instant-pot ChartsDATASHEET // CT-IP-065
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Beef Chili (Ground Chuck, Stovetop Simmered) in the instant pot
Specification: 2 lb 80/20 ground chuck with diced onions and beans
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
15–18 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
165°F (74°C)
USDA Safe Pull
Release: 10-minute natural release (15 min pressure + 10 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add beef chili (ground chuck, stovetop simmered) (2 lb 80/20 ground chuck with diced onions and beans) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 15–18 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 15–18 mins. Use 10-minute natural release.
3
Check & Rest
Chili is thick, deeply fragrant, and beans are creamy throughout After 10-minute natural release, carefully open the lid away from you. Let stand 10 minutes before serving.
Verification Basis & Testing Rig
Instant Brands Chili Recipe Guide & USDA FSIS Ground Beef Guidelines
Pro Tip: Layer canned crushed tomatoes on top of browned meat without stirring to avoid scorching the bottom of the pot during pressure buildup.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
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Hard Boiled Eggs (5-5-5 Method)
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Pulled Pork (Pork Shoulder / Butt)
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