The BEST Instant Pot Chili (Dump and Go Recipe)

Our Mom's Chili is the perfect fall soup recipe. We would have it for dinner every single Halloween and it's a tradition we've kept with our own families. You can also make this chili on the stove top or slow cooker!


Does your family have any recipes that were staples in your house growing up? This Instant Pot Chili has been around our family for as long as I can remember.

Every year on Halloween, my mom would whip up a pot of this chili. It would cook all day in the slow cooker and the smell of the chili would fill the entire house.

But now, you can make it in the Instant Pot in a matter of minutes.

Even today when I smell chili cooking, it takes me back to my childhood and having a warm, full belly before heading out to go trick-or-treating.

Before we get into the recipe, you’re going to need an Instant Pot! We love the 6 quart Lux or Duo. You can make this in the 8 quart, 6 quart or 3 quart. If you are using the 3 quart, just be sure to half the recipe!


If this is your first time making chili, or any soup for that matter in the Instant Pot, we have a few suggestions to make sure it turns out perfect every single time.

  1. Brown and Flavor Ground Meats

Cooking the meat before throwing it in the slow cooker may not be the case for all soups, but we’d recommend browning ground beef, turkey, or sausage before tossing it in the Instant Pot.

This not only helps with the flavor of your soup, but it also prevents large chunks of meat from cooking together. You’ll have perfectly ground beef in your chili if you take this step.

We love to brown our meat with onions in this recipe, giving the meat great flavor. Other soups may have you throw in some garlic, spices, or even a packet of taco seasoning.

You can also pre cook your ground beef in the Instant Pot. Watch I how cook 3 pounds of frozen meat HERE

2. Drain and Rinse Your Beans

Avoiding this step could be detrimental to your chili! We’ve listed which cans need to be drained in this recipe, but you can almost always assume that beans in any recipe will be drained and oftentimes rinsed (especially black beans!).

Without draining your beans, your chili will be turn out runny and a little too “soupy” to be considered chili. We know it’s an extra step, but it’s definitely worth it.

3. Add Enough Liquids

While draining some ingredients is important, it’s also important to make sure you have enough liquid in your Instant Pot so it will pressurize. 

The best part about this Instant Pot Chili is the delicious flavors that combine together. The liquid from the diced tomatoes, the Worcestershire sauce, and the water should be enough to keep those flavors infusing all day long.

Don’t have an Instant Pot? No problem! You can make our Mom’s Chili in the slow cooker and on the stove top! Get the slow cooker recipe HERE. Watch how to make the stove top recipe HERE.


We get asked how to turn our Mom’s Chili into a freezer meal A LOT. Here’s how you do it!

  1. Brown your ground beef and onions according to directions in original recipe.
  2. In a large Zip-Loc or freezer safe bag, combine remaining ingredients.
  3. Place laying flat in your freezer to save the most space. We like to label our bags before hand so we know what’s in the bag. If you’re anything like us, in a months time you’ll forget what freezer meals you’ve stuck in the freezer.
  4. Place freezer bag in the refrigerator the night before cooking to allow it to partially thaw.
  5. Cook according to the directions in original recipe. It’s that easy!

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We love to serve our chili with homemade bread and green salad. Here’s a few we’d suggest:

Watch how to make Instant Pot Chili Here:

Did you know we have a Youtube Channel? We post a new Instant Pot Video every single Monday and we share other delicious recipes too!

Serves: 8

The BEST Instant Pot Chili (Dump and Go Recipe)

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 1 pound ground beef
  • 1 onion (diced)
  • 2 (14 ounce) cans diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1/3 cup ketchup (or chili sauce)
  • 1/2 cup water
  • 1 (15 ounce) can dark red kidney beans (drained and rinsed)
  • 1 (1.25 ounce) packet chili seasoning mix
  • 3 stalks celery (chopped)
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon sugar
  • 1 1/2 cups shredded cheddar cheese (for topping)
  • 1 (9.25 ounce) bag Frito's Corn Chips (topping)


  1. Push the Saute Button on your Instant Pot. Put in your ground beef with chopped onion and cook until no longer pink. As it cooks, use a wooden spoon or Chop-n-Stir to break up your ground beef. Drain grease well and leave the meat in the Instant Pot.
  2. Put in diced tomatoes, tomato sauce, ketchup, water, kidney beans, chili seasoning mix, chopped celery, Worcestershire sauce, and sugar. Stir together.
  3. Put the lid on and made sure the knob is on sealing. Push the Manual or Pressure Cook button on your Instant Pot. Set the timer for 10 minutes.
  4. When the timer is done, you can let it release on its own or do quick release. Do do a quick release, just turn the knob to venting)
  5. Top with shredded cheese and Frito's corn chips. Serve while hot.


The total time does not include the time it takes for the meal to come to pressure.


egg free
soy free
wheat free
treenut free
sesame free
mustard free



477 cal


33 g


28 g


17 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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19 Responses to “The BEST Instant Pot Chili (Dump and Go Recipe)”

  1. I just received an instant pot for Christmas. I'm a little confused about the timing. Your chili you said to set timer for 10 minutes. But it also says it takes about 10-20 minutes to pressurize. So do I set timer for 20 minutes, or still just set for 10 minutes?
    • Roses62
      It took my I.P. about 15 minutes to get up to pressure. You set it for only 10 minutes cook time. That does not include any time it takes to pressurize, that's separate. Then you will need time for the pressure to release on its own after the 10 minutes cook time, or do a quick release, which I did.

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