clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Mexican flavors and ingredients combine for a hearty yet healthy chili that can be made in your Instant Pot or slow cooker.

Instant Pot/Slow Cooker Mexican Chili

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 8 servings 1x


  • 2 lbs carne asada, chopped
  • 1/2 lb beef chorizo, uncased
  • 15 ounces diced tomatoes
  • 15 ounces enchilada sauce
  • 15 ounces corn (drained & rinsed if using canned)
  • 15 ounces black beans (drained & rinsed if using canned)
  • 1 jalapeno, seeds removed, diced
  • 1 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp pepper
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes


Instant Pot

  1. Add 1 tbsp oil to the PC. Set to sautée mode. Once heated, add meat and sautée until browned.
  2. Add all other ingredients. Stir to mix well.
  3. Close lid and seal valve. Set IP pressure to HIGH cook time for 30 minutes. Quick release the pressure.

Slow Cooker

  1. In a large skillet, cook carne asada and chorizo a few minutes until browned. Transfer meat to the slow cooker.
  2. Add all other ingredients to the slow cooker. Stir to mix well.
  3. Cook HIGH 2-3 hours or LOW 4-6.


Cook time is set for Instant Pot