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

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.

More Ideas You'll Love

8 Instant Pot Recipes That Will Make Thanksgiving Dinner So Easy

Always short on oven space on Thanksgiving? Put your Instant Pot to work instead! Continue Reading

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!)

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!

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:

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.

More Ideas You'll Love

11 Clever Hacks That Will Make You Love Your Instant Pot Even More

Don't miss these 11 genius-level Instant Pot hacks, including how to get the smell out of your sealing ring, how to bring it to pressure faster, and much more! Continue Reading

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.

Instant Pot Chili

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!

4.5 from 4 votes

Print Recipe

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 12

Calories: 205 kcal

Author: Jillee

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

1. 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.
2. Cook for a few minutes, until the onions start to soften. Next, add the ground beef.
3. 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.
4. 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

1. 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!

1. 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.

Recipe 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 Facts

Instant Pot Chili

Amount Per Serving

Calories 205 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 24mg 8%

Sodium 296mg 12%

Potassium 829mg 24%

Total Carbohydrates 26g 9%

Dietary Fiber 8g 32%

Sugars 5g

Protein 16g 32%

Vitamin A 18.4%

Vitamin C 23.4%

Calcium 7.2%

Iron 23.1%

* Percent Daily Values are based on a 2000 calorie diet.