instant pot chili

Name: Instant Pot Chili
Prep time: 15 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) ground beef, salt and pepper to taste; 1 large onion, chopped; 1 large green pepper, chopped; 1/2 stalk(s) celery, chopped; 1 tablespoon(s) 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 package(s) mccormick mild chili seasoning; - optional, sour cream and cheddar cheese for serving

12 Pinches

Sandy Miller

Miami, FL

Updated on Feb 18, 2019

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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prep time 15 Min

cook time 10 Min

method Pressure Cooker/Instant Pot

yield 8 to 10

Ingredients

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

How To Make instant pot chili

Step 1

Saute ground beef in instant pot seasoning with salt and pepper to taste and cook until no longer pink.

Step 2

Add the chopped vegetables, onion, green pepper, celery, minced garlic and saute a few minutes with the ground beef.
Step 3

Add the pinto beans, kidney beans, rotel tomatoes, tomato sauce and the McCormick seasoning.
Step 4

Turn off the saute function on the instant pot and set for manual, high presure for 10 minutes and then a natural release.
Step 5

Optional, top servings of chili with sour cream and cheddar cheese.
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