Instant Pot Beef and Italian Sausage Chili

Name: Instant Pot Beef and Italian Sausage Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7 servings
Cuisine: American
Ingredients: 1 lb (450 g) Ground beef, 85/15 blend; 1 lb (450 g) Hot Italian sausage, removed from casing and broken into pieces; 1 tbsp (15 ml) Olive oil (optional); 1 whole (225 g) Yellow onion, large, diced (about 1½ cups); 6 cloves (18 g) Garlic cloves, minced (about 2 tbsp); 2 cans (28 oz each) (800 g) Canned crushed tomatoes; 3 tbsp (45 g) Tomato paste; 1½ cups (360 ml) Beef broth, low-sodium; 2 cans (15.5 oz each) (440 g) Canned kidney beans, drained and rinsed; 2 tsp (3 g) Italian seasoning, dried; 1 tbsp (7 g) Chili powder; ½ tsp (1 g) Red pepper flakes; 1 tsp (6 g) Kosher salt; ½ tsp (1 g) Black pepper, freshly ground; 2 leaves Bay leaves; 2 tbsp (5 g) Fresh basil leaves, chopped (optional); Parmesan cheese, grated (optional); Sour cream (optional)

From the MyKitchenBank Kitchen

A robust, deeply flavored chili combining ground beef and hot Italian sausage, sweetened by onions, enriched by tomato paste, and built on kidney beans and crushed tomatoes. Pressure cooking in an Instant Pot brings the ingredients together in under an hour—no long simmer required—yet delivers the complex taste of a stovetop chili that's been cooking all day. Italian-American in spirit, with fennel spice from the sausage and a hint of red pepper warmth.

Prep: 15 min
Cook: 15 min
Wait: 25 min
Total: 55 min
Makes: Serves 6–8 (about 2 quarts)

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Ingredients

7 servings

1 lb (450 g) Ground beef, 85/15 blend
1 lb (450 g) Hot Italian sausage, removed from casing and broken into pieces
1 tbsp (15 ml) Olive oil (optional)
1 whole (225 g) Yellow onion, large, diced (about 1½ cups)
6 cloves (18 g) Garlic cloves, minced (about 2 tbsp)
2 cans (28 oz each) (800 g) Canned crushed tomatoes
3 tbsp (45 g) Tomato paste
1½ cups (360 ml) Beef broth, low-sodium
2 cans (15.5 oz each) (440 g) Canned kidney beans, drained and rinsed
2 tsp (3 g) Italian seasoning, dried
1 tbsp (7 g) Chili powder
½ tsp (1 g) Red pepper flakes
1 tsp (6 g) Kosher salt
½ tsp (1 g) Black pepper, freshly ground
2 leaves Bay leaves
2 tbsp (5 g) Fresh basil leaves, chopped (optional)
Parmesan cheese, grated (optional)
Sour cream (optional)

Equipment (5)

6-quart or 8-quart Instant Pot
Chef's knife and cutting board
Measuring cups and measuring spoons
Can opener
Wooden spoon or silicone spatula for stirring

Steps

Before you start

Ensure the Instant Pot's sealing ring is in place and the valve moves freely.
Prep all ingredients (chop onion, mince garlic, open cans) before you start; mise en place prevents scrambling once sautéing begins.
Read through the full recipe so you understand the pressure-cooking and natural-release steps.

1
Brown the beef and sausage
- Remove the sausage from its casing and break it into small chunks.
- Set the Instant Pot to sauté mode on high heat.
- Once the inner pot is hot, add the olive oil and let it heat for about 30 seconds until it shimmers slightly.
- Add the ground beef and sausage pieces and break the meat apart with a wooden spoon as it cooks, stirring occasionally, for 7–8 minutes until deeply browned and most of the liquid has evaporated.
- The meat should smell rich and savory.
- If excess fat has rendered (more than 2 tablespoons), carefully drain some out, leaving about 2 tablespoons behind for flavor.
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Ready when: Meat is deeply browned with rich aroma and minimal liquid remaining
Tip: Brown the meat thoroughly—this develops the deep, savory foundation of the chili and shouldn't be rushed.
2
Sauté onion and garlic
- Add the diced yellow onion to the pot and stir, scraping up any browned bits stuck to the bottom (these flavor the dish).
- Sauté for 2–3 minutes, stirring occasionally, until the onion becomes translucent at the edges and softens.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Onion is softened and translucent; garlic is fragrant
3
Bloom the tomato paste
- Add the tomato paste to the pot and stir constantly for 2 minutes, allowing it to cook directly in the hot pot without any added liquid.
- This "blooming" darkens the paste slightly and removes any tinny, metallic taste while concentrating its deep tomato flavor.
- The paste should smell rich and slightly caramelized.
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Ready when: Tomato paste darkens and smells deeply concentrated
Tip: Blooming tomato paste is essential—it eliminates the tinned flavor and makes the chili taste homemade and rich.
4
Deglaze and add liquids
- Pour in the crushed tomatoes (with all their juice) and beef broth, stirring well.
- Scrape up all the browned bits stuck to the bottom of the pot with your spoon—these are pure flavor.
- Add the bay leaves and stir to combine thoroughly.
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Tip: Scrape the bottom of the pot thoroughly—don't miss any caramelized bits; they contain essential flavor.
5
Add beans and season
- Stir in the drained kidney beans, Italian seasoning, chili powder, red pepper flakes, salt, and black pepper.
- Mix well to distribute all the seasonings evenly throughout the chili.
- Taste a tiny bit if you like (it's still hot), but wait for the final tasting after cooking to adjust.
6
Pressure cook the chili
- Turn off sauté mode and ensure all ingredients are stirred.
- Place the Instant Pot lid on securely and move the steam-release valve to "sealing" (not "venting").
- Cook on high pressure for 10 minutes.
- The pot will take 5–10 minutes to come to pressure (you'll hear it hiss and see the indicator float), then begin the 10-minute countdown.
- Do not open or adjust anything during this time.
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Tip: Make sure the valve is set to 'sealing,' not 'venting,' or pressure will not build and the recipe will not work.
7
Natural release pressure
- Once the cook time ends, the Instant Pot will beep.
- Turn off the pot (press the cancel/keep-warm button).
- Allow the pressure to release naturally for 10 minutes without opening the lid or touching the valve.
- The float pin will slowly drop as pressure releases.
- After 10 minutes, if you'd like to release any remaining pressure faster, carefully move the valve to "venting" and let any steam escape (keep your face away).
- Once the float pin is fully down, it's safe to open the lid away from your face.
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Ready when: Float pin drops fully; no steam escapes when lid is opened
Tip: Natural release prevents the chili from splattering and keeps the beans from breaking apart. Don't rush this step.
8
Taste and adjust
- Carefully stir the chili and fish out the bay leaves with a spoon, discarding them.
- Taste a spoonful (be careful—it's hot) and adjust the seasoning.
- Add more salt, pepper, or chili powder to your preference.
- If the chili is too thick, stir in a splash of beef broth or water, a quarter-cup at a time.
- If it's too thin, set the pot to sauté mode on high and simmer uncovered for 5–10 minutes, stirring occasionally, until it reaches your desired thickness.
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Ready when: Chili reaches desired consistency and flavor balance
9
Serve and garnish
- Ladle the hot chili into bowls.
- Top each serving with fresh basil, grated Parmesan, sour cream, or a sprinkle of additional chili powder, as desired.
- Serve with cornbread, crackers, or crusty bread on the side.

Good to know

Tips

Brown the meat thoroughly before pressure cooking—this caramelization is the flavor foundation. Don't skip or rush this step.
Bloom the tomato paste for a full 2 minutes in the hot pot. This removes the metallic taste common in canned tomato paste and develops rich, complex flavor.
Use a 6-quart Instant Pot for 6–8 servings; an 8-quart works but is overkill. Never fill the pot more than two-thirds full with liquid, or pressure cooking may malfunction.
Chili always tastes richer and more cohesive the next day. If you can plan ahead, make it a day or two before serving—it's worth the wait.

Make ahead

This chili actually tastes better the next day as flavors continue to meld and deepen. Prepare 1–2 days ahead: cool completely, then refrigerate in an airtight container. Reheat gently on the stovetop or in the microwave before serving. You can also freeze the finished chili up to 3 months ahead for convenient weeknight dinners.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: 4–5 days in an airtight container. Freezer: up to 3 months in a freezer bag or airtight container; thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through (10–15 minutes), or microwave in 2-minute intervals, stirring between rounds.

Substitutions

Hot Italian sausage → Mild Italian sausage. Use mild sausage if you prefer less heat, or omit the red pepper flakes entirely for a gentler spice level.
Hot Italian sausage → Ground pork mixed with ½ tsp fennel seeds. If hot Italian sausage isn't available, this blend approximates the characteristic fennel flavor and heat.
Canned kidney beans → Cannellini beans or black beans. Both work beautifully; cannellini beans offer a milder flavor and creamier texture, while black beans provide an earthier taste.
Canned crushed tomatoes → Canned diced tomatoes, undrained. Use the same amount; the chili will have a chunkier, more rustic texture rather than smooth.