There’s nothing quite like a steaming bowl of chili to warm you up, and with your trusty Instant Pot, you can have that cozy comfort on the table in a flash. We’ve gathered 18 of our favorite recipes, from smoky classics to fiery new twists. Get ready to find your perfect bowl—let’s dive into these deliciously spicy options!
Classic Beef Instant Pot Chili
Savor the warmth of a comforting chili without spending hours at the stove. This Classic Beef Instant Pot Chili simplifies the process, delivering deep, rich flavors in a fraction of the time. Let’s walk through each step together to build this hearty dish from the ground up.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 lb ground beef (85/15 lean-to-fat ratio recommended)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup beef broth (low-sodium preferred)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (adjust to taste)
Instructions
1. Select the “Sauté” function on your Instant Pot and add 1 tbsp vegetable oil.
2. Once the oil is shimmering, add 1 large diced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
3. Add 4 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant.
4. Add 1 lb ground beef, breaking it apart with a spoon, and cook for 5-6 minutes until no pink remains.
5. Tip: If there’s excess fat, drain it for a less greasy chili.
6. Stir in 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and 1/2 tsp smoked paprika, coating the beef mixture evenly for 1 minute to toast the spices.
7. Pour in 1 (28 oz) can crushed tomatoes, scraping the bottom of the pot to prevent sticking.
8. Add 1 (15 oz) can drained kidney beans, 1 (15 oz) can drained black beans, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
9. Tip: For a thicker chili, reduce the beef broth to 3/4 cup.
10. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 15 minutes.
11. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
12. Tip: Let the chili rest for 5 minutes after opening to allow flavors to meld further.
13. Stir the chili gently before serving.
This chili boasts a thick, stew-like texture with tender beans and savory beef in every spoonful. The smoky paprika and cumin create a robust, slightly spicy flavor profile that deepens as it sits. Try topping it with shredded cheese and a dollop of sour cream for a creamy contrast, or serve it over baked potatoes for a satisfying twist.
Vegetarian Black Bean Chili
A hearty, comforting bowl of vegetarian black bean chili is the perfect meal to warm you up on a chilly evening. This recipe builds layers of flavor with simple ingredients and requires minimal hands-on time, making it ideal for both weeknight dinners and casual gatherings. Let’s walk through each step together to create a satisfying, protein-packed dish that even meat-lovers will enjoy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 (28-ounce) can crushed tomatoes
– 3 (15-ounce) cans black beans, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper
– Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and 1 diced red bell pepper to the pot, stirring occasionally until softened, about 8 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Sprinkle 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 teaspoon smoked paprika over the vegetables, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 1 can crushed tomatoes, scraping the bottom of the pot to release any browned bits for added richness.
6. Add 3 cans rinsed black beans, 4 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot, stirring to combine.
7. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 30 minutes, stirring occasionally to prevent sticking.
8. After 30 minutes, check the chili’s consistency; if too thin, simmer for an additional 10-15 minutes until thickened to your liking.
9. Remove from heat and let sit for 5 minutes to allow flavors to meld before serving.
Just ladle this chili into bowls while it’s still steaming hot, noting how the beans hold their shape against the thick, tomato-based broth. The smoky paprika and cumin create a warm, earthy depth that pairs wonderfully with toppings like a dollop of sour cream or a sprinkle of sharp cheddar. For a fun twist, try serving it over baked sweet potatoes or alongside cornbread to soak up every last bit.
White Chicken Chili
A comforting bowl of white chicken chili is the perfect solution for chilly evenings when you crave something hearty yet fresh. This version comes together with minimal prep and delivers big flavor through simple techniques anyone can master. Let’s walk through each step methodically to ensure your success in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 (15-ounce) cans cannellini beans, rinsed and drained
– 4 cups low-sodium chicken broth
– 1 (4-ounce) can diced green chiles
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 1/2 cup sour cream (for stirring in at the end)
– Salt and black pepper (adjust to taste)
– Optional toppings: shredded Monterey Jack cheese, chopped cilantro, lime wedges
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Add 1 pound cubed chicken breasts to the pot in a single layer, seasoning lightly with salt and pepper.
5. Cook the chicken undisturbed for 3 minutes to develop a light sear, then flip pieces and cook for another 3 minutes until no longer pink on the outside.
6. Pour in 4 cups low-sodium chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
7. Add 2 cans rinsed cannellini beans, 1 can diced green chiles, 1 teaspoon ground cumin, and 1/2 teaspoon dried oregano.
8. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally.
9. Remove the pot from heat and stir in 1/2 cup sour cream until fully incorporated and the chili is creamy.
10. Taste and adjust seasoning with salt and black pepper as needed.
11. Ladle the chili into bowls and top with optional shredded Monterey Jack cheese, chopped cilantro, and a squeeze of lime if desired.
This chili has a velvety texture from the blended beans and sour cream, with a mild heat that builds gently from the green chiles. Try serving it over baked potatoes or with warm cornbread for a satisfying twist that makes leftovers just as exciting.
Spicy Turkey Chili
This hearty, one-pot chili is perfect for chilly evenings and comes together with minimal fuss. Think of it as a cozy, customizable meal that welcomes your favorite toppings and adjustments.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 pound ground turkey (93% lean works well)
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust for heat preference)
– 1 (28-ounce) can crushed tomatoes
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can black beans, drained and rinsed
– 2 cups low-sodium chicken broth
– 1 teaspoon salt
– Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add the ground turkey to the pot, breaking it up with a spoon, and cook until no pink remains, 5-6 minutes.
5. Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper over the turkey, stirring to coat everything evenly and toast the spices for 1 minute.
6. Pour in the crushed tomatoes, kidney beans, black beans, and chicken broth, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
8. After 30 minutes, stir in the salt, then taste and adjust seasoning if desired.
9. Remove the pot from the heat and let the chili rest for 5 minutes before serving to allow the flavors to meld.
Our finished chili boasts a thick, stew-like texture with tender beans and well-seasoned turkey in every spoonful. The smoky paprika and cayenne provide a gentle warmth that builds with each bite, making it ideal for topping with cool sour cream or sharp cheddar cheese. For a fun twist, try serving it over baked potatoes or with cornbread for dipping.
Three-Bean Instant Pot Chili
Just as winter settles in, there’s nothing more comforting than a hearty, hands-off chili that practically cooks itself. This Three-Bean Instant Pot chili is your ticket to a flavorful, protein-packed meal with minimal effort, perfect for busy weeknights or cozy weekends. Let’s walk through each step together to ensure your chili turns out perfectly every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 pound ground beef (90% lean recommended)
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can pinto beans, drained and rinsed
– 1 (28-ounce) can crushed tomatoes
– 1 cup beef broth (low-sodium preferred)
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon olive oil for 2 minutes until shimmering.
2. Add 1 large diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add 1 pound ground beef, breaking it up with a spoon, and cook for 6-7 minutes until browned and no pink remains.
5. Turn off the “Sauté” mode and drain any excess fat from the pot for a leaner chili.
6. Add 1 can each of drained kidney beans, black beans, and pinto beans to the pot.
7. Pour in 1 can crushed tomatoes and 1 cup beef broth, stirring to combine all ingredients evenly.
8. Sprinkle 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the mixture.
9. Secure the Instant Pot lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” mode for 15 minutes at high pressure.
10. Once cooking completes, allow natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
11. Open the lid, stir the chili gently, and let it sit for 5 minutes to thicken slightly before serving.
The chili emerges with a rich, smoky depth from the paprika and cumin, while the three beans provide a satisfying, varied texture that holds up beautifully. Try topping it with shredded cheese, sour cream, or avocado slices for a customizable meal that tastes even better as leftovers the next day.
Sweet Potato and Quinoa Chili
A hearty, plant-based chili that’s perfect for cozy winter nights, this sweet potato and quinoa version comes together with simple steps and pantry staples. Let’s walk through each stage methodically to build layers of flavor and texture.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 (15-ounce) can diced tomatoes, undrained
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (15-ounce) can kidney beans, rinsed and drained
– 4 cups vegetable broth
– ½ cup uncooked quinoa, rinsed
– 1 teaspoon salt (adjust to taste)
– Optional toppings: avocado slices, cilantro, lime wedges
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the diced sweet potatoes to the pot and cook for 5 minutes, stirring occasionally, to lightly brown the edges.
5. Sprinkle in the chili powder and ground cumin, stirring constantly for 1 minute to toast the spices and enhance their flavor.
6. Pour in the diced tomatoes with their juices, black beans, kidney beans, and vegetable broth, stirring to combine all ingredients.
7. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
8. Simmer for 20 minutes, allowing the sweet potatoes to become tender when pierced with a fork.
9. Stir in the rinsed quinoa and salt, then cover and simmer for an additional 15 minutes until the quinoa is cooked and has absorbed some liquid.
10. Remove the pot from the heat and let it sit, covered, for 5 minutes to thicken slightly.
Upon serving, this chili boasts a thick, stew-like texture with tender sweet potatoes and fluffy quinoa throughout. The blend of spices creates a warm, savory depth that pairs wonderfully with creamy avocado or a squeeze of fresh lime for brightness.
Pumpkin Chili with Ground Beef
Colder weather calls for cozy, one-pot meals that warm you from the inside out. This hearty pumpkin chili combines classic comfort with a seasonal twist, using simple ingredients to create a rich and satisfying dinner. Let’s walk through each step together to build layers of flavor in your own kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 1 pound ground beef (80/20 blend recommended for flavor)
– 3 cloves garlic, minced
– 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
– 1 (28-ounce) can crushed tomatoes
– 1 (15-ounce) can kidney beans, drained and rinsed
– 2 cups beef broth (low-sodium preferred, adjust salt later)
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– Salt and black pepper (start with 1/2 teaspoon salt, add more after simmering)
– Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Add 1 pound ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 8-10 minutes. Tip: Drain excess fat if desired for a leaner chili.
4. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
5. Add 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon dried oregano to the pot. Toast the spices with the meat and onions for 1 minute to deepen their flavor.
6. Pour in 1 can pumpkin puree, 1 can crushed tomatoes, 1 can drained kidney beans, and 2 cups beef broth. Stir until fully combined.
7. Season with 1/2 teaspoon salt and a few cracks of black pepper. Tip: Taste and adjust salt after simmering, as broths vary in sodium.
8. Bring the chili to a boil, then reduce heat to low. Cover the pot with a lid slightly ajar to allow steam to escape.
9. Simmer gently for 30 minutes, stirring occasionally to prevent sticking. Tip: The chili is ready when it has thickened slightly and the flavors have melded.
10. Remove from heat and let sit for 5 minutes before serving. A final rest allows the chili to settle and flavors to intensify.
A thick, velvety texture from the pumpkin balances the savory beef and beans, with smoky spices creating a warm depth. Serve it topped with a dollop of sour cream and shredded cheddar for a creamy contrast, or scoop it over baked potatoes for a hearty twist. Leftovers taste even better the next day as the flavors continue to develop.
Smoky Chipotle Chili
Ready to warm up your kitchen with a bold, comforting classic? This smoky chipotle chili builds deep flavor through simple, methodical steps, perfect for a cozy weeknight or casual gathering. Let’s walk through each stage together, focusing on technique to ensure a rich, balanced result every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 lb ground beef (85% lean works well)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 (15 oz) can diced tomatoes, undrained
– 1 (15 oz) can kidney beans, rinsed and drained
– 1 (15 oz) can black beans, rinsed and drained
– 2 chipotle peppers in adobo sauce, minced (adjust to taste)
– 1 cup beef broth
– Salt, to season
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1 lb ground beef, breaking it up with a spoon, and cook until no pink remains, about 6–8 minutes.
5. Sprinkle 2 tbsp chili powder, 1 tsp ground cumin, and 1 tsp dried oregano over the beef, stirring to coat evenly and toast the spices for 1 minute.
6. Pour in 1 can diced tomatoes with their juices, 1 can rinsed kidney beans, 1 can rinsed black beans, 2 minced chipotle peppers, and 1 cup beef broth.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 30 minutes, stirring occasionally to prevent sticking.
8. After 30 minutes, uncover and simmer for an additional 10 minutes to thicken slightly.
9. Taste and season with salt as needed, starting with ½ tsp and adjusting.
Zesty and hearty, this chili boasts a velvety texture with tender beans and meat enveloped in a smoky, subtly spicy sauce. Serve it over rice for a filling bowl, or top with shredded cheese, sour cream, and fresh cilantro to customize each serving.
Keto-Friendly Chili with Cauliflower
Kicking off a cozy winter evening, this keto-friendly chili swaps traditional beans for cauliflower to create a hearty, low-carb meal that’s packed with flavor and easy to make. Keep it simple with ground beef and pantry spices for a satisfying dish everyone will love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon olive oil, or any neutral oil
– 1 pound ground beef, 80/20 blend recommended for flavor
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 head cauliflower, cut into small florets
– 1 can (14.5 oz) diced tomatoes, undrained
– 2 tablespoons tomato paste
– 2 cups beef broth
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, adjust to taste
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes.
3. Stir in the diced onion and minced garlic, cooking until the onion softens and becomes translucent, about 3–4 minutes.
4. Add the cauliflower florets to the pot, stirring to combine with the beef mixture.
5. Pour in the diced tomatoes, tomato paste, and beef broth, mixing well to incorporate all ingredients.
6. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper, stirring to evenly distribute the spices.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the chili for 20–25 minutes, stirring occasionally, until the cauliflower is tender when pierced with a fork.
9. Taste the chili and adjust seasoning with more salt or pepper if desired, then remove from heat.
10. Let the chili rest for 5 minutes before serving to allow flavors to meld. Perfectly hearty and warming, this chili boasts a rich, savory flavor with tender cauliflower that mimics the texture of beans. Pair it with shredded cheese, avocado slices, or a dollop of sour cream for a complete keto-friendly feast.
Buffalo Chicken Chili
Here’s a hearty, spicy twist on classic chili that’s perfect for game day or a cozy winter night. This Buffalo Chicken Chili combines the tangy, fiery flavors of buffalo sauce with the comforting heartiness of a traditional chili, all while being surprisingly simple to pull together. Let’s walk through each step methodically to ensure your chili turns out perfectly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1.5 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can diced tomatoes, undrained
– 1 cup low-sodium chicken broth
– 1/2 cup buffalo sauce (adjust to taste for spice level)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and black pepper, to season
– Optional for serving: blue cheese crumbles, chopped celery, ranch dressing
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
4. Add the cubed chicken breasts to the pot in a single layer, seasoning with salt and black pepper, and cook until browned on all sides, about 5-7 minutes. Tip: Avoid overcrowding the pot to ensure proper browning.
5. Pour in the buffalo sauce and stir to coat the chicken evenly, scraping up any browned bits from the bottom of the pot for added flavor.
6. Add the black beans, kidney beans, diced tomatoes with their juices, chicken broth, ground cumin, and smoked paprika to the pot.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 minutes. Tip: Stir occasionally to prevent sticking and check that it’s simmering, not boiling vigorously.
8. After 30 minutes, remove the lid and continue simmering uncovered for an additional 10 minutes to thicken the chili to your desired consistency. Tip: For a thicker chili, mash some beans against the side of the pot with a spoon.
9. Taste the chili and adjust seasoning with more salt, pepper, or buffalo sauce if needed, then remove from heat.
10. Serve the chili hot in bowls. Most importantly, this chili boasts a rich, slightly chunky texture with tender chicken pieces, delivering a bold, tangy heat from the buffalo sauce balanced by the smokiness of paprika. Top it with blue cheese crumbles and chopped celery for a classic buffalo wing experience, or pair it with cornbread to soak up every last drop.
Loaded Chili with Corn and Cheese
Whether you’re craving a cozy weeknight dinner or feeding a hungry crowd, this loaded chili with corn and cheese is a hearty, customizable dish that comes together with minimal fuss. We’ll build layers of flavor step-by-step, ensuring even beginners can achieve delicious results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 1 pound ground beef (85% lean recommended for flavor)
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can diced tomatoes, undrained
– 1 cup frozen corn kernels
– 2 cups beef broth
– 1 cup shredded cheddar cheese (sharp cheddar preferred)
– 1/2 cup sour cream (for serving)
– 2 green onions, thinly sliced (for garnish)
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Add 1 pound ground beef, breaking it up with a wooden spoon, and cook until no pink remains, 6–8 minutes.
4. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds.
5. Sprinkle 1 tablespoon chili powder and 1 teaspoon ground cumin over the beef mixture, stirring to coat evenly and toast the spices for 1 minute.
6. Pour in 1 can drained kidney beans, 1 can undrained diced tomatoes, 1 cup frozen corn, and 2 cups beef broth, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes to allow flavors to meld, stirring occasionally to prevent sticking.
8. Uncover and simmer for an additional 5–10 minutes until the chili thickens slightly to your desired consistency.
9. Remove from heat and stir in 1 cup shredded cheddar cheese until melted and fully incorporated.
10. Ladle the chili into bowls and top each serving with a dollop of sour cream and a sprinkle of sliced green onions.
Dense with beans, corn, and tender beef, this chili offers a satisfying texture that holds up well to toppings. The melted cheese creates a creamy richness, while the corn adds a subtle sweetness that balances the spices. For a fun twist, serve it over baked potatoes or scoop it up with tortilla chips for a hearty appetizer.
Lentil and Veggie Chili
Zesty, hearty, and perfect for a chilly evening, this lentil and veggie chili is a one-pot wonder that’s both nutritious and deeply satisfying. Let’s walk through the simple steps to build layers of flavor, ensuring even a beginner cook can achieve delicious results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 2 medium carrots, diced
– 1 tablespoon chili powder
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1 (28-ounce) can crushed tomatoes
– 4 cups vegetable broth
– 1 cup brown lentils, rinsed
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 teaspoon salt
– ½ teaspoon black pepper
– Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the diced red bell pepper, green bell pepper, and carrots to the pot, cooking for 5 minutes until slightly softened.
5. Sprinkle in the chili powder, ground cumin, and smoked paprika, stirring constantly for 1 minute to toast the spices and deepen their flavor.
6. Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
7. Add the rinsed brown lentils, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes.
8. Stir in the drained and rinsed black beans and kidney beans, along with the salt and black pepper.
9. Continue simmering uncovered for 10 minutes, allowing the chili to thicken slightly.
10. Taste and adjust seasoning if needed, then remove from heat.
11. Ladle the chili into bowls and top with optional toppings like shredded cheese, sour cream, or chopped cilantro.
Kick back and enjoy this chili, which boasts a thick, stew-like texture with tender lentils and beans in a rich, smoky tomato broth. The subtle sweetness from the carrots and bell peppers balances the warm spices perfectly, making it ideal for serving over rice, with cornbread, or even as a topping for baked potatoes for a creative twist.
Barbecue Pork Chili
Venturing into a cozy, smoky twist on a classic comfort food, this Barbecue Pork Chili combines tender pulled pork with rich barbecue flavors for a hearty, satisfying meal. It’s perfect for feeding a crowd or enjoying as leftovers throughout the week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs boneless pork shoulder, cut into 1-inch cubes
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tbsp chili powder
– 1 tbsp smoked paprika
– 1 tsp ground cumin
– 1 (28 oz) can crushed tomatoes
– 1 cup barbecue sauce (use your favorite brand)
– 2 cups chicken broth (low-sodium recommended)
– 1 (15 oz) can kidney beans, drained and rinsed
– Salt, to season as needed
– Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add the pork cubes in a single layer, working in batches if needed to avoid overcrowding, and brown on all sides for 8-10 minutes total, then transfer to a plate.
3. Reduce heat to medium, add the diced onion to the pot, and cook for 5 minutes until softened, stirring occasionally.
4. Stir in the minced garlic, chili powder, smoked paprika, and ground cumin, and cook for 1 minute until fragrant to bloom the spices.
5. Pour in the crushed tomatoes, barbecue sauce, and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
6. Return the browned pork to the pot, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 hours, stirring every 30 minutes to prevent sticking.
7. After 2 hours, check that the pork shreds easily with a fork; if not, cook covered for an additional 15-30 minutes until tender.
8. Stir in the drained kidney beans and cook uncovered for 10 minutes to heat through and thicken the chili slightly.
9. Taste and season with salt if needed, starting with 1/2 teaspoon and adjusting gradually.
10. Ladle the chili into bowls and top with optional toppings like shredded cheddar cheese, sour cream, or chopped green onions.
Finally, this chili boasts a thick, stew-like texture with melt-in-your-mouth pork and a deep, smoky-sweet flavor from the barbecue sauce. For a creative twist, serve it over baked potatoes or with cornbread for dipping, making it a versatile dish that’s sure to become a family favorite.
Mexican-Style Chili with Chorizo
Kick off your weeknight dinner with this hearty Mexican-Style Chili with Chorizo, a comforting one-pot meal that layers smoky, spicy, and savory flavors in under an hour. This recipe walks you through each step methodically, ensuring even beginners can achieve a rich, satisfying result without fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 tablespoon olive oil (or any neutral oil)
- 1 pound fresh Mexican chorizo, casings removed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes
- 2 cups low-sodium chicken broth
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, cilantro, lime wedges
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- Add 1 pound fresh Mexican chorizo to the pot, breaking it into small crumbles with a wooden spoon.
- Cook the chorizo for 5–7 minutes, stirring occasionally, until browned and cooked through.
- Tip: If excess grease accumulates, drain all but 1 tablespoon to prevent the chili from becoming overly oily.
- Add 1 large diced yellow onion and 1 diced red bell pepper to the pot.
- Sauté the vegetables for 5 minutes, stirring frequently, until softened and translucent.
- Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano to the pot.
- Toast the spices for 30 seconds, stirring constantly, to deepen their flavors.
- Pour in 1 (28-ounce) can crushed tomatoes and 2 cups low-sodium chicken broth, scraping the bottom to release any browned bits.
- Tip: Using low-sodium broth allows you to control the salt level better; adjust with 1 teaspoon salt later as needed.
- Bring the mixture to a boil over high heat, then reduce to a simmer.
- Cover the pot and simmer for 20 minutes, stirring occasionally, to meld the flavors.
- Stir in 2 (15-ounce) cans drained and rinsed kidney beans and 1/2 teaspoon black pepper.
- Simmer uncovered for 10 minutes, until the chili thickens slightly.
- Tip: For a thicker consistency, mash a few beans against the pot side with the back of a spoon.
- Taste and adjust seasoning with additional salt if desired.
- Remove the pot from heat and let stand for 5 minutes before serving.
Unwrap this chili to find a velvety, thick texture with tender beans and crumbly chorizo, offering a smoky heat balanced by sweet tomatoes. Serve it over rice for a heartier meal, or top with a dollop of sour cream and fresh cilantro to cut through the richness—leftovers taste even better the next day as flavors continue to meld.
Bison and Bacon Chili
You’ve likely craved a hearty, smoky chili that stands out from the usual ground beef version. This bison and bacon chili delivers deep, savory flavors with a methodical approach that ensures perfect results every time, making it ideal for a cozy winter evening or game day gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 6 slices thick-cut bacon, chopped (or use regular bacon for a leaner option)
– 1.5 lbs ground bison (or substitute with 85% lean ground beef if unavailable)
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 3 cloves garlic, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust to desired heat level)
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed (or use pinto beans for variation)
– 2 cups beef broth (or use chicken broth as an alternative)
– 1 tbsp olive oil (or any neutral oil like vegetable oil)
– Salt, to taste (start with 1 tsp and adjust as needed)
Instructions
1. Heat a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until warm.
2. Add the chopped bacon and cook for 8–10 minutes, stirring occasionally, until crispy and browned. Tip: Render the bacon slowly to maximize flavor without burning.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
4. Add the ground bison to the pot and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
5. Transfer the cooked bison to a bowl, leaving about 2 tbsp of fat in the pot; discard any excess fat if needed.
6. Add the olive oil to the pot, then sauté the diced onion and green bell pepper for 5–7 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
8. Add the chili powder, ground cumin, smoked paprika, and cayenne pepper to the pot, toasting the spices for 1 minute to enhance their aroma.
9. Pour in the crushed tomatoes, beef broth, and drained kidney beans, stirring to combine all ingredients evenly.
10. Return the cooked bison and crispy bacon to the pot, bringing the mixture to a simmer over medium heat.
11. Reduce the heat to low, cover the pot with a lid slightly ajar, and simmer for 60–75 minutes, stirring every 15 minutes to prevent sticking. Tip: Simmering slowly allows the flavors to meld and the chili to thicken properly.
12. Taste the chili and add salt gradually, starting with 1 tsp and adjusting until the seasoning is balanced. Tip: Add salt at the end to control the saltiness as the liquid reduces.
13. Remove the pot from the heat and let the chili rest for 10 minutes before serving to allow the flavors to settle.
Now that your chili is ready, notice how the bison and bacon create a rich, meaty base with a subtle smokiness, while the beans and tomatoes add a comforting thickness. For a creative twist, serve it over baked sweet potatoes or top with sharp cheddar cheese and a dollop of sour cream to balance the heat.
Slow-Cooked Style Instant Pot Chili
Zesty and satisfying, this slow-cooked style chili harnesses the Instant Pot’s magic to deliver deep, layered flavors in a fraction of the time. Perfect for a cozy weeknight or feeding a crowd, it’s a hearty, one-pot meal that requires minimal hands-on effort. Let’s walk through each step together to ensure your chili turns out perfectly every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground beef, 80/20 blend recommended for flavor
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper
– Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Instructions
1. Press the “Sauté” function on your Instant Pot and add 1 tbsp olive oil, allowing it to heat for 1–2 minutes until shimmering.
2. Add 1 lb ground beef to the pot, breaking it up with a wooden spoon, and cook for 5–7 minutes until browned and no pink remains.
3. Tip: For richer flavor, drain any excess fat from the beef after browning, but leave about 1 tbsp in the pot.
4. Add 1 diced yellow onion, 3 minced garlic cloves, and 1 diced red bell pepper to the pot, stirring to combine.
5. Sauté the vegetables for 3–4 minutes until the onion turns translucent and fragrant, stirring occasionally to prevent sticking.
6. Tip: If the pot looks dry, add a splash of beef broth to deglaze and scrape up any browned bits from the bottom.
7. Add 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the mixture, stirring for 30 seconds to toast the spices.
8. Pour in 1 (28 oz) can crushed tomatoes, 1 cup beef broth, 1 can kidney beans, and 1 can black beans, stirring until everything is well combined.
9. Secure the Instant Pot lid, set the valve to “Sealing,” and press the “Manual” or “Pressure Cook” button.
10. Set the cooking time to 15 minutes on high pressure, allowing the pot to come to pressure naturally, which takes about 10–15 minutes.
11. Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
12. Tip: For a thicker chili, use the “Sauté” function again and simmer uncovered for 5–10 minutes, stirring occasionally.
13. Remove the lid, give the chili a final stir, and taste, adjusting seasoning with more salt or spices if desired.
14. Serve the chili hot in bowls, topped with optional shredded cheddar cheese, sour cream, or chopped green onions.
Rich and comforting, this chili boasts a thick, velvety texture with tender beans and meat infused with smoky, savory notes from the spices. For a creative twist, try serving it over baked potatoes or alongside cornbread for a complete meal that’s sure to become a family favorite.
Cincinnati-Style Chili
Forget everything you know about traditional chili—Cincinnati-style chili is a uniquely spiced, finely textured meat sauce that’s famously served over spaghetti or hot dogs. Follow this methodical guide to recreate this regional favorite at home, perfect for a cozy winter dinner. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 lb ground beef (90% lean works best)
– 1 large onion, finely chopped (about 1 cup)
– 2 cloves garlic, minced
– 2 cups beef broth (low-sodium recommended)
– 1 (15 oz) can tomato sauce
– 2 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
– 2 tsp ground cinnamon
– 1 tsp ground allspice
– 1 tsp ground cumin
– 1/2 tsp ground cloves
– 1/2 tsp cayenne pepper (adjust for heat preference)
– 1 lb spaghetti
– 1 (15 oz) can kidney beans, drained and rinsed (optional for serving)
– 1 cup shredded cheddar cheese (for garnish)
Instructions
1. Heat a large Dutch oven or heavy pot over medium heat for 2 minutes.
2. Add the ground beef and chopped onion to the pot, breaking the meat into very small pieces with a wooden spoon as it cooks.
3. Cook the mixture for 8–10 minutes, stirring occasionally, until the beef is fully browned and the onions are translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the beef broth, tomato sauce, apple cider vinegar, and Worcestershire sauce, scraping the bottom of the pot to incorporate any browned bits.
6. Add the cinnamon, allspice, cumin, cloves, and cayenne pepper to the pot, stirring thoroughly to combine.
7. Bring the chili to a simmer over medium-high heat, then reduce the heat to low.
8. Cover the pot partially, leaving a small gap for steam to escape, and simmer gently for 1 hour and 30 minutes, stirring every 20 minutes to prevent sticking.
9. While the chili simmers, fill a separate large pot with 4 quarts of water and bring it to a rolling boil over high heat.
10. Add 1 tablespoon of salt to the boiling water, then add the spaghetti and cook according to package directions, usually 9–11 minutes, until al dente.
11. Drain the spaghetti in a colander and return it to the pot to keep warm.
12. After simmering, uncover the chili and cook for an additional 15 minutes to thicken the sauce slightly.
13. Taste the chili and adjust seasoning if needed, but avoid adding salt until the end as the broth and Worcestershire provide saltiness.
14. To serve, divide the cooked spaghetti among six bowls, ladle the chili over the top, and garnish with kidney beans and shredded cheddar cheese if desired. You’ll notice the chili has a velvety, sauce-like consistency with a complex sweet-and-savory flavor from the warm spices. Try it piled on a hot dog with mustard and onions for a classic “Coney” style, or enjoy leftovers the next day when the flavors have deepened even further.
Cheesy Chili Mac and Cheese
Just imagine a cozy winter evening where you crave something hearty, comforting, and effortlessly delicious—this Cheesy Chili Mac and Cheese delivers exactly that. It combines the familiar creaminess of macaroni with a bold, savory chili twist, making it a perfect one-pot meal for busy weeknights or casual gatherings. Let’s walk through each step together to ensure your dish turns out perfectly every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb ground beef (or ground turkey for a lighter option)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 2 tbsp tomato paste
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 8 oz elbow macaroni
– 2 cups shredded cheddar cheese
– 2 cups beef broth (or vegetable broth)
– 1/2 cup heavy cream
– Salt and black pepper, adjust to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef to the pot and cook, breaking it up with a spoon, until browned and no pink remains, approximately 5-7 minutes.
3. Stir in 1 diced onion and 2 minced garlic cloves, cooking until the onion softens and becomes translucent, about 3-4 minutes.
4. Mix in 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika, toasting the spices for 30 seconds to release their aromas.
5. Pour in 1 can diced tomatoes, 2 tbsp tomato paste, 1 can kidney beans, and 2 cups beef broth, stirring to combine all ingredients evenly.
6. Add 8 oz elbow macaroni to the pot, ensuring it is fully submerged in the liquid; if needed, add a splash more broth or water.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 10 minutes, stirring occasionally to prevent sticking.
8. Uncover the pot and stir in 1/2 cup heavy cream and 2 cups shredded cheddar cheese until the cheese melts and the sauce thickens, about 2-3 minutes.
9. Season with salt and black pepper to taste, adjusting as desired for a balanced flavor profile.
10. Remove the pot from the heat and let it rest for 5 minutes to allow the flavors to meld and the sauce to set slightly.
Dive into this dish to experience a creamy, velvety texture from the melted cheese and hearty macaroni, contrasted with the robust, smoky notes of chili and tender beans. For a creative twist, top it with sliced jalapeños, a dollop of sour cream, or crushed tortilla chips to add crunch and extra zest, making each bite a comforting delight.
Summary
Looking for cozy comfort? These 18 Instant Pot chili recipes deliver bold, spicy flavors with minimal effort. Whether you crave classic beef, vegetarian options, or something with a kick, there’s a perfect bowl waiting for you. Give one a try this week, and let us know your favorite in the comments! Don’t forget to pin this roundup to save these delicious ideas for later.
