Get the most delicious chili in a fraction of the time with your trusty pressure cooker! So rich and flavorful, this chili is easy to make, perfectly comforting and so so tasty!

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Quite honestly, there is never a bad time for chili! It’s a constant in our house! When you don’t have hours to spend to watch a simmering pot, grab your pressure cooker for an effortless family dinner.

So hearty and rich in flavor, this Instant Pot chili is ready to serve within an hour, and it’s great for meal prep too!

For more hearty pressure cooker recipes, be sure to check out my Vegetable Soup and Chicken and Potatoes.

How to make pressure cooker chili

• Gather your ingredients.

• Chop the onion, garlic and jalapeno.

• Turn the pressure cooker on the high-sauté function. Once the display says “HOT,” add oil. Add onions, jalapeño, and garlic cloves and sauté for about 5-7 minutes, until onions have softened.

• Add ground beef and stir, cooking until ground beef is no longer pink and is browned. Then add chili powder, cumin, oregano, Worcestershire sauce and stir until combined.

• Press Cancel on the pressure cooker. Add vegetable juice, water, kidney beans, yellow corn kernels, and brown sugar. Do not stir. Cover the pressure and cook on high pressure for 35 minutes.

• Once pressure cooking time is up, allow the pressure to natural release for at least 15 minutes.
• Once all pressure is released, press Cancel on the pressure cooker and open the lid. Stir the chili. It will appear watery. Press the sauté button and allow the chili to simmer for 5-10 minutes, stirring occasionally, until it’s reduced to your likeness. Salt to taste.

What do you serve it with?

This chili is great to serve by itself in a big bowl with your favorite toppings. I love to serve it with my Cornbread Muffins or you can serve it on a bed of rice.

When it comes to toppings, for me, you can never have enough! Try topping it with:

• Shredded cheese
• Sour cream
• Fresh jalapeños
• Sliced avocado
• Guacamole
• Salsa
• Crispy tortilla strips

Can you make it ahead of time?

If you are getting organized, pressure cooker chili is a great recipe for meal prep. Once you’ve made it, let it cool completely before placing in an airtight container and it will keep well for 4 to 5 days. Reheat it gently on the stovetop, or in the microwave, until warmed through to serve.

The flavors develop even more the next day, so leftovers are always really tasty!

Can you freeze it?

Yes! This freezes really well! It will keep well for up to 6 months, I always have some in my freezer! Thaw the chili in the fridge overnight before reheating.

Recipe Notes and Tips

• The chili will appear watery once you open the lid after pressure cooking as the water hasn’t had the chance to evaporate. Simmer after pressure cooking to reduce the water amount and build flavor.
• This chili is relatively mild. If you like it spicier, add a little cayenne.
• Feel free to add in other veggies that you have in your fridge. Mushrooms, bell peppers and carrots all work really well.

Watch this video tutorial and see how I make this chili from start to finish.

More Pressure Cooker Recipes

• Creamy Instant Pot Chicken Tacos
• Creamy Instant Pot Mashed Potatoes
• Instant Pot Turkey Breast (Bone-in or Boneless)
• North Carolina Instant Pot Pulled Pork

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Pressure Cooker (Instant Pot) Chili

Get the most delicious chili in a fraction of the time with your trusty pressure cooker! So rich and flavorful, this chili is easy to make, perfectly comforting and so so tasty!

Course Main Course

Cuisine American

Keyword how to cook chili in a pressure cooker, instant pot chili recipe

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 534kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• 2 Tbs oil
• 2 yellow onions chopped
• 2 jalapeño chopped
• 4 garlic cloves chopped
• 1 lb ground beef
• 2 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 Tablespoon Worcestershire sauce
• 1 ½ cup vegetable juice like V8
• ¾ cup water
• 1 can red kidney beans drained and rinsed
• 1 cup yellow corn kernels frozen
• ½ Tablespoon brown sugar
• Salt to taste

Instructions

• Turn the pressure cooker on the high-sauté function. Once the display says “HOT,” add oil. Add onions, jalapeño, and garlic cloves and sauté for about 5-7 minutes, until onions have softened. Add ground beef and stir, cooking until ground beef is no longer pink and is browned. Add chili powder, cumin, oregano, Worcestershire sauce and stir until combined.
• Press Cancel on the pressure cooker. Add vegetable juice, water, kidney beans, yellow corn kernels, and brown sugar. Do not stir. Cover the pressure and cook on high pressure for 35 minutes. Once pressure cooking time is up, allow the pressure to natural release for at least 15 minutes.
• Once all pressure is released, press Cancel on the pressure cooker and open the lid. Stir the chili. It will appear watery. Press the sauté button and allow the chili to simmer for 5-10 minutes until it’s reduced to your likeness. Salt to taste.

Video

Notes

• The chili will appear watery once you open the lid after pressure cooking as the water hasn’t had the chance to evaporate. Simmer after pressure cooking to reduce the water amount and build flavor.
• This chili is relatively mild. If you like it spicier, add a little cayenne.
• Feel free to add in other veggies that you have in your fridge. Mushrooms, bell peppers and carrots all work really well.

Nutrition

Calories: 534kcal | Carbohydrates: 37g | Protein: 28g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 686mg | Potassium: 1029mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2027IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 5mg

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