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Instant Pot Award Winning Chili Recipe

Instant Pot Award Winning Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 61 reviews
  • Author: Alvarez
  • 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

Units Scale

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

  1. 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.
  2. Add the onions and peppers and cook until tender.
  3. Add the meat and cook until browned. Drain off any excess grease.
  4. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
  5. 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.
  6. 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