Instant Pot Chili

I love chili and it's one of my husbands favorite foods too. I have a lot of chili recipes on my blog and actually could not remember if I had already posted my IP chili recipe. I had to go and do a search and see! I could not find it.

I love making chili in my IP because it's so quick and easy. Quick and easy is my favorite theme nowadays when it comes to cooking! Ha, ha.. :)

The ingredients needed for this are basic. You can have almost everything except the hamburger in your pantry making it a good last minute choice for a dinner if you find yourself looking for something quick to make.

Aside from 1 pound of hamburger which I did not get a picture of, you'll need beans, spices, onions, celery, diced tomatoes, and green chilies.

Cut up your onion and celery. Turn your IP to “Saute”. At first it will say 'on'. Wait for it to say 'hot'. Add the hamburger, onion and celery and cook until the hamburger is no longer pink and the veggies are soft. Drain any grease, as needed. 

Once the meat mixture is done cooking add the canned beans, tomatoes, green chilies, spices and water. Put the lid on, turn the knob to “Sealing”, press the “Manual” button and adjust the timer for 20 minutes.

When the time is up, let it sit for about 15 minutes. If the pressure button is still up, turn the knob to “Vent” and let it finish releasing the pressure.

Stir your chili and serve! 


Crystal's Instant Pot Chili
1lb hamburger
½ small onion, cut up
¼ cup celery, sliced
1 can diced tomatoes, these can be regular diced tomatoes or Rotel type
1 can kidney beans (or small red beans), do not drain
1 can chili beans (found with canned beans in the grocery store), do not drain
1 – 4oz can green chilies
1t cumin
2T chili powder
1t pepper
2t salt
1 cup water

Turn your Instant Pot to “Saute” and wait until the display says, “Hot”. Add your hamburger, onion and celery. Cook until the hamburger is no longer pink and the veggies are soft. Drain any grease, as needed. Turn IP “Off”.

Add remaining ingredients and stir. Put lid on, press “Manual” and adjust time to 20 minutes. Turn know at the top to “Sealing”.

When cooking time is up allow the pressure to drop naturally for about 15 minutes. If the pressure has not come down all the way at the end of 15 minutes, turn knob to “Vent” to finish releasing pressure.

Stir and serve up your chili!


Popular posts from this blog

Canning Cabbage

Canning Chicken Noodle-less Soup

Canning White Bean Chicken Chili