This Instant Pot Chili Recipe is the perfect dinner for those busy weeknights! So easy, and you’ll only need one pot!
Looking for a quick and easy Instant Pot Chili? You’ll love warming up this Fall with this savory Instant Pot Chili Recipe! Just brown the beef in your pressure cooker, dump in the ingredients, pressure cook, and you’re done! It’s really that easy! There’s no need to dirty up all your dishes… and a delicious dinner will be done in no time.
This easy recipe makes a big batch, so you’ll have leftovers for later in the week, too. A big protein-packed bowl is one easy way to satisfy hunger!
It’s simple enough to make as a weeknight meal, and perfect for game day.
Are you ready for this easy tasty chili recipe? Here’s what you’ll need…
Instant Pot Chili Recipe
Instant Pot Chili Recipe
Ingredients
- 1 pound Ground Beef
- 30 ounces Black Beans drained and rinsed (two 15 oz. cans)
- 15 ounces Pinto Beans drained and rinsed
- 15.25 ounces Dark Red Kidney Beans drained and rinsed
- 30 ounces Tomato Sauce two 15 oz. cans
- 20 ounces Rotel Diced Tomatoes and Green Chilies 10 oz. per can
- 1 tablespoon Chili Powder
- 1 tablespoon Onion Powder
- 1 1/2 teaspoons Garlic Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Cumin
- 1/8 teaspoon Cayenne
Instructions
- In small bowl, combine Chili Powder, Onion Powder, Garlic Salt, Pepper, Cumin, and Cayenne.
- Place Ground Beef in Instant Pot, set to Saute and brown for 7 minutes.
- Once beef is browned, cancel Saute setting.
- Add seasonings from small bowl to Instant Pot and stir until well combined.
- Then add beans.
- Now make a crater in the middle of your mixture, making sure some of the mixture is still covering the bottom of Instant Pot.
- Pour the Tomato Sauce into the crater, and then add Ro-tel diced Tomatoes and Green Chilies in center, keeping the tomato chunks in the center and away from the sides of the Instant Pot. Do NOT stir into mixture.
- Place lid on pot and select Pressure Cook, High Pressure and change cook time to 8 minutes.
- Preheat will begin 10 seconds after settings have been selected.
- Once cook time has completed, quick release pressure before removing lid. (a gradual quick release will result in less mess)
- Allow chili to cool for 5 minutes, then stir before serving into bowls.
- Top with grated Cheddar Cheese and chopped Green Onions. Enjoy!
Notes
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So, have you tried this Instant Pot Chili Recipe?
Share with us in the comments below!
Hasin says
Josiah
I loved the protein-packed Chili here. I appreciate the fact that it can be made in a big batch and the leftovers are great to be enjoyed during the week.
DIY Thrill says
Thanks Hasin!
Tiziana+Olbrich says
Now that the days are getting colder again I love a good chili! 🙂
have a great day,
Tiziana
http://www.tizianaolbrich.de
DIY Thrill says
Thanks so much, Tiziana!
Heidi | The Frugal Girls says
I love how this makes such a big batch of homemade chili in just a few minutes. This would be perfect for freezing or serving as leftovers!
DIY Thrill says
Thanks Heidi!
Tasia ~ two sugar bugs says
I always crave chili when the cooler weather arrives! Having a quick and easy instant pot recipe will be perfect!
DIY Thrill says
It’s so easy to make, enjoy!