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.
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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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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!
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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:
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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.
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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
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.
Love your blog and recipes. Could you add how many servings to your recipes? That would be very helpful. Thanks
It makes about 10 big servings :-)
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.
I am cooking for one in a 4 qt instant pot. How can I alter the recipe so as not to find 9 containers to refrigerate/freeze leftovers?! Thank you.
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. :-)
Why do you use the manual button and the bean/chili button?
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 :-)
Hoping to try the Instant Pot. Love this recipe. I’ve been using one similar. My family loves it.
Do you think I can double this recipe in the instant pot?
Not unless you have a bigger Instant Pot – I just about filled my 6-quart with this!
I don’t have an instant pot. Can you use a crock pot instead?
Yes, but you’ll need to do the saute part in a pot on the stove, transfer it to the crockpot, add the canned ingredients and cook for at least an hour on high or a couple hours on low. This recipe might be better for you: http://jillee.co/2i7eCAf :-)
How many cups does this make?
About 10 :-)
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!
Either one works just fine! The paste gets watered down by the broth and other ingredients, so it turns out the same. :-)
Thanks-will do!