Instant Pot Classic Chili

This January has been so cold. We’ve had temperatures as low as -37C (-34F) with the windchill! When the weather is this cold, I naturally start craving comfort food. I have a few go to favorites, one being my classic Chili recipe.

There are so many topping options for Chili. Avocado, cheese, and sour cream are my favorites.

My husband was the one who started making this recipe way back when we first moved in together. It’s a hearty meal that is pretty inexpensive, especially if we purchased the beef on sale. We used to make this recipe on the stove and let it simmer for at least an hour, but now that we have an Instant Pot, we can make it so much faster and with a lot less babying. We bought ourselves a 6 quart Instant Pot on Amazon and it was so worth it. Other than browning the meat, all the other ingredients get stirred in, and then I walk away.

This recipe makes enough to feed 8, so I will often freeze half for a future meal. If your instant pot is smaller, I recommend browning the meat, then dividing it in half into a freezer safe container, along with half of all the other ingredients. Or, if you don’t own an Instant Pot, follow the same instructions using a large pot. Allow chili to simmer on the stove for 45 mins, stirring every so often to ensure the bottom doesn’t burn.

Instant Pot Classic Chili

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8


  • 1 tbsp olive oil
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 can (28oz) diced tomatoes
  • 1 can (28oz) crushed tomatoes
  • 1 can (15oz) black beans, rinsed
  • 1 can (15oz) red kidney beans, rinsed

Chili Seasoning

  • 2 tbsp cumin, ground
  • 1 1/2 tbsp chili powder
  • 1 tbsp corn starch
  • 1/4 tsp cayenne pepper *optional
  • 1/2 tsp garlic powder
  • 1/2 tsp dried onion flakes
  • 1/4 tsp red chili flakes
  • 1 1/2 tsp salt
  • 1/2 tsp ground pepper


  • Turn the Instant Pot on to the Sauté setting. Heat the olive oil, then add the ground beef breaking it apart with a wooden spoon. Cook until brown, approx 3-5 minutes.
  • In a small bowl, stir together chili seasoning. Carefully lift the metal pot from the Instant Pot, and drain away drippings. Return the pot and stir in chili seasoning, onion and carrots. Allow to cook another 1-2 minutes.
  • Add diced and crushed tomatoes, black beans and kidney beans. Stir to combine. Be careful not to go over the max fill line. Turn the Instant Pot to the Pressure Cook setting, seal the lid, and set the time for **15 minutes.
  • Once the timer has gone, use an oven mitt to carefully open the quick-release valve, or if you aren't in a rush, allow it to slowly release on it's own. Serve with shredded cheese, sour cream, diced avocado, tortilla chips, and/or rolls.


*Cayenne pepper will give this chili more heat. I include about 1/8 tsp and my 2.5 year old doesn't find it too spicy.
**Please note, because of the large volume, it will take 10-15 minutes for the Instant Pot to build pressure before the timer sets.