instant-pot ChartsDATASHEET // CT-IP-091
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Classic Chili con Carne in the instant pot
Specification: 2 lb ground beef chuck or cubed sirloin with chili spices
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
18–20 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 (18 min pressure + 10 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add classic chili con carne (2 lb ground beef chuck or cubed sirloin with chili spices) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 18–20 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 18–20 mins. Use 10-minute natural release.
3
Check & Rest
Chili is thick, rich, glossy, and meat is completely tender 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 Program & America's Test Kitchen Multicooker
Pro Tip: Stir in a tablespoon of masa harina mixed with warm water after depressurizing on Sauté mode to thicken the chili into classic Texas consistency.
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)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins