Instant Pot Cowboy Chili Recipe

A delicious bowl of chili with pinto beans, made in the Instant Pot!

The Instant Pot has this magical way of infusing flavors so beautifully with the way it uses heat and pressure to cook the ingredients and melt them together. The flavors mingle and marry in such a perfect way and chili is one of my favorites from the Instant Pot. If you haven’t made chili in your Instant Pot yet – start with this recipe.

Oh, and this is freezer friendly too – the perfect “Freezer to Instant Pot” recipe! (More on that here.)

Helpful Instant Pot Resources

Instant Pot Cowboy Chili

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes

Ingredients

1 lb. ground beef

1 Tbsp minced onion

1 tsp garlic powder

15 oz. can pinto beans, undrained

15 oz. can diced tomatoes, undrained

8 oz. can tomato sauce

2 Tbsp chili powder

1 tsp ground cumin

1 cup beef broth

Garnish: sour cream and shredded cheese

Side salad or cornbread

Directions

On saute mode, brown the ground beef with the minced onion and garlic powder. If needed, drain off excess fat. If you use a leaner ground beef, you won’t need to drain the fat. Also, you could brown the ground beef in a skillet and then add to the IP insert.

Add the pinto beans, diced tomatoes, tomato sauce, chili powder, ground cumin and beef broth.

Set on Chili/Beans mode, or Manual, High for 30 minutes.

Let vent naturally.

Serve Instant Pot Cowboy Chili with sour cream and shredded cheese garnish, and side salad and/or cornbread.

If you wish to make this as a freezer meal, you can learn more about “Freezer to Instant Pot Chili” here.