RV RoadieThis chili has been in my family since the mid-1980s. I made it for ten years in a restaurant kitchen where I was responsible for all the daily soups and chili, cooking it in big batches day after day until I knew it by heart — no recipe card, no measuring, just muscle memory. This is that same chili, scaled down for the Instant Pot so you get all the deep, slow-simmered flavor in a fraction of the time.
It’s a hearty, no-fuss meal that shines on cool fall days, and it goes hand in hand with my dutch oven cornbread. We make ours with chili beans rather than plain kidney or pinto, which brings a little extra seasoning to the pot. If you like more heat, a pinch of red pepper flakes on top does the trick.
Quick and Easy Instant Pot Chili
The no-fail chili I made in restaurant kitchens for years, scaled down for the Instant Pot — quick, easy, and it always turns out.
Ingredients
- 1 lb ground beef (80/20 or your choice)
- 1 medium yellow onion, chopped
- 3-4 ribs celery, chopped
- 1 can (28 oz) diced tomatoes
- 1 can (28 oz) chili beans, undrained
- 1 can (28 oz) tomato sauce
- ¾ cup water
- 1 packet chili seasoning (regular)
- 3 tbsp chili powder (mild)
Method
- Set the Instant Pot to Sauté. Add the ground beef and cook, breaking it up, until browned. Drain off excess grease if you like.
- Add the chopped onion and celery to the beef and sauté for 3-4 minutes, until they start to soften.
- Stir in the chili seasoning and chili powder and cook for about 1 minute, until fragrant.
- Add the diced tomatoes, chili beans, tomato sauce, and water. Stir well, scraping any browned bits off the bottom of the pot so nothing sticks.
- Cancel Sauté. Lock the lid, set the valve to Sealing, and pressure cook on High for 15 minutes.
- Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Stir, taste, and adjust seasoning. Serve hot with your favorite toppings.
Notes
Don't skip scraping the bottomAfter sautéing, make sure to scrape up the browned bits before pressure cooking. Stuck-on food on the bottom is the most common cause of a burn warning in the Instant Pot.
Make it your ownTop with shredded cheddar, sour cream, diced onion, or serve with a wedge of warm dutch oven cornbread for the full experience — the two were made for each other.
Nutrition
Serving: 1 bowl (about 1.5 cups) Calories: 410 Carbohydrates: 34 g Protein: 26 g Fat: 20 g Sugar: 9 g Sodium: 980 mg Fiber: 9 g
How to Serve
Chili is only as good as what you pile on top. We set out bowls of shredded cheddar, sour cream, and diced raw onion and let everyone build their own. A wedge of warm dutch oven cornbread on the side is how we do it most nights — the two were made for each other. Over rice or a split baked potato, it stretches one pot into two meals, which is exactly what we’re after in a small rig.
Tips for Success
The single most important step is scraping the bottom of the pot after you saute. Those browned bits are pure flavor, but left stuck on they’re the number one cause of a burn warning. Add your liquids, then run your spoon across the bottom until it’s clean before you lock the lid. Browning the beef well before anything else goes in also makes a real difference — don’t rush it.
Storage & Shelf Life
Chili is famously better the next day, so leftovers are a feature, not a problem. Cooled and stored in an airtight container, it keeps for four to five days in the refrigerator. Reheat it on the stovetop or in the microwave with a splash of water if it’s thickened up. For freezing, let it cool completely, then portion it into freezer bags or containers and freeze for up to three months — thaw overnight in the fridge before reheating.
Variations
This recipe takes well to swaps. Use ground turkey or chicken in place of beef for a lighter pot, or brown a mix of beef and Italian sausage for something richer. For a bean-free version, leave out the chili beans and add an extra half-pound of meat. Vegetarian? Skip the meat entirely and add a can of drained black beans and some diced bell pepper. And if your crowd likes it hot, stir in a diced jalapeno with the onion or add a chopped chipotle in adobo.
Frequently Asked Questions
Can I make this chili on the stovetop instead?
Absolutely. Brown the beef in a large pot or Dutch oven, add the onion and celery, then stir in the seasonings and remaining ingredients. Bring it to a simmer, cover, and let it cook on low for at least 45 minutes to an hour, stirring now and then. The longer it goes, the better it gets.
Can I freeze this chili?
Yes, and it freezes beautifully. Cool it completely, portion it into freezer bags or airtight containers, and freeze for up to three months. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of water. It’s one of our favorite make-ahead meals for busy travel days.
How can I make it spicier?
The easiest way is a sprinkle of red pepper flakes right at the table, so everyone controls their own heat. To build spice into the whole pot, use a hot chili seasoning packet instead of regular, add a diced jalapeno with the onion and celery, or stir in a spoonful of chipotle in adobo for a smoky kick.