Nothing beats a steaming bowl of chili when you need a comforting, hearty meal. If you’re cooking for a family dinner, meal prepping, or gearing up for a cook-off, this instant pot chili is guaranteed to impress.
Packed with bold flavors, tender meat, and just the right amount of spice, this recipe delivers a deep, slow-cooked taste in a fraction of the time.
Why the Instant Pot Is the Best for Chili
Traditional chili recipes often require hours of slow simmering to build rich, layered flavors. With an instant pot, you can achieve that same depth in under an hour.
Pressure cooking locks in every spice, seasoning, and savory note while tenderizing the ingredients to perfection. It’s the ultimate time-saver for anyone who loves chili but doesn’t want to spend all day in the kitchen.
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What Makes This Chili Stand Out
This isn’t just any chili—it’s a blue-ribbon winner for a reason. A carefully balanced blend of poblano, jalapeño, and habanero peppers gives it a kick, while ground beef (or turkey) provides heartiness.
The secret ingredient? A splash of beer, which adds a deep umami flavor that sets this chili apart. If you prefer an alcohol-free version, beef broth makes a great substitute.
Easy Steps to a Perfect Bowl of Chili
Making chili in an instant pot is incredibly simple. Start by sautéing onions and peppers in butter to release their flavors. Next, brown the meat until it’s just cooked through.
Deglaze the pot with beer or broth before adding tomatoes, sauces, and spices. The key is to let the pressure cooker work its magic for just five minutes. After a quick release, stir in the kidney beans, let the flavors meld, and serve!
Tips for Customizing Your Chili
One of the best things about chili is how versatile it is. Whether you like it spicy, mild, or meatless, there’s a way to make it your own.
- Adjust the Heat: Skip the habanero for a milder version or add extra chili powder for a fiery kick.
- Switch the Protein: Swap ground beef for turkey, chicken, or even plant-based crumbles.
- Make It Vegetarian: Double the beans and add lentils for a protein-packed meat-free alternative.
- Thicken It Up: If you love a thick, rich chili, let it sit on the “Keep Warm” setting for 10-15 minutes after cooking.
What to Serve with Chili
This chili is perfect on its own, but adding the right toppings and sides makes it even better. Try it with shredded cheese, sour cream, and crushed oyster crackers for a classic finish.
If you’re looking for a heartier meal, serve it with warm cornbread, over rice, or even spooned over a baked potato.
Make-Ahead & Storage Tips
One of the best things about chili is that it tastes even better the next day. The flavors meld overnight, making leftovers even more delicious.
Store in an airtight container in the fridge for up to five days, or freeze in portion-sized bags for easy future meals. Reheat on the stove or in the microwave, and enjoy chili anytime!
Why You’ll Love This Instant Pot Recipe
When it comes to instant pot recipes, this chili is a must-have. It’s fast, flavorful, and perfect for any occasion.
The combination of spice, richness, and tender meat makes it a go-to meal that never disappoints. Try it once, and it just might become your favorite pot chili recipe!
Instant Pot Blue Ribbon Chili Recipe
Ingredients
Base Ingredients:
- 3 tablespoons salted butter or substitute vegetable oil for dairy-free
- 1 medium yellow onion finely diced
- 1 poblano pepper seeds removed, finely diced (or use a green bell pepper for a milder taste)
- 1 jalapeño pepper seeds removed, finely diced (optional, for medium spice)
- 1 habanero or Scotch bonnet pepper halved and deseeded (optional, for extra heat)
- 3 cloves garlic minced or pressed
Meat & Liquids:
- 1 ½ pounds ground beef or substitute with ground turkey or chicken
- ½ cup beer such as Budweiser; substitute with ½ cup beef broth if avoiding alcohol
Tomato Base & Sauces:
- 1 14.5-ounce can diced tomatoes
- 1 10-ounce can Rotel tomatoes
- 1 8-ounce can tomato sauce
- ¼ cup taco sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon Worcestershire sauce
Seasonings & Spices:
- 2 tablespoons cumin
- 1 ½ teaspoons seasoned salt
- 1 teaspoon Italian seasoning
- 1 teaspoon dried cilantro
- 1 teaspoon celery salt
- ½ teaspoon chili powder
- 1 teaspoon Tony Chachere’s Creole Seasoning optional
Final Additions:
- 2 15.5-ounce cans red kidney beans, drained and rinsed
- 2–4 tablespoons Chili Better Than Bouillon optional; start with 2 tablespoons and adjust to taste
To Serve:
- Shredded cheese of your choice
- Sour cream
- Oyster crackers
Instructions
Sauté the Vegetables
- Select the Sauté function on your Instant Pot and set it to More or High.
- Add the butter, allowing it to melt.
- Stir in the onion, poblano, jalapeño, and habanero peppers (if using), then sauté for about 5 minutes, stirring occasionally until softened.
- Mix in the garlic and cook for another minute.
- If you included a habanero, remove and discard it at this point.
Cook the Meat
- Add the ground beef and use a wooden spoon to break it apart while stirring.
- Cook for about 3 minutes, until the meat is browned but still slightly undercooked.
- Do not drain the juices—these add depth to the flavor.
Build the Chili Base
- Pour in the beer, followed by the diced tomatoes, Rotel, tomato sauce, taco sauce, hoisin sauce, and Worcestershire sauce.
- Stir thoroughly, scraping the bottom of the pot to incorporate any browned bits for extra flavor.
Add the Spices
- Sprinkle in the cumin, seasoned salt, Italian seasoning, dried cilantro, celery salt, chili powder, and Creole seasoning (if using).
- Stir well to ensure everything is evenly mixed.
- Add the Beans (without stirring)
- Pour in the kidney beans, but do not stir them in.
- Gently spread them out so they sit on the surface of the chili.
Pressure Cook
- Secure the lid, set the valve to Sealing, and select Pressure Cook (High Pressure) for 5 minutes.
- Once the cooking time is complete, perform a quick release and switch to Keep Warm mode.
Final Adjustments
- Stir the chili well, then add the Chili Better Than Bouillon (if using).
- Let the chili sit on Keep Warm for 10–15 minutes so the flavors blend together.
Serve & Enjoy
- Dish out the chili and garnish with shredded cheese, sour cream, and oyster crackers.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.