Slow Cooker/Instant Pot Taco Chili

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 4-6 servings 1x


  • 1 lb ground meat
  • 1 small onion, diced
  • 15 ounces black beans, drained and rinsed
  • 15 ounces corn, drained and rinsed
  • 28 ounces diced tomatoes
  • 10 ounces cans diced tomatoes with green chilies
  • 2 tbsp taco seasoning
  • 1 garlic clove, minced
  • 1 bell pepper, diced
  • 2 tsp oil (for IP)


Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 or LOW 4-6.

Instant Pot

  1. Set Instant Pot to the high saute setting. Once hot, add oil.
  2. Add ground meat and cook until browned, 3-5 minutes, crumbling the meat as it cooks. You might need to do this in batches.  Drain fat and remove from Instant Pot.
  3. Add garlic and onion and cook, stirring occasionally, until tender, about 4-6 minutes.
  4. Stir in diced tomatoes and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  5. tir in meat and all remaining ingredients, close and seal vent.
  6. Select high pressure and set time for 20 minutes. Quick-release pressure when cook time is completed.