When we need a fast dinner that everyone will actually eat, this Instant Pot ground beef recipe is always the answer. It turns simple pantry ingredients—ground beef, rice, beans, salsa—into hearty burrito bowls that taste like takeout but cost way less.

The best part? Besides being done in about 10 minutes, everything cooks right in the Instant Pot for minimal dishes and maximum flavor. Add your favorite toppings and let everyone customize their bowl for a weeknight meal that’s equal parts easy and satisfying.

Family dinner ideas that are quick and easy are something that I am always on the hunt for! The flavor of this is fantastic but my very favorite part, aside from the fact that you can add in or substitute anything you want, it’s done in 10 minutes! Do you hear that?! DINNER IN TEN MINUTES!

Quick and Easy Dinners

Life is so busy especially with three kids who are all in completely different stages of life. We are constantly on the go. We need meals that are healthy, quick, and kid friendly. Some of our favorites are 20 Minute Cheesy Pesto Pasta, 20 Minute Cherry Tomato Basil Angel Hair Pasta, 15 Minute Chicken Stir Fry, 15 Minute Pesto Pasta, and 15 Minute Beef Stir Fry.

These Instant Pot Quick and Easy Ground Beef Burrito Bowls are being added to that list. They are so flavorful and my kids love them! They can put whatever toppings they want on their own bowl. It not only allows them to be creative in the kitchen, but they are also more likely to eat something they have helped cook.

Ingredients for Ground Beef Burrito Bowls

I always like to include a quick list of ingredients so our readers can get a glimpse of everything they will need ahead of time.

• Ground Beef: Provides rich flavor and hearty protein; the slightly higher fat content adds juiciness and prevents the beef from drying out during pressure cooking.
• Olive Oil: Helps sauté the onions and brown the beef evenly while adding a touch of richness to the base of the bowls.
• Onion: Builds savory depth and sweetness that enhances the taco seasoning and balances the spices.
• Taco Seasoning: Layers in bold, Tex-Mex flavor with chili powder, cumin, and aromatics—instantly giving the dish that classic burrito bowl taste.
• Rice: Cooks directly in the broth to absorb flavor while adding bulk and heartiness—turning this into a complete meal, not just a topping.
• Black Beans: Add creamy texture, plant-based protein, and extra fiber to make the bowls more filling and nutritionally balanced.
• Tomatoes with Diced Green Chiles: Bring smoky depth, mild heat, and acidity that brighten the dish and prevent it from tasting heavy or one-note.
• Frozen Corn: Adds pops of sweetness and color while contrasting the textures of the beef and rice.
• Beef Broth: Infuses the rice with savory flavor as it cooks and keeps the beef mixture moist without watering it down.
• Colby Jack Cheese: Melts smoothly over the hot bowl, adding creamy richness and tying all the flavors together with just the right amount of indulgence.

How Do I Make Instant Pot Ground Beef Burrito Bowls?

1. Cook the Ground Beef: Put your instant pot in “sauté” mode and brown your ground beef.
   • What Kind of Ground Beef Should I Use? Before you ask, we prefer to use 85/15 ground beef. It has just enough fat to have a deep, delicious flavor but not so much that your dish is greasy.
2. Sauté: After ground beef has been browned, add the taco seasoning and diced onions with some olive oil and sauté them until the onions start to soften and the ground beef is cooked through. Then add some olive oil and the uncooked rice.
   • PRO TIP: We have found that sauteing the rice for a minute or two gives it such a great flavor.
3. Cook: Add the last four ingredients (black beans, canned tomatoes, corn and beef broth) and give everything a good stir with a wooden spoon. Put the lid on your instant pot, lock it and set it to “manual” high pressure for 7 minutes.

read more: Looking for ground beef dinner ideas? Try our Cheesy Ground Beef Casserole, too!

If you are new to the instant pot or you want a concise list of the cook times for all your basic foods, check out our Instant Pot Cheat Sheet!

What Toppings Should I Put on My Burrito Bowl?

You can dish up bowls for everyone and let everyone put the toppings on that they want. It’s like choose your own burrito bowl adventure! We like to sort of make a burrito bowl bar with all the toppings out so everyone can personalize their bowl. The kids go crazy for this! Here are some of our favorite toppings:

• cheese
• tomatoes or pico de gallo
• sour cream
• avocado
• sliced jalapenos (fresh or pickled)
• chopped fresh cilantro
• sliced olives
• tortilla strips
• lime wedges
• creamy cilantro lime dressing

Burrito Bowls FAQs

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days.

We don’t usually end up with many leftovers of this recipe, but I tend to reheat individual servings in the microwave. They make a great lunch the next day!

If your weeknights are as packed as ours, keep this Instant Pot ground beef recipe in your back pocket. It’s budget-friendly, customizable, and great for meal prep lunches or taco night leftovers. Don’t forget to bookmark or pin the recipe so you can whip up these burrito bowls anytime your dinner plans fall apart—we won’t tell.

We recommend topping it with some of our Restaurant Style Salsa too!

More Quick and Easy Dinner Ideas:

• Smothered Honey Lime Chicken Burritos
• Chicken Stir Fry
• Cilantro Lime Chicken Burrito Bowl
• Sizzling Italian Spaghetti
• 20 Minute Tomato Basil Angel Hair Pasta
• Shortcut Chicken Parmesan
• 10 Minute Garlic Butter Chicken

How to Make Quick and Easy Instant Pot Burrito Bowls

Buttery, creamy mashed potatoes made in just 30 minutes in the Instant Pot! This is hands-down the best mashed potatoes recipe for Thanksgiving or any family dinner.

While our classic mashed potatoes will always have a place at the table, this Instant Pot version is a total lifesaver. It frees up stovetop space for holiday favorites like No Fuss Stuffing and still delivers that rich, buttery flavor you love from Yukon gold potatoes.

Follow this simple step-by-step recipe for Instant Pot mashed potatoes and get perfect, fluffy potatoes every single time.

Ingredients for Instant Pot Mashed Potatoes

You only need 5 simple ingredients to make the creamiest mashed potatoes ever in your pressure cooker, all in a fraction of the time. Here’s what goes in:

• Yukon Gold Potatoes: About 8 medium (or 4–5 large). Their buttery flavor makes them the best choice for mashed potatoes.
  • PRO TIP: Russet potatoes also work, but Yukon Golds give unmatched taste and texture.
• Salt: Essential for flavor.
• Cream Cheese: Always use full-fat for the richest mashed potatoes (skip the low-fat stuff).
• Whole Milk: Or swap in heavy cream for extra indulgence.
• Butter: Because no mashed potatoes are complete without it.

Exact measurements are listed in the recipe card at the end of this post.

How to Make Instant Pot Mashed Potatoes

Here are the step-by-step instructions for making mashed potatoes in the Instant Pot. It’s easy peasy!

1. Set: Set the cream cheese out to come to room temperature.
2. Melt: Melt the butter on the stove top or in the microwave.
3. Prep: Peel and quarter the potatoes.
4. Cook: Add the potatoes to the Instant Pot and add enough water to cover them. Add the salt.
5. Pressure: Put the lid on the Instant Pot and seal it. Set to manual high pressure for 8 minutes.
6. Warm: Measure the milk in a glass cup and warm milk in the microwave.
7. Drain: When the potatoes are done, quick release the pressure valve and drain. Leave the potatoes in the pot to steam dry for a few minutes.
8. Mash: Smash the potatoes with a masher or ricer, then stir in the butter, cream cheese, and warmed milk.
9. Season: Adjust salt and pepper to your preference.

The complete instructions can be found in the recipe card at the end of this post. Keep scrolling for all the details!

Best Potatoes for Mashing

The best potatoes for mashing are starchy potatoes like Yukon Gold, Russets, or Idaho. They break down easily and create a fluffy, creamy texture perfect for mashed potatoes.

Flavor Boosts and Add-Ins

Want to take these mashed potatoes to the next level? Try adding cooked crumbled bacon for a savory punch, sautéed or roasted garlic for extra depth, or fresh herbs like rosemary, thyme, parsley, or chives. For a cheesy twist, finely grated sharp cheddar melts beautifully and adds incredible flavor. These simple add-ins make your mashed potatoes even more irresistible.

What to Pair With Instant Pot Mashed Potatoes

Whether it’s Thanksgiving, Christmas, or a cozy weeknight dinner, these mashed taters are the ultimate comforting, carby side that comes together in just a few simple steps. Some of our family favorites to serve alongside are chicken, beef roast, salmon, or pork chops. I also love pairing them with a crunchy vegetable like a fresh salad, green beans, or roasted asparagus for the perfect balance.

Can This Recipe Be Made on the Stove Top?

Yes, it absolutely can. I will actually point you to our other mashed potatoes post for making mashed potatoes the traditional way.

Storing and Reheating Instant Pot Mashed Potatoes

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for 3–4 days. To keep them creamy, add a splash of milk or a small pat of butter before reheating.

Reheat gently on the stovetop over medium heat, stirring occasionally, or warm single servings in the microwave. For larger batches, covering the container with foil and heating in a 350°F oven works well, too.

These mashed potatoes also freeze nicely for up to 2 months, just thaw in the fridge overnight before reheating.

Thanksgiving is not complete without the creamiest and best mashed potatoes recipe ever! Yukon gold potatoes make the tastiest mashed potatoes and the Instant Pot makes this recipe quick and easy!

More Irresistible Potato Recipes:

• Smoky Steak and Potato Recipe
• Oven Baked Potatoes with Crispy Skins
• Potato Salad
• Potato Casserole
• Scalloped Potatoes

How to Make the Best Mashed Potatoes Video

This Instant Pot Taco Soup is a quick and easy weeknight dinner packed with bold Mexican flavors. Loaded with beef, beans, corn, and spices, it’s perfect topped with cheese, sour cream, and avocado for a hearty, family-friendly meal.

The Best Taco Soup Recipe

One of my favorite memories as a mom is of our daughters coming home on a chilly late fall afternoon, while our son, still just a toddler, stood at the window waiting for them. The moment they passed the big bush in our yard and came into view, he would light up with pure excitement, bouncing with joy until they walked through the door. That year felt like the happiest season for our little family. The girls would scoop him up in hugs, and that night we all gathered around the table with steaming bowls of taco soup topped with crunchy chips.

It’s funny how the simplest, most ordinary days become the ones we treasure most. There’s something about a pot of soup on the stove that feels grounding and safe. I honestly think every family should make soup at least once a month during the school year! Kids go through so much, and soup has a way of bringing comfort, warmth, and calm to the whole house.

Instant Pot Taco Soup Ingredients

This hearty taco soup is loaded with beef, beans, corn, and bold taco flavors. It’s quick to make and perfect for weeknight dinners or game-day gatherings.

• Olive Oil: Adds richness and helps brown the beef and onions.
• Ground Beef: Provides hearty, savory flavor as the base of the soup. Can swap for ground chicken or ground turkey.
• Onion: Adds sweetness and depth to the broth.
• Corn: Brings a touch of natural sweetness and texture.
• Pinto Beans: Adds protein, fiber, and heartiness. Can swap for black beans or kidney beans.
• Rotel Diced Tomatoes and Green Chilies: Adds a mild kick and bright tomato flavor.
• Diced Tomatoes: Provides a rich, savory tomato base for the soup.
• Dry Ranch Seasoning Mix: Adds creamy, tangy flavor for extra depth.
• Taco Seasoning: Gives the soup classic taco spices and a flavorful punch.
• Beef Broth: Creates a savory, flavorful liquid base for the soup. Swap with chicken broth in a pinch.

Serve it with your favorite toppings and enjoy a warm, comforting bowl that’s sure to become a family favorite.

Note: This recipe calls for dry ranch seasoning, not ranch dressing. Ranch seasoning usually comes in small packets and can be found in the spice aisle.

How to Make Taco Soup in an Instant Pot

This easy taco soup is packed with bold flavors and ready in no time using your Instant Pot or slow cooker.

1. Sauté: Heat olive oil in the Instant Pot or a pan. Cook ground beef and chopped onion until browned.
2. Drain: Remove excess fat from the meat and onions.
3. Combine: Add corn, pinto beans, Rotel, diced tomatoes, ranch seasoning, and taco seasoning. Stir to mix.
4. Add Broth: Pour in beef broth and stir until everything is well combined.
5. Cook:
   • Instant Pot: Seal and cook on “Soup” for 20 minutes, then quick release.
   • Slow Cooker: Cook on low for 5–6 hours or high for 4 hours.
6. Serve: Top with shredded cheese, avocado, sour cream, and Fritos as desired.

Ladle it into bowls and top with your favorite taco fixings for a hearty, satisfying meal everyone will love.

What to Top Instant Pot Taco Soup With

You can top your taco soup with anything you’d normally add to a taco. Some of our favorites include shredded cheese, sour cream or Greek yogurt, Fritos, pickled jalapeños, avocado, diced tomato, chopped onion, hot sauce, and green chiles. For extra freshness, add a squeeze of lime juice right before serving. You can also serve it with warm tortillas or tortilla chips!

Kick up the heat with chili powder, a splash of hot sauce, or fresh peppers like jalapeño.

Can I Make Taco Soup in a Slow Cooker?

Absolutely! To make this easy taco soup in a slow cooker, you’ll need to brown the meat and onions in a skillet before transferring the mixture to a slow cooker. Dump in the rest of the ingredients, then let the taco soup cook on low for 5 to 6 hours.

Freezing and Reheating Instant Pot Taco Soup

Instant Pot Taco Soup freezes beautifully, making it perfect for meal prep or saving leftovers. Let the soup cool to room temperature, then store it in freezer-safe bags or jars. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove or in the microwave until warmed through. The flavors stay just as vibrant, so it tastes fresh and delicious every time.

This Instant Pot Taco Soup is hearty, flavorful, and easy to customize, making it the perfect weeknight meal. Top it with your favorite taco fixings and enjoy a warm, comforting bowl your whole family will love.

Other Comforting Recipes You’ll Love

• Easy Biscuit Chicken Pot Pie
• Southern Macaroni and Cheese
• Best Chili Recipe
• Ham and Potato Corn Chowder
• Slow Cooker Mississippi Pot Roast

How to Make Instant Pot Taco Soup

Country-style ribs in the Instant Pot? Total game changer. These come out tender, flavorful, and taste like they’ve been on the grill for hours—but they’re ready in under one hour! A bold, no-fuss BBQ rub adds all the depth, and one secret step will make you swear these came off real flames.

You don’t need a grill or a smoker. You just need this method…. oh, and maybe some napkins!

We have several rib recipes on the blog, like our Asian Sticky Slow Cooker Ribs or our Oven Braised Short Ribs, but this is our first country ribs recipe. I don’t know why it took us so long because we’ve been eating them for years, and they are so dang delish!

A typical meal in our house with these pork ribs would include our Best Baked Beans and something light like our Garden Balsamic Avocado Salad. My kids love having cornbread with the ribs, too, so sometimes I am nice and make that as well!

If you are looking for more Instant Pot recipes for making dinner in a hurry, you can find all our Instant Pot recipes here! Another one of our Instant Pot favorites is our super viral Award Winning Instant Pot Chili. And if you need a quick guide for cooking all your Instant Pot basics, you can find everything you need on our Instant Pot Cheat Sheet! Ok, I’ve gone off on an Instant Pot tangent…back to these juicy Instant Pot country-style ribs!

What Cut of Meat are Country-Style Ribs?

I hope you’re sitting down for this one, but country-style pork ribs aren’t even ribs. They are cuts of pork shoulder (aka pork butt) and is the same meat you use to make pulled pork and carnitas.

Are Country Style Ribs Beef or Pork?

Country-style ribs can be either beef or pork. It just depends on what you prefer. Beef will be quite a bit meatier. For this recipe, we prefer pork country-style ribs. We also prefer boneless over bone-in.

Why Should I Make Country Style Ribs?

They are easy on the wallet! You can often find country-style ribs for a fraction of the cost of baby back or spare ribs.  They also have great fat marbling which makes them extra tender and super flavorful.

Ingredients You’ll Need For Instant Pot Country Style Ribs

The dry rub builds a smoky-sweet base, the homemade BBQ sauce takes it up a notch, and the ribs soak in all that goodness under pressure for perfect, tender results.

Ingredients for the BBQ Rub:

• Kosher Salt: Helps tenderize the meat and enhances every flavor.
• Brown Sugar: Adds sweetness and helps the rub caramelize beautifully.
• Pepper: A little bite to balance the sweet.
• Garlic Powder: Brings bold, savory depth.
• Onion Powder: Layers in subtle sweetness and umami.
• Chili Powder: A mild heat with smoky undertones.
• Smoked Paprika: Adds some of that grilled flavor.
• Thyme: Adds earthy, herbaceous balance.
• Ground Cumin: Warm and slightly nutty.
• Nutmeg: Just a hint of warmth to round it out.

For the Homemade BBQ Sauce

• Ketchup: The tangy, tomato base that pulls everything together.
• Apple Cider Vinegar: Cuts through the richness with bright acidity.
• Honey: Natural sweetness and a touch of shine.
• Brown Sugar: Deep, caramel-like flavor.
• Smoked Paprika: Reinforces the smoky notes from the rub.
• Garlic Powder: Keeps the sauce savory and well-rounded.
• Honey Mustard: Adds a tangy zip!
• Worcestershire Sauce: Salty, umami-packed depth.
• Molasses: Sticky, rich, and slightly bitter for balance.
• Pepper: A final punch of warmth.

What You’ll Need for the Ribs:

• Oil: For searing the ribs and locking in flavor.
• Boneless Country-Style Pork Ribs: Meaty, tender, and perfect for pressure cooking.
• Apple Juice: Adds subtle sweetness and keeps the ribs moist as they cook.

The measurements for each ingredient can be found on the recipe card at the end of this post.

How to Cook Country Style Ribs in the Instant Pot

1. Rub: The first step to making these ribs is to set aside a little bit of our smoky BBQ rub and then rub each rib with it.
2. Brown: Next, you’ll want to brown each rib in the Instant Pot (set to sauté mode). Be sure to add a little oil to the Instant Pot first. If you don’t have the sauté setting, you can totally brown the ribs in a pan on the stove! Once they’re browned slightly, remove them to a plate and turn off sauté mode.
3. Pressure Cook: You’re pretty much done already! Add the apple juice and liquid smoke to the Instant Pot, then drop in the trivet (I linked my favorite one!). Place the ribs on top, seal the lid, and set the valve to seal. Cook on manual pressure–high for 32 minutes.
4. Release: Allow a 10-minute natural release, then carefully turn the valve to do a quick release.
5. Transfer: The ribs will be so tender they’ll be falling apart—use tongs to carefully transfer them to an aluminum foil-lined baking sheet.
6. Broil: Set your oven to broil and sprinkle more of that BBQ rub all over the ribs. This is the secret step that makes them taste like they just came off the grill! Broil for up to 3 minutes, just until they start to get crispy.
7. Serve: Serve them hot with a generous side of our favorite BBQ Sauce, and don’t be surprised if you’re adding country-style ribs to your weekly shopping list.

That’s it! This country style pork ribs recipe is life-changing! The instructions can be found in more detail in the recipe card at the end of this post!

Read more: Loved these country-style ribs? Make our BEST Pulled Pork Recipe next!

Should I Use a Trivet?

Yes, it helps keep the ribs from being boiled or sitting in fat that’s dripping and then sticking to the ribs.

What to Serve With Ribs

Now you’re all set with the perfect Instant Pot country-style ribs, but should you serve it? We’ve got your back!

• Southern Macaroni and Cheese
• Best Baked Beans
• Easy 7-Up Biscuits
• Herbed Focaccia Bread
• Best Mashed Potatoes
• Grilled Corn on the Cob
• Corn Avocado Tomato Salad
• Grilled Veggies with Pesto
• Roasted Garlic Veggies
• Grilled Pineapple
• The Best Potato Salad

Can You Cook Ribs from Frozen in the Instant Pot?

Yes, cooking frozen country pork-style ribs works quite well in the Instant Pot. The cooking time will stay the same, but the time the Instant Pot takes to come to pressure will take longer. The cooking time won’t start until the pot comes to pressure. Be sure to take that into account when you’re giving you kids a time to be home for dinner!

How Many Ribs Do I Need to Feed a Crowd?

Whether you are cooking for your family or for a larger crowd, you can plan on adults eating about 2 ribs per person. Our kids usually just eat one.

Can Country-Style Ribs Be Cooked in the Slow Cooker?

Yes, you can definitely cook country-style ribs in the slow cooker. Sometimes, a slow cooker meal just fits better into your schedule. I totally get that! Follow the same steps of coating the ribs in BBQ rub and browning them on the stove. Pour the apple juice and liquid smoke in the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. Follow the same instructions for broiling them after they are cooked.

How Long Will Country-Style Ribs Keep?

These ribs store beautifully and are perfect for meal prep or leftovers. Once cooked, let the ribs cool completely, then store them in an airtight container in the refrigerator for up to 4 days. They also freeze well! Just wrap tightly in foil or place in a freezer-safe bag or container and freeze for up to 2–3 months. Reheat in the oven or the microwave. For frozen ribs, thaw overnight in the fridge before reheating.

These country-style ribs are tender, juicy, and a quick and easy way to get dinner on the table in under an hour! Our whole family devours them, and they are a great meal to serve guests. They are rich in flavor and just good ol’ down-home comfort food!

More Ribs Recipes You Should Try:

• Traeger Smoked Ribs
• Smoky BBQ Instant Pot Ribs
• Braised Short Ribs in the Oven
• Sticky Instant Pot Bone-In Beef Short Ribs
• Asian Sticky Slow Cooker Ribs
• Mustard Carolina BBQ Sauce Instant Pot Beef Short Ribs
• Korean Oven Braised Short Ribs
• Easy BBQ Ribs
• Blackberry Hoisin BBQ Ribs

Watch How these Country Style Ribs are Made…

This Instant Pot Italian Chicken Soup is the perfect cozy meal for a chilly day. Loaded with hearty vegetables and tender chicken, it’s a delicious twist on classic chicken soup. Plus, it can be made in just minutes using an Instant Pot. Watch the video for step-by-step instructions!

The yummiest Instant Pot chicken soup recipe I’ve ever made! It is healthy, quick and easy. This might just be my new favorite chicken soup!! And that is saying a lot because I LOVE so many soups. Pure comfort food!

If you haven’t tried “The Soup“, you have to do that! It is a staple around here, but this new Italian chicken soup recipe is light, but filling, and so, so flavorful.

And then there is our chicken tortilla soup, which is the best chicken tortilla soup that has ever existed, but still, there’s something about this Italian chicken soup that just hits the spot for me! You have to try it!

With the Instant Pot, you end up with a soup in less than an hour that tastes like it has been simmering all day!

Ingredients Needed for Instant Pot Chicken Soup

This soup is packed with veggies, rotisserie chicken, fresh herbs and orzo and topped with Parmesan and chunks of crusty bread. I’ve also seen it called chicken pastina soup or penicillin soup because it’s so nourishing to the soul that it will cure anything that ails you! Head down to the recipe card for the exact measurements, but here is your grocery list:

• Extra Virgin Olive Oil
• Vegetables: Yellow Onion, Garlic, Carrots, Celery and Tomatoes
• Water or Chicken Broth
• Better than Bouillon Chicken (not needed if you use chicken broth)
• Seasonings: Bay Leaves, Kosher Salt, Black Pepper
• Herbs: Fresh Parsley and Fresh Basil
• Orzo Pasta
  • NOTE: If you want to keep this gluten-free, skip the orzo and bread chunks.
• Rotisserie Chicken
• Lemon
• Parmesan Cheese
• Bread (optional)

How to Make Italian Chicken Soup in the Instant Pot

Your going to want to start this recipe by chopping all the veggies so that they are ready to add at the appropriate time. I know most people hate chopping veggies, but I kind of like it. Does that make me the nerdiest? Once the veggies are chopped, you are ready to start cooking.

1. Sauté the veggies in the Instant Pot.
2. Add broth, bay leaves, minced garlic and S&P.
3. Place lid on and set valve to sealing position.
4. Cook on high pressure for 25 minutes.
5. Cook the orzo in a pot on the stove top and then drain it while running it under cold water.
6. Quick release the pressure cooker and remove the bay leaves.
7. Add the chopped tomato, cooked orzo, shredded chicken (see next section) and herbs and place the lid back on. Seal the valve again and cook for 4 more minutes.
8. Quick release again, stir in the lemon juice and season to taste.
9. We love to garnish each bowl with fresh parm and chunks of crusty bread.

For the full instructions, head down to the recipe card below.

What Kind of Chicken Should I Use?

Ideally, I buy the 2 pound bag of rotisserie chicken meat that they sell at Costco. It’s pretty much the best thing that has ever happened. All the flavor of a rotisserie chicken with none of the work.

If you can’t find that or you don’t live near a Costco, cook three skinless chicken breasts using whatever method you prefer. You can cook them in the Instant Pot with the broth and veggies, or you can cook them stove top or even bake them. You could also just buy a rotisserie chicken and break it down yourself.

Variations for Italian Chicken Soup

One thing I love about this recipe is that it is so versatile. We love it with orzo (a small pasta that looks similar to rice), but you could also do any kind of pasta you enjoy. Acini de pepe or ditalini pasta would both be great substitutes for orzo. It is also great with rice, potatoes or beans. A small white bean would be good, like a navy bean or cannellini bean. You could also swap the Italian seasonings for other fresh herbs like rosemary or thyme. Experiment and find what works for your family!

What Kind of Bread Should I Use?

We like to buy crusty bacci rolls or a good sourdough loaf. You could even make a loaf of our no knead artisan bread if you are feeling really ambitious! We like to toast them in the oven for a bit so the bread gets good and toasty. Carbs for life!

Can This Soup Be Made in the Crockpot?

This can absolutely be made in the Crockpot! I would sauté the veggies first for maximum flavor. Then add them and all the ingredients except the orzo the slow cooker and cook on high for 3 hours or low for 5 hours. Add the orzo for about the last 10-15 minutes.

Can This Soup Be Made on the Stove Top?

Of course! Yes! Add all the ingredients except the orzo to the pot and simmer on medium-low heat for about 30 minutes. Stir in the orzo right before serving and let it sit for about 5-10 minutes.

Instant Pot Cheat Sheet

If you’re on the fence about an Instant Pot, you should take a look at our Instant Pot Cheat Sheet and it will sell you on the Instant Pot. You can make so many foods in just minutes.

Storing and Reheating Instant Pot Chicken Soup

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days and can be reheated in the microwave or on the stovetop. It also freezes extremely well. Let it cool completely and then place it in a freezer-safe container. It will keep for up to 3 months.

Warm up with this delicious and easy Instant Pot Italian Chicken Soup! Loaded with fresh vegetables, tender chicken, and savory Italian flavors, this comforting soup is sure to become a family favorite. It is simple, delicious and on the table in no time!

More Easy Soup Recipes You’ll Love:

• Instant Pot Chili
• Tomato Basil Soup
• Egg Drop Soup
• Chicken Tortilla Soup Recipe
• Enchilada Chili
• Chicken Noodle Soup Recipe
• Broccoli Cheese Soup
• Taco Chili
• Cheesy Meatball Soup
• One Pot Zuppa Toscana
• All our SOUP RECIPES here!

Watch the Video!

This is a Southern recipe with an electric pressure cooker twist! These Green Beans and Potatoes in the Instant Pot are so flavorful and tender, and there’s bacon on top!

Easy Instant Pot Side Dish

You read that right — these green beans and potatoes are topped with BACON! It all starts by sautéing the bacon and ends by mixing the bacon into the dish. Bacon is just SO GOOD, and it really takes these soulful Instant Pot green beans and potatoes to the next level.

So basically, we are taking one delicious side dish, combining it with another delicious side dish, and adding bacon. You just can’t go wrong! Then it’s all cooked in just a few minutes in the Instant Pot! Winning!

Green Beans and Potatoes

Green beans and potatoes would make a great side dish for any holiday dinner you have coming up. And I’m telling you, that bacon just reels people in. It’s irresistible! It complements the green beans and potatoes perfectly.

These pressure cooker green beans and potatoes also could be made just for a simple weeknight meal. Our kids love this dish, and it’s a great way to get some vegetables in their bellies.

Instant Pot Green Beans and Potatoes Ingredients

To make Instant Pot green beans with bacon and potatoes, you’ll need the following: 

• Bacon
• Red Onion
• Fresh Garlic
• Potatoes
• Butter
• Green Beans
• Chicken Broth
• Olive Oil
• Salt and Pepper
• Fresh Parsley

Which Green Beans Should I Buy?

There are a lot of different kinds of green beans. Not all green beans are created equal!  You want to buy haricot vert green beans. Pardon my French there! It is actually French for the long, slender green beans you can find in your produce section.

It is pronounced “heir covair,” not “harry cot vert.”  Although I like to say “harry cot vert” in my brain because it sounds so dang funny! Say “heir covair” in your best French accent and you’ll be impressing all your dinner guests!

Haricot vert are thinner than green beans native to the U.S.A. and are picked at an earlier point in their growth, making them more flavorful.  

Which Potatoes Should I Buy?

When all is said and done, really any potato would get the job done here, but Yukon Gold potatoes are our favorite for this dish.  They are smooth and soak in that yummy bacon flavor so well!  They also have a very light and flaky skin, which means you don’t have to peel them.  If you don’t have Yukon Gold in the house, here is our ranking of which potatoes to use:

1. Yukon Gold Potatoes — golden flesh inside, waxy, buttery flavor, best for boiling, steaming, and frying
2. Red Potatoes — thin red skin, waxy, best for boiling, steaming or simmering in a soup
3. New Potatoes —tender, waxy, thin yellow or red skin, best for boiling, baking, frying or roasting
4. Fingerling Potatoes — finger shaped, come in a variety of colors, best for roasting whole or halved
5. Russet Potatoes — aka Idaho potatoes, starchy, best for baking, mashing or frying

How to Make Green Beans and Potatoes

You are just minutes away from Instant Pot Green Beans and Potatoes! Put your Instant Pot in “sauté” mode for 20 minutes. When it is hot, add the bacon and cook until it is crispy. Remove it to a paper towel to add later and leave that bacon grease in there to flavor the rest of the dish. Sauté the onions and garlic until they are tender, and then add the potatoes with the cut side down. Cook until golden (add a little olive oil if needed), and then add the butter.

Throw in the green beans and stir everything to combine. Your last ingredient to add in is the chicken broth.  Now your ready to cook! Set the Instant Pot to “manual,” high pressure for 6 minutes. When it is done, allow for a natural release, then open the lid and season with salt and pepper. Stir in that crispy bacon you sauteed at the beginning and sprinkle some chopped fresh parsley on top. Bon appetit on those potatoes and haricot verts!!

Read more: Go check out our Instant Pot Cheat Sheet for a simplified way to make all your basics in the Instant Pot!

What to Serve with Green Beans and Potatoes

Green beans and potatoes pair perfectly with…

• Bottom of the Jar Chicken
• Italian Bolognese
• Cornflake Ranch Chicken
• Asian Sticky Slow Cooker Ribs
• Smoked Prime Rib

Can You Cook Just Green Beans in the Instant Pot?

Yes, green beans can be cooked by themselves in the Instant Pot in as little as 2 minutes. Place your steamer rack in the Instant Pot, place your green beans in the pot, close the lid and cook on low pressure for 1-2 minutes. After a quick release, you have green beans ready to consume!

Can I Double This Recipe? 

If your Instant Pot is large enough to hold double the amount of ingredients, then yes! You shouldn’t need to alter the cook time at all since you’re using a pressure cooker. 

What Type of Bacon Should I Use? 

You’re welcome to use whatever your favorite type of bacon is. We prefer cooking with traditional pork bacon, but if you try an alternative like turkey bacon please leave us a comment below letting us know how it turned out! 

Tips for Making Southern Style Green Beans and Potatoes

If you’ve yet to purchase an Instant Pot, we recommend using this model. It’s the one we use at home and we love it! 

A few readers have asked if they can scale back the amount of green beans used in this recipe, but I wouldn’t recommend doing that. We’ve found this to be the best green bean to bacon ratio and it tastes amazing every time! 

If you wind up with leftovers, store them in an airtight container in the fridge. Gently reheat the green beans and potatoes in the microwave or in a skillet. 

Create a delicious and nutritious meal by cooking green beans and potatoes together in your Instant Pot. This quick and easy recipe is perfect for busy weeknights.

More INSTANT POT RECIPES: 

• Cuban Pasta Salad
• Instant Pot Southern Macaroni and Cheese
• Instant Pot Refried Beans
• 2-Ingredient Instant Pot Applesauce
• Award Winning Instant Pot Chili
• Instant Pot Beef Stroganoff 
• Instant Pot Taco Soup
• ALL OF OUR INSTANT POT RECIPES!

More EASY SOUTHERN RECIPES: 

• Easy Macaroni and Cheese (Southern-Style)
• Easy Baked Beans Recipe
• Southern Sausage Breakfast Cake
• Cheesy Southern Grits
• Southern Grape Salad with Pecans
• Instant Pot Short Ribs with Carolina BBQ Sauce
• Southern English Pea Salad
• Southern Tomato Basil Pie

Watch How This Recipe is Made…

There’s nothing better than a warm, hearty bowl of chili—especially one that comes together fast and is actually healthy. This Instant Pot Turkey Chili is one of my favorite weeknight dinners because it’s healthy, protein-packed, and incredibly flavorful without needing to simmer all day.

Lean ground turkey, beans, tomatoes, and bold spices pressure-cook into a rich, cozy chili that tastes like it’s been slow-cooked for hours.

Our Instant Pot Award Winning Chili Recipe went viral so we couldn’t help but create a healthy turkey chili recipe for all of you looking for instant pot recipes that are healthier!

We almost didn’t post that classic beef chili recipe because we figured that everyone was totally set in their ways with their own favorite chili recipes, but boy were we wrong! It’s going crazy on our site!

Immediately we started hearing that we needed a vegetarian version, but before we get to that, Turkey Instant Pot Chili first! We use turkey bacon to still give that hint of bacon goodness, but in a healthier way, along with lean ground turkey, and lots of tomato flavor.

Alright, friends if it was you wanting a healthy Instant Pot dinner recipe, this turkey chili in an Instant Pot is for you! And if you’re still interested in a vegetarian chili, we have created a recipe for that too!

Ingredients You’ll Need 

We really wanted to create a pressure cooker turkey chili recipe that could be made with ingredients you already have on hand. Here is what you will need:

• Ground Turkey: Lean, high-protein base that absorbs the chili spices well.
• Turkey Bacon: Adds smoky, savory flavor to balance the lean turkey.
• Pinto Beans and Black Beans: Make the chili hearty, thick, and protein-packed.
• Fire Roasted Tomatoes: Add rich, smoky depth and boost overall flavor.
• Tomato Paste: Thickens the chili and intensifies the tomato flavor.
• Red Onion: Builds a flavorful, slightly sweet aromatic base.
• Red and Orange Bell Peppers: Add sweetness, color, and extra veggie bulk.
• Jalapeño: Provides mild heat and fresh, bright spice.
• Chicken Broth: Adds flavor and thins the chili to the right consistency.
• Dried Oregano: Gives earthy, herbal depth.
• Ground Cumin: Adds warm, smoky, classic chili flavor.
• Kosher Salt: Enhances all the flavors in the chili.
• Black Pepper: Adds mild heat and sharp, peppery balance.
• Smoked Paprika: Adds smokiness and deeper color.
• Chili Powder: The main chili seasoning—warm, bold, and flavorful.
• Worcestershire Sauce: Adds umami and richness to round out the flavors.
• Garlic: Provides aromatic depth and classic savory flavor.

The measurements for each ingredient can be found in the recipe card down below.

What Toppings to Put on Chili

This chili is heavenly on it’s own, but I secretly think my favorite part is all the yummy toppings I like to add. Here are some of my favorite chili toppings:

• Sour Cream (or plain Greek yogurt for a healthier option)
• Cilantro
• Shredded Cheese
• Avocado
• Corn Chips
• Tortilla Chips
• Black Olives
• Diced Red Onions or Scallions
• Cilantro

How to Make Ground Turkey Chili in an Instant Pot

1. Cook the Bacon: Turn your instant pot to “sauté” and cook bacon until crisp. Once cooked, remove the bacon and place on a paper towel-lined plate to absorb any extra grease.
2. Sauté the Vegetables: Add the onions and peppers to the electric pressure cooker and cook until tender.
3. Brown the Ground Turkey: Add the ground turkey and brown. Drain off any excess grease.
4. Add: Pour in all the remaining ingredients into the Instant Pot and change the setting to “chili” and let it cook. All it to natural release.
5. Serve: Scoop it into bowls and top it with all your favorite chili toppings.

How Long Should You Cook Instant Pot Turkey Chili? 

Most batches of this turkey chili will be done after 18 minutes. However, we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor, or if your beans are not as tender as you’d like.

Instant Pot FAQs

If you’ve got any questions about cooking in an Instant Pot that aren’t answered below, please refer to our Award Winning Instant Pot Chili Recipe.

Can I Make This Recipe on the Stove Top or in a Slow Cooker?

The answer is yes and yes! It’s easy to make this recipe using either method. Just depending on what your schedule is, we have the cooking method to meet your needs! Scroll down to the end of the recipe card for instructions on using the stove or a slow cooker to make this recipe.

What to Serve with Turkey Chili

No chili is complete with a pan of fluffy moist cornbread! If you aren’t a cornbread fan, then a batch of our 1 hour dinner rolls or buttermilk biscuits would work great!

Storage Tips

Store: Leftover turkey chili should be stored in an airtight container in the fridge. It will keep for up to 5 days. I actually prefer this recipe the next day. The flavors deepen with time.

Freeze: This chili freezes extremely well! Let it cool completely, then place in a large ziploc bag or FoodSaver. Squeeze out as much air as you can, then lay flat in your freezer. It will keep for up to 2 months.

Reheat: You can reheat leftover chili from the fridge in the microwave or on the stove top. If your chili is froze, let it thaw in the refrigerator overnight and then reheat in the microwave or on the stove top.

Sometimes it’s hard to find a hearty chili recipe that is healthy and still tastes like a million bucks, and this easy instant pot turkey chili checks both of those boxes! It’s less than 250 calories per serving with 20+ grams of protein! Now that’s a winner recipe!

More Chili Recipes: 

• Award Winning Instant Pot Chili
• Best Stove Top Chili
• Cheesy Ground Beef Enchilada Chili
• Brisket Chili
• White Chicken Chili
• All our Chili, Soup, and Stew Recipes here!

Looking for more instant pot recipes?

And if you need to know how to make any of the basics in the Instant Pot, check out our Instant Pot Cheat Sheet!

Watch How This Recipe is Made…

Instant Pot Cilantro Lime Chicken Burrito Bowl is a quick and easy dinner recipe the whole family loves. A bright cilantro lime rice with flavorful Tex-Mex chicken, beans and lots of gooey cheese!

When we’re short on time and ingredients, this is a go-to meal at our house, and yes, you can totally swap any meats, beans or add-ins that you’d like! It’s like making a delicious Chipotle burrito bowl in the comfort of your own kitchen!

I’m finding that the older my kids get the more I desperately need quick and easy dinner ideas as we pretty much live a life of errands lately. It’s soccer, piano, clothes shopping because heaven forbid anyone stay the same size for more than a month and on and on. Anyone feel me?

Ingredients for Chicken Burrito Bowls

• Chicken Breasts: You want boneless, skinless chicken breasts and then chop them into bite-size chunks
• Oil: used to sauté the chicken
• Seasonings: Cumin, Onion Powder, Garlic Powder, Black Pepper, Kosher Salt and Chili Powder
• White Rice: just simple long-grain white rice works great
• Garlic: adds flavor
• Chicken Broth: cooks the rice and adds more flavor
• Green Chiles: adds flavor
• Cilantro: adds bright herby freshness and flavor
• Lime: You’ll want to use the zest and juice for maximum flavor.
• Pinto Beans: Keep it simple by using canned beans. Swap for black beans if desired.
• Colby Jack Cheese: You can’t have a burrito bowl without the melty cheese! Colby jack is our favorite, but you can also go with Monterey jack or pepper jack.

The measurements for each ingredient can be found in the recipe card down below. Once you serve up the chicken and rice, top with all your favorite burrito toppings. See section below for ideas.

Cilantro Lime Chicken Burrito Bowls

• Step 1: Chicken

Start by seasoning your chicken (onion powder, garlic powder, cumin, salt, pepper and chili powder) and then cook it in a little olive oil in your Instant Pot in “sauté mode”. You won’t need to cook it long, just enough to get a little sear on the outside, about 3 minutes.

• Step 2: Everything Else

Add the rice and garlic and stir it with the chicken for about 20-30 seconds. Then you add the rest of the ingredients (broth, cilantro, lime zest, lime juice and pinto beans) and change your Instant Pot to “high pressure”. Give everything a good stir and place the lid on the Instant Pot. Set the valve to “seal” and cook for 7 minutes.

• Step 3: Pressure Release

This is where the pressure release comes in…don’t get scared! You got this! Allow a natural release for 2 minutes, and then you can quick release. Be sure to steer clear of the valve so you don’t a burn from the steam.

• Step 4: Toppings

Remove the lid and give everything a good stir. Top with the shredded cheese and put the lid back on for a minute or two so the cheese melts. Then you can dish everyone up, apply desired toppings and grub!

Toppings for Chicken Burrito Bowls

It is really that easy and that fast! I have found that while everything is cooking for those 7 minutes, I have plenty of time to grate the cheese and prep all the other toppings.  I’m really not joking when I say you can have dinner on the table in 15 minutes! Holla!! Here are some ideas for toppings:

• Tomatoes
• Diced Red Onions
• Avocados or Guacamole
• Jalapeño
• Cheese
• Salsa
• Sour Cream
• Pico de Gallo
• Corn

If you have the time, make this creamy tomatillo dressing to put on top. You’ll thank me later! It can even be made a day or two ahead of time! Or our Restaurant Style Salsa is another fantastic option!!

Why You Will Love This Recipe

• Crowd Pleaser: Finding a meal that is this quick and easy and loved by everyone is a rarity so it appears on the dinner table frequently. What is it about kids and Mexican food? They love it! Is it the abundance of cheese? That must be it! I totally get it! Cheese is glorious and everything in this dish is downright delish! We hope it will be a hit in your family too!
• Versatile Meal: I mentioned at the beginning that the meat can be swapped out for whatever you have in the fridge/freezer and the toppings are totally up to you. I’ve done this same recipe with ground beef, steak and pork and it has always turned out amazing. I have also changed the pinto beans to black beans…yes please! Do what your family will love!
• Entire Meal in a Bowl: Usually when I make this dish, it is all we have for dinner. You have your grains, protein, dairy and all sorts of veggies all in one bowl. There isn’t really a need for anything else. If I’m feeling especially nice, I’ll cut up some strawberries or a pineapple, but it’s not really necessary.  The kids love when I pull out a bag of tortilla chips too! And can I mention that we are totally looking out for you here by eliminating the tortilla in this burrito…we cut the carbs for you! You’re welcome!

Cooking with an Instant Pot

Alright, cooking with an instant pot. How many of you were terrified of using your Instant Pot for the first time? I know people who have had their Instant Pot for months and have yet to open it. I’m not gonna lie, I was a little nervous at first too. But now I totally love it! It saves us weekly when we need dinner in a time crunch.

Have you seen our Instant Pot Cheat Sheet? Print that baby off and it will save loads of time for cooking all the basics.

Cooking with the Instant Pot is simple, quick and straight forward.

Sauté Mode on the Instant Pot

Using the sauté mode on the instant pot is a must if there are ingredients that need to be cooked first. Cook those ingredients, and then add the rest of the ingredients that you need before the pressure cooking begins.

Follow the recipe instructions for cook time and pressure setting, and you can really set it and forget it. When your dish has finished cooking, allow the pressure to release (either naturally or with a quick release or both, again follow your recipe). You are done! That’s it! Dinner is served!

What’s the Difference Between Natural Release and Quick Release

What does it mean to do a natural release or quick release when cooking with the instant pot? You either leave it alone until the pressure is done and then open the lid or you carefully (some people use tongs) move the valve to release the pressure quickly. This will cause a lot of steam to billow out so watch out!

Which Instant Pot is Best for Me?

Which instant pot is best for me if I’ve got a few kids, or it’s just the two of us?

We get a lot of questions about which Instant Pot is best. We aren’t really much help here. The 6qt Instant Pot DUO is what we have, and it is perfect for our family of five. If you have a bigger family, you might want to go with the 8qt. If you are an empty nester, then the mini will probably be plenty big.

There are other brands of course, and you want to buy something that is within your budget. My suggestion is to do your research and make a purchase that best fits the needs of your family situation. I told you we aren’t much help!

Can this Dish be Made in the Crock Pot?

Yes, absolutely! Combine all the ingredients except the cheese in the crock pot and give it a good stir. Then cook it on high for 2-3 hours or on low for 4-5 hours. When it is completely cooked, add the cheese and then put the lid back on for about 20 minutes so the cheese melts. Then you can dish it up and add all your favorite toppings.

So if you’re living the taxi life like I am, then add this Instant Pot cilantro lime chicken burrito bowl recipe to your dinner rotation! We usually have all the ingredients on hand, so it is the perfect go-to meal when life is crazy! And it’s always crazy!!

Instant Pot Dinner RECIPES

• Better Than Your Grandma’s Chicken Noodle Soup
• Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken
• Award Winning Instant Pot Turkey
• Instant Pot Beef Stew
• Mexican Poblano Instant Pot Chicken
• BBQ Instant Pot Whole Chicken
• Smoky BBQ Instant Pot Ribs
• Award Winning Instant Pot Chili
• Instant Pot Taco Soup
• You can find all our Instant Pot Recipes here!

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Warm up with this delicious and easy-to-make Cheesy Meatball Soup made in the Crock Pot or Instant Pot. Loaded with flavor and perfect for a chilly day, this recipe includes a helpful video tutorial.

When you think of meatball soup, most people picture meatballs simmering a rich tomato broth like our parmesan cheese meatball soup. This creamy soup is unexpected and made with just a few pantry staple ingredients like carrots, potatoes, garlic, and corn, then we loaded it up with allllllll cheese!

This year we are making sure we are on top of slow cooker and instant pot meals in case you’re freezing and not feeling like spending hours in the kitchen. I’m going to include instructions for cooking this meatball soup recipe on the stove top as well.

Ingredients for Creamy Meatball Soup

I love a good hearty soup full of veggies, meatballs and cheese! This easy soup recipe checks all the boxes. Here is what you will need…

• Meatballs: We just buy a package at the store to keep it easy, but you can make meatballs at home if you want.
  • NOTE: If you make meatballs from scratch, you will need: garlic, basil, salt, pepper, breadcrumbs, milk, an egg, and lean ground beef.
• Butter: used to sauté the veggies
• Vegetables: garlic, carrots, celery, potatoes and corn
  • PRO TIP: Feel free to change up the veggies if you want…spinach, kale, green beans, or peas would all be delicious too.
• Soup Base: beef broth, whole milk, Worcestershire sauce, and Tabasco
• Salt and Black Pepper: adds flavor
• Cornstarch: thickens the soup
• Cheeses: sharp cheddar and Monterey Jack

The measurements for all the ingredients can be found in the recipe card at the end of this post. You can also save and print the recipe there.

How to Make Cheesy Meatball Soup – Slow Cooker

While you can totally just dump this all in a crock pot and wait 8 hours to build the right texture and flavor it’s not the way I do it.

I know, you don’t want to dirty another pan, but it’s quick and easy and the flavor will be worth it.

1. Heat a dutch oven or large skillet over medium high heat and add the butter. Once it’s melted add the onions and cook, stirring occasionally until tender, about 5 minutes.
2. Add the carrots, celery and garlic and cook for another 3 minutes.
3. Throw in your frozen meatballs (unless you really want to go through the work of cooking homemade) just to get all of that flavor browning on them.
4. Dump everything but the cornstarch and cheese into a slow cooker and put it on low for 6 hours or high for 3.
5. Right before serving, combine the cheese and cornstarch in a separate bowl and then mix to combine.
6. Add the cheese mixture to the soup and stir until the cheese is melted and the soup has thickened.
7. Serve with a sprinkle of fresh parsley for garnish and a good hearty bread!

How to Make Cheesy Meatball Soup – Instant Pot

1. Turn the instant pot to sauté and follow the beginning directions right in the instant pot.
2. Push cancel.
3. Add the remaining ingredients (except the milk and cream) and reset the instant pot to high pressure for 15 minutes.
4. Add the lid and turn the valve to seal.
5. Allow a 10 minute natural release and then push cancel.
6. Turn to sauté mode again and once boiling stir in the cornstarch, milk (or cream) and cheese.
7. Serve with bread!

How to Make Cheesy Meatball Soup – Stove Top

Out of all three cooking methods, this is the method that I actually prefer, but sometimes you just need options for the slow cooker and Instant Pot. I still use those options if the schedule for the day works better with a slow cooker or the Instant Pot. To cook it on the stove top, do the following steps:

1. In a large dutch oven, add the butter over medium heat. Once the butter has melted, add the onions and cook until tender.
2. Add the garlic, celery and carrots and cook for about 5 minutes.
3. Add the meatballs and brown them on each side.
4. Pour in the rest of the ingredients (except the cornstarch and cheeses) and let it simmer for 30-45 minutes or until the potatoes are tender.
5. Combine the cornstarch and cheeses and add just before serving stirring in until it is melted.

Slow Cooker Soup versus Instant Pot Soup

A slow cooker will allow more flavors to come out and the soup to be a little thicker.

Instant pots collect more steam and therefore water so you could end up with more liquid than you wanted.

If you make this soup, make sure you also try our instant pot chicken noodle soup. Our younger daughter is OBSESSED.

Also, if you go with the Instant Pot, add the milk in the last step (step 3 in the instruction). Adding milk before the pressure cooking can result in curdled milk.

Why Meatballs?

Meatballs make this cheesy soup a little more hearty and on a cold day that’s been busy with errands it’s kind of nice to get something more substantial in your soup.

Plus, the flavor and texture not only gives you something to bite while eating but it also brings more to the soup than just a plain, no seasonings added meat.

Can You Use Ground Beef or Stew Meat?

If you don’t have meatballs on hand you can cook up ground beef in a pan or use stew meat.

Because neither come flavored I’d add:

• 1 teaspoon of salt
• 1/2 teaspoon pepper
• 2 cloves of garlic
• 1 teaspoon Italian seasoning

Now that I mention it, Italian sausage would would be delicious in this too!

Is It Okay to Put Raw Meatballs in Soup?

Surprisingly enough you can totally add raw meatballs to a soup. But that’s usually for a stove top method as you get the soup hot and boiling and drop in the meatballs.

How Do You Get Onion Smell Off Your Hands?

Ugh, I hate when your hands smell like onions and garlic all day and night.

Wet your hands with water and rub your hands all over a stainless steel sink faucet and the smell will go away. Or you can buy this stainless steel odor absorber that’s shaped like a bar of soap. It’s only $8 and totally worth it.

Storage and Reheating

Leftovers of this soup will keep for up to a week stored in the fridge in an airtight container.

This is a really good soup to freeze because you can just wait to add the cornstarch and cheese. Make the recipe as written but don’t add the cornstarch and cheese. Wait for the soup to cool, add the soup to a freezer container or bag and freeze for up to 5 months.

Reheating frozen soup is not just dumping it in a hot pan. Instead, put the soup in the fridge or put the bag in a bowl of regular water-not hot or cold. Allow it to defrost and then reheat on the stove. Bring to a soft boil and add the cheese at this point.

Nothing says comfort quite like a creamy meatball soup loaded with veggies and cheese! Choose the cooking method that best fits with your schedule and it’s cheesy meatball soup for dinner tonight!

More Cozy Soups to Get You Through the Winter…

• Classic Instant Pot Chili
• Cheesy Southwestern Chicken Tortilla Soup
• Roasted Tomato Basil Soup
• French Onion Soup
• Slow Cooker Broccoli Cheese Soup
• Cheesy Ground Beef Enchilada Chili
• Classic Chicken Tortilla Soup
• Meatball Soup
• Instant Pot Taco Soup
• Italian Meatball Soup
• Better Than Grandma’s Instant Pot Chicken Noodle Soup
• All of our soup recipes! 

Watch How This Cheesy Meatball Soup is Made…

Our chili recipes are some of the most popular out there, so it was time to share our mega tasty Traeger smoked brisket chili! And we are sharing 5 different ways to make it – stove top, oven braised, smoker, slow cooker or Instant Pot.

The smoky flavor of the brisket with those bold chili flavors and spices makes for an outrageously good bowl of chili. I love to top my bowl with shredded cheddar cheese and some sour cream.

I mean, where do I even start? This smoked brisket chili recipe has been living in my brain for probably the past 5-6 years and it has taken me all this time to get it down on “paper”. How weird that we rarely use paper anymore. Remember all those calendars on walls and sticky notes of reminders?

5 Different Ways

Anyway, I always have leftover brisket, those things are huge and my children don’t eat much. Therefore, brisket chili. And you don’t need a ton for this recipe…just 1.5 lbs.

I want to help you out so there will be five different versions explained. Please don’t get bugged! I will get questions about making it different ways so I’m just trying to anticipate that and help. The five different ways are stove top, oven braised, smoked, slow cooker and Instant Pot. Then there will be instructions for both uncooked brisket and leftover brisket for each method. Make sense? Sheesh, I hope so! Here we go…

First, I will start by explaining how to brown uncooked brisket if you’re going to go that route…

How to Brown Brisket for Chili

1. Cube the pieces of raw brisket meat – Trim any hard fat as that will not melt away in the cooking process. Remember, the size of the meat is what you’ll be eating so we want no bigger than 2″ pieces (these will break down so you can smash them a bit, creating smaller pieces once cooked).
2. Season the brisket with salt and pepper.
3. Heat oil in the bottom of a cast iron dutch oven or large pot until shimmering. Cook the brisket in batches, never at once or it will end up cooking in liquid, aka boiled meat. Remove to a plate and proceed with the recipe of your choice, oven braised, smoked, or stove top. 

 Using Leftover Brisket for Chili

If you have leftover brisket either from our smoked brisket recipe or our slow cooker brisket, your steps will be fewer…

1. Because your meat is already prepared, start by cooking the veggies and seasonings first. 
2. Add cubed brisket and all remaining ingredients to the pot and proceed with your cooking method of choice – stove top, oven braised, smoked, slow cooker or instant pot. 

Brisket Chili – 5 Different Methods

Let’s walk through each cooking method. Keep in mind that your cooking time is going to vary depending on cooking method and whether you start with previously cooked brisket.

• {NOTE} If you are starting with uncooked brisket, your cook time will be longer.

1. You will start by cooking the bacon until it is crisp and then moving it to a paper towel lined plate. Then add the onions and peppers and cook until tender.

{Uncooked Brisket}

  2. If you’re using uncooked brisket, add the cubed meat that has been seasons with salt and pepper. Brown in batches according to the instructions above.

  3. Then add all the beef back to the pot and all the remaining ingredients.

{Leftover Cooked Brisket}

1. If you’re using previously cooked brisket, add it to the pot along with all the rest of the ingredients. Then you decide which method you are going to use…

Stove Top Brisket Chili

1. Prep the chili with either leftover or raw meat (browning the meat according to the instructions above). Once you’ve got everything in the pot, stir to combine.
   • Freshly Browned Brisket – Bring the chili to a simmer for 30 minutes over medium high heat, then set the heat to medium low and allow to continue cooking for 4-5 hours. Don’t be tempted to stop at hour 3 even though the meat is looking tender, 4-5 hours is the key.
   • Already Smoked Brisket- Bring the chili to a simmer for 10 minutes over medium high heat, then simmer on medium low for an additional 30-60 minutes or even all afternoon is fine- the preferred method for the best flavor.

Oven Braised Brisket Chili

1. Create the recipe following through the stove top method for the initial 10 minutes of a simmer.
   • Freshly Browned Brisket – Heat the oven to 350 and place the lid on the dutch oven or oven safe pot. Bake for 1 ½ hours, remove the lid and cook for an additional 3 hours or until brisket is tender and falling apart. 
   • Already Smoked Brisket – Proceed per above and then add the lid and bake for 1 hour, remove the lid and bake for an additional 1 ½-2 hours. 

Smoked Brisket Chili

1. Here’s where we bust out the Traeger smoker chili recipe. Using apple, or your preferred pellet mixture, heat the smoker to 275 degrees with the lid closed.
   • Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Move the pot with a lid on it to the smoker and place directly on the grates, closing the lid and cooking for 45-60 minutes. Then turn the heat up to 350 degrees and remove the lid. Cook for another 3- 4 hours. 
   • Already Smoked Brisket – Prepare the chili and simmer for 10 minutes. Place in a 275 degree smoker with the lid on for 30-45 minutes. Turn the heat up to 350 degrees, remove the lid and cook for another 1-2 hours for ultimate flavor.

Slow Cooker Brisket Chili

1. Sometimes the slow cooker just fits the schedule better than any other cooking method. Pull it out and set it to low temperature.
   • Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Pour everything into the slow cooker and cook on low for 6-8 hours.
     
   • Already Cooked Brisket – Prepare the chili as written allowing it to simmer for 10 minutes on the stove top. Move everything into the slow cooker and cook on low for 3-4 hours.
     

Instant Pot Brisket Chili

1. If you’re in a time crunch and want brisket chili fast, then the instant pot is your answer! Our original instant pot chili recipe is one of our most popular posts, so you for sure need to know how to how to make this brisket version in the IP.

• Freshly Browned Brisket – Brown the brisket first either on the stove top or in the Instant Pot on saute mode. You can also cook the bacon and veggies either on the stove top or Instant Pot. Then add all the ingredients to the IP and cook on high for 70-75 minutes. Perform a quick release.
• Already Cooked Brisket – Add all the ingredients to the Instant pot, close the valve, and cook on high pressure for 30 minutes. Perform a quick release.

Does Chili Have To Have Beans?

Traditional red chili does not contain beans. But, other chilis are made with beans and in the end it’s 100% up to you. I like beans in my chili to make it a little more hearty and filling so we can stretch it into leftovers. Plus I just like ’em. 

What to Serve with Brisket Chili?

I love to add some crunchy chips into my chili! Fritos or crushed up tortilla chips work great! I also rarely make chili without making a batch of our favorite cornbread. They just belong together!

How Long Will Chili Keep?

Leftover brisket chili can be stored in the refrigerator for 3-4 days. It should be stored in an airtight container.

Can You Freeze Chili?

Chili can be frozen for up to 6 months.

Cool completely, place in a freezer safe container or heavy duty freezer bag and freeze.

How Do You Reheat Chili?

Reheat chili on the stove, in the oven or in the microwave until hot clear through.

Brisket is so flavorful and tender. It is such a bold and brilliant addition to a chili recipe. If you end up with leftover brisket, make this brisket chili recipe! With instructions for making it 5 different ways, you can pick which method fits your schedule the best. Save a bowl for me!

Here are some more CHILI RECIPES that you’ll love:

• Instant Pot Chili
• Instant Pot Turkey Chili
• Best Stove Top Chili
• Ground Beef Enchilada Chili
• Slow Cooker Pumpkin Chili
• Pumpkin Apple Cider Chili
• White Chicken Chili
• Surprise Chili
• White Bean Turkey Chili
• Dr Pepper and Chocolate Chili
• Healthy One Pot Chili Mac
• All our Chili, Soup, and Stew Recipes here!

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