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5 from 2 votes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Chili Recipe, Dump and Go recipe, Easy Chili Recipe, Easy Instant Pot Recipe
Servings: 8
Calories: 465kcal


  • Instant Pot
  • Wooden Spoon


  • 1 pound ground beef
  • 1 onion diced
  • 28 ounces diced tomatoes 2 (14 ounce cans)
  • 8 ounces tomato sauce 1 can
  • cup ketchup or chili sauce
  • ½ cup water
  • 15 ounces dark red kidney beans (drained and rinsed)
  • 1.25 ounces chili seasoning mix 1 packet
  • 3 stalks celery chopped
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon sugar
  • cups shredded cheddar cheese optional topping
  • 9.25 ounces Fritos Corn Chips optional topping


  • 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.
  • Put in diced tomatoes, tomato sauce, ketchup, water, kidney beans, chili seasoning mix, chopped celery, Worcestershire sauce, and sugar. Stir together.
  • 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.
  • 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)
  • 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.
How to turn this into a freezer meal:
  • Cook the ground beef and onion and place in a resealable gallon-sized freezer bag or other freezer-safe container.
  • Dump in the remaining ingredients (excluding optional toppings) into the bag.
  • Let the bag cool down (if still hot from the cooked ground beef). Place in the freezer for up to 90 days.
  • When ready to eat, remove frozen soup from the bag (if it won’t come out, run the bag under hot water so that you can remove/peel off the frozen bag).
  • Place the frozen soup into your Instant Pot (if it froze in a shape that won’t fit into your Instant Pot, you may need to defrost it for a few minutes or break it into pieces to make it fit).
  • Add 1/2 cup water or beef broth your Instant Pot.
  • Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
  • Press the MANUAL (or PRESSURE COOK) button and set timer for 14 minutes. When the timer is finished, let the soup do a natural release (this will take about 20 minutes). Serve and enjoy!


Calories: 465kcal | Carbohydrates: 48g | Protein: 26g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 656mg | Potassium: 981mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2755IU | Vitamin C: 14mg | Calcium: 287mg | Iron: 6mg