Make This Tonight: Instant Pot Chili


Trending Now


We love our Instant Pot (check out some of our favorite ways to use it here), and this chili from The Bearded Hiker is an awesome way to put it to work. It’s super easy to throw together—just sauté your beef, add your veggies, beans and spices and the pressure cooker will do the rest.

2 pounds ground beef, browned and drained
1 large white onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
2 14 oz. cans diced tomatoes, not drained
2 15 oz. cans chili beans, not drained
2 tablespoons tomato paste
2 tablespoons ketchup
2 tablespoons barbecue sauce
2 teaspoons salt
1/2 teaspoon black pepper
1.5 heaping tbsp yellow mustard
3 tbsp chili powder
1/2 tsp cumin
3-4 teaspoons red wine vinegar
shake or two of your favorite hot sauce, optional
1 package (quantity 8) of beef hot dogs, I use Nathan’s, thinly sliced
minced white onion, for garnish
shredded cheddar cheese, for garnish

1. Set your pressure cooker/Instant Pot to sauté. Add the ground beef and brown. If you have some grease down there, get it out either with a ladle or dump it in a colander.

2. Add the beef back to the pot, along with everything but the onion and cheese. Stir.

3. Press cancel on your pot and set the time for 11 minutes, high pressure. Let the pressure come down naturally.

4. Serve with onions and cheese, on a hot dog bun (yum!), or on a bed of Fritos!

Thanks to Jaxx of The Bearded Hiker for sharing this recipe with us. Check out his site for more amazing recipes (including lots of pressure cooker meals for Instant Pot fans!).

Welcome to our Tinybeans family!
Be sure to check your email for new activities, recipes and parenting hacks – and to see if you’ve won!








Enter to Win a $250 Gift Card!

Enter your email and zip code below for a chance to win a Mastercard Gift Card. We’ll pick one winner per month through October 31, 2022 – 7 lucky winners in all!

I agree to the official rules and to receive email communications from Tinybeans. By providing my email address, I agree to the Privacy Policy and Terms of Service.