Name: Instant Pot Easy Chili Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; ½ kg ground beef; 3 garlic cloves; 1 white onion; 3 chorizo sausages; 1 tsp dried oregano; 2 tbsp tomato paste; 1 can (540ml) kidney beans; 1 can diced tomatoes; 1 water or chicken stock; 1 tbsp Old Bay Seasoning; 1 tsp smoked paprika; 1 tsp ground cumin; salt and pepper

There’s something timeless about a big pot of chili — rich, hearty, and packed with flavour. Thanks to the Instant Pot, making this classic dish has never been easier. No more juggling multiple pots and pans or waiting hours for everything to simmer down just right. One pot, 30 minutes of pressure cooking, and you’ve got a bowl of deeply spiced, stick-to-your-ribs chili that works at home and at the campsite.

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Hearty vegan lentil vegetable stew in stainless steel pot with fresh herbs and ingredients.

This post shows you how to make a quick and flavourful chili using an Instant Pot. It’s a favourite in our home — and so easy, we even bring our Instant Pot camping! The recipe includes ground beef, chorizo, beans, tomato paste, and more hearty ingredients for a rich, satisfying meal with minimal effort.

This Easy Instant Pot Chili has become a must-have on all our camping trips. We bring the Instant Pot right along with us (yes, even when camping!), because nothing beats the comfort of a hearty bowl of chili after a long day outdoors. Whether we’re spooning it over grilled potatoes, tossing it with pasta, or squishing it between fresh bread, it’s always dense, nourishing, and absolutely delicious.

Why We Love This Easy Instant Pot Chili

One word: simplicity. This recipe is straightforward, no-fuss, and makes cleanup a breeze — everything cooks in one pot! Plus, it’s versatile enough to enjoy in different ways: ladled over baked potatoes, stirred into pasta, or served sandwich-style for a rustic campfire meal. Better yet, it’s a recipe we keep coming back to because it’s reliable, hearty, and so satisfying that it keeps us full well into the night — essential when camping days are packed with hiking, swimming, and exploring.

Hearty vegetable and bean soup in a slow cooker, perfect for healthy eating and meal prep.

Key Ingredients

Ingredients

Ground Beef

Rich, hearty, and satisfying — the backbone of a great chili. Look for 80/20 blend for best flavour.

Chorizo

Adds a smoky, slightly spicy kick that sets this chili apart. Mexican-style fresh chorizo works best here.

Smoked Paprika & Cumin

These two spices are what make this chili sing. Get your smoked paprika fresh for maximum impact — it makes a huge difference over regular paprika.

Kidney Beans & Diced Tomatoes

Essential for bulk, protein, and fibre. The canned tomatoes add acidity that balances the rich meat perfectly.

Tomato Paste

Deepens the flavour and ties everything together with a concentrated, slightly sweet tomato richness.

For the best results, use a quality Instant Pot 6qt Duo — it’s what we use in this recipe and it makes the process completely hands-free. A wooden spoon set is also handy for breaking up the meat during the sauté step.

Hearty vegetarian bean chili in a silver pot with a wooden spoon, served with grilled chicken drumsticks on green banana leaf.

Chili and Camping

Camping is full of activities — and let’s be honest, who wants to spend hours cooking after a full day of adventures? This Instant Pot Chili solves that problem beautifully. It’s quick to prep, cooks hands-free, and one big pot feeds a crowd. Even better, it tastes even better the next day, which means leftovers are a bonus you’ll actually look forward to. Plus, when you cook it in the Instant Pot, you don’t have to babysit the pot over the fire — you can set it, forget it, and get back to enjoying the outdoors.

If you love camping recipes, check out our Easy Camping Shrimp Pasta and Lemongrass Chicken Drumsticks — both are campfire favourites in our family.

Frequently Asked Questions

Can I make this chili without an Instant Pot?

Yes! If you don’t have an Instant Pot, you can make this chili on the stovetop in a large Dutch oven. Simply follow the same sauté steps, then add all the remaining ingredients and simmer covered on low heat for 45–60 minutes, stirring occasionally until the flavours meld and the chili thickens to your liking.

Can I freeze Instant Pot chili?

Absolutely. This chili freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It keeps well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave. The flavour actually deepens after freezing!

What can I serve with Instant Pot chili?

The options are endless. Serve it over steamed rice, baked potatoes, or corn chips for nachos. It’s also fantastic stuffed into tacos or burritos. For camping, we love serving it with crusty bread or spooned over grilled potatoes cooked in the embers.

How do I thicken chili that’s too watery?

If your chili is thinner than you’d like after pressure cooking, simply switch the Instant Pot back to Sauté mode and let it simmer uncovered for 5–10 minutes, stirring occasionally, until it reaches your desired consistency. You can also mash a handful of the beans against the side of the pot to add body.

Can I make this chili spicier?

Definitely. Add a chopped jalapeño with the onion during the sauté step, or stir in a teaspoon of cayenne pepper with the spices. Chipotle peppers in adobo are another great option — try one or two chipotle peppers in adobo sauce for a deep, smoky heat.