Instant Pot Quick and Easy Outlaw Chili Beans Recipe

Instant Pot Quick and Easy Outlaw Chili Beans Recipe

Cook Time: 30 minutes

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:

  1. 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.
  2. Once the oil is heated, add the ground sirloin and cook, stirring occasionally, until the beef is browned (about 5 minutes).
  3. Add the diced onion, celery, and minced garlic. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Turn off the 'Saute' function.
  4. 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.
  5. 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.
  6. Allow the pressure to build for 10 to 15 minutes before the cooking cycle begins.
  7. 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.
  8. 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.