Are you a busy cook looking for a quick and delicious meal solution? Look no further! In this article, we’re sharing 18 spicy Instant Pot chili recipes that are sure to become staples in your household. From classic beef chilies to vegetarian options and even some unique twists like pumpkin spice and jalapeño popper-inspired dishes, there’s something for everyone.
Whether you’re a seasoned chef or a kitchen newbie, the Instant Pot makes it easy to whip up a hearty and flavorful pot of chili that’s perfect for a weeknight dinner or a weekend gathering. And with the added bonus of being able to cook in under an hour, these recipes are sure to become your new go-to for a quick and satisfying meal.
Classic Beef Instant Pot Chili
This hearty chili recipe is a perfect blend of tender beef, rich flavors, and convenient cooking time. Perfect for a weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves of garlic, minced
– 2 cups chopped bell peppers (any color)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup beef broth
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion, minced garlic, chopped bell peppers, chili powder, cumin, paprika, salt, and pepper to the pot. Cook for 1-2 minutes until the vegetables are tender.
3. Stir in the diced tomatoes, kidney beans, and beef broth. Close the lid and set the valve to “Sealing”.
4. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes before opening the pot.
Cooking Time: 20-25 minutes
Vegetarian Black Bean Instant Pot Chili
A hearty and flavorful vegetarian chili that’s ready in no time! This recipe is perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 cup dried black beans, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the black beans, vegetable broth, diced tomatoes, chili powder, and cumin. Stir to combine.
4. Close the lid of the Instant Pot and set the valve to “SEALING”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20-25 minutes
White Chicken Instant Pot Chili
This comforting white chicken chili recipe is a twist on traditional red chili, featuring tender chicken, creamy beans, and a hint of garlic. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) Great Northern white beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/4 cup heavy cream or half-and-half
– Fresh cilantro, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT.”
2. Add the chopped onion and cook until translucent.
3. Add the chicken, garlic, cumin, paprika, salt, and pepper. Cook for 1-2 minutes.
4. Add the diced tomatoes with green chilies, white beans, chicken broth, and heavy cream or half-and-half. Stir well.
5. Close the lid, set the valve to “SEALING,” and cook on “Manual” mode at high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Spicy Turkey Instant Pot Chili
This recipe makes a deliciously spicy and hearty chili that’s perfect for a quick weeknight dinner or a weekend gathering with friends. With the help of your Instant Pot, you can have this flavorful dish ready in under an hour.
Ingredients:
– 1 lb ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the turkey until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are softened.
3. Stir in chili powder, cumin, cayenne pepper, salt, and pepper.
4. Add the diced tomatoes, kidney beans, and water; stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes before opening the lid.
Cooking Time: 15-20 minutes
Smoky Chipotle Instant Pot Chili
This recipe brings together the rich flavors of chipotle peppers and smoked paprika to create a bold and smoky chili that’s perfect for a quick weeknight dinner or a cozy gathering with friends.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp smoked paprika
– 1 tsp chili powder
– Salt and pepper, to taste
– 1 cup beef broth
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, chipotle peppers, smoked paprika, chili powder, salt, and pepper. Cook until the vegetables are softened.
3. Stir in the diced tomatoes, red kidney beans, and beef broth.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 20 minutes (including natural release)
Three-Bean Instant Pot Chili
This recipe is a comforting and flavorful twist on traditional chili, packed with three types of beans and simmered to perfection in an Instant Pot. Perfect for a quick weeknight dinner or a crowd-pleasing potluck.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the remaining ingredients (except beans); stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on High Pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 20 minutes (including pressure release)
Sweet Potato and Quinoa Instant Pot Chili
This hearty chili recipe combines the natural sweetness of sweet potatoes with the nutty flavor of quinoa, all in a rich and comforting bowl. Perfect for a cozy weeknight dinner or a healthy lunch option.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 medium sweet potato, peeled and cubed
– 1 cup quinoa, rinsed and drained
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion and garlic; cook until onion is translucent.
3. Add sweet potato, quinoa, diced tomatoes, red kidney beans, chili powder, and cumin. Stir to combine.
4. Add water as needed to cover ingredients by about 1 inch.
5. Close the lid and set valve to “Sealing”. Cook on high pressure for 10 minutes.
6. Let pressure release naturally for 10 minutes before opening.
Cooking Time: 20 minutes
Pumpkin Spice Instant Pot Chili
Warm up with this fall-inspired twist on classic chili! This Pumpkin Spice Instant Pot Chili combines the comforting flavors of pumpkin, beans, and spices for a deliciously different meal.
Ingredients:
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup cooked pumpkin puree
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1/2 cup chicken broth
– Salt and pepper, to taste
– Pumpkin pie spice, to taste (optional)
Instructions:
1. Press “Saute” on the Instant Pot and cook the ground beef until browned, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the diced tomatoes, red kidney beans, pumpkin puree, cumin, chili powder, paprika, and cayenne pepper.
4. Pour in the chicken broth and season with salt and pepper to taste.
5. Close the Instant Pot lid and set the valve to “Sealing”. Press “Manual” or “Pressure Cook” mode for 10 minutes at high pressure.
6. Allow the pressure to release naturally, then open the lid. Taste and adjust the seasoning as needed.
Cooking Time: 10 minutes
Buffalo Chicken Instant Pot Chili
Warm up with this bold and delicious Buffalo chicken chili recipe that’s perfect for a cozy night in or a tailgating party. This instant pot recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1/4 cup Buffalo wing sauce
– 1 tablespoon tomato paste
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the chicken until browned, about 3-4 minutes.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes, kidney beans, Buffalo wing sauce, tomato paste, chili powder, salt, and pepper.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
6. Taste and adjust seasoning as needed. Serve hot, topped with shredded cheddar cheese if desired.
Cooking Time: 15-20 minutes
Texas-Style Instant Pot Chili
Get ready to warm up with a hearty and flavorful Texas-style chili recipe that’s perfect for a quick weeknight dinner or game-day gathering. This Instant Pot version is easy to make, packed with protein, and customizable to your taste.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves of garlic, minced
– 2 cups of chopped bell peppers (any color)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup of beef broth
– Salt and pepper to taste
– Optional: jalapeños, sour cream, shredded cheese, or Fritos for toppings
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, bell peppers, chili powder, cumin, and cayenne pepper to the pot. Cook until the vegetables are soft.
3. Stir in the diced tomatoes, red kidney beans, and beef broth. Season with salt and pepper to taste.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high for 10 minutes.
5. Let the pressure release naturally for 10 minutes before opening the pot.
Cooking Time: 20 minutes
Cincinnati-Style Instant Pot Chili
Get ready for a flavorful twist on classic chili with this easy-to-make Cincinnati-style recipe!
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup instant pot chili beans (black or kidney)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. Press “Saute” on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in chili beans, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode for 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15 minutes (including pressure release)
Serve: Hot, garnished with chopped cilantro if desired. Enjoy!
Bacon and Beer Instant Pot Chili
A hearty and comforting chili recipe that combines the smoky flavor of bacon with the richness of beer, all made easy in your Instant Pot.
Ingredients:
– 1 lb ground beef
– 6 slices of bacon, diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup beef broth
– 1/2 cup beer (any type)
– 1 tsp chili powder
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the diced bacon until crispy.
2. Add the chopped onion, minced garlic, and diced red bell pepper to the pot. Cook until the vegetables are tender.
3. Add the ground beef to the pot, breaking it up with a spoon as it cooks.
4. Stir in the chili powder, then add the canned tomatoes, kidney beans, beef broth, and beer. Season with salt and pepper to taste.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 20 minutes
Green Chile Pork Instant Pot Chili
A flavorful and spicy twist on traditional chili, this recipe combines tender pork, green chile peppers, and aromatic spices for a hearty and warming meal.
Ingredients:
– 1 lb boneless pork shoulder, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced green chile peppers
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 cups chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the pork cubes and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the green chile peppers, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add the chicken broth, browned pork, and red kidney beans. Close the lid and set to “High Pressure” for 30 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 40 minutes
Lentil and Mushroom Instant Pot Chili
A hearty and flavorful chili recipe that’s perfect for a quick weeknight dinner or a crowd-pleasing party dish.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion, mushrooms, bell pepper, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, diced tomatoes, chili powder, cumin, salt, and pepper. Stir to combine.
4. Pour in the vegetable broth and close the lid.
5. Set the valve to “Sealing” and cook on high pressure for 20 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 30-40 minutes
Cornbread-Topped Instant Pot Chili
This recipe combines the comforting warmth of chili with the satisfying crunch of cornbread on top. Perfect for a cozy night in or a game-day gathering, this dish is sure to please!
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper, to taste
– 1 cup cornbread mix
– 1/2 cup water
Instructions:
1. Press “Saute” on the Instant Pot and cook ground beef until browned, breaking it up into small pieces.
2. Add onion and garlic; cook until onion is translucent.
3. Add kidney beans, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper. Stir to combine.
4. Close the lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 10 minutes.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Mix cornbread mix with water in a bowl. Spoon mixture evenly over top of chili.
7. Close the lid and cook on “Saute” mode until cornbread is golden brown.
Cooking Time: 20 minutes
Jalapeño Popper Instant Pot Chili
Get ready to spice up your chili game with this Jalapeño Popper-inspired recipe that combines the bold flavors of traditional chili with the creamy, cheesy goodness of poppers.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cans (14.5 oz each) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1/4 cup cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 2 jalapeños, seeded and chopped
– Fresh cilantro, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper to the pot and cook until the vegetables are softened.
3. Stir in the chili powder, cumin, paprika, salt, and pepper.
4. Add the diced tomatoes, kidney beans, cream cheese, cheddar cheese, and chopped jalapeños to the pot.
5. Close the lid and set the valve to “Sealing.” Cook on “Manual” mode at high pressure for 10 minutes, followed by a 10-minute natural release.
6. Open the lid and stir in any remaining cheese until melted. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20 minutes
Korean-Inspired Instant Pot Chili
Experience the bold flavors of Korea with this hearty and spicy chili recipe, perfectly cooked to perfection in your Instant Pot.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup Korean chili flakes (gochugaru)
– 1 can diced tomatoes
– 1 can kidney beans, drained and rinsed
– 1 cup beef broth
– 1 tsp soy sauce
– 1 tsp brown sugar
– Salt and pepper, to taste
– Sesame seeds, chopped green onions, and kimchi (optional, for serving)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up with a spoon as needed.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in the Korean chili flakes, cumin, and paprika; cook for 1 minute.
4. Add the diced tomatoes, kidney beans, beef broth, soy sauce, brown sugar, salt, and pepper; stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
7. Taste and adjust seasoning as needed.
Cooking Time: 15 minutes (including natural pressure release)
Serve: Garnish with chopped sesame seeds, green onions, and a dollop of kimchi (if desired).
Low-Carb Keto Instant Pot Chili
This recipe yields a deliciously rich and flavorful chili that’s perfect for a keto diet. With only 5g of carbs per serving, you can enjoy this comforting dish without worrying about blowing your carb budget.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp chili powder
– 1 tsp cumin
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender.
3. Stir in the chili powder, cumin, salt, and pepper.
4. Add the diced tomatoes and beef broth to the pot. Close the lid and set the valve to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 20 minutes (includes natural pressure release)
Summary
Get ready to spice up your mealtime with these 18 mouth-watering Instant Pot chili recipes! From classic beef and vegetarian options, to spicy turkey and sweet potato variations, there’s something for everyone in this collection. Whether you’re a busy cook looking for a quick and easy meal or a foodie seeking new inspiration, these recipes are sure to please. With flavors ranging from smoky chipotle to pumpkin spice, you’ll never get bored with the same old chili recipe again.
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