Instant Pot Chili

Instant Pot Chili Recipe

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Sandy Miller


Easy chili recipe for the instant pot. I serve mine with sour cream and cheddar cheese. As an entree, I serve it over rice and make a salad.


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8 to 10
15 Min
10 Min
Pressure Cooker/Instant Pot


  • 2 lb
    ground beef, salt and pepper to taste
  • 1 large
    onion, chopped
  • 1 large
    green pepper, chopped
  • 1/2 stalk(s)
    celery, chopped
  • 1 Tbsp
    heaping, minced garlic
  • 1 can(s)
    16oz pinto beans, undrained
  • 1 can(s)
    16oz kidney beans, undrained
  • 1 can(s)
    10oz mild rotel tomatoes with juices
  • 1 can(s)
    14.5oz stewed tomatoes with juices
  • 1 can(s)
    28oz tomato sauce
  • 1 pkg
    mccormick mild chili seasoning
  • ·
    optional, sour cream and cheddar cheese for serving

How to Make Instant Pot Chili


  1. Saute ground beef in instant pot seasoning with salt and pepper to taste and cook until no longer pink.
  2. Add the chopped vegetables, onion, green pepper, celery, minced garlic and saute a few minutes with the ground beef.
  3. Add the pinto beans, kidney beans, rotel tomatoes, tomato sauce and the McCormick seasoning.
  4. Turn off the saute function on the instant pot and set for manual, high presure for 10 minutes and then a natural release.
  5. Optional, top servings of chili with sour cream and cheddar cheese.

Printable Recipe Card

About Instant Pot Chili

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #chili #soup

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