Chili in Instant Pot Recipe
This hearty Instant Pot Chili recipe is made with dried beans and your choice of ground meat (beef, turkey or chicken) or try vegan soy crumbles! Serve it up with your favorite homemade cornbread.
How to Make the Best Chili in Instant Pot
There’s something incredibly satisfying about a big bowl of homemade chili, and this Instant Pot Chili takes it to the next level by using dried beans instead of canned. The pressure cooker does all the heavy lifting, transforming hard dried beans into perfectly tender bites in a fraction of the time it would take on the stovetop. Plus, you get that deep, rich flavor that only comes from cooking everything together under pressure.
What makes this recipe so versatile is that you can adapt it to whatever dietary preferences you have. Use ground beef for a classic chili, swap in ground turkey or chicken for a lighter option, or go completely vegan with TVP or soy crumbles. The spice blend of chili powder, cumin, and Mexican oregano creates that authentic Southwestern flavor, while the secret addition of dark cocoa powder adds an incredible depth that will have everyone asking for your recipe.
Whether you’re meal prepping for the week, feeding a hungry crowd on game day, or just craving comfort food on a cold evening, this Instant Pot chili delivers. Top it with all your favorite fixings—cheese, sour cream, avocado, fresh cilantro—and serve it alongside some warm cornbread for the ultimate cozy meal.
Chili in Instant Pot
This hearty Instant Pot Chili recipe is made with dried beans and your choice of ground meat (beef, turkey or chicken) or try vegan soy crumbles! Serve it up with your favorite homemade cornbread.
Ingredients
Beans
Chili Base
Liquids and Tomatoes
Optional Additions
Garnishes
Instructions
Prepare the Beans
- Place dry unsoaked beans in the Instant Pot and add water, one inch above the level of the beans.
- Pressure cook on high for 10 minutes. Manually release. Drain and set aside.
- While the beans are pressure cooking, prep your onions and garlic, open any cans, and gather all the spices.
Cook the Chili
- Turn Instant Pot to Saute function and heat the oil. Add the onion and saute 2-3 minutes until fragrant.
- Add garlic and the ground meat or soy crumbles. Saute 3-4 more minutes while continuously stirring and breaking up the meat.
- Add the salt, pepper, chili powder, cumin, and oregano. Saute one minute, cooking the spices.
- Add the diced tomatoes and juices, tomato paste, broth, beer, Worcestershire, cocoa powder, smoked paprika, and optional jalapeño. Give a good stir, then add the pressure cooked beans.
- Set Instant Pot to high pressure for 22 minutes. Naturally release for 15 minutes.
Finish and Serve
- If you like a thicker chili, stir in a little masa harina, sprinkling it in a tablespoon at a time. Simmer 5 minutes to cook it.
- Taste and adjust spice level and salt to your preference.
- Serve in bowls and garnish with sour cream, grated cheese, avocado, sliced jalapeño, cilantro, scallions, or corn chips.
Notes
- You can substitute red beans or black beans for the pinto beans.
- For a vegan version, use TVP (textured vegetable protein) or soy crumbles instead of ground meat, and use vegetable broth.
- The dark cocoa powder adds depth without making the chili taste like chocolate—don't skip it!
- For a smokier flavor, add canned chipotle peppers or a bit of the adobo sauce.
- Masa harina not only thickens the chili but adds a delicious corn flavor.
