Instant Pot Quick and Easy Outlaw Chili Beans Recipe
Ingredients:
- 1 tablespoon vegetable oil
- 1 pounds lean ground sirloin
- 1 onion, 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
- teaspoon ground cumin
Directions:
- Turn on the multi-cooker (such as Instant Pot) and select the 'Saute' function. Add the vegetable oil to coat the bottom of the pot.
- Once the oil is heated, add the ground sirloin and cook, stirring occasionally, until the beef is browned (about 5 minutes).
- Add the diced onion, celery, and minced garlic. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Turn off the 'Saute' function.
- Add the chili beans (with liquid), pinto beans (rinsed and drained), tomato sauce, green chiles (with liquid), chili powder, cider vinegar, chile-garlic sauce, oregano, and cumin. Stir well to combine all ingredients.
- Close and lock the lid of the multi-cooker. Set the cooker to high pressure according to the manufacturer's instructions and set the timer for 10 minutes.
- Allow the pressure to build for 10 to 15 minutes before the cooking cycle begins.
- After the cooking time is complete, release the pressure using the natural-release method. This process may take anywhere from 10 to 40 minutes, depending on your cooker.
- Once the pressure has fully released, open the lid, stir the stew, and adjust seasonings to taste, if necessary.
Cook's Notes:
If using a 6-quart Instant Pot, make sure to add the pinto beans last, filling the inner pot no more than 2/3 full. For an 8-quart Instant Pot, all ingredients should fit without any overflow.
Nutrition Facts (per serving):
| Nutrition Item | Amount | % Daily Value* |
|---|---|---|
| Calories | 551 | |
| Total Fat | 19g | 24% |
| Saturated Fat | 6g | 31% |
| Cholesterol | 80mg | 27% |
| Sodium | 2409mg | 105% |
| Total Carbohydrate | 62g | 23% |
| Dietary Fiber | 17g | 62% |
| Total Sugars | 13g | |
| Protein | 40g | 79% |
| Vitamin C | 46mg | 51% |
| Calcium | 165mg | 13% |
| Iron | 8mg | 44% |
| Potassium | 1814mg | 39% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Comments
Tyler Evans
10/03/2025 04:52:12 PM
I halved the recipe and my husband and I enjoyed it. It was our first time using the Instant Pot, and we were pleased with how smoothly everything went from beginning to end.
Nicholas Robinson
10/06/2025 03:26:03 PM
I found this method to be incredibly simple yet absolutely brilliant. I followed the recipe using a regular 7-quart pressure cooker, and included a mix of homemade beans along with some spicy chili-style black beans and pintos. I stuck to the recommended amount of liquid to ensure it didn't turn out too watery. The flavors were outstanding, and with all the toppings, it transformed into a satisfying meal for the entire family. Many thanks for sharing this wonderful recipe.
Kenneth Thomas
10/05/2025 03:41:32 PM
I'm new to using my instant pot and this recipe was the perfect introduction. I skipped the apple cider vinegar and chili-garlic paste, opting to up the seasoning, throw in some jalapenos, salt, pepper, and hot sauce instead - and it was a hit with the whole family!
Carolyn Harris
10/04/2025 02:03:33 PM
When printing out recipes, they are overwhelmed with ads, resulting in 7 pages of mostly empty wasted paper.
Timothy Thompson
10/03/2025 05:05:39 AM
I will definitely be making this again. I brought it to a tailgate party and even the children had two bowls each!
Helen White
10/03/2025 12:55:39 AM
I had difficulty completing this recipe even with my newly purchased Instant Pot. On three occasions, I received the burn alert before it could even start pressure cooking. The recipe did not specify adding 1 1/2 cups of water for a 6-quart Instant Pot. After cleaning the inner pot and reaching out to Instant Pot support, I added the water as instructed on the third attempt. However, I encountered the same issue - the burn alert before reaching pressure. Ultimately, I transferred everything to my slow cooker to finish cooking. It seems that only a few of us faced challenges with using the Instant Pot for this recipe.