Name: Instant Pot Chili Frito Pie
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 ½ pounds lean ground beef; 1 cup finely chopped white onion; 3 cloves garlic (peeled and minced); 15 ounce can tomato sauce1; 15 ounce can diced tomatoes (undrained); 10 ounce can Ro-tel2 (undrained); 1 teaspoon ground oregano; 1 tablespoon ground cumin; 1-2 tablespoon(s) chili powder3 (more or less to taste); 1 tablespoon chipotle Tabasco sauce4; 14 ounce can kidney beans (drained and rinsed); 14 ounce can pinto beans (drained and rinsed); 1/4 cup reduced-sodium beef broth; 1/2 teaspoon salt; 2 tablespoons yellow cornmeal; 1 bag of Fritos; Toppings: grated sharp cheddar cheese, sour cream, lettuce, or any other desired toppings

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Best Instant Pot Chili Frito Pie recipe! This easy chili recipe tastes like it was simmered for hours but is ready in no time at all!

Frito chili pie topped with sliced green onions and melted cheese.

The first time I had Frito chili was when I was in high school, and I was hooked! The combination of the flavorful chili, melty cheese, and crunchy salted Fritos was magical.

Frito chili is still one of my favorite dinners. This easy Instant Pot version tastes like it was simmered for hours, but it’s ready in less than one hour, which makes it a lot more weeknight-friendly.

How to make Instant Pot chili frito pie

Browned ground beef in an instant pot inner pot.

Press SAUTE. When hot, add ground beef and cook until browned.

Drain and return to inner pot. Add onion, and cook until just softened, about 2-3 minutes.

Uncooked chili in an instant pot inner pot.

Stir in garlic and cook for 30 seconds, stirring the entire time. Press CANCEL.

Add tomato sauce, diced tomatoes, Ro-tel, oregano, cumin, chili powder, Tabasco, beans, and broth. Stir until combined.

Close and lock the lid. Turn pressure release valve to SEALING.

Cook. Let the pressure release naturally for 10 minutes.

Carefully turn the pressure release valve to VENTING to release any remaining pressure. Open the lid.

Frito chili in an instant pot inner pot.

Give the chili a stir. Stir in the corn meal.

Let it stand for 10 minutes to thicken up. Serve with Fritos and desired toppings.

Overhead photo of a plate of chili frito pie on a wooden cutting board.

Tips and substitutions

Tomato sauce: Canned tomato sauce is tomato puree.
Ro-tel: I use the traditional Ro-tel. If you can’t find Ro-tel, you can used any brand of tomatoes with diced green chilies.
Chili powder: I like the smokiness of ancho chili powder, but you can use regular, too.
Tabasco sauce: Or any other type of hot sauce.
Corn meal: The corn meal helps to thicken up the chili a bit and gives it a nicer texture.

How to serve

I serve the chili over Fritos. I top the chili with shredded cheese, green onions, sour cream, lettuce, diced tomatoes, and other toppings.

Storage

This chili will keep for up to 4 days, covered, in the fridge. I recommend adding in Fritos and toppings once the chili has been reheated.

More Instant Pot ground beef recipes!

Plate of instant pot beef picadillo on a wooden cutting board — Instant Pot Beef Picadillo

Bowl of porcupine meatballs topped with parsley — Instant Pot Beef Picadillo

If you’ve tried this Instant Pot Chili Frito Pie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Instant Pot Chili Frito Pie

Easy chili frito pie recipe that cooks entirely in the Instant Pot!

Course Main Course

Cuisine American

Keyword Instant Pot chili frito pie, Instant Pot chili frito pie recipe, Instant Pot frito chili

Prep Time 10 minutes

Cook Time 20 minutes

Pressure Release 10 minutes

Total Time 50 minutes

Servings servings

Calories 285kcal

Author Cook Dinner Tonight

Equipment

Instant Pot/Electric Pressure Cooker

Ingredients

1 ½ pounds lean ground beef
1 cup finely chopped white onion
3 cloves garlic peeled and minced
15 ounce can tomato sauce¹
15 ounce can diced tomatoes undrained
10 ounce can Ro-tel² undrained
1 teaspoon ground oregano
1 tablespoon ground cumin
1-2 tablespoon(s) chili powder³ more or less to taste
1 tablespoon chipotle Tabasco sauce⁴
14 ounce can kidney beans drained and rinsed
14 ounce can pinto beans drained and rinsed
¼ cup reduced-sodium beef broth
½ teaspoon salt
2 tablespoons yellow cornmeal
1 bag of Fritos
Toppings: grated sharp cheddar cheese, sour cream, lettuce, or any other desired toppings

Instructions

Press SAUTE.
When hot, add ground beef and cook until browned.
Drain and return to inner pot.
Add onion, and cook until just softened, about 2-3 minutes.
Stir in garlic and cook for 30 seconds, stirring the entire time.
Press CANCEL.
Add tomato sauce, diced tomatoes, Ro-tel, oregano, cumin, chili powder, Tabasco, beans, broth, and salt.
Stir until combined.
Close and lock the lid.
Turn pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 15 minutes.
Let the pressure release naturally for 10 minutes.
Carefully turn the pressure release valve to VENTING to release any remaining pressure.
Open the lid.
Stir in the corn meal.
Let it stand for 10 minutes to thicken up.
Serve with Fritos and desired toppings.

Notes

Tomato sauce: Canned tomato sauce is tomato puree.
Ro-tel: I use the traditional Ro-tel. If you can’t find Ro-tel, you can used any brand of tomatoes with diced green chilies.
Chili powder: I like the smokiness of ancho chili powder, but you can use regular, too.
Tabasco sauce: Or any other type of hot sauce.
Nutrition values are estimates.

Nutrition

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