Instant Pot Chili

Instant Pot Chili

Instant Pot Chili ready for the freezer.

This recipe Instant Pot Chili recipe is super tasty and freezes great!


  • 1 T vegetable oil
  • 2 t minced garlic
  • 1 lb lean ground beef
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 6 stalks celery, chopped
  • 1 package McCormick’s Chili Seasoning
  • 1 cup water
  • 1 15 oz can Ranch Style Beans
  • 1 15 oz can dark red kidney beans, drained
  • 1 15 oz can Ro-Tel Original
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • Salt and pepper to taste



  1. Set your IP [Instant Pot] to Sauté, add oil and minced garlic to inner pot.
  2. Once the pot is hot add ground beef and cook until no longer pink.
  3. Add chopped onion, bell pepper and celery to the beef cooking until onion is translucent.
  4. Turn off IP.
  5. Add McCormick’s Chili Seasoning and water.  Mix well.
  6. Scrape up any browned bits that have adhered to the bottom of the pot.
  7. Add Ranch Style and kidney beans to the pot and stir.
  8. Add Ro-tel, diced tomatoes and tomato sauce ON TOP. Do not stir in!  [This will help avoid the “BURN” warning]
  9. Secure IP lid, make sure vent is set to seal and set your IP to 10 minutes on manual or 10 minutes of high pressure.
  10. Once time is up, let your Instant Pot naturally release then enjoy!

Instant Pot Chili ready for the freezer

 ***I was able to get 6 lunches out of one batch.  These are Rubbermaid’s 2 cup containers.***