Need supper in a hurry? This Instant Pot chili is meant to use up the ingredients you have in your pantry and is easy to customize with what you have on hand. You can see that mine is full of chick peas and kidney beans, because that's all I had in my pantry!
This is the perfect chili for when you don't have time to chop up a lot of vegetables, don't have the right beans or a chili seasoning mix. This is super fast and easy!
It is BEYOND the kind of weather for chili here – Edmonton is one of the coldest places on earth this week! It was -40 Celsius this morning without including the wind chill! Why do I live where the air hurts my face, the car won't start and bus service to school is cancelled if you live in the country?
So chili was on the menu this week. I have been trying to use up what's in my pantry as we are packing up and prepping the house to sell and move this year and I loathe moving canned goods and half eaten boxes of cereal. This Instant Pot chili had to use what was in my pantry already.
This recipe is SO easy, and you will have the ingredients in your pantry – mainly because you can sub in whatever you want for the beans. I only had chickpeas and kidney beans, so that was my chili beans. Add in a pound of meat of your choice ( I had ground beef and I am also working on only eating from my freezer as well so I don't have to move frozen food!) and tomatoes and spices.
The ketchup is one of my favorite tricks to making the best chili ever. So many people don't believe me, but I'll tell you again, I judged a ton of chili contests here in Edmonton and every time I got to see the ingredients – I would learn that some of the very best chefs here in Edmonton use ketchup as their secret ingredient! And if it wasn't ketchup, it was white sugar!
You can sub in lentils as well (I had a can of those, I might be making lentil sloppy Joes in the future) black beans, navy, whatever canned beans you have they will work in this recipe!
You can also prep this in your slow cooker, just fry up the meat etc and then place everything in the slow cooker and cook all day long.
On a side note, I find that the Instant pot really cooks the chick peas well, you know how sometimes they stay hard? Not with pressure cooking. These were perfect!
PIN THIS RECIPE to your INSTANT POT Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Quick and Easy Instant Pot Chili
- 1 pound ground beef or turkey
- 1 medium white onion chopped
- 1 tablespoon minced garlic
- one 28 ounce can diced tomatoes
- one 15 ounce can diced tomatoes with green chiles
- one 15 ounce can kidney beans rinsed and drained
- one 28 ounce can chick peas black beans, etc. rinsed and drained
- 1/2 cup ketchup
- 1 1/2 tablespoons chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 pinch ground black pepper
- salt to taste
- shredded cheese to top
- On your Instant Pot, press the sauté button. Add in the ground beef and the chopped onion, and fry until the onions are soft and translucent and the ground beef is browned and fully cooked. Drain the extra facts and return the pot to the instant pot.
- Add in the garlic and sauté for another minute until fragrant and browned.
- Add in the remaining ingredients, mixing thoroughly.
- Press the beans/chili button on your Instant Pot and cook at high pressure for 30 minutes.
- Naturally release the steam or you can manually release it according to the manufacturer's directions.
- Stir and add any salt and pepper to taste.
- Serve in bowls with cheese on top.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.