Instant Pot® Chili


The basis for this recipe came from another site. I modified it a bit so, rather than put my changes as comments for his recipe (I hate when people do that), I am posting it as a separate recipe. I have some hints at the bottom for night-before preparations.

chili with chips and cheese
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
1 hr
8 servings


  • 1 tablespoon vegetable oil

  • 1 pound lean ground beef

  • 1 large onion, diced

  • 4 cloves garlic, crushed

  • ½ teaspoon salt

  • ¼ cup chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon dried oregano

  • 1 ½ cups water

  • 4 (15 ounce) cans kidney beans, drained

  • 1 (28 ounce) can crushed tomatoes

  • 2 tablespoons tomato paste


  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to a separate container.

  2. Pour oil into the Instant Pot® and select Saute function. Add onion, garlic, and salt. Cook until softened, 5 to 7 minutes. Make a hole in the center of the mixture and add chili powder, cumin, and oregano. Let spices sit for 30 seconds, then stir into the onion. Return cooked beef to the pot and add water. Stir, being sure to scrape any browned bits from the bottom.

  3. Stir beans, crushed tomatoes, and tomato paste into the beef mixture. Close and lock the lid. Select Chili function and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Cook's Notes:

Use any kind of canned beans you like. You can substitute tomato sauce for the crushed tomatoes.

To save preparation time, I do the following the night before: Brown the beef, drain, and place in a covered container in the refrigerator. Chop the onion and place in a covered container in the refrigerator. Measure the spices and place in a covered container.

Nutrition Facts (per serving)

363 Calories
11g Fat
45g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 363
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 16%
Cholesterol 40mg 13%
Sodium 838mg 36%
Total Carbohydrate 45g 16%
Dietary Fiber 17g 60%
Total Sugars 2g
Protein 25g
Vitamin C 15mg 73%
Calcium 134mg 10%
Iron 7mg 36%
Potassium 591mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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