My Favorite Instant Pot Chili Recipe 

My instant pot Chili recipe is a delicious blend of beef, hot Italian sausage, peppers, and beans. It is ready in under 2 hours yet it tastes like it has been simmering for hours.

There is nothing I crave more than a warm bowl of chili or pinto beans and ham on a chilly winter’s day. This chili quickly prepared in one of my favorite kitchen utensil (the instant pot), promises to fill you up and warm you from head to toe.

Since buying my instant pot, I haven’t made chili on the stovetop or in my slow cooker. There is just no reason! It comes out perfect and flavorful every time with tender pieces of beef and sausage and its ready in just two hours. 

The Best Bean Combo to Use in Chili 

I use Kidney, Pinto and Black Beans in Chili Sauce. If you can’t find Bush’s Beans in Chili Sauce it is ok. You can swap them out for the regular cans of beans.

Instant Pot Recommendations 

For this recipe, I am using the DUO 6 Quart 7 in 1 Instant Pot and I developed this recipe using the “Chili” setting for 60 minutes on high pressure. If your model doesn’t have a dedicated “Chili” button, no worries—just use the “Manual” or “Pressure Cook” setting on High Pressure for 60 minutes instead.

You can make basically anything in the instant pot, from crab legs instant pot recipe to green beans and even foolproof and fluffy jasmine rice!

How to Make Instant Pot Chili 

Gather and Prep 

Gather and Prep all ingredients. Dice the vegetables and measure out the spices.

Pressure Cook 

1. On your Instant Pot click on “Saute”. Add ground beef and sausage and cook until no longer pink.
2. Turn off your Instant Pot and Drain off the excess fat.  Add the remaining ingredients and stir until well blended.
3. Lock in your Instant Pot lid and turn the valve to “Sealing”.
4. Click on the “Bean/Chili” button and set the timer to 60 minutes. Once the Instant Pot comes to pressure the timer will start. 

Natural Release Once Done 

Once the timer is up, allow the Instant Pot to do a Natural Release. A natural release is allowing the Instant Pot to decompress on its own rather than turning the valve to “Venting”.

When the valve drops it is now ok to remove your Instant Pot lid. 

Simmer to Thicken  

Switch to “Sauté” and let the chili simmer for 10 minutes, uncovered, to allow excess liquid to evaporate and the chili to thicken.

Chili Serving Suggestions 

This Instant Pot Chili is now ready to serve! Besides corn chips, crackers, or sour cream, try serving with cream cheese corn  that you can quickly whip up on the stove top or my delicious cast iron pizza or french fries. 

Recipe Tips for the Best Instant Pot Chili

Tips to Cook Chili in a Hurry 

If you are in a hurry you can set your Chili/Bean timer to 40 minutes. I have made this Chili several times using different timer settings. I have found 60 minutes to be the sweet spot for perfectly cooked veggies and full flavor. 

Tips to Thicken the Chili  

To make sure the chili thickens, after pressure cooking, use the “Sauté” function with the lid off for 10–15 minutes. Stir occasionally to prevent sticking. This reduces excess liquid naturally.

Tips to Avoid Burning the Chili 

To avoid burning the chili at the bottom, deglaze the pot after sautéing meat. Add a splash of broth or beer and scrape up any browned bits before adding the rest of the ingredients. Also, make sure there’s enough liquid (this recipe includes beer and canned tomatoes, which is usually enough). If your pot is sensitive, add ¼ cup water or broth.

Storage and Reheating Instructions 

Refrigerator Storage Instructions: 

Remove the pot from the Instant Pot. Allow the pot full of leftover chili to cool. Once the pot has cooled use an Instant Pot Silicone Lid to cover the pot. 

If you don’t have the Silicone Lid then transfer Chili to a large airtight container. 

Chili is good for 3 to 4 days but use your own discretion. 

Freezer Storage Instructions:  

Whether you freeze it in an airtight container, freezer bag, or vacuum-sealed individual portions. Keep in the freezer for up to 4-6 months.