Quick & Easy Chili Instant Pot Recipe – it is the best chili recipe!  If YOU looking for a quick comfort recipe then this Classic Instant pot Chili Recipe is all you need.  Loaded with delicious ground beef, yummy beans and flavor rich spices.

When YOU make this Chili Instant Pot Recipe, take a picture & DM me your Food Creation on Instagram @MunchkinTimeBlog & I will feature it here under this recipe!

We enjoy eating chili with tortilla chips and lots of sharp cheddar cheese.

Quick Notes

• Feel free to adjust this chili recipe, like adding a garlic clove or use your favorite spices.
• Store leftovers in airtight container inside the fridge for up to 3 days.

How to Make Chili in Instant Pot:

Serve chili with grated sharp cheddar cheese, creamy sour cream and chopped cilantro (I used chives, thats what I had on hands.) Enjoy!

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Chicken Wings Recipe

Juicy Chicken Thighs Spanish Rice Recipe 

30-minute Bang Bang Chicken Recipe in Air Fryer

Easy Fried Rice Recipe with Eggs and Green Onion

Sweet and Sour Chicken with Pineapple and Peppers

Super Juicy Oven Baked Chicken Wings

Oven Baked Boneless Skinless Chicken Thighs

Chili Instant Pot Recipe

Love Keil

Quick & Easy Chili Instant Pot Recipe - it is the best chili recipe!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Comfort Food, Soup

Cuisine American

Servings 6 servings

Calories 434 kcal

Equipment

• Instant pot

Ingredients

  

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Instant Pot Chili

• 1 lb ground beef grass-fed
• 1 onion chopped
• 1 long celery stick chopped
• 2 medium tomatoes cubed
• 1 medium jalapeno seeds removed & finely chopped
• 15 ounces tomato sauce
• 15 ounces kidney beans rinsed & drained
• 15 ounces garbanzo beans rinsed & drained
• 1 cup water or bone broth
• sharp cheddar cheese, sour cream & cilantro for garnish

Chili Spices

• 1 1/2 teaspoons chili powder
• 1 teaspoon Montereal Steak Spice
• 1 teaspoon ground cumin
• salt & pepper to taste

Instructions

 

• Turn Instant Pot on Saute mode, then add 1 lb of ground beef, 1 chopped celery stick and 1 chopped onion. Mix and saute for about 10 minutes, stirring few times to break down the ground beef with a wooden spoon.
  
• Next, add 2 cubed tomatoes, 1 finely chopped jalapeno, 15 oz. of tomato sauce, 15 oz. of kidney beans and 15 oz of garbanzo beans. Pour in 1 cup of water and add all of the chili spices.
  
• Give it a good mix with a spoon, then cover and cook on Soup/Broth mode for 20 minutes. Quick release the pressure.
  
• Serve chili with grated sharp cheddar cheese, sour cream and chopped cilantro (I used chives, thats what I had on hands.) Enjoy!
  

Video

Notes

• Feel free to adjust this chili recipe, like adding a garlic clove or use your favorite spices. 
• Store leftovers in airtight container inside the fridge for up to 3 days. 

When YOU make this Chili Instant Pot Recipe, take a picture & DM me your Food Creation on Instagram @MunchkinTimeBlog & I will feature it here under this recipe!

Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Nutrition

Serving: 1gCalories: 434kcalCarbohydrates: 43gProtein: 27gFat: 18gSaturated Fat: 6gCholesterol: 54mgSodium: 830mgPotassium: 1070mgFiber: 13gSugar: 9gVitamin A: 841IUVitamin C: 16mgCalcium: 89mgIron: 7mg

Keyword chili, ground beef, instant pot

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