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Gather round all, and grab yourself a bowl of cozy Instant Pot Chili. This hearty, healthy pressure cooker chili recipe is made with wholesome ingredients, packs just the right amount of spice, and saves and reheats like a champ.

easy Instant Pot chili served in a white bowl

Why You’ll Love This Easy Instant Pot Chili Recipe

  • It’s Packed with Simple, Nutritious Ingredients. Made with uncomplicated, healthy ingredients like ground turkey (or ground beef if you prefer), canned beans, and sweet potatoes, this chili is wholesome, hearty, and will warm you to your core. Like my Slow Cooker Turkey Quinoa Chili, this recipe has all the cozy appeal that chili should, but it’s full of ingredients you can feel good about.
  • Great for Meal Prep or for a Crowd. Whether I’m cooking for a crowd or looking for a yummy meal to last us all week long, this easy Instant Pot chili is one of my favorite recipes to make (along with this Instant Pot French Onion Soup). It reheats beautifully, is freezer-friendly, and can be served in various ways to keep the leftovers interesting (see my “Leftover Ideas” box below for inspiration).
  • The Instant Pot Makes it Easy. Instant Pot recipes like this one (and Instant Pot Beef Stew) are wonderful because they cook practically hands-free. Once you know how to cook chili in an Instant Pot, you’ll love how quickly it comes together, cuts down on dishes, and tastes like it’s been simmering away on the stove all day. Whether you’re new to Instant Pot cooking or trying to reconnect with the neglected pressure cooker in your cabinet, a healthy Instant Pot chili like this one is a great place to start.
Instant Pot chili turkey in a bowl with avocado and chips

5 Star Review

“This chili was wonderful! I followed the recipe exactly and loved it so much. The spice was perfect.”

— Dylan —

How to Make Instant Pot Chili

The Ingredients

  • Ground Turkey. I made this as a ground turkey Instant Pot chili. Turkey is rich in filling protein and vitamins, making it the perfect healthy meat option for this chili (and this Healthy Turkey Chili).

Substitution Tip

Ground chicken would also work well here, as would lean ground beef. If you’re looking for a vegetarian Instant Pot chili, try my Instant Pot Vegetarian Chili.

  • Veggies. I LOVE packing nutrient-dense vegetables into my chili (and this Instant Pot Carrot Soup); this recipe is no exception. A tasty combination of sweet potatoes and bell peppers helps make this chili extra hearty and nutritious. The veggies’ natural sweetness balances the smoky spices too.
  • Canned Beans. It’s chef’s choice here! You can use black beans, pinto beans, red kidney beans, chickpeas, or a mixture. The beans give the chili body and help keep you full for hours.

Substitution Tip

For an Instant Pot chili without beans (more like a Texas chili con carne), check out my Instant Pot Paleo Chili.

  • Chipotle Chile Powder. The secret, smoky somethin’ somethin’ that sets this chili apart from other recipes you’ve tried.
  • Chili Powder + Cumin + Garlic Powder. With a little heat from the chili powder, these three are how you make chili more flavorful. They help give the chili that simmered-all-day flavor. (This Whole30 Chili is also bursting with spices.)
  • Crushed Tomatoes. The tomatoes help provide both liquid and richness to the chili. Do not substitute for tomato sauce or tomato paste as they will not provide the quite same flavor, texture, or moisture.

The Directions

  1. Sauté the Turkey. Cook it with the onion in the Instant Pot. Stir in the spices, then add the remaining ingredients.
  2. Pressure Cook. Cover, seal, and cook chili on HIGH pressure for 10 minutes, then do a quick release. Serve with desired toppings, and DIG IN!

The Best Instant Pot Chili Toppings

  • Avocado. Cool, creamy, and scrumptious with this chili (and this Chicken Tortilla Soup). This is one of our favorite chili toppings! Homemade Guacamole is delish too.
  • Plain Greek Yogurt. My favorite healthy substitute for sour cream. We usually purchase nonfat, though low fat works well here too.
  • Cilantro or Green Onions. Fresh and flavorful toppings that add a burst of color to and chili recipe (like this Crockpot White Chicken Chili).
  • Cheese. For added indulgence, sprinkle some shredded cheddar cheese or a Mexican cheese blend on top of your bowl.
  • Jalapeño. Turn up the heat with some diced jalapeño.
  • Bacon. Instant Pot chili with bacon would be delicious! Add some cooked and crumbled pieces of Baked Bacon in the Oven over the top of your bowl. You could also start this recipe by sautéing chopped bacon directly in the Instant Pot until crispy, then remove it to a paper towel-lined plate, finish the recipe as directed, and sprinkle the bacon on before serving.
  • Chips or Crackers. Offer some contrasting crunch with corn chips, crackers, or tortilla chips.
  • Lime Wedges. A squeeze of fresh lime juice is great for adding some acidity to balance the flavors in the chili.
  • Tomatoes. Add some diced tomatoes.
Chili in Instant pot with canned beans, ground turkey, and vegetables

Storage Tips

  • To Store. Leftover chili can be stored in an airtight storage container in the refrigerator for up to 5 days.
  • To Reheat. Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
  • To Freeze. Place leftover chili in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Plan Tip

Chop all vegetables up to 1 day in advance, and store them in the refrigerator.

Leftover Ideas

Stretch your leftovers into another complete meal by serving them over noodles, rice (brown or white), quinoa, with cornbread, or stirred into Instant Pot Mac and Cheese.

The best Instant Pot chili topped with avocado and tortilla chips

What to Serve With Instant Pot Chili

  • Instant Pot. Other electric pressure cooker brands with similar cooking functions should work too. This is a great tool for making my crowd-pleasing Chili Mac.
  • Ladle. I use this to transfer the chili to bowls and storage containers.
  • Chef’s Knife. Perfect for chopping the vegetables in this recipe.

Recipe Tips and Tricks

  • Thicken It Up. If you want to know how to thicken Instant Pot chili, simply let it simmer with the lid off for about 10 additional minutes. It will also thicken more as it cools.
  • Scrape It Off. Be sure to scrape up any stuck-on brown bits of food on the bottom of the pot to keep the chili from registering a “burn error” in the Instant Pot.
  • Swap the Veggies. Cubed butternut squash or chopped carrots are great alternatives if you don’t enjoy sweet potatoes. They have a similar flavor profile and will cook in a similar amount of time as the sweet potatoes.
  • For the Spice Lovers. For an extra spicy Instant Pot chili, add cayenne pepper or red pepper flakes (start with 1/4 teaspoon cayenne or 1 teaspoon red pepper flakes). Another option is to add one or two diced chipotle chili peppers in adobo.

Instant Pot Chili

4.92 from 49 votes
This easy Instant Pot chili with ground turkey, beans, and sweet potatoes is hearty and flavorful. It's the BEST Instant Pot chili ever!

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Servings: 6 servings

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground turkey
  • 1 large yellow onion chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 medium sweet potatoes peeled and cut into 1/2-inch dice
  • 1 medium red bell pepper diced
  • 1 (28-ounce) can crushed tomatoes
  • 2 (15-ounce) cans beans of your choice* rinsed and drained
  • 1 1/2-2 1/2 cups low-sodium chicken broth or beef broth
  • For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

Instructions
 

  • Set an Instant Pot** to saute and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, breaking apart and browning the meat until the turkey is no longer pink and the onion begins to soften, about 7 minutes.
  • Add chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
  • Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups of chicken broth. Stir well.
  • Cover, seal, and set to cook on high pressure for 10 minutes.
  • Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken or beef broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.

Video

Notes

  • *INGREDIENT NOTE: Choose any mix of black beans, dark red kidney beans, light red kidney beans, pinto beans, or chickpeas. I used 1 can of black and 1 can of light red kidney.
  • **TIP: If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
  • TO STORE: Store leftovers in the refrigerator for up to 5 days.
  • TO REHEAT: Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
  • TO FREEZE: Instant pot chili can be kept in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
  • TO MAKE IN A SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
  • TO COOK ON THE STOVETOP: Sauté the turkey, onions, pepper, and spices as directed, then add the remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.

Nutrition

Serving: 1(of 6), about 2 cups, without toppingsCalories: 359kcalCarbohydrates: 50gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 42mgPotassium: 1318mgFiber: 15gSugar: 8gVitamin A: 12083IUVitamin C: 39mgCalcium: 122mgIron: 6mg

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Frequently Asked Questions

Can You Make Instant Pot Chili With Frozen Meat?

I do not recommend making this Instant Pot chili with frozen beef (or any other frozen ground meat) since meat needs to fully brown and cook through to ensure it is safe and gives it great flavor.

Can You Make Instant Pot Chili With Dried Beans?

I have not tried making this a dry beans Instant Pot chili recipe before, so it would be an experiment. Dried beans take much longer to cook than canned beans and require much more cooking liquid, so I fear by the time the beans cook, the other ingredients would be cooked to smithereens. I recommend keeping this as a chili in the Instant Pot with canned beans. (See Instant Pot Black Beans and Instant Refried Beans to use dry beans in your Instant Pot.)

How Do I Make Chili In My Instant Pot Without Burning It?

Stir, scrape, and stir some more. Getting the dreaded burn notice on an Instant Pot is easier than you think. The appliance will issue a burn error if anything settles or sticks to the bottom, which is frustrating. However, I’ve found that being diligent about scraping up anything stuck on the bottom before sealing usually solves the issue of getting a burn error while cooking.

Is Chili Better on the Stove or in the Instant Pot?

I find value in both cooking methods, so it’s up to your preference. If you’d prefer to cook this chili on the stovetop, here are the steps: Sauté the turkey, onions, pepper, and spices as directed, then add the remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes. (Or check out this stovetop White Chicken Chili).

What Is The Chili Setting On The Instant Pot?

Some brands and models of pressure cookers have a chili setting. This setting is intended to be set to the best temperature and pressure settings for making chili in an Instant Pot. Honestly, I think it’s a bit gimmicky. For best results, following the cooking time (10 minutes on high pressure) suggested in this recipe.

Can I Make This Recipe in a Slow Cooker?

Yes! For Instant Pot chili slow cooker style, sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the sweet potatoes are tender.

More Delicious Chili Recipes

In addition to my Blue Ribbon Chili (my favorite chili ever!) that can be found in The Well Plated Cookbook, I also have a plethora of other chili recipes on my site.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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137 Comments

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    1. Sharona, I think you could! Because the Instant Pot is already so full and you’d need a good amount more liquid, you might want to cook the rice on the side, then stir it in at the end.

    1. Kim, you can simply omit it (cut down on the liquid a bit if you do so that it’s not too water) or add an extra can of beans. Chickpeas would add a nice texture. I hope you enjoy the recipe!

    1. Hi Lucille, yes, I think you could do that! I included my guesses for slow cooker times in the Notes section below the recipe. I hope you enjoy the chili!

  1. Just made this and it was delicious! I was super skeptical when I opened the lid (looked too healthy haha) but with the toppings, it was very good! I topped it with cheese, avocado, cilantro and tortilla chips. 5 stars

    1. HOORAY, Meghan! I’m so glad you enjoyed it. Thanks for sharing all the toppings you used and for writing this great review!

  2. I love the chili, but I had a problem while making it….my instant pot kept saying BURN on the display. So I dumped the chili in a big bowl, washed and scrubbed where the chili stick to the bottom of the instant pot and poured it back in. After a few min I got the BURN message on the screen again. Finally I just put it on the chili setting vs the pressure cooking session for 15 min. I even added more chicken broth and didn’t drain my beans. Any suggestions?? 5 stars

    1. Hi Laura, I haven’t run into this, so I’m afraid I don’t have any specific advice to offer. Adding additional liquid may help, but as it sounded like you already tried that, I’d suggest looking online for additional troubleshooting resources. I’m sorry I can’t be of more help!

      1. I had the same issue a couple of times after adding only 1/2 cup of chicken broth. So I added the rest of the 15 oz can and then mixed it so that the veggies/meat were evenly distributed and not all sitting at the bottom. Came out a little liquidy, so perhaps 3/4 can next time. But still yummy!!5 stars

  3. This chili was wonderful!  I followed the recipe exactly and loved it so much.  I put cilantro and green onions on top.  The spice was perfect.  Thank you!5 stars

    1. YAY Dylan!!! I am so happy to hear it. Thanks so much for leaving this wonderful review. I really appreciate it, and it is so helpful for others considering the recipe too!

  4. I made this after I promised to bring lunch to a meeting that was starting in 1 1/2 hours! Fortunately, I already had all the ingredients. I just want to say that this is the best chili ever. I did need to modify if slightly because my kids do not like anything spicy, and I was hoping for leftovers. Instead of the chili pepper and the chipotle, I added a heaping tablespoon of Penzey’s Spices Arizona Dreaming. I also did not drain the beans. I used 1 can of black and 1 can of navy. Instead of worrying about adding additional liquid when the chili was done, it made sense to me to get all those flavors melded together from the start. I also added about 1/4 teaspoon additional salt to taste after it was done. Everyone raved about how good the chili was. My son, who generally doesn’t like chili at all, ate a full serving. My husband says that this is the best chili that I ever made. My daughter said that I should enter the chili contest in the fall with it. If I do, I’ll let you know how it goes.5 stars

    1. YAY Amy, I’m so happy to hear this chili was a hit! Thank you so much for taking the time to share this review and your tweaks!

  5. This was so tasty! Made in the instant pot as written. I went 2.33 cups of broth and it was great! I used black and kidney beans.5 stars

    1. YAY Hillary, thank you so much for taking the time to review this recipe! I’m so glad you enjoyed it.

  6. Hi, thanks for sharing! I’m excited to try this recipe tonight. My IP is a newer version that doesn’t have the ‘manual’ button, would you recommend I pressure cook or hit the bean/chili button?

    1. Hi Julia, it sounds like the “Manual” button as become the “Pressure cook” button, so I think that’s the one you can use!

  7. Hi. I can’t wait to make this recipe in my IP (my new BFF). I was wondering if the sweet potato can be substituted with butternut squash? Thanks.

    1. Hi Alexa, I haven’t tried that myself, but I think you could experiment as they have similar cooking times. I hope you enjoy!

  8. Hi Erin! My husband doesn’t like sweet potatoes, do you think substituting with Yukon gold potatos would work okay for the recipe?!  ? 

    1. Hi Tracy! Does he like carrots or butternut squash? Those would be a closer flavor profile! Otherwise, Yukon golds will have a different taste and break down more in the food processor. I’d cut them a bit larger to offset the fact that they are softer. I hope you both love it!

  9. Hi there! This looks great! If I want to make this without the sweet potatoes, would any of the ingredient quantities or cooking time change?

    Thanks!

    1. Hi Becca, I think you would be fine to still cook for 10 minutes to make sure it’s hot and the meat is tender, though your chili will be thinner, since the sweet potatoes add part of the recipe’s bulk. I hope you enjoy it!

  10. What size of instant pot did you use for this?? I have been making your slower cooker meal for a couple years, but I no longer have a slow cooker. I currently have a 6 quart IP but it looks awfully tiny. Especially if adding in quinoa to expand. 
    Thanks

  11. This is the first time I’ve made chili with my instant pot and I’m in love, it was super easy and delicious. I love the addition of the sweet potato. I would say it’s a little too hot for people who are sensitive to spicy food so I would just cut the chili powder to 1/2 tablespoon instead of 1 if that’s your case. I will definitely make it again, thank you!5 stars

  12. This chili is yummy! I had to make some substitutions, I used butternut squash instead of sweet potato,  and chicken instead of turkey. I doubled the recipe so I could freeze some.  The instant pot cooking created a lot of liquid and it looked a little soupy at first but after I put a little sour cream in it, it thickened right up. After it was done cooking and sat warming In the instant pot for a bit, it thickened a lot on it own.  I used 1 1/2 cups of broth ( so 3 cups in my doubled recipe).   I was happy it turned out good! The chipotle is a nice addition and meshes well with the more sweet/ bitter flavors in the recipe. Thank you! I have  enjoyed a few of  your recipes!5 stars

  13. I made this chili and it was amazing
    What do you think about adding in some beets. I have some in my frig that I want to use u5 stars

    1. Hi Jill, I’m glad you enjoyed the chili! I personally have not tried beets in this recipe, but you’re welcome to experiment.

  14. I just made this last night! A definite keeper! We brought some for lunch, and it was even better today. 5 stars

  15. I made this tonight and it was delicious! Only thing I did different was I didn’t drain my beans (I used black and dark red kidney beans). Next time I make it I’m going to only put 1/2 tsp of the chipotle chili pepper. It was too spicy for my kiddos. My husband loved it! Definitely a keeper.5 stars

  16. Another delicious recipe! I did get the burn notification once, I opened the lid and scraped the bottom with a metal spatula. That did the trick! Yum! 5 stars

  17. DELICIOUS!! Decided to make chili tonight pulled up your recipe.. new it had the most stars!! I am on my second bowl.. did only a tiny bit of the chipotle chili powder!!5 stars

    1. I’m so happy to hear that this recipe was a hit, Namaste! Thank you for taking the time to share this kind review!

  18. I only have ground beef on hand. No chipotle, but everything else. I don’t mind it having a milder spice flavour due to my toddler eating it too. We both LOVE sweet potato. Would you recommend I use chicken broth or beef broth? Im using kidney beans and black beans and topping it with Greek yogurt and avocado.

    1. Hi Cass! I’ve never tried these swaps, but I think you could use whichever liquid you prefer. I hope you love it!

    1. Hi Mónica! You can certainly do that, but the vegetables will be much softer. I hope you enjoy the recipe!

  19. I love this recipe, it is amazing! The sweet potato is a hit!

    My one suggestion would be to use a 1.5-2 pounds of meat or else it becomes dominated by veggies… also frozen corn makes a great addition.5 stars

    1. Matt, I am so so pleased to hear you enjoyed this recipe! Thanks for taking time to share this lovely review and the tip for meat lovers too.

  20. This was so amazing! I made it last night to have for lunches this week. I didn’t have any cumin (boo) but it still tasted amazing. I used 1 can of black beans and 1 can of chickpeas for the beans. Other than that, I made the recipe as is. I used 2 cups of broth and it was perfect for us. Thank you for this fantastic recipe! Will definitely make again?5 stars

  21. I made this last night and it was delicious however, I left out the sweet potato and it was so watery. I know, I take full responsibility for not following directions but I can’t stand sweet potato.
    Would I completely omit the broth next time to make it thicker? I loved the flavor of this recipe so much that I’m determined to make it work!5 stars

    1. I’m so happy that you enjoyed the flavor, Sara! Do you like carrots or butternut squash? Those could be great swaps for the potatoes since they have a similar flavor profile and should cook in about the same amount of time. If you decide to try one, I’d love to hear how it goes!

    2. I love sweet potatoes. My family on the other hand will not even go near them. Lol I’ll try the carrots. Thanks for the recommendations.

  22. This was absolutely delicious! I’ve never had chili with pumpkin and cinnamon before and wanted to try something new. This definitely didn’t disappoint and is my families new favorite recipe for chili. A little spicy/ sweet and the perfect balance!5 stars

  23. I made this tonight for dinner and my whole family thought it was delicious! The recipe was easy to follow and the visual definitely enhanced them. I will be making this again!5 stars

  24. Delicious! I used Jersey sweet potatoes (white, not fibrous, sweet), one can of beans (didn’t have another). Turned out great! Healthy, too. Easy and yummy. Will def make again.5 stars

  25. Love this recipe! It was my first time making Chili AND in an Instant Pot! It’s clean, easy and DELICIOUS! It definitely has a kick so be mindful of how much chili powder you use if you’re sensitive to heat. However, I’m sensitive and I still loved it as is (even though I might adjust the amount next time, but my husband thought it was perfect). The sweet potato brings a little sweetness to the dish making it a well-rounded hearty dish! My husband put it over rice/quinoa for some extra carbs! We used 1 1/2 cups of chicken broth, which was a tad watery at first, but we let it sit for an extra 10 and that helped thicken it. Also, it makes a ton of food (for 2 people), which is great for meal prepping or feeding a large party/family. We froze some of it AND still have several nights for dinner this week!5 stars

  26. Had all ingredients ready to go, just in case the electricity would go off again. Am in Texas, had no way to know how long we would have power. Managed to do it, and it was wonderful! I do have Erin’s cook book, get her email recipes too, love them. But this was especially perfect, scrumptious. Easy to fix, fast, few ingredients.
    Thank you, Erin. ?5 stars

    1. Hi Erin! I’ve only tested the recipe as written, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  27. I like this recipe a lot, but I kept getting a burn notice on my instapot. I kept stirring it and eventually it cooked through; but I wasn’t sure if there was a hack for avoiding the burn.

    1. Hi Jason, to prevent the burn notice, I believe it is really important to make sure to scrape up any stuck-on bits of food on the bottom. Hope this helps!

  28. I’ve had this recipe saved for years now – it’s my go-to chili and always hits the spot! Sometimes I cook a little tomato paste with the spices and add a little coffee with the liquids (something I took from a different chili recipe long ago) for a subtle depth of flavor. But really this chili doesn’t need it. I always use a combo of black and kidney beans topped with sour cream, cilantro and chips. I’ve also started cooking it for 12 minutes instead of 10 because I think I cut my sweet potatoes a little larger than Erin.5 stars

  29. All the Well Plated chili recipes are fantastic! I highly recommend them! One question, why are the beans added before the pressure cook in this recipe, but stirred in after the cook for the vegetarian recipe?5 stars

    1. Hi Crystal! So glad you enjoyed the recipe. For the Instant Pot Vegetarian Chili, the beans do not need to cook as long as the quinoa, which is why they are added in later. Hope this helps!

  30. This chili is very tasty. I wouldn’t consider these changes, but I followed the recipe with the exception of using half of the chipotle chili powder so each of us could add spice as our preference. I did go with about 1 1/2 cups of broth and I was glad I did because we like our chili thicker. This way I didn’t have to thicken it by cooking it longer or adding a slurry. We ate with cheese, cilantro and tortilla chips and look forward to leftovers with avocado (if it ripens before we gobble up all of it). Erin: thanks for providing consistently yummy, healthy recipes! It keeps me coming back for more.5 stars

  31. Really loved this one!! I was apprehensive about the amount of chili powder it calls for but the spice level is perfect as is! I used 1.5 sweet potatoes and served over a small amount of rice. Delicious!!!5 stars

  32. Make 1/2 recipe if you have a smaller pressure cooker or alternatively, add cooked beans at the end.this recipe is too large for a smaller version of the instant pot.4 stars

    1. Hi Sharon! Could you tell me which size you used? I recommend a 6qt or more, and you are correct, this wouldn’t fix into anything smaller. Always a good rule of thumb with the instant pot is to never fill it above the fill line. Hope you still enjoyed it!

  33. This was delicious, easy, and healthy! Thanks for the recipe. I added a full can of chicken broth and it was a little watery, so I added a little cornstarch to thicken it a little. Perfect with some bread on the side.5 stars

  34. So good!! And if you chop up the veggies the day before, this would be ready SO FAST. Start to finish and eating I’d say it took me 40 mins, and that was without any prep and by myself. And it’s a one pot meal – minimal dishes!!

    I used cannellini and light red kidney beans and they were perfect – not overwhelming with their own flavor but added a little something :) Loved the addition of sweet potatoes, which I don’t usually put in chili. Definitely filled my normal 6-qt instant pot to the top. I think my husband could’ve used a little more meat, but what else is new 😆.5 stars

  35. This is in the regular rotation here. I can’t emphasize enough how the chipotle powder elevates this dish. I specifically keep Urban Accents Mesa Rosa Chipotle Powder on hand for this recipe. We use a bag of frozen sweet potatoes (Aldi alert) or the butternut squash (also at Aldi) as a short cut. At times I have changed things up a bit depending on what’s in the pantry. I always add an extra can of beans. It’s an incredibly forgiving recipe that’s quick, healthy and delicious. Keeper all the way!5 stars

  36. Delish!!!! Made with only 1 insignificant omission (thought I had chipotle chili but used extra chili powder plus cayenne). This is yummy, healthy, and came together relatively quickly and very easily. Thanks Erin!5 stars

  37. Lifesaver! I was short on time and wanted a warm meal for dinner. Instant pot chili to the rescue!! Quick, easy to set up. We served it with rotini and some shredded cheese.5 stars

  38. I’ve made this recipe twice and it’s absolutely delicious. My family loves it. I have gotten the burn notice both times though, any recommendations for preventing that?5 stars

    1. I am so sorry that this happened! If you have a newer IP model, they’re typically more sensitive and trigger the burn warning easily. The best option to prevent the burn notice, I believe it is really important to make sure to scrape up any stuck-on bits of food on the bottom. Hope this helps!

  39. I make this recipe on the reg. I kind of just use what’s around the house whether it’s a different kind of potato or even butternut squash. I always switch up the beans. And I even just used whatever kind of canned tomatoes I have around. Always good.5 stars

  40. Easy and turned out great! I did not use some of the ingrediens becausei didn’t have them on hand and I was in a hurry. Thank you!5 stars

  41. So great! Made it tonight and didn’t realize until I was cutting up the sweet potatoes that they were bad. I instead cut up potatoes in larger pieces and it was amazing! I will definitely spice it up a little more next time but it’s perfect the way it is! It wasn’t done in time to give it to my 15 month old son tonight but tomorrow we will all have it!5 stars

  42. Hi Erin! Love this recipe and have made many times, thank you! Noticed something funky in the instructions this time around: Step #2 says to add a Tablespoon of each of the spices—Shouldn’t that be a teaspoon? Thanks!

  43. I was excited to make this for our family this winter. Our budget is extremely tight and we have so many extra expenses this month. I followed the recipe exactly and to my dismay, it was completely inedible. The amount of spice is BEYOND anything I’ve tried before. My mouth was burning for an hour and the whole pot was wasted since none of us could eat it. I didn’t see anywhere where it mentioned being so spicy it may be intolerable for some. It doesn’t even hint towards being spicy. I’ve never used chipotle chili spice before, but I just learned the hard way that I’ll never use it again. I think there needs to be a warning about how that will drastically change the dish. Two teaspoons is probably WAY too much for even those who do enjoy very spicy dishes.2 stars

    1. Hi Rachel, I’m sorry to hear that. Anytime you see a recipe with chili powder or anything containing chipotle it will have spice in it. As stated in the first paragraph this “packs just the right about of spice”. Also there was a paragraph on how to make it “extra spicy”. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

      1. I have made many turkey chilli recipes and by far this was the best one. I think it was the addition of the sweet potatoes, which gave a sweetness without having to put in any sugar. I will say that I used one and a half cups of broth not 2 cups, and I didn’t use any of the chipotle only chilli powder. I think that’s the ticket if you don’t like it spicy.

  44. I was skeptical about sweet potatoes, but it’s an awesome chili with the sweetness counterbalancing the spice. I used a jar of chipotle garlic salsa (H‑E‑B) in place of half the tomatoes and omitted the chipotle powder. 2 cups was a little too much chicken broth so I boiled it down with a corn starch slurry.5 stars

  45. I was gifted an InstantPot and this is the first recipe I tried. Turned out great! Super easy to put together. The only adjustment I would make is half the chipotle chili powder. Will be making again!5 stars