Instant Pot® Quick and Easy Outlaw Chili Beans


  • 1 tablespoon vegetable oil
  • 1 ½ pounds lean ground sirloin
  • 1onion, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 (15 ounce) cans chili beans, undrained
  • 1 (29 ounce) can pinto beans, rinsed and drained
  • 1 (29 ounce) can tomato sauce
  • 2 (4 ounce) cans diced green chiles, undrained
  • 2 tablespoons chili powder
  • 1 tablespoon cider vinegar
  • 1 tablespoon chile-garlic sauce (such as Huy Fong Foods®), or to taste
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • Directions

  • Step 1

    Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat the bottom of the pot with oil.


  • Step 2

    Cook beef until browned, about 5 minutes. Add onion, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off heat. Add chili beans, pinto beans, tomato sauce, green chiles, chili powder, cider vinegar, chile-garlic sauce, oregano, and cumin. Stir well.

  • Step 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.

  • Step 4

    Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

  • Cook's Notes:

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

    Source: Read Full Article