Kickin' Instant Pot Chili (Ready in a Flash!)

Craving The Pioneer Woman chili? My easy Instant Pot Chili is a flavour explosion! Hearty ground beef, smoky spices, ready in minutes. Get the best chili recipe here!

June 8, 2025
By Zelia Thorne.

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Recipe Introduction

Fancy a proper hearty chili recipe without slaving over a hot stove all day? honestly, who has the time? let's talk instant pot chili – the ultimate quick fix for that chili craving.

This isn't just any chili; it's a flavour bomb, ready in under an hour!

Ever wondered what makes the pioneer woman 's chili so good? well, while this isn't officially a pioneer woman chili , it definitely shares that same down-home, comforting vibe.

Think of it as ree drummond meets modern convenience.

The Lowdown on This Kickin' Chili

This chili recipe easy is your ticket to a comforting, flavourful meal rooted in southwestern tradition, but adapted for busy lives.

It's a proper hug in a bowl, packed with seasoned beef, vibrant veggies, and a smoky spice blend. it's easy, ready in about 55 minutes, and makes enough to feed a hungry family of 6-8!

Why You'll Love This Chili

One of the best things about this best chili recipe is the protein punch. packed with 25-30 g of protein per serving, it'll keep you feeling full and satisfied.

Serve it up on a chilly autumn evening, or anytime you need a hearty and delicious meal. what makes it special? the depth of flavour you get in a fraction of the time, thanks to the instant pot! and the brown sugar, that is the key ingredient!

Now, onto the ingredients that will make this the best of the Beef Dishes and Ground Beef Recipes .

Right then, let's talk ingredients and equipment for the best chili recipe ever. forget slaving over a stove all day.

We're doing this chili recipe easy version in the instant pot ! honestly, it’s a game-changer. i remember the first time i made pioneer woman chili using the traditional method.

It took hours ! this is way better.

Kickin' Instant Pot Chili (Ready in a Flash!) Recipe Card

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:6-8 servings

Ingredients:

• 1 tablespoon (15 ml) olive oil
• 1.5 pounds (680 g) ground beef (80/20 blend recommended)
• 1 large yellow onion, chopped (approximately 1 cup)
• 2 cloves garlic, minced
• 1 green bell pepper, chopped (approximately 1 cup)
• 1 red bell pepper, chopped (approximately 1 cup)
• 1 (28 ounce / 794 g) can crushed tomatoes, undrained
• 1 (15 ounce / 425 g) can tomato sauce
• 1 (15 ounce / 425 g) can kidney beans, rinsed and drained (optional)
• 1 (15 ounce / 425 g) can black beans, rinsed and drained (optional)
• 1 cup (240 ml) beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 Tablespoons brown sugar

Instructions:

• Turn on the Instant Pot to the 'Sauté' function. Add olive oil and heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add chopped onion, garlic, and bell peppers to the Instant Pot. Sauté until softened, about 5 minutes.
• Stir in crushed tomatoes, tomato sauce, kidney beans (if using), black beans (if using), beef broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper.
• Secure the Instant Pot lid. Set the valve to the 'Sealing' position. Cook on 'Manual' or 'Pressure Cook' setting for 20 minutes.
• Allow the Instant Pot to naturally release pressure for 5 minutes, then manually release any remaining pressure.
• If the chili is too thin, turn on the 'Sauté' function and simmer for a few minutes to thicken.
• Ladle into bowls and garnish with your favourite toppings. Shredded cheddar cheese, sour cream or Greek yogurt, chopped green onions, diced avocado, or tortilla chips can be used.

The Bits and Bobs You'll Need

Don't worry, you probably already have most of this stuff. We're keeping it simple.

• Instant Pot (6-quart or bigger) : Obvs. That's the hero of our story.
• Cutting board and knife : For chopping your veggies. Duh.
• Measuring cups and spoons : Because eyeballing it sometimes just doesn't cut it.
• Wooden spoon or spatula : To get everything moving.

That's it! No fancy gadgets needed. Unless you want to, you know, get all Ree Drummond on it and use a spiralizer for your peppers. But, like, totally not necessary.

Main Players: Ingredients Breakdown

Let's break down the Hearty Chili Recipe into its key ingredients, shall we?

• Ground Beef: 1.5 pounds (680g). Go for an 80/20 blend. You need that fat for flavour, trust me. Look for bright red beef, not grey, at the butcher.
• Onion: 1 large, chopped. About 1 cup . Yellow is the way to go.
• Garlic: 2 cloves, minced. Fresh is always best. If you're using jarred, I won't judge. Much.
• Bell Peppers: 1 green and 1 red, chopped. About 1 cup each. Colour makes it pretty, innit?
• Crushed Tomatoes: 1 (28-ounce/794g) can, undrained. Don't drain them! The juice is flavour gold!
• Tomato Sauce: 1 (15-ounce/425g) can. This helps give it that lovely, saucy texture.
• Kidney and Black Beans: 1 (15-ounce/425g) can of each, rinsed and drained (optional). If you’re not a bean fan, leave ‘em out! It's your chili.
• Beef Broth: 1 cup (240ml). Low sodium is always a good shout.
• 2 Tablespoons brown sugar.

Seasoning Like a Boss

This is where the magic happens!

• Chili Powder: 2 tablespoons. A Beef Dishes staple, innit.
• Ground Cumin: 1 tablespoon. Adds that warm, earthy vibe.
• Smoked Paprika: 1 teaspoon. Don't skip this! It adds a lovely smoky depth.
• Dried Oregano: 1/2 teaspoon.
• Cayenne Pepper: 1/4 teaspoon (or more to taste). This is where you control the heat. Go easy at first!
• Salt and Pepper: To taste. Don't be shy!

Honestly, you can't really mess this up. taste as you go and adjust the spices to your liking. if you're missing an ingredient, don't stress! just google "cumin substitute" or whatever.

You'll be right. if i don't have smoked paprika, i throw in a tiny drop of liquid smoke. sorted! making this instant pot chili recipe is about creating something you love!

Happy cooking, mate!

Alright, let's dive into making some seriously good instant pot chili ! forget slaving over the stove all day. this is chili recipe easy thanks to the magic of the instant pot.

Honestly, i was a bit of a skeptic at first, but now it's my go-to. ready in under an hour? you betcha.

It reminds me of something ree drummond , the pioneer woman , would whip up – proper comfort food, but way quicker! let’s get cooking!

Getting Your Ducks in a Row: Prep Steps

First things first, we need to get everything ready. mise en place is just a fancy way of saying “get your stuff together”.

You know? chop your onion, peppers, and garlic. measure out your spices. having everything ready to go makes the whole process so much smoother.

Plus, you’re less likely to forget something!

Essential Mise en Place

Dice one large yellow onion, about 1 cup. mince 2 cloves of garlic. chop 1 green and 1 red bell pepper.

Measure out your chili powder, cumin, smoked paprika, oregano, and cayenne pepper. don’t forget the brown sugar!

Time-Saving Organization Tips

I like to use little bowls to hold my prepped ingredients. It's a total game changer! Also, brown your ground beef while you’re chopping the veg. It saves a bunch of time.

Safety First!

Remember, always be careful when handling raw meat. wash your hands thoroughly after touching the ground beef. and for goodness' sake, don't lick the spoon until after it's cooked.

Keep knives sharp. watch the steam when quick releasing your instant pot!

Kickin' Instant Pot Chili : Step-by-Step

Alright, here's the nitty-gritty! follow these steps, and you’ll have a pot of hearty chili recipe that even the pioneer woman would be proud of! the base of any good best chili recipe is in the method.

So lets get started.

1. Brown the Beef: Set your Instant Pot to “Sauté”. Add 1 tablespoon of olive oil . Once hot, add 1.5 pounds of ground beef (80/20 blend is best!) and brown it, breaking it up with a spoon. Drain off any excess grease.
2. Sauté the Aromatics: Add the chopped onion, garlic, and bell peppers to the pot. Sauté for about 5 minutes , until they soften up. This builds a ton of flavour.
3. Dump it All In: Add the 1 (28 ounce) can of crushed tomatoes , 1 (15 ounce) can of tomato sauce , 1 (15 ounce) can of rinsed and drained kidney beans (optional!), 1 (15 ounce) can of rinsed and drained black beans (also optional!), and 1 cup of beef broth . Stir in 2 tablespoons of chili powder , 1 tablespoon of cumin , 1 teaspoon of smoked paprika , ½ teaspoon of dried oregano , ¼ teaspoon of cayenne pepper (adjust to taste!), 1 teaspoon of salt , ½ teaspoon of black pepper , and 2 Tablespoons of brown sugar .
4. Pressure Cook: Secure the lid and set the valve to “Sealing”. Cook on “Manual” (or "Pressure Cook") for 20 minutes .
5. Release the Pressure: Let the pressure release naturally for 5 minutes , then manually release the rest. This helps prevent the chili from splattering everywhere.
6. Simmer (If Needed): If the chili is too thin for your liking, hit the "Sauté" button again and simmer for a few minutes to thicken it up. You can stir it to your liking to adjust the thickness.
7. Serve and Enjoy! Ladle that Beef Dishes masterpiece into bowls and top with your favourite goodies like shredded cheese, sour cream, green onions, avocado, and tortilla chips.

Pro Tips for Chili Perfection

Want to take your chili recipes game to the next level? Here are a couple of tricks I've learned along the way.

Expert Techniques & Shortcuts

• Spice it Up: For extra depth, try adding a tablespoon of unsweetened cocoa powder. Trust me on this one!
• Brown the beef real good: Browning the beef properly is essential. Don't overcrowd the pot. Do it in batches if you have to!

Common Mistakes to Avoid

• Don't skip the sautéing: Those softened veggies add essential flavour!
• Too much liquid: If your chili is too watery, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).

Make-Ahead Magic

Instant pot chili is even better the next day, honestly. The flavours meld together beautifully. Make a big batch on Sunday and enjoy it all week!

I can not wait to hear all your experiences cooking Instant Pot Chili.

Alright, let's dive into some extra bits about this kickin' instant pot chili . honestly, this is where you can really make it your own.

It's a bit like adding your own special touch to a fry-up, innit?

Recipe Notes: Level Up Your Chili Game

Serving Suggestions: Presentation is Key, Mate!

Right, so you've got this amazing instant pot chili bubbling away. how do you make it look as good as it tastes? presentation matters, you know? first off, proper bowls are a must.

Think chunky ceramic ones – they keep the chili warmer for longer.

Ladle that hearty chili recipe in, leaving a little space for toppings. a dollop of sour cream or greek yoghurt is a must, trust me.

Adds a lovely tang! a sprinkle of shredded cheddar cheese? absolutely. and don't forget the chopped green onions for a bit of freshness.

If you're feeling fancy, a few diced avocado slices are always a winner. honestly, it's all about building those layers.

As for sides, classic cornbread is always a solid choice. it's like the pioneer woman chili always served with cornbread! for something a bit different, try a simple coleslaw – the cool, crispness cuts through the richness of the chili beautifully.

And to drink? a light lager or amber ale goes down a treat with a bowl of chili recipe easy .

Storage Tips: Keeping Your Chili Fresh

Made a big batch of this best chili recipe ? no worries! leftovers are your friend. once the chili has cooled completely, pop it into an airtight container and stick it in the fridge.

It'll keep for up to 3-4 days. honestly, it tastes even better the next day, as the flavours have time to meld.

Fancy freezing it? go for it! divide the cooled chili into freezer-safe containers or zip-top bags. make sure to leave a little bit of space at the top, as the chili will expand when it freezes.

It’ll happily hang out in the freezer for up to 2-3 months. reheating is easy peasy. if it’s from the fridge, you can microwave it or reheat it on the hob.

If it’s frozen, let it thaw in the fridge overnight before reheating. just make sure it’s piping hot before serving!

Variations: Putting Your Own Spin On It

Want to mix things up? i get it. if you need a no-bean version, simply leave out the kidney and black beans.

Just remember you might want to reduce the beef broth by a bit to get the right consistency.

Fancy a veggie version like ree drummond might whip up? swap out the ground beef for crumbled veggie burger or use more beans.

Honestly, you could add loads of different veggies! sweet potato, butternut squash... the possibilities are endless. also, use vegetable broth instead of beef broth, obviously.

Nutrition Basics: Goodness in a Bowl

Alright, so each serving clocks in around 350-400 calories. you're getting a good whack of protein (25-30g) from the beef, and a fair bit of fat (20-25g).

Carbs are moderate (20-25g), and you're getting some fibre (5-7g) from the beans and veggies. bear in mind these are just estimates.

The beef dishes , especially this ground beef recipes turned into chili, offers iron and zinc. tomatoes provide vitamin c and lycopene.

Beans are packed with fibre. overall, this chili recipes is a hearty and satisfying meal!

So there you have it! with these little tweaks and tips, you can totally nail this instant pot chili every single time.

Go on, get cooking. you got this!. i swear by this try to re-create non-human vertebrae , it's one of my favorite pioneer woman style dishes.