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A bowl of Instant Pot Chili
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5 from 1 vote

Instant Pot Chili

Creating chili in the Instant Pot gives you great flavors in just 1 hour.  You can enjoy this homemade version with dried beans or use your favorite recipe. It's so good, you may never go back the slow method.
Prep Time30 mins
Cook Time30 mins
Course: Chili
Cuisine: American
Keyword: instant pot
Servings: 10
Calories: 467kcal


  • 1 lb dried pinto beans rinsed and soaked overnight
  • 2 ¾ teaspoons salt
  • 1 bay leaf
  • 2-4 tablespoon bacon fat/olive oil
  • 2 lbs ground beef
  • 2 onions diced - 4 cups
  • 1 poblano chiles seeded and chopped - or 1 green pepper
  • 1 red/orange pepper seeded and chopped
  • 5 cloves garlic minced
  • 2 jalapeno peppers seeded and chpped
  • 3-4 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon black pepper
  • ½ teaspoon coriander
  • small bunch fresh cilantro leaves and stems separated
  • ¼ cup beer pilsner or lager
  • 28 ounces canned tomatoes with juices diced


  • Drain beans and add to Instant Pot. Add 6 cups of water, 1 1/4 teaspoon salt and bay leaf and cover. Cook on high pressure for 30 minutes. Let the pressure release naturally.
  • While the beans are cooking, cook the meat and vegetables.
  • In a large skillet over medium high heat, add 2 tablespoons of bacon grease or oil and cook beef, half at a time adding 3/4 teaspoon salt to each batch. Remove when browned to a large bowl.
  • Add additional oil to skillet if needed and add onions and saute until soft, about 10 minutes. Next add pablano chilies and bell pepper and a pinch of salt and saute until tender, about 10 more minutes. Add these to the bowl with the ground beef.
  • Add more oil to the skillet if needed and saute garlic and jalapeños until tender, 1-2 minutes. Add the seasonings and cook for an additional minute. Add the chopped cilantro stems and saute until the chili powder darkens. Add the beer, scraping up the browned bits in the pan and let it reduce for a couple of minutes. Add the tomatoes and their juices and simmer until slightly thickened about 5-7 minutes.
  • Add everything to the Instant Pot with the cooked beans and their liquid and cook on high pressure for 30 minutes. Let the pressure release naturally. Stir in cilantro leaves and serve with your favorite garnishes.


Calories: 467kcal | Carbohydrates: 40g | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 853mg | Potassium: 1254mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1334IU | Vitamin C: 40mg | Calcium: 115mg | Iron: 6mg