Instant Pot Chili Dog Sauce

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Instant Pot Chili Dog Sauce is a classic all-American hot dog topper with juicy ground beef and pinto beans in a flavorful tomato sauce. It’s not too spicy and definitely kid-approved. 

❤️ Why You’ll Love This Recipe: This hot dog chili is saucy and flavored with mustard, chili powder, cumin, and garlic for a complex flavor that compliments classic American hot dogs. It’s an ideal party food for barbecues and picnics. 

This recipe originally came from a blog reader, Connie. She made the chili with dried beans, but we’ve adapted the recipe a bit to make it even faster with canned beans. The chili is every bit as flavorful and saucy. This is truly perfect for summer. 

Update: I’ve updated this recipe with new tips to make it seamless in newer pressure cooker models and to use canned beans instead of dried. 

pinterest button for instant pot chili dog sauce

How to Make Instant Pot Chili Dog Sauce

This Instant Pot Hot Dog Chili recipe will work in any brand of electric pressure cooker, including the Instant PotNinja Foodi, or Power Pressure Cooker XL

In addition to using canned beans instead of dried, we also like to brown the ground beef for the chili before pressure cooking. This step takes just a few minutes but adds a rich, caramelized flavor to the hot dog sauce. 

Then before pressure cooking, mash the pinto beans and ground beef in the beef stock. This builds the right texture in your chili that’s thick and creamy, not too watery. A good quality potato masher works wonders here. 

Then the chili only needs to pressure cook for five minutes. The result is a wonderfully robust flavor and sauce for hot dogs. 

overhead of an instant pot mashing ground beef and cooked beans

Can I Use Dried Beans?

Absolutely! An Instant Pot is one of the best ways to cook dried beans. 

To make the dried beans for this recipe, combine 2 cups of dry pinto beans with 6 cups of water. (Note that you’ll have more than enough beans for this recipe.) Cook the beans at High Pressure for 40 minutes, then use a natural pressure release. The beans will be perfectly tender without falling apart. 

If you only want to cook the beans for your chili, use 2/3 of a cup of dried beans and cover them with water by 2 inches. 

wooden spoon stirring bean and meat chili in a pressure cooker

How to Serve Chili Dog Sauce

Of course, the natural way to serve this Instant Pot chili is on a grilled hot dog. But that’s not the only way! You can pour this meaty chili over:

  • Nachos
  • Hamburgers
  • Tacos
  • Burritos (or burrito bowls)
  • Rice or other grains, including pasta

Or eat it all on its own. Feel free to add toppings like shredded cheese, sour cream, shredded lettuce, or whatever you like. 

two hot dogs in buns with chili, cheese and mustard on top

More Instant Pot Summer Recipes

Try these other Instant Pot Summer recipes for your next cookout or barbecue:

Instant Pot Chili Dog sauce, served on two different hot dogs, garnished with mustard, cheese, and onions, and shown on a wooden platter, with an INstant Pot in the background

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Overhead close up shot of two hot dogs topped with Instant Pot chili dog sauce, garnished with mustard, onions, and cheese
Yield: 3 cups

Instant Pot Chili Dog Sauce

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 20 minutes

Make saucy and thick chili dog sauce with pinto beans and ground beef in an Instant Pot to top hot dogs or burgers.


Ingredients

  • 1 can (14 oz) OR 2 cups cooked pinto beans
  • 1 cup beef stock
  • 8 ounces ground beef
  • 1/4 cup tomato paste
  • 2 teaspoons yellow mustard (we use Frenches)
  • 1/2 cup minced onion
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon white vinegar
  • 1 tablespoon Worcestershire sauce
  • Kosher salt, to taste
  • 2 teaspoons hot sauce (optional)

Instructions

  1. Combine the beans, beef stock, and ground beef in the pressure cooking pot.
  2. Use a potato masher to mash the beans and ground beef to a very fine consistency.
  3. Add the tomato paste, mustard, onion, chili powder, cumin, garlic, vinegar and Worcestershire sauce.
  4. Lock the lid in place and select High Pressure for 5 minutes. When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid. 
  5. Stir well, taste for seasoning adjustment and add kosher salt as needed. Stir in hot sauce if desired.
  6. Serve over grilled chili dogs, nachos, or your other favorite BBQ meats.

Notes

Canned beans may be used for this recipe. Rinse and strain the beans (canned or pressure cooked) before using in this recipe.

To cook dry beans for this recipe: Pressure cook 2 cups of pinto beans in 6 cups of water at High Pressure for 40 minutes. Allow the pressure cooker to naturally release.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 216Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 247mgCarbohydrates: 21gFiber: 6gSugar: 3gProtein: 17g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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