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Easy Instant Pot Chili will knock your socks off. Ready in around 30 minutes and full of mouthwatering flavor! Full of ground beef, ground pork, tons of chili seasonings, vegetables and beans it's quick and easy to make on a week night or for a party (game day anyone?!).

Easy Instant Pot Chili Recipe

Easy Instant Pot Chili will knock your socks off. Ready in less than an hour and full of mouthwatering flavor!

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Pressurizing 10 minutes
Total Time 30 minutes
Author Jessy Freimann, The Life Jolie

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound ground beef, 80/20
  • 1 pound ground pork (if not available substitute with more ground beef)
  • 1 cup bell pepper, diced
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon cayenne pepper (if you don't like spicy foods half this ingredient or leave it out completely)
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon paprika
  • 1 14.5 ounce can diced tomatoes, with juice
  • 1 4 ounce can green chiles, drained
  • 1 15.5 ounce can red kidney beans, drained
  • 1 8 ounce can tomato sauce
  • 1/2 cup beef broth
  • The toppings of your choice

Instructions

  1. Add oil to the Instant Pot and set it to the Saute setting.

  2. Add ground beef and ground pork to the pot and saute for 3-4 minutes to begin browning. Break it up, stirring frequently to ensure even browning.

  3. When the meat is halfway browned add bell pepper, onion, and garlic and saute for 2 more minutes stirring frequently until the meat is fully browned and the vegetables have softened slightly. 

  4. Add the rest of the ingredients (except for the toppings) and stir well to combine.

  5. Press Cancel and secure the cover of the Instant Pot to a closed and locked position. Turn the vent to the pressurizing position and set the Instant Pot to Manual High Pressure for 12 minutes.

  6. Once it's done cooking, carefully do a quick release (always turn the vent away from you, I like to use a towel).

  7. Give the chili a quick stir and serve immediately with your desired toppings.

Recipe Notes

This will last for up to 4-5 days in the refrigerator and freezes well.