Instant Pot Chili is hearty, loaded with goodies and perfect for a cold winter’s day or for your game day celebrations. And it couldn’t be easier to make!
When the weather gets cooler there is nothing better than siting down to a steamy hot bowl of soup or chili. This Instant Pot Chili is perfect for just that. It is hearty, loaded with ground beef, chuck steak, beans and seasonings. It is everything that you want on a cold winter’s day.
BEEF CHUCK STEAK: You can buy a chuck steak and cut it into bite sized pieces yourself, or sometimes you can find packages of “stew meat” in the meat section at the grocery store. Save yourself some work! You also only need 1 1/4 pound so much less than a full size roast.
GROUND BEEF: Use whichever leanness you’d like. You can also substitute ground turkey.
FLOUR: I use this to coat the chuck steak before frying. It gives the meat a nice crust as well as helps the chili thicken as it cooks.
OIL: For frying the meat
ONION/GARLIC/CELERY: To add texture!
BEEF BROTH: Using low sodium helps allow you to control the saltiness of the finished project.
SEASONINGS: All the traditional chili seasonings are here: cumin, chili powder, paprika, salt and pepper.
DICED GREEN CHILIES: If you want to make this chili a bit spicier substitute jalapeños for the diced green chilies.
PINTO BEANS AND CHILI BEANS: Not all chili recipes have beans but I happen to love beans in my chili. It makes it even heartier.
TOMATO PASTE AND TOMATO SAUCE: Gives chili that traditional tomato flavor.
CORNSTARCH AND WATER: Usually when I make chili I let it cook for hours on the stove and it cooks down. To thicken Instant Pot Chili I like to add a slurry of cornstarch and water after it has cooked. This helps it thicken nicely.
It is so easy to make Instant Pot Chili!
STEP #1: Using the sauté feature, brown the meat. You will likely need to do this in batches to avoid overcrowding the pan.
STEP #2: Sauté the celery, onions and garlic in the leftover pan drippings.
STEP 3# Add in beef broth, seasonings, diced green chilies, beans, tomato paste and tomato sauce. Put the lid on the instant pot, seal and cook for 1 hour. Do a 10 minute natural release then release the remaining pressure.
STEP #4: Make a slurry of cornstarch and water. Slowly stir into the chili. Stir and allow to thicken. It should take about 5 minutes.
The possibilities here are endless.
Around here we love to top our chili with shredded cheddar cheese, sour cream, diced onion and jalapeño.
Other great toppings would include pepper jack cheese, hot sauce, diced green onions, pickled jalapeños and tortilla chips.
And of course, when serving chili, cornbread is a must. Especially these Sweet Cornbread Muffins.
Whether you are planning your next game day, looking for a hearty soup or just looking for a reason to finally break out your Instant Pot, this chili is for you!
Note: This recipe was originally posted in 2019. It was updated with new photos, step by step instructions and ingredients in 2020.