Get ready to dig into the absolute best comfort food with this Instant Pot Award Winning Chili Recipe! This is the kind of chili that wins cook-offs and becomes legendary at potlucks—rich, meaty, and packed with flavor (and a generous helping of smoky bacon). Whether you’re hosting game day or simply craving a hearty weeknight dinner, this quick-cooking, stress-free chili is about to become your new go-to.
Why You’ll Love This Recipe
- Award-Worthy Flavor: Bacon, three kinds of beans, and smoky spices come together for an irresistible, well-balanced bowl of chili that seriously impresses.
- Instant Pot Fast: What usually takes hours on the stove comes together in under an hour—no sacrificing depth of flavor.
- Ultra-Hearty & Versatile: Loaded with meat, beans, and veggies, it’s a complete meal on its own but also plays well with all your favorite toppings and sides.
- Perfect for Gatherings: This chili feeds a crowd (or leaves you with the best leftovers ever) and holds beautifully for parties or busy weeknights.
Ingredients You’ll Need
The ingredients in this Instant Pot Award Winning Chili Recipe may look simple at first glance, but trust me—each one plays an important role in creating that layered, crave-worthy flavor. Gather everything before you start, and you’ll breeze right through cooking!
- Ground Beef (1½ pounds): Use 80/20 for the best balance of flavor and richness—it creates a hearty, meaty base.
- Bacon (6 strips, chopped): Go for thick-cut bacon for maximum smoky depth and crispy bits throughout.
- Kidney Beans, Pinto Beans, Black Beans (one 15oz can each, drained): This trio makes the chili robust and varied in texture—drain them well so the chili isn’t too soupy.
- Fire Roasted Diced Tomatoes (one 15oz can, with juice): Adds subtle smokiness and depth—don’t skip the juice!
- Tomato Paste (6 oz can): Intensifies the chili’s body and thickens everything up beautifully.
- Red Onion (chopped): Lends sweetness and a bit of bite.
- Red Bell Pepper (seeded and chopped): Provides color, natural sweetness, and fresh crunch.
- Jalapeño (seeded and minced, optional): Adds gentle heat; leave out if you prefer a milder chili.
- Beef Stock (2 cups): Deepens the savory base and helps all the flavors meld.
- Dried Oregano (1 Tbsp), Ground Cumin (2 tsp), Kosher Salt (2 tsp), Black Pepper (1 tsp), Smoked Paprika (1 tsp): The aromatic backbone of this chili—smoked paprika especially brings magic.
- Chili Powder (2 Tbsp): Essential for that classic chili flavor; use the best-quality blend you can find.
- Worcestershire Sauce (1 Tbsp): Secret ingredient alert! It brings a pop of umami that really sets this recipe apart.
- Garlic (1 Tbsp, minced): Adds punchy, aromatic depth with every spoonful.
- For Garnish—Sour Cream, Cilantro, Shredded Cheese, Fresh Lime (optional): These bring brightness, coolness, and a creamy finish to your bowl.
Variations
One of the beautiful things about chili is how endlessly customizable it is! Think of this Instant Pot Award Winning Chili Recipe as your delicious starting point—then go ahead and make it your own depending on what you have on hand, your family’s favorites, or any dietary needs.
- Make it Spicier: Add extra jalapeños, a dash of cayenne, or chopped chipotle in adobo for more kick.
- Change up the Meat: Swap half the ground beef for ground turkey, chicken, or even crumbled chorizo for a fun twist.
- No Beans? Leave the beans out altogether for a Texas-style chili—just add more ground beef and reduce the stock slightly.
- Vegetarian Version: Skip the beef and bacon, double up on beans, and use vegetable stock for an equally hearty, meat-free chili.
- Love Veggies? Bulk up with chopped carrots, corn, celery, or even butternut squash.
How to Make Instant Pot Award Winning Chili Recipe
Step 1: Crisp the Bacon
Set your Instant Pot to sauté and toss in those glorious bacon pieces. Stir often so they cook evenly, transforming into super-crisp little nubs that will infuse the whole pot with unforgettable smoky flavor. Once the bacon is golden and crunchy, transfer it to a paper towel-lined plate to drain, keeping most of the bacon fat in the pot for the next step—trust me, you want this flavor!
Step 2: Sauté the Onion and Peppers
Add the chopped red onion, red bell pepper, and optional jalapeño straight into the bacon drippings. Sauté for a few minutes until they turn tender and fragrant—this is where the chili’s sweet undertone comes alive and the kitchen starts to smell irresistible.
Step 3: Brown the Ground Beef
Drop the ground beef right in with the veggies. Stir and break it up as it cooks, letting it brown deeply for a rich, savory base. If there’s extra grease, tilt the pot carefully and spoon it off.
Step 4: Add Everything In
Return about three-quarters of the bacon to the pot. Add all the beans, fire roasted tomatoes (with juice!), tomato paste, beef stock, spices, Worcestershire sauce, and minced garlic. Stir everything together until it’s one glorious, chunky, colorful mix.
Step 5: Pressure Cook
Secure the Instant Pot lid, select the “chili” or “manual” setting, and set for 18-20 minutes. This short time is all it takes for the flavors to become truly magical. When the timer’s up, let the pressure release naturally for 10-15 minutes or use quick release if you’re in a hurry. The chili will be thick, steamy, and ready for toppings!
Step 6: Garnish and Serve
Ladle your Instant Pot Award Winning Chili Recipe into bowls and go wild with garnishes—extra bacon, shredded cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime. Nothing beats that first spoonful!
Pro Tips for Making Instant Pot Award Winning Chili Recipe
- Layered Browning: Crisping bacon and sautéing veggies before the meat is key—don’t rush these steps, as each creates essential flavor in the finished chili.
- Deglaze for Richness: After browning the beef, scrape up any browned bits from the bottom of the pot with beef stock—those little bits mean FLAVOR.
- Pressure Cook Time is Flexible: If you like your beans extra tender or want even deeper flavor, feel free to pressure cook for an extra 5 minutes.
- Don’t Skimp on Toppings: A finishing touch of fresh lime or cilantro brightens every bite, and crunchy bacon bits add richness to contrast the creamy beans.
How to Serve Instant Pot Award Winning Chili Recipe
Garnishes
The fun of serving chili is piling on the toppings! Try classic shredded sharp cheddar or pepper jack, a cool scoop of sour cream, chopped cilantro for freshness, and crunchy bacon crumbles. A squeeze of lime takes it over the top, and don’t be afraid to let everyone build their own bowl.
Side Dishes
This chili is hearty on its own, but try it the classic way—with a warm slice of cornbread, fluffy rice, or crispy tortilla chips on the side. For something lighter, serve with a bright, crisp salad or a platter of crunchy crudité.
Creative Ways to Present
Think beyond bowls! Spoon your Instant Pot Award Winning Chili Recipe over baked potatoes, serve loaded nachos, fill soft flour tortillas for chili burritos, or even stuff peppers with leftovers for a unique twist. For parties, set up a chili bar with all the toppings—guaranteed fun and zero complaints.
Make Ahead and Storage
Storing Leftovers
Leftover chili keeps like a dream—simply let it cool and store in airtight containers in the fridge for up to 4 days. The flavors just keep getting better as they meld together, making lunch all week something to look forward to!
Freezing
To freeze, be sure your chili is completely cool, then transfer it to zip-top bags or freezer-safe containers, pressing out as much air as possible. Lay bags flat for easy stacking, and freeze for up to 2 months—just thaw overnight in the fridge before reheating. It’s the best meal-prep secret ever.
Reheating
Place chilled or thawed chili into a pot and reheat gently over medium-low, stirring often until it’s heated through. Or, pop a bowl in the microwave for an easy, fast lunch. Add a splash of stock if it thickened up too much in the fridge, and don’t forget the fresh toppings!
FAQs
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Can I use dry beans instead of canned in this recipe?
While canned beans make this Instant Pot Award Winning Chili Recipe extra quick and convenient, you can definitely use dry beans. Soak them overnight and adjust the cooking time to ensure they’re tender—usually about 25-30 minutes at high pressure will do the trick. Add extra broth as needed to compensate for the beans’ absorption.
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Is this chili very spicy, and how can I adjust the heat?
This recipe lands right in the crowd-pleasing, medium heat zone. For less heat, skip the jalapeño. To turn it up, add more jalapeño, a pinch of cayenne, or hot sauce to taste. Taste and tweak as you go!
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Can I double this Instant Pot Award Winning Chili Recipe for a crowd?
Absolutely! Just make sure you don’t fill your Instant Pot above the “Max Fill” line—otherwise, the cooking tips and instructions stay the same. For big gatherings, you can keep a batch warm right in the pot on the “keep warm” setting.
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What can I substitute for ground beef if I want a lighter chili?
Use ground turkey or ground chicken in place of the beef—they’ll make the chili a bit lighter but still deliver wonderful flavor with all the spices and bacon. You may want to add a tad more oil when sautéing, since leaner meats are less fatty.
Final Thoughts
I can’t wait for you to try this Instant Pot Award Winning Chili Recipe—there’s nothing better than a hearty, flavor-packed chili that’s both simple and guaranteed to wow! Whether for potlucks, cozy nights, or anytime you need a little warmth, this chili is sure to earn a place in your favorites list. Happy cooking and even happier eating!
Print
Instant Pot Award Winning Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Instant Pot
- Method: Instant Pot
Description
This Instant Pot Award Winning Chili recipe is a hearty and flavorful dish that is perfect for a cozy meal. Loaded with ground beef, beans, bacon, and a blend of spices, this chili is sure to become a family favorite.
Ingredients
Main Chili Ingredients:
- 1 1/2 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 Garlic, minced
For Garnish:
- Sour Cream
- Cilantro
- Cheese, shredded
- Lime, fresh, optional
Instructions
- Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
- Add the onions and peppers and cook until tender.
- Add the meat and cook until browned. Drain off any excess grease.
- Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
- Turn the instant pot to chili setting and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.
- Serve with limes, sour cream, cheese, and the remaining bacon for garnish.
Notes
- Most batches will be done after 18 minutes, but you can pressure cook longer for more flavor if needed.
- To freeze, cool the chili completely and store in a ziploc bag or FoodSaver for up to 2 months.
- For stove: Simmer on low heat for 3 hours after cooking everything in the pot.
- For slow cooker: Cook all ingredients on low for 5-6 hours or high for 3 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 426 kcal
- Sugar: 5g
- Sodium: 1350mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 29g
- Cholesterol: 85mg
