The easiest Instant Pot chili recipe ever and costs less than $10 total to make. Healthy pressure cooker dinner that even my kids go crazy over! We make this at least once a week and serve it as is topped with cheese or on top a bowl of rice.
I’ve been obsessed with my crockpot for years and my site is filled with tons of crockpot recipes but when I saw this new thing called the Instant Pot it got me curious. I use my rice cooker, slow cooker, and steamer on a weekly basis so having all 3 and more functions all in one appliance got my attention!! The first thing I cooked was some of the easiest Instant Pot chili ever, well because it’s one of my most popular crockpot recipes and we just love it so much. It came out amazing and is now one of our favorite Instant Pot recipes, so easy too. Here’s how you make it. (originally posted 1/17)
This was my first attempt making an Instant Pot recipe but this Instant Pot chili really is very user friendly.
- If you don’t have an Instant Pot you can find one here.
- I first set it to sauté and when it beeped I put a bit of olive oil, my lb. of ground beef + some diced onions and in about 4 minutes it was browned with a bit of breaking up and flipping over.
- Then I added my other 4 ingredients, secured the lid, and pushed bean/chili button and adjusted the time to 20 minutes…. it literally was done perfectly.
I released the pressure valve at the top and once it was about done I opened the lid. It really did cook it well in just that short amount of time and softened the can of beans inside quite well.
I make this 5 ingredient crockpot chili recipe all the time but now that I have an Instant Pot it has saved me lots of time.
You can still set it for a longer time if you’re going to be gone all day and use the slow cooker function on it but using the pressure cooker function makes it done really fast!
When I’m in a rush I make my Instant Pot chili this way:
- Set your Instant Pot to saute
- Add ground beef and onions
- Brown until most of pink is gone
- Add all other ingredients
- Put lid on, close steam valve
- Set your Instant Pot to manual (if you have this older model you’ll have the manual button)
- Push pressure button
- Push pressure button again so it is on high
- Set time to 10 minutes (use + and – buttons to adjust)
- When done allow to naturally release or do a slow release (move steam valve slightly to release steam slowly)
If you need to set it for the day and go follow the directions above but push the slow cooker setting instead of manual and pressure. It should automatically set to 4 hours total so it is still shorter than cooking in a traditional crockpot AND you don’t have to dirty a pan on the stovetop to cook the meat beforehand.
You can also easily leave out the meat and make an easy vegetarian instant pot chili too with this. Either way, the fast or slower version tastes great, depends on how much time you have.
This is what you need to make our easy Instant Pot chili
- Ground beef
- Kidney beans (I usually use these)
- Diced tomatoes (I like these)
- Tomato sauce (this small can is perfect)
- Onion (optional)
- Rice – here’s how to make the perfect Instant Pot white rice (or serve inside pressure cooker baked potatoes)
We cook our pressure cooker chili at least 2-3 times a month, sometimes weekly.
It’s one of our cheap Instant Pot recipes as well because all the ingredients run you under $10 and feed all 5 of us with usually 1 lunch left for the next day…now that is a huge win!
If you love this, you should try a few of these other easy Instant Pot recipes:
- Instant Pot chili mac recipe
- Instant Pot Hoppin John
- Pressure cooker chili with dry beans
- Instant Pot red beans and rice
Instant Pot Chili
- 1 lb ground beef or turkey, or omit if making it vegetarian
- 1 can diced tomatoes 14.5 oz, we prefer petite diced
- 1 can kidney beans 15 oz.
- 1 small can tomato sauce 8 oz.
- 2 tsp Lawry's seasoning
- 1 tbsp minced onion or 1/2 c. fresh diced onions, this is optional
- 1/2 bell pepper diced, optional
- 2 tsp chili powder can omit or increase depending on spice level desired
- 1 tsp garlic powder (or instead of spices listed you can just add 1 packet of chili seasoning from the store)
- 1/2 c water
- Set instant pot to saute and brown meat, add onions and bell peppers if desired. Cook until onions soften a bit. Drain if desired.
- Empty cans of beans, tomato sauce, water and diced tomatoes on top (do not drain cans before adding).. Add seasonings and stir the top layers gently leaving most of the meat on the bottom (helps to avoid getting burn notification).
- If you have a bit of time to let it simmer hit the chili/beans setting and adjust the time to 20 minutes, this will make beans a bit softer.
- If you are in a hurry set it to manual, pressure, high for 15 minutes. The beans will be a bit more firm this way but still soft. Do a natural release.
- Done! Serve by itself with cheese on top or on top of rice or potatoes.
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