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Instant Pot All American Chili
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4.43 from 7 votes

Instant Pot All American Chili

This “All American” Chili is a classic version with meat and beans but gets that simmered-all-day flavor in just 15 minutes thanks to the Instant Pot!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soups/Stews
Cuisine: American
Keyword: beef recipe, chili, instant pot
Servings: 6
Calories: 318kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.00


  • 6-quart Instant Pot / pressure cooker



  • 1 Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 8 cloves Garlic, chopped
  • 8 oz Italian Sausage, loose (I prefer a mild version)
  • 1 lb Ground Beef (I use an 80/20 ground beef, but drain it well to remove excess fat / oil during cooking)
  • 2 tablespoon Chili Powder (see note)
  • 2 tablespoon Brown Sugar (light or dark)
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 4 tablespoon Tomato Paste
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Salt
  • 1 ½ cups / 1 12 oz bottle Mild-Flavored Beer (see note)
  • ¾ cup Beef or Chicken Broth (can substitute water)
  • 1 28 oz can Diced Tomatoes, preferably fire roasted
  • 1 28 oz can Crushed Tomatoes
  • 2 15 oz cans Kidney Beans, drained and rinsed
  • 2 Bay Leaves

Ideas for toppings:

  • Green Onions, chopped
  • Shredded Sharp Cheddar Cheese
  • Sour Cream
  • Chips (corn tortilla chips or Fritos are our favorites!)


  • Turn the Instant Pot / pressure cooker (6 quart capacity or larger) on the saute function.
  • Add onion, bell pepper, and garlic and saute until onions are starting to turn tender, 3 to 4 minutes.
  • Add sausage and beef and saute, breaking it apart, until cooked through, 6 to 8 minutes.
  • Drain excess grease out of the bowl (this will prevent the finished chili from being too greasy).
  • Add chili powder, brown sugar, ground cumin, and dried oregano and saute for 1 minute.
  • Stir in tomato paste, black pepper, and salt.
  • Add beer, broth, diced tomatoes, crushed tomatoes, kidney beans, and bay leaves.
  • Close and lock the lid.
  • Set the pressure cook / manual setting on high for 15 minutes.
  • Allow the pressure to release naturally.
  • Serve immediately or refrigerate for up to 2 days before serving.
  • Finish each bowl with your favorite toppings!


Chili always tastes better a day or two after it’s made. The flavors develop as the chili sits in the fridge overnight. If you can do it, I always recommend making this a day ahead and reheating it before serving.
If you prefer a chili that is not super spicy, check the ingredients in your chili powder to be sure that cayenne pepper isn’t on the list. I like McCormick Chili Powder.
This recipe is great made with any mild-flavored beer. I’ve made it and liked it with both a pale ale and a wheat beer. The flavor is subtle but will still come through in the finished chili. It’s also great with red wine which gives the finished chili a very subtle fruit flavor. If you’d like to skip the alcohol, beef broth will work great too.
This recipe can be made in the slow cooker too! Prep as directed and cook on low for 6 to 8 hours or high for 4 to 5 hours.
This recipe is adapted from the Cooking Light version of All-American Chili which I’ve been making for years.


Serving: 1g | Calories: 318kcal | Carbohydrates: 15g | Protein: 24g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 671mg | Potassium: 652mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1587IU | Vitamin C: 31mg | Calcium: 57mg | Iron: 4mg