This easy Instant Pot chili is mouthwatering! Simply dump all ingredients in the Instant Pot and have delicious chili on the table in less than 30 minutes!
This epic dump chili is using my tried-and-true crockpot chili recipe adapted to the Instant Pot! Ever since I got my Instant Pot, my crockpot has been gathering dust in my cabinet 🙂 With the Instant Pot, you will get the same hearty meat and beans chili in less than 30 minutes, as opposed to 6 hours in a slow cooker. The taste is virtually identical!
What I love about this Instant Pot chili recipe is that it can be classified as a true “dump meal” – you simply dump all the ingredients in the Instant Pot at the same time, close the lid, press the button and come back to a steaming hot mouthwatering dinner. No pre-cooking the ingredients and no multiple steps! This chili is as easy as the recipe can get!
Above is the picture of all the chili ingredients: ground beef, black beans, onion, garlic, tomato sauce, diced tomatoes, chili powder, cumin and Worcestershire sauce. All basic simple staple ingredients that you might already have in the house! Dump them in the Instant Pot and they’ll turn into a steaming hot chili!
Of course, you can use any type of ground meat – ground beef, pork, turkey or chicken. You can also use any type of beans – black, pinto, navy or white. And feel free to experiment with your favorite spices!
To make this yummy Instant Pot chili, dump all ingredients in the Instant Pot and mix them with a large spoon so the ground meat, beans, tomato sauce and spices are evenly mix. Make a well in the center of the Instant Pot so the bottom of the pot is exposed and pour 1/2 cup of water there. This 1/2 cup of water is the only difference between this Instant Pot chili recipe and the original slow cooker chili recipe. Since Instant Pot is a pressure cooker, it always needs water to come to pressure, that’s why extra water is added. Close the pot, select the “Pressure Cook” or “Manual” option and set the cooking time for 20 minutes. Let the pressure release naturally for 5 minutes, then quick release (QR) the remaining steam.
If you are wondering if you can make this Instant Pot chili with frozen meat – yes you can! I love the Instant Pot’s ability to cook meat from frozen (see my Instant Pot frozen chicken legs recipe and Instant Pot Frozen Chicken Breast). For the frozen meat chili version, just dump everything along with the block of frozen ground meat in the Instant Pot. Skip the step of mixing the ingredients as you can’t mix anything with frozen solid meat 🙂 Add 5 minutes to the cooking time.
When the chili is cooked, the frozen block of ground meat will look like a block of cooked ground meat (the meat will be stuck together in a block shape). Break up the cook ground meat into small chunks and mix everything together before serving the chili.
How do you serve the chili? You can serve it on its own in bowls topped with your favorite toppings, or serve it over mashed potatoes, white rice, brown rice or quinoa (click on the side dishes links for the ways to cook them in the Instant Pot)! Some great topping ideas are shredded cheese, chopped avocado, crushed tortilla chips, sour cream and chopped parsley or cilantro.
If you liked this easy Instant Pot chili, you will love these other Instant Pot recipes:
Instant Pot Meatloaf – this is the easiest way to make meatloaf, it cooks twice as fast as in the oven!
Instant Pot Barbecue Chicken – so finger-lickin’ good and super easy!
Instant Pot Corn On The Cob – make a steaming hot pot of corn on the cob in minutes! So juicy!
Instant Pot Italian Meatballs – dinner on the table in 20 minutes! These meatballs are so tender!
Instant Pot Chicken Adobo – such deep flavor and minimum effort! Authentic Filipino recipe made easy in the Instant Pot!
- 1 lb ground beef or turkey
- 2 cans (15 oz each) black or pinto beans, drained and rinsed
- 1 can (14 oz) tomato sauce
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1½ tbsp chili powder
- 1 tsp cumin
- 1 tbsp Worcestershire sauce
- ½ cup water
- Put all ingredients except water in the Instant Pot. Mix with a spoon until the meat is broken up and all ingredients are combined.
- With a spoon, make a well in the middle of the meat mixture so the bottom of the pot is exposed, and pour ½ cup of water there.
- Close the Instant Pot and turn the valve to a Sealing position.
- Press the "Pressure Cook" or "Manual" button and set the time to 20 minutes on High pressure.
- When the Instant Pot is done cooking, let the pressure release naturally for 5 minutes, then quick release (QR) the remaining steam.