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Instant Pot Chili Recipe

You will love this hearty flavorful recipe for chili.
Prep Time 10 mins
Cook Time 14 mins
Resting Time 10 mins
Total Time 34 mins
Course Main Course
Cuisine American
Servings 6 Servings
Calories 320 kcal


  • instant pot


  • 1 lbs ground beef
  • 15 oz can of kidney beans 
  • 10 oz can Rotel diced tomatoes 
  • 6 oz can tomato paste 
  • 8 oz can tomato sauce 
  • 2 cups beef broth
  • 1 cup shredded cheese blend
  • 1/4 cup Parmesan
  • 1 tbsp olive oil
  • 1/2 cup chopped onions 
  • 1/2 tbsp minced garlic
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tbsp sugar
  • 1/2 tbsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper


  • First add the onions and garlic to the bottom of the instant pot with a drizzle of oil and sauté for 2 minutes with the seal vent closed
  • Then add in the ground beef and sprinkle the seasonings on top before breaking it up with a large spoon or spatula
  • Pressure cook on high for 4 minutes then stir it around
  • Next stir in the Rotel tomatoes, tomato paste, and tomato sauce. Once they are all stirred in pour in the beef broth and seal the lid again and pressure cook on high for 4 minutes
  • Lastly, drain the kidney beans and add them into the chili along with the Parmesan and 1/2 portion of the shredded cheese
  • Pressure cook on high for 4 minutes and set the steam release for 10 minutes
  • Top with the rest of the shredded cheese to serve
    Instant pot chili recipe



Nutrition Facts Instant Pot Chili
Servings: 6
Amount per serving
Calories 373
% Daily Value*
Total Fat 13.2g 17%
Saturated Fat 5.3g 27%
Cholesterol 81mg 27%
Sodium 922mg 40%
Total Carbohydrate 27.9g 10%
Dietary Fiber 9.6g 34%
Total Sugars 10.9g
Protein 38.4
Vitamin D 0mcg 0%
Calcium 280mg 22%
Iron 18mg 100%
Potassium 1113mg 24
Keyword dinner, easy recipe, ground beef, instant pot