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Instant Pot Chili


Photo by Kim Steele

A tasty, and speedier, version of traditional chili.

Recipe courtesy of Kim Steele,


  • 2 tsp (10 ml) oil
  • 1 lb (454 g) ground beef
  • 2 cups (500 ml) of beef broth
  • 1 28 oz. (796 ml) can red kidney beans, rinsed and drained
  • 1 28 oz. (796 ml) can of black beans, rinsed and drained
  • 1 Tbsp (15 ml) chili powder
  • 1 tsp (30 ml) oregano
  • ½ tsp (5 ml) garlic powder
  • ½ tsp (5 ml) onion powder
  • 1 tsp (10 ml) cumin
  • 1 22 oz (650 ml) jar of salsa
  • ½ cup (125 ml) tomato sauce
  • 1 cup (250 ml) of corn


  1. Select sauté mode on Instant Pot.
  2. Add 2 tsp (10 ml) oil to the cooking pot, heat.
  3. Add ground beef. Stir until browned (or heated through if using previously cooked or frozen beef). Season with salt and pepper during browning/heating.
  4. Add beef broth, seasonings, and beans.
  5. Stir to combine, scraping any stuck-on food from the bottom of the pot.
  6. Press cancel and place lid on the Instant Pot. Ensure the vent is in the sealed position.
  7. Select manual or pressure cook. Cook 10 minutes on high pressure.
  8. When done, press cancel, open the vent and release the pressure. Remove lid.
  9. Select sauté setting and stir in salsa, tomato sauce, and corn.
  10. Heat about 5 minutes, until corn is cooked and chili is hot, stirring constantly. The bottom will burn easily.
  11. Scoop into bowls, sprinkle with cheese, cilantro or other toppings. Serve.

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