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+ servings

Instant Pot Cowboy Chili

Prep Time10 mins
Cook Time30 mins
Servings: 4 persons


  • 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


  • 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.