AWARD WINNING Chili in the Instant Pot – Disney Copy Cat Recipe

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Did you see our new Instant Pot Course? It is only $37 and you will be an expert at the stop of it! Plus you will acquire all kinds of recipes!

It’s that time of year! Every Halloween we had Chili growing up and we continue the tradition with my little family. This recipe is an AWARD WINNING recipe made by the one and only Walt Disney himself!

You can also make this chili on the stove top or slow cooker – and maybe we are biased, but we think the Instant Pot it is the BEST!

If you are new to the Instant Pot, this is the PERFECT beginner recipe for you. You can just dump everything and GO! These are my favorite kinds of recipes!

Check out Mom’s Chili recipe here:

Our Instant Pot Cookbook is coming out soon! Grab yours here:

Walt Disney’s Copy Cat Chili Recipe
I cut THE RECIPE IN HALF! This is the original recipe!

2 tablespoons extra virgin olive oil
1 big green bell pepper chopped
1 big white onion coarsely chopped
2 tablespoons minced garlic
2 big jalapeños minced
2 15 ounce cans pinto beans
2 15 ounce cans chopped tomatoes in juice
1 cup parsley chopped
2 cups water
1 1/2 cups reduced sodium chicken broth
1 stick salted butter
2 1/2 pounds ground beef
1 pound ground sausage I used Jimmy Dean in roll
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
1/3 cup chili powder
2 tablespoons ground cumin

1 cup shredded cheddar cheese
1/2 cup chopped fresh tomatoes
1/4 cup chopped green onions chives or parsley (I had parsley on hand so used that)

Heat oil in big soup pot over medium heat. When hot, saute onions, green bell pepper, and minced jalapeno. Cook for about 10 minutes until tender. Add pinto beans, chopped tomatoes, 3/4 cup parsley, water and broth. Reduce heat to low to simmer.
In a separate medium pot, melt butter over medium heat. Add ground beef and sausage. Season with salt and pepper, cooking until browned. Drain most of fat, leaving a little still in meat. Season with chili powder and cumin, stirring to combine.
Transfer cooked beef/sausage to vegetable pot, carefully stirring. Cover and simmer for 30 minutes to 1 hour.
put chili into soup bowls and top with shredded cheddar cheese, fresh chopped tomatoes and sour cream drizzles.

If this is your first time making chili, or any soup for that matter in the Instant Pot, we have a few suggestions to make sure it turns out perfect every single time.

Brown and Flavor Ground Meats
Cooking the meat before throwing it in the Instant Pot may not be the case for all soups, but we’d recommend browning ground beef, turkey, or sausage before tossing it in the Instant Pot.

This not only helps with the flavor of your soup, but it also prevents big chunks of meat from cooking together. You’ll have perfectly ground beef in your chili if you take this step.

We love to brown our meat with onions in this recipe, giving the meat great flavor. Other soups may have you throw in some garlic, spices, or even a packet of taco seasoning.

You can also pre cook your ground beef in the Instant Pot. Watch I how cook 3 pounds of frozen meat here:

2. Drain and Rinse Your Beans
Avoiding this step could be detrimental to your chili! We’ve listed which cans need to be drained in this recipe, but you can almost always assume that beans in any recipe will be drained and oftentimes rinsed (especially black beans!).

Without draining your beans, your chili will be turn out runny and a little too “soupy” to be considered chili. We know it’s an extra step, but it’s definitely worth it.

3. Add Enough Liquids
While draining some ingredients is important, it’s also important to make sure you have enough liquid in your Instant Pot so it will pressurize.

The best part about this Instant Pot Chili is the delicious flavors that combine together.

Don’t have an Instant Pot? No problem! You can make this Chili on the stove top!

We acquire asked how to turn Chili into a freezer meal A LOT. Here’s how you do it:

Brown your meat and onions according to directions in original recipe.
In a big Zip-Loc or freezer safe bag, combine remaining ingredients.
put laying flat in your freezer to save the most space. We love to label our bags before hand so we know what’s in the bag. If you’re anything love us, in a months time you’ll forget what freezer meals you’ve stuck in the freezer.
put freezer bag in the refrigerator the night before cooking to allow it to partially thaw.
Cook according to the directions in original recipe. It’s that simple!

love you guys! – Kristen

#instant pot #instantpotchili #sixsistersstuff

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