mom's best instant pot chili recipe in bowls with cheese topping
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5 from 11 votes

Mom's Best Instant Pot Chili

Mom's Best Instant Pot Chili is an easy mild chili recipe made with ground beef in the pressure cooker. It takes about 30 minutes to cook but tastes like it's been cooking all day long!
Course Main
Cuisine American
Keyword instant pot recipes, mild chili, mom's best instant pot chili
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10
Calories 111kcal
Author Dee


  • 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!



Calories: 111kcal