11 Instant Pot Chili Recipes Perfect for Cool School Nights

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Classic Beef Chili

Classic Beef Chili is a hearty and flavorful dish that combines tender ground beef with robust spices and beans, making it a satisfying meal for any occasion. It’s perfect for cold weather and can be made quickly using an Instant Pot, with a total preparation and cooking time of approximately 40 minutes.

This recipe is considered easy regarding difficulty, making it accessible for home cooks at any skill level.

Ingredients:

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 can (14 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup beef broth
Optional toppings: shredded cheese, sour cream, chopped green onions

Cooking Instructions:

Set the Instant Pot to “Sauté” mode and brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess fat if necessary.
Add the chopped onion, garlic, and bell pepper, and sauté until the vegetables are softened, about 3-5 minutes.
Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, salt, black pepper, and beef broth.
Close the Instant Pot lid and verify the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 20 minutes.
Once the cooking cycle is done, allow a natural pressure release for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open the lid, stir the chili, and adjust seasoning if necessary. Serve hot with optional toppings if desired. Enjoy!

Vegetarian Black Bean Chili

Vegetarian Black Bean Chili is a delicious and satisfying dish that offers a meat-free alternative while still being packed with flavor and protein.

This hearty chili combines black beans with an array of fresh vegetables and spices, resulting in a delightful meal that is perfect for any day of the week.

With a total preparation and cooking time of approximately 35 minutes, this recipe is easy to follow, making it suitable for cooks of all skill levels.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 zucchini, diced
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup vegetable broth
Optional toppings: avocado slices, chopped cilantro, lime wedges, shredded cheese

Cooking Instructions:

Set the Instant Pot to “Sauté” mode. Add the chopped onion, garlic, and bell pepper, and sauté until the vegetables are softened, about 3-5 minutes.
Stir in the diced zucchini, black beans, diced tomatoes, chili powder, cumin, paprika, salt, black pepper, and vegetable broth.
Close the Instant Pot lid and ascertain the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open the lid, stir the chili, and adjust seasoning if necessary. Serve hot with optional toppings if desired. Enjoy!

Chicken and White Bean Chili

Chicken and White Bean Chili is a comforting and hearty dish that combines tender chicken with creamy white beans and a medley of spices.

This recipe boasts a preparation and cooking time of approximately 40 minutes, making it both quick and accessible for cooks of any skill level. It’s a perfect choice for a family dinner or a cozy gathering with friends.

Ingredients:

1 lb boneless, skinless chicken breasts, diced
1 can (15 oz) white beans (such as cannellini), drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1-2 jalapeño peppers, diced (to taste)
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup chicken broth
1 cup corn (frozen or canned)
Optional toppings: sour cream, chopped green onions, shredded cheese, cilantro, lime wedges

Cooking Instructions:

Set the Instant Pot to “Sauté” mode. Add the diced chicken, onion, garlic, and bell peppers. Cook until the chicken is browned and the vegetables are softened, about 5-7 minutes.
Stir in the jalapeño peppers, white beans, cumin, oregano, salt, black pepper, chicken broth, and corn. Mix well to combine.
Close the Instant Pot lid and confirm the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 15 minutes.
After the cooking cycle is finished, allow for a natural pressure release for 5 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open the lid, stir the chili, and adjust seasoning if necessary. Serve hot with optional toppings if desired. Enjoy!

Spicy Turkey Chili

Spicy Turkey Chili is a zesty and flavorful dish that blends lean ground turkey with a variety of spices and vegetables, creating a nutritious meal that’s perfect for warming up during cold months.

With a preparation and cooking time of about 45 minutes, it’s accessible for cooks of all skill levels and great for family gatherings or meal prep.

Ingredients:

1 lb ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1-2 jalapeño peppers, diced (to taste)
1 can (15 oz) diced tomatoes (with juice)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 cup chicken broth
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
Optional toppings: avocado, sour cream, shredded cheese, cilantro, lime wedges

Cooking Instructions:

Set the Instant Pot to “Sauté” mode. Add the ground turkey, onion, garlic, and bell pepper. Cook until the turkey is browned and the vegetables are softened, about 5-7 minutes.
Stir in the jalapeño peppers, diced tomatoes, kidney beans, black beans, chicken broth, chili powder, cumin, salt, and black pepper. Mix well to combine.
Close the Instant Pot lid and verify the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 20 minutes.
After the cooking cycle is complete, allow for a natural pressure release for about 5 minutes, then switch the valve to “Venting” to release the remaining pressure.
Open the lid, stir the chili, and adjust seasoning if needed. Serve hot with optional toppings if desired. Enjoy!

Sweet Potato and Lentil Chili

Sweet Potato and Lentil Chili is a hearty, nutritious vegetarian dish that combines the natural sweetness of sweet potatoes with the protein-packed goodness of lentils.

This chili is perfect for both vegans and meat-lovers alike, making it a versatile choice for any gathering or meal prep. With a total preparation and cooking time of about 50 minutes, this dish is simple enough for novice cooks but satisfying for all levels.

Ingredients:

1 cup lentils (green or brown), rinsed
1 medium sweet potato, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 can (15 oz) diced tomatoes (with juice)
1 can (15 oz) black beans, drained and rinsed
3 cups vegetable broth
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
Optional toppings: avocado, fresh cilantro, lime wedges, shredded cheese (if not vegan)

Cooking Instructions:

Set the Instant Pot to “Sauté” mode. Add the chopped onion, garlic, and bell pepper. Sauté until the onion is translucent, about 5 minutes.
Stir in the diced sweet potato, rinsed lentils, diced tomatoes, black beans, vegetable broth, chili powder, cumin, salt, and black pepper. Mix well.
Close the Instant Pot lid and confirm the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 20 minutes.
Once the cooking cycle is finished, allow for a natural pressure release for about 10 minutes, then switch the valve to “Venting” to release any remaining pressure.
Open the lid, stir the chili, and adjust seasoning as needed. Serve hot with optional toppings if desired. Enjoy!

BBQ Pulled Pork Chili

BBQ Pulled Pork Chili is a delicious twist on traditional chili that combines the smoky flavors of pulled pork with a rich blend of spices and beans.

This comforting dish is perfect for gatherings, family dinners, or meal prep, taking about 60 minutes from start to finish. It offers a moderate difficulty level, ideal for cooks looking to enhance their skills while serving up a satisfying meal.

Ingredients:

2 cups pulled pork (cooked)
1 can (15 oz) diced tomatoes (with juice)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 cup BBQ sauce
1 cup chicken broth
2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Optional toppings: green onions, sour cream, shredded cheese

Cooking Instructions:

Set the Instant Pot to “Sauté” mode. Add the chopped onion, garlic, and bell pepper. Sauté until the onion is translucent, about 5 minutes.
Stir in the pulled pork, diced tomatoes, black beans, kidney beans, BBQ sauce, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine all ingredients.
Close the Instant Pot lid and verify the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 25 minutes.
Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open the lid, stir the chili, and adjust seasoning if necessary. Serve hot with optional toppings as desired. Enjoy!

Quinoa and Vegetable Chili

Quinoa and Vegetable Chili is a hearty and nutritious vegetarian dish that combines protein-rich quinoa with a colorful array of vegetables and spices.

It makes for a satisfying meal that’s perfect for chilly days or as a healthy option for gatherings. The preparation time is about 45 minutes, and it has an easy difficulty level, making it accessible for cooks of all skill levels.

Ingredients:

1 cup quinoa, rinsed
1 can (15 oz) diced tomatoes (with juice)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 zucchini, diced
1 cup corn (fresh or frozen)
4 cups vegetable broth
2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Optional toppings: avocado, cilantro, lime wedges, shredded cheese

Cooking Instructions:

Set the Instant Pot to “Sauté” mode. Add the chopped onion, garlic, and bell pepper, and sauté until the onion is translucent, about 5 minutes.
Stir in the zucchini, corn, quinoa, diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine.
Close the Instant Pot lid and verify the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 15 minutes.
Once the cooking cycle completes, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open the lid, stir the chili, and adjust seasoning if necessary. Serve hot with optional toppings as desired. Enjoy!

Turkey and Bean Chili With Corn

Turkey and Bean Chili with Corn is a flavorful and comforting dish that combines lean ground turkey with hearty beans and sweet corn. This healthy chili is perfect for weeknight dinners or meal prep, and it only takes about 40 minutes to make. The recipe is easy to follow, making it suitable for cooks of all experience levels.

Ingredients:

1 lb ground turkey
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn (sweet), drained
1 can (15 oz) diced tomatoes (with juice)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 cup chicken broth
2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Optional toppings: sour cream, shredded cheese, cilantro, green onions

Cooking Instructions:

Set the Instant Pot to “Sauté” mode. Add the ground turkey, onion, garlic, and bell pepper, and cook until the turkey is browned and the vegetables are tender, about 5-7 minutes.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper, mixing well.
Add the black beans, kidney beans, corn, diced tomatoes, and chicken broth to the pot. Stir to combine all ingredients thoroughly.
Close the Instant Pot lid and verify the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 15 minutes.
Once cooking is complete, allow for a natural pressure release for about 5-10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open the lid, stir the chili, and adjust seasoning if needed. Serve hot with optional toppings as desired. Enjoy!

Three Bean and Beef Chili

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Three Bean and Beef Chili is a hearty and delicious dish that brings together ground beef and a trio of beans for a filling and protein-packed meal.

This chili is perfect for colder days or for a cozy dinner with family and friends. With a preparation time of about 50 minutes, this recipe is straightforward, making it accessible for cooks of all skill levels.

Ingredients:

1 lb ground beef
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) diced tomatoes (with juice)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 cup beef broth
2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Optional toppings: sour cream, shredded cheese, chopped cilantro, sliced jalapeños

Cooking Instructions:

Set the Instant Pot to “Sauté” mode. Add ground beef, onion, garlic, and bell pepper, cooking until the beef is browned and the vegetables have softened, about 5-7 minutes.
Stir in chili powder, cumin, smoked paprika, salt, and black pepper, making sure everything is well mixed.
Add the black beans, kidney beans, pinto beans, diced tomatoes, and beef broth to the pot. Stir thoroughly to combine all ingredients.
Close the Instant Pot lid and confirm the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 20 minutes.
After cooking, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open the lid, give the chili a good stir, and adjust seasoning as needed. Serve hot with optional toppings. Enjoy!

Buffalo Chicken Chili

Buffalo Chicken Chili is a zesty and satisfying dish that combines the flavors of classic buffalo chicken with the heartiness of chili. This recipe takes about 40 minutes to prepare, making it a quick and flavorful option for both weeknight dinners and weekend gatherings.

It’s suitable for cooks of all skill levels, providing a unique twist on traditional chili that is guaranteed to please your taste buds.

Ingredients:

1 lb boneless, skinless chicken breasts (diced)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 cans (15 oz each) white beans (such as cannellini), drained and rinsed
1 can (15 oz) diced tomatoes (with juice)
1 cup chicken broth
1/2 cup buffalo wing sauce (adjust to taste)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper to taste
Optional toppings: blue cheese crumbles, sliced green onions, sour cream, chopped cilantro

Cooking Instructions:

Set the Instant Pot to “Sauté” mode. Add the diced chicken, onion, garlic, and bell pepper, cooking until the chicken is cooked through and the vegetables are softened, about 5-7 minutes.
Stir in chili powder, cumin, paprika, and season with salt and pepper.
Add the white beans, diced tomatoes, chicken broth, and buffalo wing sauce to the pot. Stir well to combine all ingredients.
Close the Instant Pot lid and confirm the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 15 minutes.
After cooking, let the pressure release naturally for about 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open the lid, stir the chili, and adjust the seasoning as needed. Serve hot, topped with optional ingredients like blue cheese and green onions. Enjoy!

Pumpkin Chili With Sausage

Pumpkin Chili With Sausage is a hearty and warming dish that brings together the rich flavors of pumpkin and savory sausage, perfect for fall or any chilly day.

This recipe takes about 45 minutes to prepare and is suitable for cooks of all skill levels, providing a delicious twist on traditional chili that’s bound to impress family and friends.

Ingredients:

1 lb spicy Italian sausage (casings removed)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 can (15 oz) diced tomatoes (with juice)
1 can (15 oz) black beans, drained and rinsed
1 cup chicken or vegetable broth
2 tsp chili powder
1 tsp ground cumin
1/2 tsp cinnamon
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, pumpkin seeds

Cooking Instructions:

1. Set the Instant Pot to “Sauté” mode.

Add the sausage, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.

Drain excess fat if necessary.

2. Add the chopped onion, garlic, and bell pepper to the pot, cooking until softened (about 3-4 minutes).

3. Stir in the chili powder, cumin, cinnamon, and season with salt and pepper.

4. Add the pumpkin puree, diced tomatoes, black beans, and broth, stirring well to combine all ingredients.

5. Close the Instant Pot lid and make sure the valve is set to “Sealing.”

Select “Manual” or “Pressure Cook” and set the timer for 20 minutes.

6. After cooking, allow for a natural pressure release for about 10 minutes before switching the valve to “Venting” to release any remaining pressure.

7. Open the lid, stir the chili, and adjust seasoning if needed.

Serve hot, topped with your choice of optional ingredients.

Enjoy!