If you're looking for a simple and filling recipe with hardly any effort, then it doesn't get easier than this 5 Ingredient Instant Pot Chili. With just 5 ingredients and a few minutes of time, you can have a hearty meal in no time.
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This recipe is perfect for busy days or cold afternoons when you just need a hearty and warm bowl of thick chili to help warm your insides. With this simple chili recipe, you can have a bowl in no time flat, and it'll taste like it slow cooked for hours.
Making chili in the Instant Pot is one of my new favorite ways to do it. With such an easy process, I can have cornbread and chili started and finished at the same time, giving me a fast lunch option with minimal effort.
Turn any leftover chili into Cornbread Tamale Pie the next day for a brand new meal. This is a great way to Reuse Leftover Food. Perfect for a Clean Out the Pantry Challenge too!
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💛 Why You'll Love This Recipe
- Easy to customize. This Instant Pot chili keeps things simple and classic, which makes it easy to tweak to your own tastes with spices or add ins.
- Simple ingredients. Made with just five ingredients, this one pot chili comes together fast and is perfect for busy days. If you like easy chili recipes, try our Tomato Soup Chili too.
- Quick cooking. Thanks to the Instant Pot, this chili is ready in under 30 minutes, making it a great last minute dinner option.
🛒 Ingredients
Ground beef. Use ground beef for classic chili flavor, or swap in ground turkey for a leaner option.
Diced tomatoes. Add flavor and texture to balance the meat and beans.
Canned kidney beans. Kidney beans work well, or use a mix of bean varieties for extra protein and texture.
Taco seasoning. Season the chili with taco seasoning, either store bought or Homemade Taco Seasoning.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Swap the ground beef: Ground turkey is often far cheaper per pound than ground beef. If using ground beef, try reducing by half and adding an extra can of beans to stretch the chili without much added cost.
Use store-brand canned goods: Generic diced tomatoes and beans work just as well and are usually cheaper.
Make your own seasoning: Mixing pantry spices instead of using a packet can lower the cost even more.
🥄 Instructions for 5 Ingredient Instant Pot Chili
Step 1: Set your Instant Pot to saute mode and set the timer for 10 minutes (should be plenty of time). Add in the raw ground beef and diced onions. (Image 1).
Step 2: Cook until the onions are soft and the meat is browned. (Image 2).
Step 3: Carefully drain the grease from the pot.
Step 4: Add in the taco seasoning (Image 3) and stir well to combine. (Image 4).
Step 5: Add in the drained and rinsed kidney beans and the canned diced tomatoes (with their liquid). (Image 5). Stir to combine. (Image 6).
Step 6: Close the lid and set it to High Pressure for 5 minutes with a 5 minute Natural Pressure Release.
Step 7: Release the remaining pressure in the pot and open the lid. (Image 7).
Step 8: Stir to combine the chili and then serve warm with your favorite toppings and side dishes. (Image 8).
👩🏻🍳 Expert Tips
- Season it your way. Use a store bought chili seasoning, homemade blend, or your favorite taco or chili seasoning to match your taste.
- Swap the beans. Kidney beans can be replaced with black beans, pinto beans, or chili beans. Mixing different beans adds variety and texture.
❄️ Storage, Reheating & Make Ahead
Storage: Store leftover 5 Ingredient Instant Pot Chili in an airtight container in the refrigerator for 3-5 days.
Reheating: Reheat on the stovetop over medium heat or in the microwave, stirring occasionally until warmed through. Add a splash of water if it thickens too much.
Make Ahead: Chili tastes even better the next day. Make it 1-2 days in advance and refrigerate until ready to reheat and serve. It also freezes well for up to 3 months.
🥗 Side Dishes or Pairing Ideas
Serve 5 Ingredient Instant Pot Chili with cornbread, crackers, or tortilla chips. Chili also pairs well with a simple green salad, rice, baked potatoes, or classic toppings like cheese and sour cream.
- Jiffy Cornbread With Cake MixRecipe $3.55 / Serving $0.10
- Cornbread Bundt CakeRecipe $4.96 / Serving $0.50
- Iceberg SaladRecipe $5.00 / Serving $0.83
- Air Fryer Tortilla ChipsRecipe $0.90 / Serving $0.23
❓ Recipe FAQs
I like to serve my chili with a side of cornbread or tortilla chips like Air Fryer Tortilla Chips. Topping it off with sour cream, shredded cheddar cheese, and sliced green onions really make for a tasty dish that hits all the right spots.
Leftover chili can be stored in an airtight container in the fridge for 3-5 days. Just reheat until warmed through before eating and top with your favorite toppings.
If you want your chili even thicker, then cook it as per usual and after releasing the pressure remove the lid. Let rest for 10 minutes as it "simmers" on the keep warm setting. This will allow the steam to escape and help the chili to thicken.
🍽️ More Recipes You'll Love
- Instant Pot Tater Tot CasseroleRecipe $11.04 / Serving $1.84
- Instant Pot Chicken QuartersRecipe $3.03 / Serving $0.77
- Instant Pot ZucchiniRecipe $1.96 / Serving $0.49
- Instant Pot Brussel Sprouts and BaconRecipe $4.01 / Serving $1.01
🐝 If you tried this 5 Ingredient Instant Pot Chili, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
5 Ingredient Instant Pot Chili
Equipment
Ingredients
- 1 pound ground beef, 80/20 - ($4.97)
- 1 small onion, diced - ($0.91)
- 3 cans (14.5 ounces) diced tomatoes - ($2.88)
- 3 cans kidney beans, drained - ($2.14)
- 2 tablespoons taco seasoning - ($0.36)
Instructions
- Sauté. Set the Instant Pot to sauté mode for 10 minutes. Add the ground beef and onion and cook until the beef is fully browned and the onion is soft. Drain excess grease if needed.
- Add remaining ingredients. Stir in the diced tomatoes, kidney beans, and taco seasoning until well combined.
- Pressure cook. Close the lid, set the valve to sealing, and cook on High Pressure for 5 minutes. Allow a 5-minute natural pressure release, then manually release the remaining pressure.
- Serve. Stir the chili and serve warm with your favorite toppings.
Notes
- Seasoning choice. Taco seasoning or chili seasoning both work well. Store-bought or homemade blends can be used.
- Bean swaps. Black beans, pinto beans, or chili beans can replace kidney beans, or mix varieties for more texture.
- Storage. Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat until warmed through before serving.
Nutritional Information
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