Yield: 8 servings

Instant Pot Chili

Instant Pot Chili

Hearty blend of beef and beans, this Instant Pot Chili is a delicious weeknight dinner recipe idea!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 2 lb ground beef
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 1 green bell pepper, seeded and diced
  • 2 1/2 cup beef broth
  • 2 cans (15 oz) tomato sauce
  • 3 Tbsp tomato paste
  • 3 Tbsp chili powder
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 2 tsp cumin
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • Toppings (optional): sour cream, shredded cheese


    1. Using the “SAUTE” function on your pressure cooker, add ground beef, garlic, onion, and green pepper to the pot. Cook until the beef is browned.
    2. Drain the beef and vegetables in a strainer, getting rid of the excess grease. To the bottom of the instant pot, add beef broth and scrape up the bits of meat that might be stuck to the pan.
    3. Add the tomato sauce, tomato paste, chili powder, paprika, oregano, cumin, black beans (that have been drained and rinsed) and pinto beans (that have been drained and rinsed) to the pot. Return the meat and vegetables and give everything a stir.
    4. Lock the lid in place and make sure the valve is set to “SEALING.”
    5. Select “HIGH PRESSURE” for a cook time of 10 minutes.
    6. Once cook time ends, allow a natural release of pressure for 10 minutes, then do a quick release of the valve.
    7. Open the lid, stir, and serve. ENJOY!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 419 Total Fat: 21g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 102mg Sodium: 836mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 5g Sugar: 9g Sugar Alcohols: 0g Protein: 36g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.