Instant Pot chili is irresistible made with ground meat, pinto beans, chipotle chiles, hominy, and beer. Prepared in less than an hour in the Instant Pot, it is always a hit on game day, at block parties, at potlucks, or for family dinner.
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This is the season for enjoying bowls of hot, flavorful comfort foods and a big bowl of chili fits the bill.
The Instant Pot makes it so easy to cook a pot of chili
I love chili, but I don’t love having to babysit a simmering pot for hours. The Instant Pot solves that problem. The result is spicy, flavorful chili that can be made, start to finish, in under an hour.
This version is great with either ground turkey or ground beef. It gets a lot of its delicious chili flavor from ground chili powder. Ground cumin, paprika, oregano, bay leaves, chipotles, and cocoa powder provide deep, rich flavor.
A bottle of beer adds balance to the flavors, as well as additional liquid to make it saucy.
Chipotles en adobo, or smoked chipotle chiles in a tangy-sweet adobo sauce, add smokiness and depth. I buy them diced in jars, so I can just spoon out what I need.
They pack a hit of spice, and you can use as much or as little as you like to suit your personal preference and spice tolerance (I like to use a lot!) You can find them in most supermarkets or online.
One more super special ingredient helps this chili stand out: hominy. It is known best for its role as a key ingredient in the Mexican soup/stew pozole. I love to add it to chili for its toothsome texture. It adds heartiness here, too. If you like, you can substitute regular fresh or frozen corn kernels.
What is hominy?
Hominy is made by soaking whole kernels of corn in a solution of lye or lime. This process softens the outer hull of the kernels and turns them into delicious chewy morsels.
You can find hominy in cans at most supermarkets, Mexican markets, or online. It’s easy to make your own hominy by soaking dried corn kernels in a lime solution.
How do you make Instant Pot chili?
Instant Pot chili is easy to make. Start by browning your ground meat and then sauteing onions and garlic. Next, mix everything in the pot and pressure cook for 30 minutes.
Tips for Instant Pot Chili
- You can use any ground meat you like. I usually use ground turkey, but lean ground beef is delicious in it as well.
- Use good quality canned beans. I like to use pinto beans, but you can use black beans or even white beans if you prefer. If I happen to have them on hand, I’ll go ahead and use canned pinto beans in chili sauce, to add even more flavor.
- Chili is one of those dishes that is even better the day after you make it. Make it ahead or make a big batch and enjoy the leftovers. It will keep in the refrigerator for up to 3 days.
- Chili also freezes well. Store it in resealable plastic bags or glass storage containers in the freezer for up to 3 months.
- Serve this chili with all of your favorite chili toppings. I like shredded cheese, sour cream, diced avocado, diced onions, shredded lettuce or cabbage, sliced scallions, pickled jalapenos, chopped cilantro, lime juice, and/or tortilla strips.
How many servings does this recipe make?
This instant pot chili recipe easily serves a family of 4 and you might even have some leftovers (not in my family, but your mileage may vary!). You can double the recipe for a larger crowd, or to ensure that you have plenty of leftovers. I have successfully cooked a double batch in my 6-quart Instant Pot.
More Instant Pot Recipes You’ll Love
- Instant Pot Mulligatawny Soup
- Instant Pot Beef Pho
- Instant Pot Congee with Brown Rice and Turmeric
- Vegetarian Pumpkin Black Bean Chili
- Instant Pot Duck Confit
- 2 tablespoons olive oil, divided
- 1 ½ pounds ground meat (turkey, beef, or chicken)
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 onion, diced
- 1 (14 ½-ounce) can crushed tomatoes
- 1 (15-ounce) can white hominy, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (12-ounce) bottle beer
- 1 tablespoon minced chipotles in adobo sauce
- 1 teaspoon dried oregano
- 1 bay leaf
- Set the Instant Pot on sauté and let it heat up for about 2
minutes or heat a large skillet over medium-high heat on the stovetop. Add 1 tablespoon of the oil and then the turkey. Add the salt and pepper. Cook, stirring occasionally and breaking up the meat, until browned, 6 to 8 minutes. Stir in the garlic, chili powder, cumin, and paprika and sauté for another 30 seconds. Transfer the turkey to a bowl.
- Add the remaining tablespoon of oil to the pot or skillet along with the onion. Cook, stirring, until softened, about 5 minutes.
- Transfer the meat and any accumulated juices to the Instant
Pot. Add the tomatoes, hominy, beans, beer, chipotles, oregano, and bay leaves.
- Close the lid, set the valve to the sealing position, and
cook on high pressure for 30 minutes.
- Let the pressure release naturally.
- Serve hot.
To cook this in a slow cooker: Brown the meat and sauté the onions in a skillet on the stovetop. Transfer the meat and onions to the slow cooker, add the remaining ingredients, cover, and cook on low for 6 hours or on high for 3 hours.
To cook this in a Dutch oven/stockpot on the stovetop: Follow the directions, sauteeing the meat and onions on the stovetop over medium-high heat, through step 3 (transferring the meat back to the Dutch oven or stockpot). Bring the mixture to a boil and then reduce the heat to low, cover the pot, and simmer, stirring occasionally, for 1 ½ to 2 hours.
Amount Per Serving Calories 463Total Fat 26gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 17gCholesterol 120mgSodium 942mgCarbohydrates 22gFiber 3gSugar 3gProtein 34g