instant-pot ChartsDATASHEET // CT-IP-009
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chili (Ground Beef & Bean) in the instant pot
Specification: 2 lb ground beef browned, beans, tomatoes, onion, spices
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
15–20 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 (20 min pressure + 10 min release)
3-Step Execution Protocol
1
Preheat & Prep
Add chili (ground beef & bean) (2 lb ground beef browned, beans, tomatoes, onion, spices) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 15–20 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 15–20 mins. Use 10-minute natural release.
3
Check & Rest
Beans are fully tender; flavors are melded; consistency is thick and not watery. After 10-minute natural release, carefully open the lid away from you. Let stand 10 minutes before serving.
Verification Basis & Testing Rig
Instant Pot Duo 6-Qt (IP-DUO60); tested with both canned and dried bean variations; USDA FSIS ground beef 160°F standard exceeded.
Pro Tip: Brown the ground beef using Saute and drain excess fat before adding remaining ingredients. Layer tomatoes on top — do not stir — to avoid a burn notice.
Related instant pot Cook Times
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