Quick & Easy 5-Ingredient Instant Pot Chili: Your Go-To Healthy Pantry Recipe
Life can be hectic, but dinner doesn’t have to be. Introducing our incredibly simple, yet remarkably delicious 5-Ingredient Instant Pot Chili. Crafted exclusively from pantry staples, this recipe proves that hearty, flavorful meals are just minutes away, even on your busiest days. Forget complicated ingredient lists or long cooking times; this chili is all about maximizing taste with minimal effort.
Whether you’re looking for a quick weeknight solution, an efficient meal prep idea, or a freezer-friendly dish that tastes even better the next day, this Instant Pot chili has you covered. It’s the kind of comfort food that warms you from the inside out, perfect for chilly evenings, game days, or simply when you crave something wholesome and satisfying.
In our home, chili is a cherished tradition, especially during football season or as the temperatures drop. While we often enjoy experimenting with various chili recipes – like our popular Beanless Chili – there’s something uniquely appealing about throwing together a meal without a precise recipe, relying on the magic of pantry ingredients. Chili truly shines in its adaptability, and this particular version takes that flexibility to a whole new level.
The inspiration for this streamlined recipe came directly from our vibrant “Ask the Fit Foodie” group on Facebook. When I surveyed members about their go-to pantry items, canned tomatoes and beans were overwhelmingly popular. It sparked an idea: could we create a truly fantastic recipe that celebrates these humble yet versatile ingredients? The answer, of course, was a resounding yes, and this 5-ingredient chili was the obvious, perfect choice.
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What Are the 5 Essential Ingredients for This Chili?
The beauty of this recipe lies in its elegant simplicity. We’re talking about just five core ingredients, mostly shelf-stable, that combine to create an incredibly rich and satisfying dish. Here’s what you’ll need from your pantry:
- Ground Meat (1/2 – 1 lb): I typically reach for ground beef from my freezer, but this recipe is wonderfully flexible. You can easily substitute it with ground turkey, ground chicken, or even diced chicken breast. For a fantastic vegetarian or vegan option, simply omit the meat entirely and increase the beans or add an extra can of diced tomatoes for a thicker base. This is your protein power base, providing substance and savory depth.
- Onion (1 small, diced): The humble onion is a flavor workhorse in chili. When sautéed, it creates an aromatic foundation that unlocks deep, savory notes. Don’t underestimate its power to build a complex flavor profile even in a simple dish.
- Canned Beans (2 cups): Any variety of canned beans you have on hand will work beautifully here! Black beans, kidney beans, pinto beans, or a mix of all three – they all bring their unique texture and earthy flavor. Canned beans are a nutritional powerhouse, packed with fiber and protein, making this chili extra hearty. Remember to drain and rinse them thoroughly before adding to your Instant Pot.
- Canned Tomato Products (3 x 14oz cans): This is where much of your chili’s liquid and signature flavor comes from. I love using a combination for complexity: one can of diced tomatoes with green chilis for a subtle kick, one can of plain diced tomatoes for texture, and one can of tomato sauce for a smooth, rich base. Feel free to use what you have: crushed tomatoes, fire-roasted tomatoes, or even a can of plain tomato paste diluted with a little water can work in a pinch. The goal is about 42 oz total of tomato goodness.
- Chili Powder (or Salt-Free Taco Seasoning): This is your primary flavor driver. A good quality chili powder brings warmth, spice, and that classic chili taste. If you have my homemade Salt-Free Taco Seasoning, it’s an excellent substitute, providing a well-rounded spice blend. Don’t forget a pinch of salt to enhance all the flavors, about 1/2 teaspoon is a good starting point, adjust to your taste.
I admit, I was initially a bit skeptical that just five ingredients could produce such a robust and flavorful chili. But let me tell you, it was absolutely delicious! In fact, it tasted even better the next day after the flavors had more time to meld and deepen. This makes it an ideal candidate for a Freezer Meal (I love freezing portions in my Souper Cubes for easy reheating!) or a fantastic make-ahead lunch. Its simplicity is its superpower!
Why the Instant Pot is Perfect for This 5-Ingredient Chili
The Instant Pot is a game-changer for chili recipes, especially one as straightforward as this. Here’s why it’s our preferred cooking method:
- Speed: What typically takes hours on the stovetop or in a slow cooker is ready in minutes under pressure. You can have a delicious, homemade chili on the table faster than ordering takeout!
- Hands-Off Cooking: After a quick sauté, you simply set it and forget it. The Instant Pot handles the rest, allowing you to focus on other tasks.
- Flavor Development: The pressure cooking environment forces flavors to meld and deepen incredibly efficiently, creating a chili that tastes like it simmered all day.
- One-Pot Wonder: You can brown your meat and sauté your onions directly in the Instant Pot, minimizing cleanup.
For those who prefer a more traditional approach, we’ve also included stovetop instructions in the recipe card below. Both methods yield fantastic results, but the Instant Pot truly excels in convenience and speed.
Customize Your Chili: Additional Ingredients and Flavor Boosters
While this 5-ingredient chili is fantastic on its own, it also serves as an excellent base for customization. If you have extra ingredients in your fridge or pantry, don’t hesitate to add them to boost flavor and nutrition!
Popular Chili Add-ins to Consider:
- Garlic: A couple of minced cloves sautéed with the onion will add immense aromatic depth.
- Chopped Bell Peppers: Red, green, yellow, or orange bell peppers add sweetness, crunch, and a burst of color. Add them with the onion.
- Corn: Fresh, frozen, or canned corn adds a lovely sweetness and texture. Add frozen or canned corn towards the end of cooking or after the pressure release.
- Carrots, Celery, or Other Veggies: Finely diced carrots and celery (the classic “mirepoix” base) can add more complex flavors and nutrients. Other finely chopped vegetables like zucchini or sweet potato can also be incorporated. Sauté these with the onion.
- Extra Spices: Cumin, smoked paprika, a pinch of cayenne pepper for more heat, or a dash of cocoa powder (a secret chili ingredient!) can all deepen the flavor profile.
- Stir-ins (add after cooking): If you want to make your chili even heartier, stir in cooked rice, quinoa, or small pasta shapes (like elbow macaroni) after the pressure cooking cycle is complete.
The Best Chili Toppings to Elevate Your Meal
Chili isn’t truly complete without a generous helping of delicious toppings! These additions allow everyone to customize their bowl to their liking, adding different textures, temperatures, and flavors.
My Favorite Chili Toppings:
- Shredded Cheese: A classic for a reason! Cheddar, Monterey Jack, or a Mexican blend melts beautifully over hot chili.
- Avocado: Diced or sliced avocado adds a creamy, rich texture and a healthy dose of good fats.
- Plain Greek Yogurt (or Sour Cream): A dollop of plain Greek yogurt offers a tangy, cooling contrast to the chili’s warmth, and it’s a healthier alternative to traditional sour cream.
- Fresh Cilantro: Chopped fresh cilantro provides a burst of herbaceous freshness that brightens up the entire dish.
- Crushed Tortilla Chips: For that satisfying crunch, a sprinkle of crushed tortilla chips is always a good idea.
- Jalapeños: Freshly sliced or pickled jalapeños can add an extra layer of heat and a tangy bite.
- Green Onions: Sliced green onions offer a mild onion flavor and a fresh garnish.
Dietary Information: 21 Day Fix and WW Points
This 5-ingredient Instant Pot Chili isn’t just easy and delicious; it’s also a fantastic option for those following specific dietary plans like 21 Day Fix and Weight Watchers. Despite relying heavily on canned pantry ingredients, this chili is perfectly aligned with a healthy eating lifestyle. In fact, thanks to all those tomatoes, each serving boasts over one cup of vegetables!
For those tracking with the 21 Day Fix program, the container count per serving (before any additions or toppings) is approximately: 1 Red, 1 Yellow, and 1.5 Green containers. This makes it a balanced and filling meal. Remember to account for any additional ingredients or toppings you choose to add when calculating your personal daily containers.
If you’re following Weight Watchers (WW), this chili is incredibly points-friendly. Using ingredients like 99% lean ground turkey, 1 cup each of black beans and kidney beans, and the specified canned tomatoes, the points per serving are remarkably low:
- WW Green Plan: 5 points* per serving (plus additions/toppings)
- WW Blue Plan: 0 points* per serving (plus additions/toppings)
- WW Purple Plan: 0 points* per serving (plus additions/toppings)
*Please note: These points are calculated based on the specific ingredients mentioned (99% ground turkey, black beans, kidney beans, and canned tomatoes). If you opt for different types of meat, beans, or other ingredients, be sure to recalculate your personal points to ensure accuracy.
More Pantry-Friendly and Instant Pot Recipes
In challenging or busy times, having a repertoire of easy, pantry-friendly recipes is invaluable. I truly hope this Instant Pot Chili recipe with pantry ingredients helps you bring wholesome and comforting dinners to your table with ease. It’s a testament to the fact that you don’t need a gourmet grocery run to create something truly special.
If you’re looking to stock your kitchen with more smart staples and discover creative ways to use them, dive into these related posts:
- Healthy Pantry Staples Recipes: A comprehensive guide to building a well-stocked, healthy pantry and how to use it.
- Pantry Recipe Meal Plan: A ready-to-use meal plan focused on utilizing shelf-stable ingredients.
And for more incredible, easy-to-make chili recipes that leverage the power of your Instant Pot, be sure to check these out:
- Healthy Instant Pot Chili Mac [21 Day Fix | Gluten-Free | StoveTop Option]
- 21 Day Fix Sweet Potato and Black Bean Chili (Stovetop/Instant Pot)
- 21 Day Fix Instant Pot Buffalo Chicken Chili
For an even wider selection of chili inspiration, explore our dedicated post featuring a variety of options: 21 Day Fix Chili Recipes (80 Day Obsession Friendly).
5 Ingredient Instant Pot Chili Recipe Card
5 Ingredient Instant Pot Chili
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Ingredients
- 1/2 – 1 lb ground meat can sub diced chicken or omit if you don’t have meat for a vegetarian option
- 1 small onion diced, for a flavorful base
- 2 cups canned beans – whatever you have on hand black, kidney, or pinto, drained and rinsed
- 3 cans tomatoes – whatever you have on hand. I used 1 can of diced tomatoes with green chilies, 1 can of diced tomatoes, and 1 can of tomato sauce 14 oz each, for rich tomato flavor
- 2 tablespoons 21 Day Fix Salt Free Taco Seasoningor 2 T Chili Powder if you don’t have the other seasonings
- 1/2 teaspoon salt
Optional Toppings & Add-ins
- Minced garlic
- Chopped bell peppers
- Extra beans
- Frozen corn
- Stir-ins: rice, quinoa, pasta (add after cooking if using pasta)
- Toppings: cheese, avocado, plain Greek yogurt, cilantro, crushed tortilla chips
Instructions
Instant Pot Method
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Set your Instant Pot to the “Sauté” function. Once hot, add your ground meat and brown it until almost cooked through, breaking it up with a spoon. If using, add the diced onion and sauté until it becomes fragrant and translucent. Drain any excess fat if desired.
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Add in the canned tomatoes (all varieties), drained and rinsed beans, and all seasonings (chili powder/taco seasoning and salt). Stir everything together to combine thoroughly. Secure the Instant Pot lid and make sure the vent is sealed.
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Set the Instant Pot to “Manual” (or “Pressure Cook”) for 6 minutes on High Pressure. Once the cooking time is complete, perform a quick release of the pressure by carefully turning the venting knob.
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Carefully open the lid. Stir the chili and taste, adjusting seasonings if needed. Serve hot as is, or with your favorite toppings!
Stovetop Method
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In a large pot or Dutch oven, brown your ground meat over medium heat, breaking it apart with a spoon. Add the diced onion and continue to sauté until the onions are soft and translucent, about 5-7 minutes. Drain any excess fat.
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Stir in the drained and rinsed beans, all canned tomatoes, and seasonings (chili powder/taco seasoning and salt). Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld. Taste and adjust seasoning as desired.
Notes
WW: ZERO points plus additions/toppings (per serving) [Calculated using 99% ground turkey, 1 cup black beans, 1 cup kidney beans, and tomatoes listed in ingredients. If using different ingredients, be sure to calculate for accuracy!]
Note: Nutrition info below is approximate due to the flexibility of the recipe to use what you have on hand! It may not be accurate if you use different types of tomatoes, beans, or protein. Always adjust to your specific ingredients.