Award Winning Instant Pot Chili Recipe [+Video]
This Instant Pot chili is a soul-warming, award-winning blend of smoky bacon, hearty beans, and bold spices—perfect for cozy nights or casual cook-offs.
Equipment
- 1 Instant Pot pressure cooker
Ingredients
Main ingredients
- 1 ½ pounds Ground Beef
- 6 strips Bacon good quality, chopped
- 1 can Kidney Beans 15 ounces, drained
- 1 can Pinto Beans 15 ounces, drained
- 1 can Black Beans 15 ounces, drained
- 1 can Fire Roasted Diced Tomatoes 15 ounces, with juice
- 1 can Tomato Paste 6 ounce
- 1 Red Onion chopped
- 1 Red Bell Pepper seeded and chopped
- 1 Jalapeño seeded and minced, optional
- 2 cups Beef Stock
- 1 tablespoon Dried Oregano
- 2 teaspoons Ground Cumin
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Smoked Paprika
- 2 tablespoons Chili Powder
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Minced Garlic
- Sour Cream for garnish
- Cilantro for garnish
- Cheese shredded, for garnish
- Lime fresh, optional, for garnish
Instructions
Instructions
- Turn your Instant Pot onto sauté mode and add the chopped bacon. Cook until crispy, then remove and set aside.
- Add ground beef to bacon fat and brown it. Drain excess fat if needed.
- Add chopped onion, bell pepper, and jalapeño. Sauté for 3-4 minutes until softened.
- Stir in tomato paste and cook for 1-2 minutes.
- Add all beans, fire roasted tomatoes with juice, beef stock, and crispy bacon back into pot. Stir well.
- Season with oregano, cumin, salt, pepper, smoked paprika, chili powder, Worcestershire sauce, and minced garlic.
- Lock the lid, set valve to sealing, cook on high pressure for 15 minutes.
- Allow to slow release for 10 minutes, then quick release remaining steam.
- Stir, taste, and adjust seasoning as needed before serving.
Notes
Top with sour cream, cilantro, cheese, and lime. Chili also freezes well for up to 3 months or keeps in the fridge up to 4 days.