Happy Thursday, friends!
Today, I’m sharing an easy little Instant Pot recipe with you. Now, you guys know that about 18 months ago I started using an Instant Pot and while I do like it on occasion, it’s not my true love (like the slow cooker!), but from time to time, I do find it useful in the kitchen. Sometimes, I pull it out because I’m in the pinch and then sometimes, I pull it out just to compare the results with my slow cooker. This chili recipe is one of those times. I have approximate 4 billion slow cooker and/or stove top chili recipes (you can see them all HERE), so I thought it was time to add an Instant Pot one into the mix. The results? Pretty darn delicious! I hope you enjoy it too!
(PS: Don’t forget, if you want to see my Instant Pot vs The Slow Cooker post where I lay out all my pros and cons, click HERE.)
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Instant Pot Chili
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes including the pressurizing
Description
After a busy day at work, walk in the kitchen, plug in your Instant Pot and let it make dinner for you! This chili is the perfect weeknight recipe to warm you up!
Ingredients
- 1 pound of ground beef
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 onion, chopped
- 1 (10 oz) can of corn (I love Trader Joe’s!)
- 3 tablespoons chili powder
- 1 (15 oz) can Ranch Style beans, do not drain
- 1 (14 oz) can diced tomatoes, do not drain
- 1 (8 oz) can tomato sauce
- grated cheddar cheese, chopped green onions and/or sour cream to garnish
Instructions
- In your Instant Pot on the saute setting, brown your ground beef in a drizzle of EVOO (about 2 tablespoons). Cook until browned and crumbly. Next, stir in a big pinch of salt and pepper along with your chopped onion, corn, chili powder, Ranch style beans, diced tomatoes and tomato sauce.
- Place the lid on your Instant Pot and set it to the MANUEL setting for 18 minutes.When your 18 minutes are over, allow your Instant Pot to release naturally.
- Finally, ladle into bowls and garnish with your favorite toppings like shredded cheese, chopped green onions and/or sour cream.
Notes
I find that it takes about 10 minutes for your Instant Pot to come up to the correct pressure and then another 10 minutes for the pressure to release. Please make sure you factor this into your cooking time.
Charmaine Ng | Architecture & Lifestyle Blog says
I need an Instant Pot like, now! This looks good! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Narci says
I love a good Chili recipe. Need to try this for sure!
Lauren @ Bookmark Lit says
Maybe I’m just a northerner, but what are ranch style beans? I see some online but I don’t think I can buy any nearby. Are they liked baked beans?
Mix and Match Mama says
They’re sold on the ban isle too! You don’t have to drain them. They’re red beans in a yummy sauce.
Diane says
Sorry no Instant Pot. Only crock pot.
Kristen says
This was delicious! My husband and 3 year old alike raved about this. Thank you so much for always posting the quickest, most delicious family/crowd pleasing meals. On another note, I know you have so much on your plate right now, and I’m praying for you and your family. Thanks again for all that you do!
Mix and Match Mama says
Thank you so much, Kristen!!!!
Tiffany says
Hi Shay! How many does this recipe feed? If I need to feed 15-20, would I quadruple the recipe? How much would the amount of time set in the instant pot change? Thank you!!
Mix and Match Mama says
Oh goodness, I think I would pick another recipe if I needed to make chili for that many people and not an IP one. I would make a stove top of slow cooker one with multiple pots/slow cookers. I think I would make my Sweet Corn Chili! It serves four to six…so you would need a lot!