This Is The Delicious Instant Pot Chili Recipe You Need This Fall

Instant Pot Chili

It occurred to me recently that I tend to make a LOT of chili during the month of October. It’s not something that I consciously plan… it just sort of happens! There’s something about the magical combination of crisp autumn air, college football on TV, and Hocus Pocus on my DVR that signals to my brain that it’s time to make chili.

My go-to chili recipe is usually my Chili Soup, which is a crowd-pleaser that couldn’t be easier to make. But this year I thought I’d try and expand my chili horizons, because I know there are plenty of tasty-sounding chili recipes out there! (Don’t believe me? Just search “chili” on Pinterest, and you’ll see what I’m talking about!)

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Instant Pot Chili

After just a few minutes of searching, I came across this recipe for Instant Pot Chili. I’m still in the midst of my love affair with my Instant Pot, and this chili has joined a long list of recipes that I’ll be making frequently in the coming months. It’s flavorful, comforting, and most importantly, quick and easy thanks to the Instant Pot. Give it a try for yourself!

Related: “Why Didn’t I Think Of That?” – Super Bowl Edition

Instant Pot Chili

Instant Pot Chili

Ingredients:

1 Tbsp vegetable oil
2 tsp minced garlic
1 lb. lean ground beef
1 large onion, chopped
1 large bell pepper, chopped
6 stalks celery, chopped
2 Tbsp chili seasoning mix*
2 cups chicken stock
4 dashes Worcestershire sauce
(1) 15 oz can pinto beans, drained
(1) 15 oz can kidney beans, drained
(1) 15 oz can RoTel Original
(1) 15 oz can diced tomatoes
(1) 15 oz can tomato sauce
Salt and pepper, to taste
Sour cream, green onions, and cheddar cheese for topping (optional)

*Note: I used my homemade chili seasoning mix here, which is one of my 10 homemade spice mixes you can make in under one hour. You can swap in one packet of store-bought chili seasoning, if you prefer!

Directions:

Instant Pot Chili

Step 1 – Sauté

Select the “Sauté” function on your Instant Pot and add the vegetable oil. Let it warm up for a minute or so, then add the onion, bell pepper, and celery.

Cook for a few minutes, until the onions start to soften. Next, add the ground beef.

Instant Pot Chili

Continue to cook until the ground beef is browned, then add the minced garlic. Cook for a minute or so, then add the chili seasoning to the beef and veggies.

Instant Pot Chili

Stir well, then add the chicken stock to the pot. Stir well again, and try to scrape up any browned bits that are sticking to the bottom of the pot. (Those will add flavor!) Finally, add the pinto beans, kidney beans, Ro-Tel, diced tomatoes, and tomato sauce on top, and stir again.

Instant Pot Chili

Step 2 – Pressure Cook

Place the lid on top of your Instant Pot, select “Manual,” and set it for 10 minutes on high pressure. When the time is up, let the pressure release naturally.

Instant Pot Chili

Step 3 – Eat!

When the lid unlocks, give your chili a stir, and dinner is served! Scoop into a bowl and top with sour cream, green onions, and cheddar cheese if desired.

Instant Pot Chili

Instant Pot Chili

Jill Nystul
This chili has joined a long list of recipes that I’ll be making frequently in the coming months. It’s flavorful, comforting, and most importantly, quick and easy thanks to the Instant Pot. Give it a try for yourself!
4.41 from 10 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 12
Calories 205 kcal

Ingredients
  

  • 1 Tbsp vegetable oil
  • 2 tsp minced garlic
  • 1 lb. lean ground beef
  • 1 large onion chopped
  • 1 large bell pepper chopped
  • 6 stalks celery chopped
  • 2 Tbsp chili seasoning mix
  • 2 cups chicken stock
  • 4 dashes Worcestershire sauce
  • 15 oz 1 can pinto beans, drained
  • 15 oz kidney beans, drained
  • 15 oz RoTel Original
  • 15 oz diced tomatoes
  • 15 oz tomato sauce
  • Salt and pepper to taste
  • Sour cream green onions, and cheddar cheese for topping (optional)

Instructions
 

Step 1 – Sauté

  • Select the “Sauté” function on your Instant Pot and add the vegetable oil. Let it warm up for a minute or so, then add the onion, bell pepper, and celery.
  • Cook for a few minutes, until the onions start to soften. Next, add the ground beef.
  • Continue to cook until the ground beef is browned, then add the minced garlic. Cook for a minute or so, then add the chili seasoning to the beef and veggies.
  • Stir well, then add the chicken stock to the pot. Stir well again, and try to scrape up any browned bits that are sticking to the bottom of the pot. (Those will add flavor!) Finally, add the pinto beans, kidney beans, Ro-Tel, diced tomatoes, and tomato sauce on top, and stir again.

Step 2 – Pressure Cook

  • Place the lid on top of your Instant Pot, select “Manual,” and set it for 10 minutes on high pressure. When the time is up, let the pressure release naturally.

Step 3 – Eat!

  • When the lid unlocks, give your chili a stir, and dinner is served! Scoop into a bowl and top with sour cream, green onions, and cheddar cheese if desired.

Notes

I used my homemade chili seasoning mix here, which is one of my 10 homemade spice mixes you can make in under one hour. You can swap in one packet of store-bought chili seasoning, if you prefer!

Nutrition

Calories: 205kcalCarbohydrates: 26gProtein: 16gFat: 4gSaturated Fat: 2gCholesterol: 24mgSodium: 296mgPotassium: 829mgFiber: 8gSugar: 5gVitamin A: 920IUVitamin C: 19.3mgCalcium: 72mgIron: 4.2mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

MORE IDEAS FROM

Food & Recipes

  • The list of the ingredients includes Worchester Sauce, but I don’t see it in the picture of ingredients nor is it included in the steps to make the chili. If it should be used, when should it be added?

  • Everyone I served this chili to responded by saying they could eat another bowl without hesitation. I switched out the tomato sauce for a large jar of medium salsa because that’s what I had and served it over pasta. Will never use another chili recipe again including your chili seasoning mix! That was a bonus.

  • This is a fantastic recipe. Very nice flavor. I had to replace the kidney beans with mild chili beans that had spices in them as that is what I had on hand. I also grabbed a can of seasoned diced tomatoes not paying attention. I would make this again. It made enough so that after supper I have enough to freeze for 3 other meals through the winter.

    • You can halve the ingredients. Instead of halving two cans of beans, I might just do one full can of whichever you prefer. Same with the diced tomatoes. :-)

    • You can be more precise with the manual button. The Bean/Chili button will cook on high pressure for 30 minutes. Adjusted to more, it cooks for 40 minutes; and adjusted to less, it cooks for 25 minutes. I just like being able to set exactly how much time I want :-)

  • Hi Jillee- This recipe sounds delicious! I have most ingredients this week too!
    One good question(!)…I spy tomato paste in the picture of ingred- and the recipe says tomato sauce?

    Please clear up- I am going to saute the first few ingred- then put all together later today…thanks much!

  • RE: Instant Pot Chili

    I live in Canada and I’ve never heard of Ro-Tel. I tried to read the label on the can but I couldn’t make out the description. Could you please give me some idea of what it is so I can look for a possible substitute. Thanks

    • Another Canadian here. When I see items that are sooooo American I check on Amazon.ca to see if they have them. If not I check Amazon.com. This will give a good description and picture of the item. If it is on Amazon.ca and you wish to try it, you are “off to the races” as they say.

  • On the topic of chilli . . . At our house we used to have spaghetti fairly often, and we’d always make double the amount of meat sauce. The next day we’d add beans and seasonings and enjoy it all over again. It’s great when all the hard work is avoided second time around.

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