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Instant Pot Chili

This is a traditional chili recipe that is SO easy to put together and can be done in under an hour!
Prep Time10 mins
Cook Time40 mins
Course: Main Course, Soup
Cuisine: American
Keyword: low carb
Servings: 10


  • Pressure cooker


  • 1 lb cooked ground beef
  • 15 oz can red kidney beans, drained and rinsed (one 15 oz can)
  • 30 oz diced fire-roasted tomatoes (2 15 oz cans)
  • 1 cup water
  • 1 cup salsa
  • 3 TBSP dried minced onion
  • 2 TBSP Chili powder
  • 2 tsp cumin
  • 1 tsp salt


  • Brown the meat in a frying pan if you don't have it already cooked. While it's cooking, go ahead and dump all the other ingredients in the pressure cooker.
  • Drain the cooked hamburger meat in a collander placed over a bowl to collect the excess tallow. You don't want all that grease going down your drain! Later, once the grease cools and solidifies, you can scrape it into the trash.
  • Add the cooked ground beef to the Instant Pot, stir the ingredients a bit, then close and seal the pot. Press the bean/chili setting and set to 40 minutes.


If you don't have an Instant Pot, or you'd simply prefer to make this in a slow cooker, this recipe works fine with that as well. Then you would cook on low for 8 hours.
You may want to add another cup of water since more moisture tends to escape when using a slow cooker. This is assuming you are using a regular slow cooker. The slow cooker setting on the Instant Pot still keeps moisture sealed in pretty well and extra water may make your chili a little more soupy.