Go Back
+ servings
delicious instant pot chili with avocado and sour cream on top
Print Recipe
4.77 from 13 votes

Instant Pot chili

This warming, satisfying and delicious instant pot chili will make you ask for more!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: instant pot beef chili
Servings: 6 servings
Calories: 337kcal


  • Pressure cooker


  • 2 lb lean ground beef
  • 15 oz tomato sauce (usually one can)
  • 15 oz corn
  • 15 oz black beans
  • 15 oz pinto beans (use the beans you like)
  • 14.5 oz diced tomatoes
  • 2 cups beef or chicken broth
  • 1 bell pepper (sliced)
  • 1/2 onion (diced)
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika (or regular)
  • 2 tablespoon chili powder
  • salt and freshly grpund pepper


  • Very easy! Just dump everything in to the pot, stir, close the lid and set the timer for 35 minutes on CHILI SETTING .
  • Once done, quick release the pressure. Serve with sour cream, shredded cheese, avocado and sliced jalapenos


Nutrition facts calculated without toppings.
When frozen meat is used, one more action will be required after cooking. The meat will be cooked in one block, so after you will have to crumble it with a spatula.
I also like to add 1/3 cup of white wine in the pot. Gives more flavor! Totally optional



Calories: 337kcal | Carbohydrates: 61g | Protein: 19g | Fat: 3g | Cholesterol: 5mg | Sodium: 434mg | Potassium: 1253mg | Fiber: 17g | Sugar: 9g | Vitamin A: 2160IU | Vitamin C: 41.8mg | Calcium: 105mg | Iron: 6.2mg