Instant Pot Classic Chili

Instant Pot Classic Chili

If you’ve followed me – you are well aware of my love of my Instant Pot (or any electric pressure cooker!) It has made post-baby life SO MUCH MORE SIMPLE!! I honestly use BOTH (yes, I have two) at least 3 times a week. It cooks meats fresh and from frozen like a dream, I don’t use anything else to cook my beans, rice, and other grains and I love that I can cook one pot meals in it in a flash. If you have yet to get on the electric pressure cooking bandwagon – DO IT – now!! 

Anyway, I haven’t experimented much with soups but wanted to make some chili and figured I would try it out in the Instant Pot. Classic Chili in 10 minutes!? Why not!? You guys… it turned out AWESOME!! I am shocked and so thrilled! I just had to share this recipe with you all! 

As with any chili/soup recipe, feel free to experiment a bit! If you want to omit or sub other types of beans, do it! Want to add some more veggies, give it a try! Chili is one of the more forgiving dishes that can be tweaked and still turn out great. I call this more a classic chili because it is more traditional. I also love to make variations of chili with whole muscle cuts, black beans, and other varieties too! 

Instant Pot Classic Chili
Serves 6
a classic chili made in 10 minutes in the Instant Pot
Print
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 pound ground beef
  2. 1 large onion, diced
  3. 1 green bell pepper, diced
  4. 1 jalapeno, diced
  5. 2 cloves garlic, minced
  6. 2 packages Chili Seasoning (I like McCormick's)
  7. 1 - 12 ounce can beer (any beer will do)
  8. 1 - 15 ounce can chili beans or ranch style beans
  9. 1 - 15 ounce can kidney beans, drained
  10. 1 - 10 ounce can Rotel
  11. 1 - 15 ounce can petite diced tomatoes (with juices)
Instructions
  1. Set your instant pot or electric pressure cooker to saute. Once hot, add the ground beef and brown. Once browned, drain any grease out of the pot.
  2. Add the chopped onion, bell pepper, jalapeno, and garlic. Cook 3-5 minutes or until the onion has started to become translucent.
  3. Add the chili seasoning and beer. Stir well, being sure to scrape up any browned bits from the bottom of the pot.
  4. Add the chili beans and kidney beans. Stir to incorporate.
  5. On top, add the Rotel and diced tomatoes. Don't stir these in, leave on top.
  6. Put the lid on your Instant Pot, set to seal, and set for 10 minutes on Manual.
  7. Let the Instant Pot naturally release, once released serve with your favorite toppings and enjoy!
Prairie Californian https://prairiecalifornian.com/

1 Comment

  1. February 16, 2018 / 5:32 am

    That looks amazing, pure comfort food after a long day on the farm, thanks for sharing the recipe.

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