There are weeknights, and then there are those weeknights – the ones where everyone is tired, hungry, and craving something deeply satisfying, but the thought of a complicated meal is just too much. That’s where this Instant Pot Chili Frito Pie became our family’s superhero dish. The first time I made it, I was skeptical. Could chili really develop that slow-simmered depth of flavor in under an hour using the Instant Pot? The answer was a resounding YES. The aroma filled the kitchen, rich and inviting, promising warmth and comfort. When it was time to assemble, the kids went wild – scooping hearty chili over a crunchy bed of Fritos, piling on cheese, a dollop of sour cream, maybe some green onions for good measure. Seeing those happy faces digging into their “walking tacos” or customized bowls was pure dinner-time gold. It wasn’t just a meal; it was an event. The Instant Pot made the chili component incredibly tender and flavorful with minimal effort, and the Frito pie concept turned dinner into a fun, interactive experience. Clean-up was surprisingly easy too, thanks to the one-pot magic of the Instant Pot. It’s now a permanent fixture in our meal rotation, requested frequently and always devoured with enthusiasm. It’s the perfect blend of comforting, classic chili and fun, crunchy, customizable goodness.

Ingredients for the Ultimate Instant Pot Chili Frito Pie

This recipe yields a generous batch of chili, perfect for feeding a crowd or ensuring delicious leftovers. The ingredient amounts provide a balanced, classic chili flavor profile, but feel free to adjust spices to your preference.

For the Instant Pot Chili:

Olive Oil or Vegetable Oil: 2 Tablespoons (For sautéing)
Ground Beef: 1.5 to 2 pounds (80/20 or 85/15 recommended for flavor)
Yellow Onion: 1 large, chopped (about 1.5 cups)
Green Bell Pepper: 1 large, chopped (about 1 cup, optional but recommended)
Garlic: 4-6 cloves, minced (about 2 Tablespoons)
Chili Powder: 3 Tablespoons (Use a good quality blend)
Cumin: 1 Tablespoon, ground
Smoked Paprika: 1 teaspoon (Adds a lovely depth)
Oregano: 1 teaspoon, dried
Cayenne Pepper: 1/4 to 1/2 teaspoon (Adjust to your heat preference, optional)
Salt: 1.5 teaspoons (Adjust to taste after cooking)
Black Pepper: 1 teaspoon, freshly ground
Beef Broth or Water: 1.5 cups (Low sodium broth preferred)
Diced Tomatoes: 1 can (28 ounces), undrained (Fire-roasted adds great flavor)
Tomato Paste: 3 Tablespoons (Helps thicken and deepen flavor)
Kidney Beans: 1 can (15-16 ounces), rinsed and drained
Pinto Beans or Black Beans: 1 can (15-16 ounces), rinsed and drained
Optional Thickener: 2 Tablespoons cornstarch mixed with 2 Tablespoons cold water (Slurry, if needed)

For Assembling the Frito Pie:

Fritos Corn Chips: 1 large bag (approx. 9-10 ounces), or individual serving bags
Shredded Cheese: 2-3 cups (Cheddar, Monterey Jack, Colby Jack, or a Mexican blend work well)
Optional Toppings (Choose your favorites!):
- Sour Cream or Plain Greek Yogurt
- Chopped Red Onion or Green Onions (Scallions)
- Pickled Jalapeños
- Fresh Cilantro, chopped
- Diced Avocado or Guacamole
- Hot Sauce
- Crumbled Cotija Cheese
- Lime Wedges

Step-by-Step Instructions: Making Chili in the Instant Pot

Making chili in the Instant Pot transforms a typically long-simmering dish into a feasible weeknight meal without sacrificing flavor. Follow these steps for perfect pressure cooker chili:

Sauté Aromatics & Meat: Set your Instant Pot to the “Sauté” function on Normal or High heat. Add the olive oil. Once shimmering, add the chopped onion and bell pepper (if using). Sauté for 3-4 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Brown the Ground Beef: Add the ground beef to the pot. Break it apart with a spoon or spatula. Cook, stirring occasionally, until the beef is browned completely, about 5-7 minutes. Drain off any excess grease if desired (leaving a little adds flavor). Turn off the “Sauté” function.
Deglaze the Pot (Crucial Step!): Pour in about 1/2 cup of the beef broth or water. Scrape the bottom of the Instant Pot liner thoroughly with a wooden spoon or flat-edged spatula to lift any browned bits. This prevents the “Burn” notice and incorporates those flavorful bits into the chili.
Add Spices and Liquids: Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix well to coat the meat and vegetables. Add the remaining beef broth/water, the undrained diced tomatoes, and the tomato paste. Stir everything together until well combined.
Layer the Beans: Gently pour the rinsed and drained kidney beans and pinto/black beans on top of the meat mixture. Do not stir at this stage. Layering the beans on top helps prevent them from sticking to the bottom and potentially triggering the “Burn” sensor.
Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” function (depending on your model) and set the timer for 15 minutes on High Pressure.
Natural Pressure Release (NPR): Once the 15-minute cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes (10-Minute NPR). This helps the flavors meld further and keeps the meat tender. After 10 minutes (or longer), carefully perform a Quick Release by moving the steam release valve to the “Venting” position to release any remaining steam. Stand back to avoid the hot steam.
Finish and Thicken (Optional): Carefully remove the lid once the pin has dropped. Stir the chili well to incorporate the beans. Taste and adjust seasonings if necessary (more salt, pepper, or chili powder). If the chili seems too thin for your liking, you can thicken it. Set the Instant Pot back to the “Sauté” function (Low heat). In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour the slurry into the chili while stirring constantly. Let it simmer for a few minutes until the chili thickens to your desired consistency. Turn off the “Sauté” function.

Assembling Your Perfect Frito Pie

The beauty of Frito Pie lies in its simplicity and customization. Here’s the classic way to assemble it:

The Base: Place a generous handful (or layer) of Fritos corn chips in a bowl, on a plate, or directly into an individual Fritos bag (slit open lengthwise – often called a “Walking Taco” or “Frito Boat”).
The Chili: Ladle a hearty serving of the hot Instant Pot chili over the Fritos. Be generous!
The Toppings: Sprinkle liberally with shredded cheese. Add your desired combination of other toppings – sour cream, onions, jalapeños, cilantro, etc.
Serve Immediately: Frito Pie is best enjoyed right away while the chili is hot and the chips are still crunchy.

Nutrition Facts (Estimated)

Servings: This recipe makes approximately 6-8 servings of chili.
Calories per Serving (Chili Only): Approximately 350-450 calories per serving (this is an estimate and can vary significantly based on the leanness of the beef, specific ingredients used, and serving size).
Note: The nutritional information does not include the Fritos or toppings, which will add additional calories, fat, and sodium depending on the amounts used. A standard serving of Fritos adds around 160 calories.

Preparation and Cook Time Breakdown

Preparation Time: 15-20 minutes (chopping vegetables, measuring spices)
Sauté Time: 10-15 minutes
Pressure Build Time: 10-15 minutes (can vary)
Pressure Cook Time: 15 minutes
Natural Release Time: 10 minutes
Total Time: Approximately 1 hour to 1 hour 15 minutes

How to Serve Your Instant Pot Chili Frito Pie

Serving Frito Pie is half the fun! Get creative and let everyone build their own perfect bite. Here are some popular ways to serve it:

Classic Bowl Method:
- Layer Fritos in the bottom of individual bowls.
- Top generously with the hot Instant Pot chili.
- Set out a “toppings bar” with various options (cheese, sour cream, onions, jalapeños, cilantro, etc.) and let everyone customize their bowl.
The “Walking Taco” / Frito Boat:
- Use individual serving-size bags of Fritos.
- Carefully slit the bag open lengthwise down the front.
- Gently crush the chips inside the bag slightly if desired.
- Spoon the chili directly into the bag over the chips.
- Add desired toppings right into the bag.
- Eat directly from the bag with a fork or spoon – perfect for parties, tailgating, or super casual dinners with minimal cleanup!
Frito Pie Casserole Style:
- Spread a layer of Fritos in the bottom of a casserole dish.
- Pour the prepared chili evenly over the chips.
- Top generously with shredded cheese.
- Bake at 350°F (175°C) for 10-15 minutes, or just until the cheese is melted and bubbly.
- Serve scoops onto plates and offer additional toppings on the side. This method results in slightly softer chips under the chili but is great for serving a larger group easily.
Deconstructed Platter:
- Arrange a large pile of Fritos on a platter.
- Serve the hot chili in a separate bowl alongside.
- Arrange small bowls of all the various toppings around the chili and chips.
- Allow guests to build their own Frito pie creations on their plates.

Topping Ideas (Mix and Match!):

Dairy: Shredded Cheddar Cheese, Monterey Jack, Colby Jack, Pepper Jack, Sour Cream, Plain Greek Yogurt, Crumbled Cotija Cheese
Fresh & Zesty: Chopped Red Onion, Chopped Green Onions (Scallions), Diced Fresh Tomatoes, Chopped Fresh Cilantro, Diced Avocado, Guacamole, Lime Wedges (for squeezing over the top)
Spicy & Pickled: Pickled Jalapeño Slices, Diced Green Chilies, Your Favorite Hot Sauce, Pickled Red Onions
Crunchy: Extra Fritos on top!

Additional Tips for Frito Pie Perfection

Don’t Skip Deglazing: This is arguably the most critical step for success in Instant Pot cooking, especially with recipes involving sautéed ingredients. Scraping up those browned bits (fond) from the bottom after sautéing the meat and aromatics not only prevents the dreaded “Burn” notice but also incorporates immense flavor into your chili. Use broth or water and a sturdy spoon for this.
Control the Spice Level: This recipe offers a moderate heat level with the suggested cayenne. You can easily adjust it. For less heat, omit the cayenne pepper entirely and ensure your chili powder isn’t overly spicy. For more heat, increase the cayenne, add a pinch of red pepper flakes, include a finely minced jalapeño or serrano pepper with the onions, or add a dash of adobo sauce from a can of chipotle peppers. Remember to taste and adjust after pressure cooking.
Achieve Your Ideal Chili Consistency: If your chili isn’t as thick as you’d like after the natural pressure release, don’t worry! The easiest fix is the cornstarch slurry method described in the instructions (using the “Sauté” function). Alternatively, you can simply let the chili simmer on “Sauté” (Low) with the lid off for 5-10 minutes, stirring occasionally, allowing some liquid to evaporate. Remember chili also thickens as it cools.
Make-Ahead Strategy: The chili component is fantastic for meal prep! You can make the chili entirely ahead of time (even a day or two before). Let it cool completely, then store it in an airtight container in the refrigerator. When ready to serve, gently reheat the chili on the stovetop, in the microwave, or even back in the Instant Pot on the “Sauté” (Low) or “Keep Warm” setting until heated through. Assemble the Frito pies just before serving to keep the chips crunchy.
Experiment with Beans and Meat: Don’t feel locked into kidney and pinto beans or ground beef. Try black beans, cannellini beans, or even a mix of three different types. Substitute ground turkey, ground chicken, or even crumbled Italian sausage (spicy or mild) for the ground beef. For a vegetarian version, omit the meat and double the beans, perhaps adding some hearty vegetables like diced sweet potatoes or corn (add corn after pressure cooking). Adjust cooking times slightly if using poultry (it may cook faster).

Frequently Asked Questions (FAQ)

Q1: Can I use frozen ground beef in the Instant Pot for this recipe?

A1: Yes, you technically can, but it’s not ideal for this specific recipe method. The initial sautéing step is important for building flavor by browning the meat and aromatics. Cooking ground beef from frozen usually involves pressure cooking it first, then draining and breaking it up, which bypasses the flavor development from sautéing. For best results, thaw your ground beef before starting the recipe. If you absolutely must use frozen, you might try pressure cooking the frozen block with about 1 cup of broth for 20-25 minutes, then doing a quick release, draining, breaking it up, and proceeding with the sauté step for onions/peppers/garlic before adding everything else back in (you may need less liquid later).

Q2: Can I make this chili recipe without beans?

A2: Absolutely! If you prefer a Texas-style “chili con carne” (chili with meat, no beans), simply omit the kidney and pinto/black beans. You don’t need to make any other adjustments to the liquid amounts or cooking time. The chili will be meatier and might seem slightly thinner initially, but it will still be delicious. You could add extra meat or some diced vegetables like carrots or celery if you want more bulk.

Q3: Is this Instant Pot Chili Frito Pie spicy? How can I adjust the heat?

A3: As written, with 1/4 to 1/2 teaspoon of cayenne pepper, the chili has a mild to moderate background warmth, but it’s generally considered family-friendly. To make it milder, omit the cayenne pepper entirely and check that your chili powder isn’t a particularly hot variety. To increase the heat, add more cayenne pepper, include red pepper flakes, use a spicier chili powder blend, sauté a minced hot pepper (like jalapeño or serrano) with the onions, or serve with hot sauce on the side. Always taste and adjust seasoning after the pressure cooking cycle.

Q4: Can I freeze the leftover chili?

A4: Yes, this chili freezes beautifully! Allow the chili to cool completely. Transfer it to freezer-safe airtight containers or heavy-duty freezer bags. Label with the date. It can be frozen for up to 3-4 months for best quality. To reheat, thaw the chili overnight in the refrigerator and then reheat gently on the stovetop, in the microwave, or in the Instant Pot until heated through. Do not freeze assembled Frito pies, as the chips will become soggy. Freeze only the chili component.

Q5: My chili came out too thin or too thick. How can I fix it?

A5: Fixing consistency is easy! If it’s too thin: Use the “Sauté” function on Low. You can either let it simmer uncovered for 5-10 minutes to evaporate some liquid, stirring occasionally, OR create a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the simmering chili until thickened. If it’s too thick: Simply stir in a little extra beef broth or water, a tablespoon or two at a time, until it reaches your desired consistency. Remember that chili naturally thickens as it cools down.

Instant Pot Chili Frito Pie Recipe