Instant Pot Classic Beef Chili
5 from 3 votes

Instant Pot Classic Beef Chili

Homemade beef chili made in less than 30 minutes in the Instant Pot (or the electric pressure cooker of your choice). 

Course Main Course, Soup
Cuisine American
Keyword Instant Pot Beef Chili
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 cups
Calories 254 kcal
Author Kristin Marr


  • 1 TB extra virgin olive oil
  • 1 1/2 lbs ground beef
  • 2 TB chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cacao powder or cocoa powder
  • 1 15 ounce can kidney beans drained and rinsed
  • 1-2 small bell peppers diced* (about 1-1 1/2 cups once diced)
  • 1 medium yellow onion diced (about 1 cup once diced)
  • 4 garlic cloves minced
  • 2 bay leaves
  • 2 cups beef broth or stock, or chicken broth or veggie broth
  • 1 28 ounce can diced tomatoes

Special Equipment:


  1. Set the Instant Pot to Saute, Normal Temperature. Once hot, add the olive oil.

  2. Add the ground beef and brown, making sure to crumble as you go. Once the beef is browned, add all the seasonings. Stir to combine the ingredients. 

  3. Press the Cancel button. Splash in a small amount of beef stock and scrape up any browned bits on the bottom of the pot.

  4. Add the beans and vegetables to the beef, and stir to combine.

  5. Pour the can of tomatoes and beef broth on top of the other ingredients. DO NOT STIR. The liquid remaining on top of the ingredients is what will help the pot come to pressure. Add the bay leaves.

  6. Lock the lid and set to Sealing. Set to Manual, High Pressure, for 6 minutes

  7. Carefully perform a quick release (use a hot pad holder or towel) when the time is up and before opening the lid. 

  8. Remove the bay leaves and serve. Taste the chili and add more salt, if needed. (Optional) Top with sour cream or Greek yogurt, shredded cheese, or cilantro. Another idea is to serve the chili over noodles.