Instant Pot Chili
Instant Pot Chili with ground beef, canned or dried beans, and a few pantry staples is thick, hearty, and flavorful. A reader shared award-winning recipe originally called Two Day Three Bean Chili now made in under 2 hours!
Servings: 8 servings
Calories: 346kcal
Ingredients
- 1 lb ground beef
- 1/2 cup low sodium broth stock or water
- 15 oz can low sodium black beans drained & rinsed
- 15 oz can low sodium cannellini beans drained & rinsed
- 15 oz can low sodium kidney beans drained & rinsed
- 24 oz jar picante sauce or thick + chunky salsa
- 15 oz can low sodium diced tomatoes undrained
- 6 oz low sodium can tomato paste
- 2 tsp chili powder
- 1/4 tsp ground chipotle pepper optional
Instructions
- On 6 or 8 quart Instant Pot, press Sauté and let appliance preheat until display says Hot. Add ground beef and cook for 4 minutes, breaking into small pieces with spatula often. Meat doesn't have to cook through. Press Cancel and drain the fat, if you wish.
- Add canned beans (see notes for dried beans), salsa, diced tomatoes, broth, tomato paste, chili powder and chipotle powder. Do not stir to avoid Burn.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 40 minutes.
- After allow pressure to come down naturally for 15-30 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
- Open the lid, stir and serve hot with your favourite toppings. Chili thickens with time and tastes even better the next day.
How to Make Chili in Slow Cooker
- Brown ground meat in a skillet.
- Combine all ingredients in large slow cooker, stir and cover.
- Cook on Low for 8 hours.
- Turn off slow cooker and let sit covered overnight. It allows chili to blend spice flavors naturally.
- The next morning, reheat chili on low setting for 2-4 hours and then stir well.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- To make chili with dried beans (no soaking): Replace 3 cans of beans + 1/2 cup stock with 2 cups dried beans (equal mix of 3 kinds) + 4 cups low sodium stock + 1/4 tsp salt.
- For 3 quart Instant Pot, cut ingredients in half but keep same cooking time.
- If your meat is frozen, quickly thaw it using my Instant Pot frozen ground beef.
- If you like spicy chili, add more chipotle powder to taste. 1/4 tsp makes mild chili perfect for kids.
- Instead of chipotle powder, you can use finely diced chiles in adobo sauce from a can. Then freeze leftovers.
- Don't use Chili button, if your Instant Pot has it. Manual set time is the best.
Nutrition
Serving: 1.5cups | Calories: 346kcal | Carbohydrates: 32g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 557mg | Fiber: 11g | Sugar: 7g