This Instant Pot Chili 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!
Author: DIY Thrill
30ouncesBlack Beansdrained and rinsed (two 15 oz. cans)
15ouncesPinto Beansdrained and rinsed
15.25ouncesDark Red Kidney Beansdrained and rinsed
30ouncesTomato Sauce two 15 oz. cans
20ouncesRotel Diced Tomatoes and Green Chilies 10 oz. per can
1 1/2teaspoonsGarlic Salt
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!
It will take approx. 17 minutes for Instant Pot to reach pressure before your selected cook time begins. This is in addition to the time to brown beef and the 8 minute cook time you have selected.
If using a Crock Pot Pressure Cooker, select the "Beans/Chili" setting to manually override the cook time and pressure settings.