hassle.
- There are so many fun, delicious textures in this hearty chili.
- This can be a great main, side, or topping dish. Place this on top of hot dogs, macaroni and cheese, or nachos!
Ingredients
- Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F). Make sure to get unrefined avocado oil.
- Onion, bell pepper, jalapeno, and garlic: Plenty of fresh vegetables to add texture, flavor, and nutrition. If you don't like spice, leave out the jalapeno.
- Chili powder, cumin, oregano, and paprika: Traditional chili spices. Each chili powder blend is different so add as much or as little as you prefer.
- Lean ground beef: I used 88/12% but any blend with work. You could also sub with ground turkey, pork, chicken, or sausage.
- Black beans: Black beans are dense and hearty. They're full of fiber, iron, and vitamin B.
- Kidney beans: Usually comes in white (aka cannelini beans) or red - either will work. They're larger, creamier, and earthier than black beans. I love the textural contrast of the two beans in this dish but you can leave out whichever beans you don't have or like, or substitute with another bean.
- Fire-roasted tomatoes: Adds smokiness and more veggies to this chili. If you can't find them, sub with a can of diced tomatoes.
- Beef bone broth: I cook exclusively with bone broth. It's rich in collagen, supports digestion, and has anti-inflammatory components. I also find it less salty than boxed or canned broth.
- Tomato sauce: Helps thicken and add body to the chili. You can use canned or jarred (I've even used marinara sauce), or leave it out.
- Frozen corn: Adds color and sweetness.
Toppings
Top this easy pressure cooker chili with your favorites! I love Greek yogurt in place of sour cream - the creaminess and tartness helps balance the richness in the chili. Sourdough croutons also adds great crunch - or try tortilla or corn chips, crispy fried onions, or cornbread ! Cheddar cheese, avocados, and fresh herbs are traditional options as well.
How To Make It
- On your Instant Pot, turn on the Sauté mode. Cook the onion, bell pepper, and jalapeno for 2-3 minutes to soften them.
- Add the spices along with a pinch of salt and pepper, plus the garlic. This will "bloom" the spices, allowing it to release its natural oils to become even more flavorful.
- Next, add the ground beef with a generous amount of salt and pepper. Use your cooking tool to crumble the beef into small pieces, and cook for 3-4 minutes, stirring frequently. As soon as the beef is cooked, turn off the Sauté mode.
- Add the drained black and kidney beans, fire-roasted tomatoes with the liquid, beef broth, tomato sauce, and a generous amount of salt and pepper. Stir it all together. Place the lid on and make sure that the steam release handle is in sealing position. Turn on Manual-High-Pressure mode for 8 minutes. Let it release naturally for 5 minutes, then do a quick release. Remove the lid once the floating valve has dropped.
- Stir in the corn and season as needed.
- Add your favorite toppings and serve warm.
Top Tips
- Give the spices time to bloom by adding them into the veggies and sautéing for 2-3 minutes. These warm spices will become more fragrant and flavorful in the oil.
- To have perfectly browned ground beef, make sure that it's thawed at room temperature for at least 15 minutes before cooking it. Season from high up so the salt is evenly distributed, then use your wooden spoon to crumble and stir the beef.
- Rinse the beans before you add them to the pot to remove excess salt, preservatives, and any tinny can flavor.
- Adjust the liquids to your preference. If you like a soupier chili, add more beef broth or tomato sauce. If you want it to be a little more dry like a stew, turn on the Sauté mode after it's cooked to evaporate more of the liquid.
Substitutions & Variations
- All kinds of protein would work in this recipe. Try ground pork, chicken, turkey, or crumbled sausage. You can also use any blend of these!
- The toppings are what keep it fun! Try some crispy fried onions or shallots, toasted walnuts, or pickled jalapenos.
- Have you ever added pumpkin pie spice or cinnamon to savory dishes? The flavor is fantastic! See if you can taste a difference!
- If you want a chili that isn't spicy, omit the jalapeno and paprika. Start with ½ tablespoon chili powder and adjust as needed.
- To make this gluten-free, omit the sourdough croutons or use a gluten-free bread instead.
- To make this dairy-free, use dairy-free sour cream and cheese for topping.
- To make this vegan, leave out the ground beef and use vegetable stock instead of beef broth. To add heartiness, try adding in more beans, lentils, or crumbled tofu. Lastly, make sure to use vegan yogurt and vegan cheese when topping.
Storing & Freezing
Storing: Don't let the chili sit on the counter for too long. It should be refrigerated 2 hours after cooking for health safety reasons. Place the chili in air-tight containers and store in the fridge for 3-4 days.
Freezing: For longer storage, place the chili in freezer-friendly bags or containers for 4-6 months. I prefer to freeze it in single serve portions and flattened as much as possible for easy storage. And it's always a good idea to add a "Reheat By" date. Let thaw overnight in the fridge before reheating.
Reheating: Microwave for about 1 minute, depending on your portion size and microwave. You can place on in a pot or pan and heat stovetop over low heat. Add additional beef broth if it looks dry.
FAQ
If you do not have an Instant Pot, you can still make this Healthy Chili on the stovetop. In a large pot, sauté the vegetables and beef as instructed. Add the liquids and beans, and then bring to a boil. Turn the heat down to a gentle simmer, cover, and simmer for 20-25 minutes, stirring occasionally. Then stir in the frozen corn and top as desired!
Yes! Chili is a shortened term for this is a Tex-Mex dish. Chili con Carne means "chili with meat" but may or may not have beans.
You can keep it classic by pairing it with sweet, buttery cornbread or some breadsticks. You can also use add it into or on top of quesadillas or nachos. Or make it more substantial by serving it topped in a bed of freshly cooked rice or on the side of baked or mashed potatoes.
Looking For More?
The Instant Pot is my favorite cooking tool ever! It pretty much guarantees flavor, tenderness, and ease. Check out some of my favorite Instant Pot recipes:
- Instant Pot Chao Ga (Vietnamese Rice Porridge)
- Instant Pot Pork Ragù
- Instant Pot Pork Adobo
- Instant Pot Pot Roast
- Instant Pot Chunky Beef Stew
📋 Recipe
Instant Pot Chili
Equipment
- Instant Pot pressure cooker
Ingredients
- 1 tablespoon cooking oil
- ½ onion chopped; about ⅔ cup
- 1 bell pepper chopped; about 2 cups
- 1 jalapeno (optional) ribs and seeds removed and diced; about ¼ cup
- 2-3 cloves garlic minced
- 1 tablespoon chili powder
- 1½ teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 lb ground beef I used 88/12%
- 1 (15.5 oz) can black beans drained and rinsed
- 1 (15.5 oz) can kidney beans drained and rinsed
- 1 (14.5 oz) can fire-roasted tomatoes
- 1 cup beef bone broth
- ½ cup tomato sauce
- ½ cup frozen corn
- Salt and pepper to taste
- Sourdough croutons for topping (see notes)
- Cilantro, chives, cheddar cheese, Greek yogurt optional toppings
Instructions
- On the Instant Pot, turn on Sauté mode and add oil. When it reads "Hot", add onion, bellpepper, and jalapeno. Cook to soften for 2 minutes, then add garlic, chili powder, cumin, oregano, paprika, and a pinch of salt and pepper. Let bloom for 30 seconds.
- Add ground beef, 1 teaspoon salt, and ½ teaspoon pepper. Crumble the beef and scrape browned bits off the bottom of the pot. Cook for 3-4 minutes, stirring frequently to allow for even cooking. Then turn off the Instant Pot.
- Add the black beans, kidney beans, fire-roasted tomatoes with the liquid, beef broth, tomato sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Stir until everything is evenly distributed. Place the lid on, seal, and turn on Manual-High Pressure mode for 5 minutes. Let release naturally for 5 minutes before doing a quick release.
- Stir in the corn and season to taste. Serve warm.
- Add your favorite toppings like sour cream or yogurt, cilantro, green onion, shredded cheese, sliced avocado, and/or sourdough croutons.
Stovetop
- In a large pot, sauté the vegetables and beef as instructed. Add the liquids and beans, then bring to a boil. Turn the heat down to a gentle simmer, cover, and simmer for 20-25 minutes, stirring occasionally. Continue with the rest of the recipe.
Notes
- Sourdough croutons: Cube 2-3 slices of sourdough bread. Lightly spray with oil and season with chili powder, garlic powder, salt, and pepper. Air fry at 400°F for 3-5 minutes or bake at 400°F for 5-10 minutes.
- Storing: Place into an air-tight container and store in the fridge for 3-4 days.
- Freezing: For longer storage, place into freezer-friendly bags or containers for 4-6 months. I prefer to freeze it in single serve portions and flattened as much as possible for easy storage. And it's always a good idea to add a "Reheat By" date. Let thaw overnight in the fridge before reheating.
- Reheating: Microwave for about 1 minute, depending on your portion size and microwave. You can place on in a pot or pan and heat stovetop over low heat. Add additional beef broth if it looks dry.
- Substitutions/Variations:
- Replace half or all of the ground beef with ground pork, turkey, chicken, or sausage.
- If you can't find fire-roasted tomatoes, substitute with a can of unsalted diced tomatoes.
- Substitute beef bone broth with unsalted or low-sodium beef or chicken broth or stock.
- Try adding a pinch of cinnamon, pumpkin pie spice, cocoa powder, or ground espresso to amplify the flavor.
- If you want a non-spicy chili, omit the jalapeno and paprika. Start with ½ tablespoon chili powder and adjust as needed.
- To make this gluten-free, omit the sourdough croutons or use a gluten-free bread instead.
- To make this dairy-free, use dairy-free sour cream and cheese for topping.
- To make this vegan, leave out the ground beef and use vegetable stock instead of beef broth. To add heartiness, try adding in more beans, lentils, or crumbled tofu. Lastly, make sure to use vegan yogurt and vegan cheese when topping.
Nutrition
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Products I Used
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SARAH BEASLEY
Super easy to make and tastes amazing! I'll definitely be making this again, perfect for food prep.
Jessica
Thank you so much Sarah!