Instant Pot® chilli

    1 hour

    Beans and beef mince steak are cooked in a thick, spicy sauce using the Instant Pot® to make tender, quick and easy chilli.

    4 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 675g beef mince steak
    • 1 onion, diced
    • 3 stalks celery, diced
    • 4 cloves garlic, minced
    • 2 (400g) tins red kidney beans in chilli sauce, undrained
    • 2 (400g) tins pinto beans, rinsed and drained
    • 750ml tomato passata
    • 225g green chillies from a jar, diced
    • 2 tablespoons chilli powder
    • 1 tablespoon cider vinegar
    • 1 tablespoon chilli-garlic sauce, or to taste
    • 1 teaspoon dried oregano
    • 1/4 teaspoon ground cumin

    Prep:20min  ›  Cook:30min  ›  Extra time:10min resting  ›  Ready in:1hr 

    1. Turn on a multi-cooker (such as Instant Pot®) and select 'Saute' function. Coat the bottom of the pot with oil.
    2. Cook beef mince until browned, about 5 minutes. Add onion, celery and garlic. Cook, stirring occasionally, until onion has softened, about 5 minutes. Turn off heat. Add kidney beans, pinto beans, tomato passata, green chillies, chilli powder, cider vinegar, chilli-garlic sauce, oregano and cumin. Stir well.
    3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
    4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.


    If using a 6-quart Instant Pot® place pinto beans in last, only filling the inner pot 2/3 full. If you have an 8-quart Instant Pot®, all ingredients will fit without overflowing.

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