Ingredients
- 1 tbsp vegetable oil
- 2 tsp 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 RoTel Original
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- Salt and pepper to taste
Instructions
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Set your Instant Pot to Saute and vegetable oil and minced garlic to the pot.
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Once the pot is hot and oil is simmering, add ground beef.
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Once browned, add chopped onion, bell pepper and celery to the beef.
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Cook until onion is starting to become translucent, then add McCormick’s Chili Seasoning.
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Turn the Instant Pot “off” of Saute.
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Mix well and add water.
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Scrape up any browned bits that have adhered to the bottom of the pot.
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Add Ranch Style and kidney beans to the pot and stir.
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Then add Rotel, diced tomatoes and tomato sauce ON TOP. Do not stir in.
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Then add your Instant Pot lid, make sure vent is set to seal and set your IP to 10 minutes on manual or 10 minutes of high pressure.
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Once time is up, let your Instant Pot naturally release.
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Once released, open your Instant Pot, stir and enjoy your chili!
Recipe Notes
Made for a 6 qt. Instant Pot. If making in a mini 3qt. you will need to halve the recipe.
In order to avoid a “burn” warning, float the tomato ingredients on top of the other ingredients – if they are stirred in, they’ll sink to the bottom and could scorch.
Update! We’ve had quite a few people try this recipe (thank you!) and report back that while they liked it, they wanted more meat. A few have successfully doubled the meat that it called for and loved it. So if you like a meaty stew – give it a try!