This Instant Pot Chili is the electric pressure cooker version of our much loved Slow Cooker Chili. Whether you make this recipe in your Instant Pot or Crock Pot, you are gonna love it!
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Aunt Lou here.
Ever since the first time I made Slow Cooker Chili, it has been one of my favorites. So, with Fall upon us, I knew I wanted to do this recipe in my Instant Pot. It was super fast and super easy and just as delicious! You are gonna love it!
Instant Pot Chili
Note: Scroll to the bottom for the printable recipe.
How to Make Chili in an Instant Pot
Brown your ground beef with your onion and drain. Put all your ingredients in your 6-quart Instant Pot and stir until well combined. Place your lid on and seal it. Cook on your soup/stew setting for 20 minutes. Let it natural release for 15 minutes before quick releasing it, if necessary.
Instant Pot Chili Notes
- If you are looking for more Instant Pot Recipes, check out our Instant Pot Recipes Library.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- Cooking times are always a basic guideline and should always be tested first in your own unit and time adjusted as needed.
Printable Recipe for Instant Pot Chili
Instant Pot Chili
Ingredients
- 2 lbs ground beef
- 1 medium onion diced
- 2 15.5 oz cans mild or hot chili beans with juice
- 16 oz can refried beans
- 6 oz can tomato paste
- 2 teaspoons chili powder or to taste
- 1 teaspoon cumin
- 32-46 oz tomato juice depending on how soupy you want it
- salt to taste
- dried red pepper flakes to taste
Instructions
- Brown your ground beef with your onion and drain.
- Put all your ingredients in your 6-quart Instant Pot and stir until well combined.
- Place your lid on and seal it. Cook on your soup/stew setting for 20 minutes.
- Let it natural release for 15 minutes before quick releasing it, if necessary.
Notes
- If you are looking for more Instant Pot Recipes, check out our Instant Pot Recipes Library.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- Cooking times are always a basic guideline and should always be tested first in your own unit and time adjusted as needed.
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I have never seen a chili recipe with refried beans. I’m really intrigued. What do the refried beans do other than taste? Can’t wait to try this. I have only made a couple of things in my Instant Pot so far but this looks super easy.
Hi Pat!
I hadn’t either until this recipe. I love the flavor and texture the refried beans add. It is really delicious! I hope you enjoy it as much as we do!
Aunt Lou
Hi there! I tried your IP Chili recipe in my Ninja Foodie, and had a few problems I hope you can help me solve? I followed your recipe exactly, except I used about one cup less tomato juice. My Foodi doesn’t have a soup/stew button, so I put it in pressure cook High, which may have been my first mistake! After about 15 minutes, the Foodi still hadn’t come to pressure, and I got the “water” error message. My manual said that might indicate I should add more liquid, so I added the remaining one cup tomato juice. I also made sure the silicone ring was correctly installed, and that I was on “seal”. After about another 15 minutes, the exact same thing happened, so I let it release pressure naturally, even though the timer had never started (indicating pressure had been reached). Everything was plenty hot and tasted fine, but I am wondering what I did wrong!! Also, my husband asked me why I needed to cook under pressure when all the ingredients were already cooked? I didn’t have an answer for him, but I am hoping you can help me! Love all your recipes, by the way….Keep up the good work! June in KS
Hi June!
The reason why you use pressure in this recipe is to enhance flavor (like cooking all day). When you use less liquid, you always run the risk of the error. I can only speculate what happened, but my best guess would be that the first round cooked off some of the liquid and made the second time when you added the extra liquid not cook correctly. I hope this helps!
Aunt Lou