Spicy Instant Pot Chili


We are big fans of chili in our house. It’s an easy meal and everybody loves it. It’s nice because it basically cooks itself and the longer it simmers, the better it tastes. Our kids can prepare our easy chili recipe. Sometimes you want to simultaneously kick your chili up a notch and also make it as hands-off as possible which is where this Spicy Instant Pot Chili comes in.
spicy instant pot chili

This spicy instant pot has just the right amount of heat (but you can easily adjust it for none, less or more depending on your jalapeno peppers. Because it has broth in it, it’s a little soupier than the other chili recipe I’ve shared. That’s the great thing about chili…there are so many options and it’s so versatile.

Cooking this chili in the Instant Pot allows the flavors to meld together at a much higher rate than just cooking on the stove.

Spicy Instant Pot Chili

This recipe calls for ground beef (but you could always use ground turkey), onions, bell pepper, jalapeno, an assortment of beans, fire roasted tomatoes, tomato paste, beef broth and seasoning.

spicy instant pot chili

You’ll start by sautéing the onions, peppers and jalapeno using the sauté setting and then adding the beef to brown it.

spicy instant pot chili

You’ll need to open the beans and rinse them before their trip into the Instant Pot.

spicy instant pot chili

Finally, you’ll add in everything else (see full recipe below).

spicy instant pot chili

After setting the manual setting to 18 minutes and allowing it to cool, followed by a 10-15 natural release, your chili is ready to enjoy.

Since we don’t do gluten or dairy, we don’t serve our chili with cheese, but that’s always an option. We like to enjoy it with tortilla chips or other corn chips.

spicy instant pot chili

If you want to make this yummy recipe, grab an Instant Pot. You won’t regret it. We’ve used it for many meals and have included several of our favorites.

Yield: 16 servings

Instant Pot Spicy Chili

Instant Pot Spicy Chili

Instant Pot recipe for cooking chili

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour



  • 2 Pounds Ground Beef 80/20
  • 2 Cans 15 oz Kidney Beans, drained
  • 2 Cans 15 oz Pinto beans, drained
  • 2 Cans 15 oz Black beans, drained
  • 2 Cans 15 oz Fire Roasted tomatoes
  • 1 Can 6 oz Tomato paste
  • 1 large yellow onion, diced
  • 1 Red bell pepper, seeded and diced
  • 2 Jalapeños, seeded and diced small
  • 3 Cups Organic Beef stock
  • 1 package of chili seasoning, or 3 Tablespoons of Chili Powder
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Minced garlic
  • 1 tsp. Olive Oil


  • Sour Cream
  • Cilantro
  • Cheese, shredded
  • Green onion
  • Diced jalapeños


  1. Turn your instant pot to sauté.
  2. Add the olive oil, onions and peppers and cook until tender.
  3. Stirring often.
  4. Add the ground beef and cook until browned.
  5. Stirring often.
  6. To drain off the excess grease, remove the pot using hot pads, pour the excess into a heatproof bowl.
  7. Discard the excess grease once cooled. (This might not be necessary, depending on the beef used)
  8. Place the pot back into the Instant pot.
  9. Add all of the remaining ingredients.
  10. Seal the vent on the Instant Pot.
  11. Turn the instant pot to manual and cook for 18-20 minutes.
  12. Allow pressure to release for 10-15 minutes.
  13. Serve with sour cream, cheese, or green onions.
  14. ENJOY!!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 448Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 59mgSodium: 545mgCarbohydrates: 47gFiber: 15gSugar: 7gProtein: 34g

please calculate your nutrition info based on your actual ingredients.

Did you make this recipe?

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  1. With the cold weather here in Philly made this my first multi ingredient recipe in the CPE. . Turned out great!!

  2. Cassandra D says:

    This looks like a recipe that I would like to try.

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