Cozy Instant Pot Chili for Easy Weeknight Dinners

Delicious Instant Pot Chili with beef, beans, tomatoes, and spices simmered to perfection.

Ever get home late, fridge empty-ish, and the family is already asking, “What’s for dinner?” Yeah—me too. That’s why Instant Pot Chili is my go-to move. It’s ridiculously easy, doesn’t take all night, and (this is important) doesn’t taste like you phoned it in. Bonus: you can grab the stuff at any old grocery store. If you’re on a chili kick or just want dinner on autopilot, you’ll want to check out this Instant Pot Wendy’s Copycat Chili or for my cheese fans, this hearty Cheesy Instant Pot Lasagna should hit the spot. But let’s get into the cozy stuff: how to whip up chili the easy way.

Instant Pot Chili

How to Make Instant Pot Chili

I’ll keep it as un-complicated as possible because, well, life. Here goes:

  • Brown up your ground beef or turkey. Just dump it straight in the pot (forget the skillet).
  • Toss in onions, garlic, and bell peppers. If you want. Sometimes, I skip the peppers and nobody cares.
  • Add cans—beans, crushed tomatoes, tomato sauce. Yes, cans, because who has time? Season like you mean it (chili powder, cumin, paprika, pinch of sugar even).
  • Pop the lid on, set for 15 minutes. Walk away! (I usually go wrangle the dog or fold laundry—sometimes just sit.)
  • Let the pressure release—quick or natural, whatever mood you’re in.

“I made this on a Wednesday night and my husband said it tasted like restaurant chili! Never thought chili could be so easy. The kids were happy, too (miracle).” – Michelle B.

Instant Pot Chili Ingredients

Every cook throws in their own spin—so here’s my rough list. Trust me, you can swap stuff out and the world won’t end.

  • Ground meat – Beef, turkey, even chicken or sausage. (Go wild.)
  • Canned beans – Kidney, pinto, black beans. Use what you’ve got.
  • Canned tomatoes – Crushed and/or diced. Tomato sauce if you like it “stewy.”
  • Onion & garlic – Diced, chopped, whatever. Or use powder—no shame.
  • Chili powder, cumin, paprika – Don’t skimp. Salt and pepper—yep.
  • Special twist: A little cocoa powder or a splash of beer. Sounds crazy but trust.

If you want to see how chili fits into other comfort foods, try this Chili Baked Potato with Cheese sometime. Messy but so good. Or, for creamy days, creamy chicken stew is also a winner.

Chili Toppings

You HAVE to top your Instant Pot Chili – it’s basically a rule.

  • Sour cream – Or Greek yogurt if you’re feeling healthy.
  • Shredded cheese – Any kind, seriously. (Cheddar, Monterey Jack, whatever’s hanging around.)
  • Green onions or cilantro – For “looks” and taste.
  • Tortilla chips, Fritos, or cornbread – Don’t even get me started. The crunch? Heaven.

Pro Tips for Perfect Chili

I’ve messed chili up every wrong way and survived to tell you:

  • Deglaze the bottom. If it says ‘burn’—add a splash of broth and scrape it.
  • Don’t skip the pressure release. Let it naturally release for 10 mins if you can—keeps it thick and happy.
  • Spice control. Start mild; you can always add heat after the fact. Don’t trust the chili powder’s label.
  • Want it thicker? Let it simmer a bit with the lid off after pressure cooking.

If you like to experiment, poke around for varieties, like the Instant Pot Chinese Beef or creamy beef taco soups—seriously, these things are game changers.

Storage Tips

Because, let’s be honest, chili is always better the next day.

  • Fridge: Airtight container, up to five days. Reheats in the microwave, easy-peasy.
  • Freezer: Cool, freeze in batches. Thaw in the fridge overnight or nuke on defrost.
  • To reheat, add a splash of broth or water—keeps it silky, not sludgy.
  • Oh, and chili on a baked potato? You’re welcome. Leftovers for the win!

Common Questions

Can I use different beans in Instant Pot Chili?
Absolutely. Mix and match—kidney, black, or even those mystery beans in the back of the pantry.

How do I make it not too spicy?
Easy. Cut back on chili powder or skip cayenne altogether. Serve hot sauce on the side for spice fiends.

Can I make it vegetarian?
Totally. Skip meat, add extra beans, maybe some corn, even lentils if you’re feeling granola.

Do I have to use an Instant Pot?
Nope! You can make similar chili in a slow cooker or on the stove—just takes a bit longer.

What do I serve with Instant Pot Chili?
Cornbread, cheese bread, tortilla chips, or heck, even a scoop over rice. Knock yourself out.

Warm Bowls, Happy Souls: Try It Tonight!

So, there you have it, friends—the big, cozy secret of my kitchen: Instant Pot Chili makes weeknights actually bearable (dare I say, borderline magical?). Whether you follow this exactly or wing it, you’ll get a pot full of flavor and just the right comfort. Need fresh inspiration? I found the Instant Pot Chili from Dinner at the Zoo super helpful, and if you want a contest-winner, the BEST Instant Pot Chili recipe from Oh Sweet Basil is a whole other level—and then Yellow Bliss Road keeps things simple, which I always, always appreciate. Now—grab your pot, toss in those beans, and enjoy the easiest “wow” you’ll pull off this week.

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