Instant Pot Meatball Chili

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Dinner can’t get much easier! You can use this recipe as a road map of sorts. Vary the salsa (maybe even a green salsa?) and the type of meatballs. We tested this with Italian-style meatballs, but there are lots of other varieties on the market. And it needn’t be beef meatballs. Consider turkey, even buffalo. Or make a vegan chili with vegan meatballs and vegetable broth. The only trick is to use frozen mini meatballs.

Inspired by:

recipe updated May 6, 2020


  • Canned white beans icon
    Canned white beans
    3.5 cups (916g)
  • Tomato salsa icon
    Tomato salsa
    3 cups (720ml)
  • Beef broth icon
    Beef broth
    2 cups (480g)
  • Frozen bell pepper strips icon
    Frozen bell pepper strips
    1 cup
  • Chili powder icon
    Chili powder
    about ¼ cup (32g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Salt icon
    about ½ tsp (3g)
  • Frozen cooked meatballs icon
    Frozen cooked meatballs
    709g (about 3 cups)
  • Tomato paste icon
    Tomato paste
    about ¾ cup (177g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté, More
  2. Stir tomato salsa, canned white beans, beef broth, frozen bell pepper strips, chili powder, ground cumin and salt into the inner pot
  3. Cook until heated through
  4. Cancel - Sauté
  5. Then stir frozen cooked meatballs into the inner pot
  6. Close and lock the lid and turn the steam release handle to Sealing
  7. Pressure cook - Bean, High, 8 min
  8. Cancel - Keep warm
  9. Quick release
  10. Pre-heat - Sauté, More
  11. Simmer
  12. Add tomato paste to the inner pot
  13. Stir until smooth
  14. Stir until thickened - approx 2 min
  15. Cancel - Sauté
  16. Set aside - 5 min
  17. Serve
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