The BEST Instant Pot Chili
Yield: 4 servings
Active Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Absolutely adore the flavor infusion of the chili, thanks to the heat and pressure of the Instant Pot! These flavors just melt and marry perfectly as it cooks and warms together. Enjoy!

Ingredients for Single Meal

  • 1 - lb(s) ground beef
  • 1 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 1 - 15 oz. can(s) diced tomatoes
  • 1 - 15 oz. can pinto beans
  • 1 - Tbsp chili powder
  • 1 - tsp ground cumin
  • 2 - cup(s) beef broth
  • 3 - Tbsp lime juice
  • - Salt and pepper
  • Garnish: - shredded cheese or sour cream**
  • Side: - cornbread**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Open and drain the diced tomatoes. Open the pinto beans.
  2. In a large saucepan, brown the ground beef with the minced onion and garlic powder. Drain and add the browned ground beef to the electric pressure cooker insert. Stir in the diced tomatoes, pinto beans, chili powder, ground cumin, beef broth, and lime juice. Season with salt and pepper to taste.
  3. Steam valve: Sealing.
  4. Cook on: Manual/High for 15 minutes.
  5. Release: Natural or Quick.
  6. Prepare the cornbread, as directed.
  7. Serve the BEST Instant Pot Chili with cornbread, and preferred garnishes.

Freezeasy Meal Prep Directions

  1. Brown 2 lbs. ground beef with 2 Tbsp minced onion and 2 tsp garlic powder. Let cool.
  2. Open and drain 2 cans of diced tomatoes. Open 2 cans of pinto beans.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • Half of the browned ground beef
  • 1 - 15 oz. can diced tomatoes
  • 1 - 15 oz. can pinto beans
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 2 cups beef broth
  • 3 Tbsp lime juice
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to pressure cooker insert with hot water. Pressure cook as directed.

Special notes

Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or partially frozen. Note that preheat time and release time may vary by appliance. See myfreezeasy.com/EPC for more tips and tricks.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Best Instant Pot Chili

Printable Label Instructions

Thaw, add contents of baggie to Instant Pot. Cook on high pressure for 15 minutes with sealed valve; then natural release.
Serve with cornbread.

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