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Instant Pot {Pressure Cooker} Chili

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.

Hands holding a bowl of chili with toppings on the side.

What ingredients are in Instant Pot Chili?

Overhead photos of ingredients for Instant Pot Chili

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.

Ingredients for chili overhead with flour coated steak in a bag.

How do you make chili in the Instant Pot?

It is so easy to make Instant Pot Chili!

Step by step photos for making chili in the instant pot.

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.

Ladle of chili

What are the best toppings for chili?

The possibilities here are endless.

Around here we love to top our chili with shredded cheddar cheese, sour cream, diced onion and jalapeño.

Side angle photo of instant pot chili topped with cheese and jalapenos.

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.

Sweet Cornbread Muffins are tender, moist and have a hint of sweetness. They are a classic for a reason! Serve them with your favorite soup, chili or as a side dish for your holiday meal. 

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.

Instant Pot {Pressure Cooker} Chili Recipe

Serves 10 Prep Time: Cook Time:

Ingredients:

  • 1 1/4 pounds chuck roast stew meat, cut into bite sized pieces
  • 2 tablespoons all purpose flour
  • 1 tablespoon avocado (or canola) oil
  • 1 pound ground beef
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 1/2 cup low sodium beef broth
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces diced green chilies
  • 1 (15 ounce) can pinto beans with liquid
  • 1 (15 ounce) can chili beans with liquid
  • 8 ounces tomato sauce
  • 1 tablespoon corn starch
  • 2 tablespoons cold water

Instructions

1

In a bowl or resealable plastic bag, place stew meat and flour. Shake (or toss) to coat.

2

Turn instant pot to saute. Add oil.

3

Working in batches if necessary, add the stew meat to the pot and cook just until browned. Remove and set aside. Repeat until all meat is browned.

4

Add ground beef to the pot. Cook until browned. Drain but reserve 1 tablespoon pan drippings and set aside.

5

Add onion, garlic and celery to pot. Cook 1 - 2 minutes or until softened.

6

Pour in beef broth to deglaze the pan. Be sure to scrape off the brown bits that have stuck to the bottom.

7

Return stew meat and ground beef to the pot. Add in remaining ingredients, except cornstarch and water and stir to mix well.

8

Place lid on Instant Pot and seal. Cook on high pressure for 1 hour. Do a 10 minute natural release and then release pressure.

9

If you would like your chili a bit thicker, whisk together corn starch and water. Pour into chili, stir and cook for another 5 minutes.

10

Serve hot with your favorite toppings.

Notes

Nutrition facts not guaranteed.

Nutrition information

Calories: 489 , Total Fat: 15.8g , Saturated Fat: 5.4g , Cholesterol: 181mg , Sodium: 622mg , Carbohydrates: 21.5g , Fiber: 6.1g , Sugar: 6.7g , Protein: 67g

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Des

Hey! I'm Des!

Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

Read more »

Have new recipes emailed to you.