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Instant Pot Chili

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Instant Pot Chili

Chili is one of my Meal Planning workhorse recipes and when I don’t know what else to cook, I cook Instant Pot Chili.  My recipe includes beans, AND corn, and uses ground beef.  I know it’s not “authentic” and there are some who like beans, and some who don’t. Next we get into the ground beef vs. chuck debate, followed by the corn debate.  Oh, the controversy.   While I’m open to all of the options,  over the years, this has become the version that I make and use most often.  The recipe serves 6, however,  I like to make a double batch.  Why you ask?  Because it’s not only freezer friendly,  it’s also what I consider the perfect Intentional leftover recipe.   Once  cooked, there are many ways to turn the Instant Pot Chili into a completely different meal, and with very little effort.

Intentional Leftovers recipe suggestions:

  • Chili Dogs
  • Loaded Nacho’s
  • Chili Loaded Baked Potatoes
  • Quesadilla Filling
  • Sloppy Joe Filling
  • Chili Mac
  • Chili Tater Tot Bake

How to make Instant Pot Chili

Gather all your ingredients
Chop all the vegetables
Saute the onions, brown the meat and add spices
Cook ground beef and breaking up as you go.
Add corn and bell peppers
Stir in Red Kidney Beans
Pour in diced tomatoes and tomato puree/sauce
Fully loaded Instant Pot Chili
Enjoy a delicious dinner!

This particular recipe has been developed and tested in the Instant Pot 6qt duo.  I do a similar version that is done on the stove top as well.  You can get that recipe HERE.   Both versions have delicious results, but there are a few modifications in the preparation that are needed to make it work in the Instant Pot.

Yield: 12 cups

Instant Pot Chili

Instant Pot Chili
Prep Time 10 minutes
Cook Time 15 minutes
Come to Pressure 15 minutes
Total Time 40 minutes

Ingredients

  • 1 Tbsp vegetable oil
  • 1 whole onion, chopped
  • 1 red pepper, seeded & chopped
  • 1/2 jalapeno, seeded and finely chopped
  • 3 garlic cloves, minced
  • 1 1⁄2 lb extra lean ground beef
  • 1 tsp salt
  • 2 Tbsp chili powder
  • 1 tsp cumin
  • 2 tsp oregano
  • 1 tsp garlic powder
  • 2 tsp sugar
  • 1 cup frozen corn
  • 40 oz. Red Kidney Beans
  • 1/2 cup beef stock or water
  • 10 oz. canned diced tomatoes, with juice
  • 29 oz. Tomato puree
  • TOPPINGS: green onion, cheddar cheese, nacho chips, sour cream

Instructions

    Set a 6-qt Instant Pot® to saute on high.

    Chop all your vegetables while the Instant Pot® heats up.

    Add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.

    Next stir in the onion, and jalapeno to the Instant Pot®. Cook, stirring occasionally, until tender, about 2-3 minutes.

    Stir in chili powder, cumin,,oregano, garlic powder and salt.

    Add frozen corn, bell peppers and kidney beans. Stir.

    Pour in the beef stock or water and scrape up any browned bits on the bottom. This adds flavor and avoids the Instant Pot® from giving you the burn warning.

    Now layer in the diced tomatoes and tomato puree, Sprinkle in the sugar here if you are using it. DON'T stir. Not stirring at this point means that the thinner liquid is at the bottom of the pot, again avoiding the burn warning.

    Cancel the saute function, select manual or pressure cook depending on your Instant Pot® model. Make sure you are set to HIGH pressure and set for 15 minutes. Close the lid and make sure the sealing valve is closed.

    When the timer beeps, do a quick release by opening the steam valve. Remove the lid and give it a good stir. If it's not thick enough, set the Instant Pot® to saute on high for a few minutes.

    Serve immediately, garnished with sour cream, grated cheese and chopped green onions. We like tortilla chips on the side.

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Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 625Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 107mgSodium 756mgCarbohydrates 76gFiber 18gSugar 17gProtein 56g
By on October 20th, 2019
Lara Brooks

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