Mama’s Simple Instant Pot Chili! This classic, hearty dish is something everyone knows and loves.
When you’re a child. there are certain comfort meals that make you feel right at home. My Mom used to make a big ole pot of chili. It brought everyone to the table and had everyone begging for seconds. This is her recipe. It’s simple, sweet, and one of my favorites.
My husband and my 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, in some sort of weird way. I love making this during the cold, Winter months. It’s not officially Fall in my house until the first batch of chili is made. The earliest memories I have of when I was a kid, are of my mom making this chili for the entire family.
I have modernized it through the use of the Instant Pot, rather than a traditional crock pot or pot on the stove. It really does make so many recipes much easier.
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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.