Made with only 8 ingredients, most of them spices, this thick and hearty Instant Pot Chili is going to warm you right up on these chilly winter days!
Mama’s Simple Instant Pot Chili is one of my mothers staples dinners! With seven children to feed, she kept things classically simple. Beans, meat, tomato sauce, and spices. One of the most comforting dishes for us children when the weeks turned cold. She often served it with a box of Jiffy corn bread mix but if you’re looking for a healthier spin, check out my new Corn Bread Recipe for the Instant Pot in Instant Loss Eat Real, Lose Weight!
My husband and kids always perk up when they get a hint of the smell this chili makes. When I make it, it always makes me feel closer to my Mom. I love making this during the cold, Winter months. In fact, it’s not officially Fall in my house until the first batch of chili is made.
I have modernized it through the use of the Instant Pot, rather than standing over the stove for an hour, my time is freed up to help the kids with homework, fold some laundry, answer emails, or play a quick game. I hope your family will enjoy this recipe as much as mine has!
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Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.
Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.
Mama's Simple Instant Pot Chili
Ingredients
- 4 cups water, for soaking beans
- 1 1/2 cups dry pinto beans
- 1 pound ground beef or turkey
- 1 tablespoon dried minced onion
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 3 (15-ounce) cans tomato sauce
- 3 tablespoon chili powder
Instructions
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In a large bowl, add water and pinto beans. Soak for 8 hours or overnight. Rinse and drain them.
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Preheat the Instant Pot using the SAUTE function.
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When the display panel reads HOT, add the ground meat, minced onion, garlic powder, salt, and pepper. Cook, stirring periodically, until the meat is browned.
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Add all remaining ingredients in order, do not stir. Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Press the cancel button. Press the BEAN/CHILI button or if your pot does not have this button, use the display panel select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- buttons until the display says 30 minutes.
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When the cooker beeps to let you know it’s finished switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Serve!
Recipe Notes
Forgot to soak your beans? No problem! You can do a “quick soak” in your pressure cooker! Place 1 1/2 cups dry bean inside your pressure cooker, add 4 cups of water and a pinch of sea salt. Place the lid on your pot and make sure the pressure valve is in the SEALING position. Select the MANUAL/PRESSURE COOK button, HIGH PRESSURE, for 10 minutes. When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Strain and rinse. You can now use these in recipes calling for soaked beans.
Just curious how long does it take it cook on the bean/chili button and why do you need to still soak the beans overnight.. i thought thats why having an instant pot was so good for was cooking the beans without soaking.. or maybe i am mistaken.. so you always have to soak the beans even when using an insant pot.. sorry I’ve never cooked raw beans before thanks!!
It’s pre-programmed to 30 mins. You don’t HAVE to soak the beans, you can do a quick soak method using the IP or you can cook them longer without soaking at all. I chose to soak because soaking removes some of the indigestible sugars that cause flatulence and bloating.
Doesn’t this scald the bottom of the pan with tomato sauce and no water?
Mine was fine, no scald.
What if there’s no bean/chili button on my instant pot?
Manual, High Pressure, 30 minutes. 🙂
This chile is really delicious and so easy to make. Just a few ingredients and dinner or lunch in under an hour.
Do you a garlic clove or garlic powder/salt?
Either will work just fine. Fresh finely chopped garlic or garlic powder.
Usually, when I make chili, I always drain the grease after browning the meat. Do you leave yours?
I buy lean meat. There is never enough fat for me to drain. If you have a lot of fat, definitely drain it.
Can you use the red kidney beans in the can and not worry about soaking raw beans?
No, you would have to re-adjust the recipe spices and ingredients if you were to use cooked beans.
Brittany, I believe Sue Harrold was asking for beans already soaked that comes in a can, not cooked beans. Cause those are the Obed i use when I have ni time to soak but I need to cook them.
Hi! I really really liked this recipe, but my beans came out a bit undercooked. Would you recommend cooking the chili a few more minutes?
Yes. The older your beans are the longer they might take to cook.
This was a winner with my kids and hubby! I didn’t have enough tomato sauce so I used the rest of the jar of pizza sauce and it turned out great! The kids gobbled it right up!