Chili (Instant Pot, Pressure Cooked)

June 28, 2013Living Freely Gluten Free
Blog post

Nothing warms the soul on a cold day like a bowl of chili with a side of cornbread. It is hearty, but still healthy and since it is naturally gluten and dairy free it is always a crowd pleaser. This is perfect for serving guests, or if you need a potluck dish. You can easily double the recipe. I love making my chili in the instant pot, but you can easily slow cook it, or cook on the stove.

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You can make this chili on the stove top, I have done it both ways. However, I really love the flavor the Instant Pot give this. The Instant Pot allows you to have the flavor of a slow cooked chili, but in reality it take 30 minutes to cook in the Instant Pot . Prep is super fast too. Start to finish this is easily ready in less than an hour, but it tastes like you have been in the kitchen all day.


One of my favorite parts about making chili is the leftovers. I LOVE chili dogs or chili fries. I like to use the leftovers and we all have chili dogs the next night for dinner. My Son and Husband also will take leftovers for lunch. I put the chili in my Son’s thermos and give him a slice of cornbread for his lunch box, and he is a happy boy at school. 


Chili (Instant Pot Pressure Cooked)

Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4


  • 2 lbs. lean ground beef or turkey
  • 1 tsp. Ground Cumin
  • 2 tsp. Parsley
  • 2 tsp. Basil
  • 1 TBSP. + 1 tsp. chili powder
  • 1 Cup Tomato Sauce
  • 6 Cups of Beans- I used pressure cooked black and red kidney beans but if you are looking for something fast you can use 1 can of black beans drained and 2 cans of red kidney beans drained
  • 2 cans of chopped tomatoes
  • 2 TBSP. chopped garlic
  • 1 medium onion chopped
  • Salt and Pepper to taste


  1. Turn the Instant Pot on the warm or brown setting.
  2. Put your ground meat in and begin to brown it.
  3. Chop your onions and add them along with garlic.
  4. Keep cutting up the meat with a spatula.
  5. Add all of your spices and stir up.
  6. Add the tomatoes and beans and stir again. Set the Instant Pot on the chili setting (it sets for 30 minutes) Garnish with whatever you like. We love to just dip our cornbread in it. Enjoy!

Recipe Notes

Serve garnished with cheddar cheese and sour cream if you are not dairy free


If you like this recipe then you will love my cookbook. It contains over 100 gluten and dairy free recipes that are simple to make with easy to find ingredients.

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