- 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
Set your Instant Pot to Saute and vegetable oil and minced garlic to the pot.
Once the pot is hot and oil is simmering, add ground beef.
Once browned, add chopped onion, bell pepper and celery to the beef.
Cook until onion is starting to become translucent, then add McCormick’s Chili Seasoning.
Turn the Instant Pot “off” of Saute.
Mix well and add water.
Scrape up any browned bits that have adhered to the bottom of the pot.
Add Ranch Style and kidney beans to the pot and stir.
Then add Rotel, diced tomatoes and tomato sauce ON TOP. Do not stir in.
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.
Once time is up, let your Instant Pot naturally release.
Once released, open your Instant Pot, stir and enjoy your chili!
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!