Mom’s Best Instant Pot Chili Recipe is quick and easy to make in the pressure cooker but tastes like it’s been simmering on the stove all day. You’ll love this mild ground beef chili that tastes just like mom used to make!
I’m on a roll with the easy Instant Pot dinner recipes lately. I can’t help it, though. Making dinner in the Instant Pot is so dang easy that I’m having tons of fun experimenting with the pressure cooker. And, you guys, I like to share the delicious results of these tasty experiments as soon as I can.
Take my mom’s best chili recipe, for example. I posted this not too long ago, and even thought it’s a super easy traditional recipe for chili, I wanted to see if it was even easier if I made it in the pressure cooker.
We haven’t had much rain at all lately in the Valley of the Sun. So, when we actually got a cool, rainy day today, I was in the mood for a steaming hot bowl of chili. I know many of you would laugh at our “cold weather”, but hey, I’ll take what I can get!
When my mom used to make this chili, she would start early in the day and let it simmer on the stove all afternoon. I’m usually not that organized, so I usually cook my chili for about 30 minutes or an hour, at most. But, the cool thing about making chili in the Instant Pot is that it tastes like it was simmering all day.
Basically I used the same ingredients in the original recipe as I did for the Instant Pot chili version. I just changed the amount of seasoning and, of course, the cook time and method.
Honestly, this easy beef and bean chili is one of our favorite Instant Pot recipes!
How to make Mom’s best chili in the Instant Pot
I started off by browning the ground beef. Next, I just added water to deglaze the bottom of the pot. After that, I just layered the remaining ingredients and let the Instant Pot do its job.
I cooked the chili for 10 minutes and let it release naturally for another 10 minutes before opening the valve all the way. You could definitely let it go longer and keep warm if you want. But, I couldn’t wait!
We like our chili on the soupy side, with plenty of liquid. If you like thicker chili, you can saute it for a little bit after pressure cooking. It does thicken up as it sits, and it’s definitely thicker the next day. Tastes even better, too!
Looking for More Easy Instant Pot Recipes?
- Instant Pot Creamy Shells and Beef
- Instant Pot Spaghetti and Meat Sauce
- Instant Pot Salsa Verde Chicken
- Instant Pot Baby Back Ribs
Recipe for Mom’s Best Instant Pot Chili
Mom's Best Instant Pot Chili
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 medium onion, chopped
- 1 medium yellow bell pepper, seeded and chopped
- 1 cup water
- 2 14-ounce cans kidney beans, rinsed and drained
- 1 14 ounce can diced tomatoes
- 1 8 ounce can tomato sauce
- Hit SAUTE on the Instant Pot, and when display reads HOT, add the olive oil and ground beef
- Break up beef with a spatula, and cook until no longer pink.
- Stir in salt, pepper and chili powder
- Add onions and peppers, and stir until slightly soft, then hit CANCEL
- Add water, and stir to deglaze bottom of pot. Add kidney beans, diced tomatoes, then the tomato sauce, but do not stir
- Cover, turn vent to SEALING, and hit PRESSURE COOK, or manual, for 10 minutes
- When pot beeps, allow a natural pressure release for 5 minutes, then hit CANCEL, and quick release remaining pressure
- Stir, and serve with your favorite toppings!
I hope you enjoy Mom’s Best Instant Pot Chili as much as we do!
Shared with more easy recipes at Weekend Potluck!