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The BEST Instant Pot Chilie

The BEST Instant Pot Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


This chili recipe has been our hands-down favorite for countless years.  It is loaded with a generous variety of beans . . . not just red kidney beans.  The flavor is enhanced with several varieties of chili and can be added or reduced to adjust the heat as desired.  Serve with your favorite chili toppings and you have a bowl of delicious comfort food to enjoy!  Especially when the cold winds blow outside!  ENJOY!!!


Units Scale
  • 23 Tbsp. olive oil
  • 4 garlic cloves, minced
  • 2 cups chopped celery, including the leaves
  • 1 onion, finely chopped
  • 1 large green pepper, chopped
  • 1 small jalapeño chili, seeds removed, diced
  • 1 lb. ground pork
  • 1 lb. 85/15 ground beef or ground round (you can also use ground turkey
  • 1/3 cup chili powder
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 1 Tsp. cayenne pepper
  • 1 tsp. paprika
  • 1/4 cup fresh cilantro, chopped
  • OPTIONAL: 1 tsp. ground chipotle pepper
  • 2 6oz. cans tomato paste
  • 1 16oz. can of peeled tomatoes, squished by your hands, and juice
  • 1 16oz. can tomato sauce
  • 2 cups spicy V-8 vegetable juice
  • 1 can Rotelle Chili Fixin’s
  • 1 Tbsp. Louisiana hot sauce
  • 12 cups water to thin down consistency
  • OPTIONAL: For stronger beef flavor use beef broth OR
  • beef bouillon in water, such as “Better Than Bouillon”
  • 2 cans dark red kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 can cannelloni beans, drained and rinsed
  • 1 can of corn, drained
  • Freshly ground salt and black pepper to your taste preference level
  • OPTIONAL: For stronger beef flavor substitute beef broth instead of water and/or add 1 or Tbsp. beef bouillon such as “Better Than Broth”


  • Sour cream
  • Finely shredded 4-cheese Mexican cheese blend
  • Chopped green onion stems
  • Crackers or tortilla chips


  1. Set an 8-qt Instant Pot® to the “SAUTE” setting.
  2. Pour in the olive oil and heat.
  3. Add onions, celery, green peppers, jalapeño pepper, and garlic.  Saute’ for no more than 5 minutes.
  4. Add beef and pork and continue to brown on saute’ setting for no more than 10 minutes, making sure to break up the meat into crumbles while cooking.
  5. Drain excess fat and discard.
  6. Stir in tomato paste, tomato sauce, peeled tomatoes, and V-8 Spicy Vegetable Juice.
  7. Add all of the spices.
  8. Add all of the beans and the corn.
  9. Stir well to combine.
  10. Add freshly cracked salt and black pepper to taste. 
  11. Select manual setting; adjust pressure to high, and set time for 15 minutes.
  12. When finished cooking, quick-release pressure according to manufacturer’s directions.
  13. Serve immediately, garnished with sour cream, Mexican cheese blend, chopped cilantro, and chopped green onions, if desired.

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