My family friendly easy and healthy instant pot chili is a flavorful and nutritious dish that's packed in lean ground beef, an array of beans and veggies and a medley of aromatic spices. It not only satisfies the taste buds, but it nourishes the body. The instant pot ensures that the flavors meld perfectly, making it a quick and convenient option for a wholesome meal made in one pot. This chili is a hearty bowl of comfort, packed in protein and fiber and is an ideal choice for those seeking a delicious and healthy option to warm up on a chilly day. Did I mention it's also meal prep friendly?
This family friendly instant pot chili is best enjoyed during the cooler seasons of fall and winter. The warmth and heartiness of chili make it a comforting and popular choice for colder weather. Whether it's a cozy meal on a crisp autumn evening or a satisfying dish to warm you up during the winter months, chili's rich flavors and comforting qualities make it a go-to favorite when the temperate drops.
If you love this easy instant pot chili, you will absolutely love my instant pot chicken noodle soup.
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Ingredients
- Olive Oil
- Onion, Chopped
- Lean Ground Beef
- Salt
- Pepper
- Garlic Powder
- Smoked Paprika
- Cumin
- Chili Powder
- Tomato Sauce
- Canned Rotel
- Canned Crushed Tomatoes
- Beef Bone Broth
- Canned Kidney Beans, rinsed and drained
- Canned Navy Beans, rinsed and drained
- Canned Pinto Beans, rinsed and drained
- Canned Corn, rinsed and drained
- Cloves of Garlic, crushed
Serve with (suggestions):
- Cheddar Cheese
- Cilantro or Italian Parsley
- Avocado, Chopped
- Jalapeños, Thinly Sliced
- Greek Yogurt or Light Sour Cream
See recipe card for quantities.
Instructions
- Set your instant pot to sauté mode, add in your olive oil followed by your chopped onions and cook for about 3 minutes or until your onions start to become translucent.
- Then add in your beef and all of your seasonings (salt, pepper, garlic powder, and chili powder). Break apart the beef using a meat mincer and cook the beef until most of the pink is gone and the beef appears browned.
- Next add in your tomato sauce, rotel, crushed tomatoes, beef bone broth, rinsed and drained kidney beans, rinsed and drained navy beans, rinsed and drained pinto beans, rinsed and drained corn and crushed garlic.
- Close your instant pot lid and set to high pressure for 20 minutes. Once the instant pot alerts that the cooking time is over, hit the quick release button. Serve the chili into a bowl or meal prep for later.
- Add on or pack your your garnishes such as cheddar cheese, cilantro or italian parsley, chopped avocados, sliced jalapeños and either greek yogurt or sour cream (optional).
Hint: Start by preparing all of your ingredients as described above, before beginning the cooking process so that you are able to move quickly.
For example: Chop your onion and prepare your canned goods by opening the cans, rinsing and draining the applicable canned goods as described above. Peel your garlic and crush it, measure out your spices, chop the avocado and slice the jalapeños.
Hint: This meal tastes excellent with some corn bread! Use the Kodiac Cakes brand for an extra boost in protein.
Substitutions
- Lean Ground Beef - Use ground turkey or ground chicken in place of lean ground beef.
- Beef Bone Broth- Use regular beef broth if you don't have or like beef bone broth. Bone broth is used for additional health benefits in this recipe including an additional kick in protein, but it can be substituted.
- Dairy-free- Skip the cheddar cheese, greek yogurt/sour cream to make this recipe dairy-free.
- Vegetarian- Skip the beef and use vegetable broth instead of beef bone broth to make this recipe vegetarian.
- Vegan- skip the cheddar cheese, greek yogurt/sour cream, beef and use vegetable broth instead of beef bone broth to make this recipe vegan.
This meal prep friendly recipe is already gluten-free.
Variations
- Spicy - add chopped jalapeños into this chili to make this recipe spicy. I skipped the jalapeños in this recipe and opted to add them on top instead to make it family and kid-friendly.
- Toddler friendly and Kid friendly- Skip the jalapeño garnish to make this recipe toddler friendly.
Equipment
All you need to make this easy and healthy instant pot chili is an instant pot.
If you’re in the market for an instant pot, this is the one I have and I love it!
If you are in the market for a meat masher, this is the one I use and love.
For meal prep, you may want to use these glass meal prep bento box containers.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers of this meal prep friendly instant pot chili in the fridge for up to 7 days and freeze leftovers in a souper cube or air tight, freezer friendly container or bag for up to 3 months.
Top tip
Start by preparing all of your ingredients as described above, before beginning the cooking process so that you are able to move quickly.
FAQ
Yes! This recipe is meal prep friendly and great for breakfast or lunch throughout the week.
Yes! This recipe is great for toddlers, kids, and families. Make sure to skip the added jalapeño garnish to make this toddler and kid friendly!
Yes, this recipe is gluten-free but you should always check packaging of purchased items for fillers and other ingredients to ensure that they are gluten-free.
Instant Pot
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Meal Prep
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Jump to: Recipe
Easy and Healthy Instant Pot Chili (Family Friendly)
Equipment
- 1 Instant Pot
Ingredients
- 1 Tablespoon Olive Oil
- 1 Large Onion Chopped
- 1 Pound Lean Ground Beef, Chicken or Turkey 85/15
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Cumin
- 1 Packet (1 Ounce) Chili Powder I used Kinder's
- 1 Can (15 Ounces) Tomato Sauce
- 1 Can (10 Ounces) Rotel
- 1 Can (15 Ounces) Canned Crushed Tomatoes
- 1 Cup Beef Bone Broth
- 1 Can (15 Ounces) Kidney Beans Rinsed and drained
- 1 Can (15 Ounces) Navy Beans Rinsed and drained
- 1 Can (15 Ounces) Pinto Beans Rinsed and drained
- 1 Can (15 Ounces) Corn Rinsed and drained
- 4 Cloves Garlic Crushed
Garnish with (suggestions):
- ½ Cup Cheddar Cheese
- ½ Bunch Italian Parsley Chopped
- ½ Cup Greek Yogurt or Sour Cream
- 1 Medium Avocado Chopped
- 1 Medium Jalapeno Sliced
Instructions
- Set your instant pot to sauté mode, add in your olive oil followed by your chopped onions and cook for about 3 minutes or until your onions start to become translucent.
- Then add in your beef and all of your seasonings (salt, pepper, garlic powder, and chili powder). Break apart the beef using a meat mincer and cook the beef until most of the pink is gone and the beef appears browned.
- Next add in your tomato sauce, rotel, crushed tomatoes, beef bone broth, rinsed and drained kidney beans, rinsed and drained navy beans, rinsed and drained pinto beans, rinsed and drained corn and crushed garlic.
- Close your instant pot lid and set to high pressure for 20 minutes. Once the instant pot alerts that the cooking time is over, hit the quick release button. Serve the chili into a bowl or meal prep for later.
- Add on or pack your your garnishes such as cheddar cheese, cilantro or italian parsley, chopped avocados, sliced jalapeños and either greek yogurt or sour cream (optional).
- Hint: Start by preparing all of your ingredients as described above, before beginning the cooking process so that you are able to move quickly.
- For example: Chop your onion and prepare your canned goods by opening the cans, rinsing and draining the applicable canned goods as described above. Peel your garlic and crush it, measure out your spices, chop the avocado and slice the jalapeños.
- Hint: This meal tastes excellent with some corn bread! Use the Kodiac Cakes brand for an extra boost in protein.
Video
Notes
Substitutions
- Lean Ground Beef - Use ground turkey or ground chicken in place of lean ground beef.
- Beef Bone Broth- Use regular beef broth if you don't have or like beef bone broth. Bone broth is used for additional health benefits in this recipe including an additional kick in protein, but it can be substituted.
- Dairy-free- Skip the cheddar cheese, greek yogurt/sour cream to make this recipe dairy-free.
- Vegetarian- Skip the beef and use vegetable broth instead of beef bone broth to make this recipe vegetarian.
- Vegan- skip the cheddar cheese, greek yogurt/sour cream, beef and use vegetable broth instead of beef bone broth to make this recipe vegan.
Variations
- Spicy - add chopped jalapeños into this chili to make this recipe spicy. I skipped the jalapeños in this recipe and opted to add them on top instead to make it family and kid-friendly.
- Toddler friendly and Kid friendly- Skip the jalapeño garnish to make this recipe toddler friendly.
Equipment
All you need to make this easy and healthy instant pot chili all you need is an instant pot. If you’re in the market for an instant pot, this is the one I have and I love it! If you are in the market for a meat masher, this is the one I use and love. If you are meal prepping this meal, you may want to use these glass meal prep bento box containers. Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.Storage
Store leftovers in the fridge for up to 7 days and freeze leftovers in a souper cube or air tight, freezer friendly container or bag for up to 3 months.Top tip
Start by preparing all of your ingredients as described above, before beginning the cooking process so that you are able to move quickly.Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Katy says
So easy and delish!
Ann says
This recipe is delicious. My husband says it's the best chili I ever made. However, I got a "food burn" notice twice on my Instant Pot when I made it, so I gave up on trying to pressure cook it. Do you have any suggestions to prevent the "food burn" notice?
christina.klapper says
Hey Ann!
That is so strange! I haven’t had that experience and I’ve made this many times! But maybe you can try adding additional bone broth next time? (1.75-2 cups). Usually that burn notice comes up when there isn’t enough liquid. I feel like there is plenty of liquid in there but maybe it’s just sensitive! It won’t hurt and can add more nutrients if anything!