Mama’s Simple Instant Pot Chili is so good, you’ll be begging for more.
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 that brought everyone to the table and begging for seconds. This is her recipe, it’s simple, sweet, and one of my favorites.
This is my absolute favorite recipe to make for my husband and my kids. It 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 from when I was a kid was my mom making this chili for the entire family.
I have modernized it by adding the Instant Pot into the equation. It really does make so many recipes so much easier. This is a machine that I would recommend to the world.
Mama’s Simple Instant Pot Chili
Serves 6
Serving Size 1 cup
INGREDIENTS
1 lb. Ground Meat or Turkey
1 tbsp dried Chopped Onion
1.5 tsp Garlic Powder
1/2 tsp Sea Salt
1/8 tsp Black Pepper
1.5 cups Dry Pinto Beans
3 (15oz) cans Tomato Sauce
3 tbsp Chili Powder
INSTRUCTIONS
1. Soak beans overnight.
2. Brown ground meat using the sauté function in your Instant Pot with healthy sprinklings of minced onion, garlic, salt, and pepper.
3. After the meat browns hit the CANCEL button.
4. Add all remaining ingredients in order, do not stir. Place the lid on your pressure cooker and make sure the vent valve is in the SEALING position.
5. Using the display panel select the Bean/Chili button. If your Instant Pot does not have this function select the MANUAL function, high pressure, for 30 minutes.
6. When the time is up quickly release the pressure by moving the vent valve to the VENTING position and enjoy!
Note: Forgot to soak your beans? No problem! You can do a “quick soak” in your pressure cooker! Place 1.5 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 pot is finished administer a quick release by rotating the pressure release valve to to venting position. Strain and rinse. You can now use these in recipes calling for soaked beans.
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Mama's Simple Instant Pot Chili
Ingredients
- 1 lb. Ground Meat or Turkey
- 1 tbsp dried Chopped Onion
- 1.5 tsp Garlic Powder
- 1/2 tsp Sea Salt
- 1/8 tsp Black Pepper
- 1.5 cups Dry Pinto Beans
- 3 15oz cans Tomato Sauce
- 3 tbsp Chili Powder
Instructions
-
Soak beans overnight.
-
Brown ground meat using the sauté function with healthy sprinklings of minced onion, garlic, salt, and pepper.
-
After the meat browns hit the CANCEL button.
-
Add all remaining ingredients in order, do not stir. Place the lid on your pressure cooker and make sure the vent valve is in the SEALING position.
-
Using the display panel select the Bean/Chili button. If your Instant Pot does not have this function select the MANUAL function, high pressure, for 30 minutes.
-
When the time is up quickly release the pressure by moving the vent valve to the VENTING position and enjoy!
Recipe Notes
Note: Forgot to soak your beans? No problem! You can do a “quick soak” in your pressure cooker! Place 1.5 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 pot is finished administer a quick release by rotating the pressure release valve to to venting position. 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.