Instant Pot Chili Recipe Best for Cozy Nights

Name: Instant Pot Chili Recipe Best for Cozy Nights
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, diced; 3 cloves garlic, minced; 1 large bell pepper, diced (red or green); 1 can (14 oz) diced tomatoes, fire-roasted preferred; 2 tablespoons tomato paste; 1 cup beef broth; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes (optional)

Posted on October 24, 2025

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There’s something magical about the aroma of chili simmering away, filling your home with warmth and comfort. This Instant Pot chili recipe has become my go-to for chilly evenings and lazy weekends. It’s rich, hearty, and packed with bold flavors that make you feel like you’re wrapped in a cozy blanket. Plus, the Instant Pot does most of the work, so you can focus on relaxing while dinner practically makes itself.

I discovered the magic of Instant Pot chili last winter when I needed a quick meal that would warm me up after shoveling snow. It’s been a family favorite ever since, with everyone asking for seconds (and thirds!). Whether you’re hosting a game night, feeding a crowd, or just want an easy dinner, this recipe ticks all the boxes. It’s simple, delicious, and customizable to suit your taste buds. Once you try it, you’ll see why this Instant Pot chili recipe is perfect for cozy nights.

Why You’ll Love This Recipe

Quick & Easy: Ready in just about 30 minutes, this Instant Pot chili saves you hours compared to traditional stovetop chili recipes.
Bold Flavor: A perfect balance of smoky, spicy, and savory goodness that’s deeply satisfying.
Simple Ingredients: No fancy items here—just pantry staples and fresh ingredients you probably already have.
Perfect for Cozy Nights: This chili is the ultimate comfort food, great for snuggling up with a warm bowl while binge-watching your favorite shows.
Crowd-Pleaser: Whether it’s family dinner or a casual get-together, this chili always gets rave reviews.

What sets this recipe apart is the Instant Pot’s ability to lock in flavors while cutting down cooking time. You’ll get that slow-cooked taste without spending hours in the kitchen. Plus, it’s super versatile—perfect for adding your favorite toppings or tweaking the spice level. Trust me, this is the kind of dish that will make everyone ask for your secret recipe!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create big flavor. You won’t need to run to specialty stores—everything can be found at your local grocery store.

Ground beef (1 lb): Lean or regular, depending on your preference.
Onion (1 medium): Diced for a sweet and savory base.
Garlic (3 cloves): Minced for a punch of flavor.
Bell pepper (1 large): Diced; use red or green for a pop of color and sweetness.
Diced tomatoes (1 can, 14 oz): Use fire-roasted for extra depth of flavor.
Tomato paste (2 tablespoons): Adds richness and thickens the chili.
Beef broth (1 cup): Helps create a flavorful base for the chili.
Kidney beans (1 can, 15 oz): Drained and rinsed—these give the chili a hearty texture.
Black beans (1 can, 15 oz): Drained and rinsed; feel free to swap for pinto beans if you prefer.
Chili powder (2 tablespoons): The star of the show for that signature chili flavor!
Ground cumin (1 teaspoon): Adds a warm and earthy note.
Smoked paprika (1 teaspoon): For a subtle smokiness.
Salt (1 teaspoon): Adjust to taste.
Black pepper (½ teaspoon): Adds a hint of spice.
Optional: Red pepper flakes (½ teaspoon): For extra heat.

Feel free to swap ground beef with ground turkey or chicken for a leaner option, or use plant-based crumbles for a vegetarian twist. You can also experiment with different types of beans or add fresh jalapeños for a kick!

Equipment Needed

Instant Pot: The star of the show! A 6-quart model works perfectly for this recipe.
Cutting board: For dicing your veggies and prepping ingredients.
Chef’s knife: A good, sharp knife makes chopping a breeze.
Wooden spoon: Great for sautéing and stirring everything together.
Ladle: Perfect for serving up your hearty chili.
Can opener: You’ll need this for the beans and tomatoes.

If you don’t have an Instant Pot, you can use a slow cooker or a heavy-bottomed pot on the stove. Just extend the cooking time accordingly!

Preparation Method

Sauté the aromatics: Set your Instant Pot to sauté mode and add a drizzle of oil. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Brown the beef: Add the ground beef to the Instant Pot and break it up with a wooden spoon. Cook for 5-7 minutes, or until browned. Drain any excess grease if necessary.
Add the spices: Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and red pepper flakes (if using). Let the spices toast for about a minute to release their flavors.
Add the liquids: Pour in the beef broth, diced tomatoes, and tomato paste. Stir well to combine all the flavors.
Add the beans: Stir in the kidney beans and black beans. Mix everything together so the beans are evenly distributed.
Pressure cook: Lock the lid and set the Instant Pot to manual high pressure for 10 minutes. Once it’s done cooking, allow a natural pressure release for 10 minutes, then carefully do a quick release.
Taste your chili and adjust seasoning if needed. Add more salt or spices to suit your preference.
Serve: Ladle the chili into bowls and top with your favorite garnishes. Enjoy warm!

If your chili ends up too thin, you can set the Instant Pot to sauté mode and simmer until it thickens. For an extra creamy texture, you can add a dollop of sour cream when serving!

Cooking Tips & Techniques

Don’t skip sautéing: Taking the time to sauté the onions, peppers, and garlic adds layers of flavor that make a big difference.
Use fresh spices: Spices lose potency over time. Make sure your chili powder and cumin are fresh for the best flavor.
Deglaze the pot: After browning the beef, use the beef broth to scrape up any brown bits stuck to the bottom of the Instant Pot. This prevents the dreaded “burn” message and adds flavor!
Customize the heat: If you’re serving kids or those who prefer milder flavors, start with less chili powder and skip the red pepper flakes. You can always add more spice later.
Let it rest: Chili tastes even better when it’s had a chance to sit and let the flavors meld. If you have time, keep the Instant Pot on “keep warm” mode for an extra 15 minutes before serving.

Variations & Adaptations

Vegetarian Chili: Swap the ground beef for plant-based crumbles or diced mushrooms. Use vegetable broth instead of beef broth.
Low-Carb Version: Skip the beans and add diced zucchini or cauliflower for bulk without carbs.
Spicy Kick: Add chopped fresh jalapeños or a splash of hot sauce to take the heat up a notch.

You can also experiment with different beans, like pinto, navy, or cannellini beans. For a smoky twist, try adding a teaspoon of chipotle powder or a splash of liquid smoke. Personally, I love adding a handful of corn kernels for a hint of sweetness—it’s a fun and unexpected addition!

Serving & Storage Suggestions

This chili is best served warm, straight from the Instant Pot. Ladle it into bowls and top with shredded cheese, sour cream, chopped green onions, or even crushed tortilla chips for some crunch. Pair it with cornbread or a side salad for a complete meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in portioned containers for up to 3 months. To reheat, simply microwave or warm it in a pot over medium heat. You’ll find that the flavors deepen and become even richer overnight!

Nutritional Information & Benefits

This Instant Pot chili is packed with protein and fiber thanks to the ground beef and beans. It’s a filling and satisfying meal that can help keep you full for hours. If you’re watching your carbs, simply skip the beans and use low-carb veggies like zucchini or cauliflower instead.

It’s also a great source of vitamins and minerals, especially if you load it up with fresh toppings like avocado, cilantro, and diced tomatoes. Be mindful of the sodium content if you’re using canned beans and broth—choose low-sodium options to keep it heart-healthy!

Conclusion

If you’re looking for a cozy, comforting dinner that’s easy to make and incredibly flavorful, this Instant Pot chili recipe is your answer. It’s a dish that’s versatile, crowd-pleasing, and perfect for any occasion. Plus, you can make it your own by tweaking the ingredients or toppings to suit your taste.

Personally, this recipe has become a staple in my home. I love how effortless it is to make, and the fact that it’s always a hit with my family and friends. It’s one of those recipes that just feels like a warm hug in a bowl.

Try it out and let me know how it turns out for you! Leave a comment below or share your own twist on the recipe—I’d love to hear your ideas. Don’t forget to save and share this recipe with your friends. Happy cooking!

FAQs

Can I use a different type of meat?

Absolutely! You can substitute ground beef with ground turkey, chicken, or even pork. For a vegetarian option, try plant-based crumbles or diced mushrooms.

What toppings go well with chili?

Popular toppings include shredded cheese, sour cream, avocado slices, chopped green onions, cilantro, and crushed tortilla chips. Feel free to get creative!

How can I make the chili spicier?

Add extra chili powder, red pepper flakes, or fresh chopped jalapeños. You can also mix in a dash of hot sauce for an extra kick.

Can I make this recipe ahead of time?

Yes! This chili is great for meal prep. Make it a day ahead and store it in the fridge—the flavors actually get better after sitting overnight.

How do I prevent the Instant Pot from showing a “burn” message?

Make sure to deglaze the pot with beef broth after sautéing the meat. Scrape the bottom thoroughly to remove any stuck bits before pressure cooking.

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