Simple Instant Pot Classic Chili
Simple Instant Pot Classic Chili
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins

This is a new twist on a classic comfort food. Chili is perfect on cold days and can be made quickly and easily in an Instant Pot or other pressure cooker.

Course: Main, Main Course
Cuisine: American, Canadian, World
Servings: 6 generous servings
  • 2 tbsp olive oil
  • 1 medium cooking onion diced
  • 4 cloves garlic minced
  • 1 medium red bell pepper chopped
  • 2 lbs (0.91 kg) lean ground beef
  • 1 1/2 tbsp chili powder
  • 1/2 tsp hot red pepper flakes or more if you like some kick
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1/2 tbsp dried oregano
  • 1 tsp brown sugar
  • 2 tsp coarse sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup tomato paste (1 small can)
  • 1 cup white wine
  • 1 large can diced tomatoes (796 ml or 27 fl oz) , excess water drained
  • 1 can red kidney beans (540ml or 19 fl oz) , drained and rinsed
  • 1 can black beans (540ml or 19 fl oz) , drained and rinsed
  • 3/4 cups fresh cilantro, roughly chopped
  • Jalapeno pepper, sliced in thin wheels
  • Shredded cheddar cheese
  • Sour cream
  1. Set the Instant Pot to the Sauté setting.

  2. Add the olive oil.

  3. Once the oil is hot, add the onion, garlic and peppers and sauté for about 2 minutes.

  4. Add the ground beef and brown for about 8 minutes. Note: Mix/stir only about every minute or two to allow the meat touching the bottom to brown.

  5. Press keep warm/cancel.

  6. Add all spices, tomato paste, wine, diced tomatoes and beans, and stir.

  7. Close the lid and steam valve (sealing).

  8. Set the Instant Pot to Manual, for 10 minutes.

  9. The Instant Pot will now build pressure. This took 20 minutes for us. This process can very a little. Expect 15 to 20 minutes before the 10 minute timer starts.

  10. Once the 10 minutes cooking time is complete, use natural pressure release (NPR). This means that pressure will gradually decrease in the pot until the float valve drops on it's own. Note: This took about 35 minutes for ours. Time may vary by a few minutes.

  11. Once the float valve drops (the steam is completely released), open the lid. Note: never attempt to open the lid before the float valve is down.

  12. Add the chopped cilantro and stir well.

  13. Serve the chili hot, with your favourite toppings. Enjoy!