Instant Pot Chili Recipe

Introduction

Hearty and cozy, this Instant Pot Chili is packed with ground beef, bacon, beans, and warm, smoky spices. It tastes like it’s been slow-simmered for hours but cooks up in just 30 minutes, making it perfect for busy weeknights or comforting weekends.

Ingredients

• 4 strips raw bacon (thick-cut preferred)
• 2 pounds ground beef (80/20 mix)
• 1 small yellow onion, diced
• 4 cloves garlic, minced or pressed
• ½ teaspoon salt, plus more to taste
• ½ teaspoon ground black pepper
• 1 (12 oz) bottle beer (golden ale recommended, or substitute with more beef broth)
• 1½ cups beef broth
• 2 (8 oz) cans tomato sauce
• 1 (6 oz) can tomato paste
• 1 tablespoon Worcestershire sauce
• 1 green bell pepper, diced
• 1–2 tablespoons chili powder (2 tablespoons preferred)
• 1–2 tablespoons brown sugar (2 tablespoons preferred)
• ½ tablespoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes (adjust to taste)
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed

Instructions

1. Step 1: Hit the sauté button on your Instant Pot. Once it reads “HOT,” add the bacon in an even layer. Cook until crispy on both sides, then remove, crumble, and set aside, leaving the grease in the pot.
2. Step 2: Add ground beef, diced onion, minced garlic, salt, and pepper to the Instant Pot. Cook, breaking up the beef, until no longer pink. Turn off the Instant Pot, then carefully drain any excess grease.
3. Step 3: Deglaze the pot by pouring in the beer and scrapping up any browned bits from the bottom. Stir in beef broth, tomato sauce, Worcestershire sauce, tomato paste, diced green bell pepper, chili powder, brown sugar, cumin, smoked paprika, and red pepper flakes until combined.
4. Step 4: Cover and lock the lid, ensuring the steam release handle points to sealing. Cook on HIGH pressure for 20 minutes. The countdown begins once the Instant Pot reaches full pressure.
5. Step 5: When cooking is complete, quick release the pressure by turning the valve to venting. Stir in the drained kidney and pinto beans along with the crumbled bacon. Taste and adjust seasoning if needed.
6. Step 6: Serve hot with your favorite toppings such as cilantro, sour cream or Greek yogurt, shredded cheese, jalapeños, crushed tortilla chips, crackers, or cornbread.

Tips & Variations

• For a vegetarian version, omit the beef and bacon, and double the beans or add lentils for extra protein.
• If you prefer a thicker chili, let the Instant Pot simmer with the lid off on sauté mode for a few minutes after pressure cooking.
• Adjust the spice level by increasing or reducing the chili powder and crushed red pepper flakes to suit your taste.
• Use gluten-free beer or replace beer with additional beef broth to keep this recipe gluten-free.

Storage

Store leftover chili in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in portions for up to 4–5 months. To reheat, thaw overnight in the refrigerator and warm in the microwave or on the stovetop until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken for beef, but cooking times may vary slightly. Keep an eye on the meat during the sauté step to ensure it cooks through properly.

Can I make this chili without an Instant Pot?

Absolutely! You can cook this chili on the stovetop by browning the bacon and beef, then simmering all ingredients together in a pot for about 1 to 1½ hours until flavors meld. Adjust liquid as needed during simmering.

Instant Pot Chili Recipe

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4.7 from 123 reviews

Hearty and cozy Instant Pot Chili packed with crispy bacon, ground beef, beans, and warm smoky spices. This flavorful chili tastes like it’s been slow-simmered for hours but cooks in just 30 minutes using an Instant Pot.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 10 cups 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Bacon

• 4 strips raw thick-cut bacon
• 2 pounds ground beef (80/20)

Vegetables and Aromatics

• 1 small yellow onion, diced
• 4 cloves garlic, minced or pressed
• 1 green bell pepper, diced

Liquids

• 1 (12 oz) bottle beer (golden ale recommended; gluten-free variety if needed, or substitute with more beef broth)
• 1 1/2 cups beef broth

Canned Goods

• 2 (8 oz) cans tomato sauce
• 1 (6 oz) can tomato paste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed

Seasonings and Condiments

• 1/2 teaspoon salt plus more to taste
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 – 2 tablespoons chili powder (2 tablespoons preferred)
• 1 – 2 tablespoons brown sugar (2 tablespoons preferred)
• 1/2 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes, adjust to taste

Optional Toppings and Serving Suggestions

• Cilantro
• Sour cream or Greek yogurt
• Shredded cheese
• Jalapenos
• Crushed tortilla chips or Fritos
• Crackers
• Cornbread

Instructions

1. Preheat the Instant Pot: Press the sauté button on your Instant Pot. Once the display reads “HOT,” you are ready to begin cooking.
2. Cook the bacon: Add the bacon strips in an even layer to the hot pot. Cook bacon on both sides until crispy or to your desired doneness. Remove the bacon strips, leaving the grease in the pot. Crumble the bacon and set it aside for later use.
3. Sauté the beef and aromatics: Add the ground beef, diced onion, minced garlic, salt, and black pepper to the Instant Pot. Cook, breaking up the meat frequently, until the beef is no longer pink. This may take some time due to the large amount of beef. Turn off the sauté mode once done.
4. Drain excess grease: If there is excess grease after cooking the beef, carefully drain it from the Instant Pot.
5. Deglaze the pot: Pour in the beer to deglaze the Instant Pot, scraping the bottom with a wooden spoon or spatula to loosen browned bits. This adds flavor and prevents burning.
6. Add remaining ingredients: Add beef broth, tomato sauce, tomato paste, Worcestershire sauce, diced green bell pepper, chili powder, brown sugar, ground cumin, smoked paprika, and crushed red pepper flakes to the pot. Stir thoroughly to combine all ingredients.
7. Pressure cook the chili: Secure the lid onto the Instant Pot, making sure the steam release handle is in the ‘Sealing’ position. Set the Instant Pot to cook on HIGH pressure for 20 minutes. Note that the countdown timer starts only once the pot has come up to pressure, which takes several minutes.
8. Release pressure and finish: When the cooking time ends, carefully switch the steam release valve to “Venting” for a quick pressure release. Once the pressure is fully released and the lid can be safely opened, stir in the drained and rinsed kidney and pinto beans along with the crumbled bacon. Taste and adjust seasoning if needed.
9. Serve: Ladle the chili into bowls and serve topped with optional garnishes like fresh cilantro, sour cream or Greek yogurt, shredded cheese, jalapenos, crushed tortilla chips or Fritos, crackers, or alongside cornbread for a complete meal.

Notes

• Adjust the amount of chili powder and brown sugar to your taste preference for spice and sweetness.
• You can omit the beer and substitute with additional beef broth, but the beer adds a unique flavor dimension.
• Store chili leftovers in the refrigerator for 3-4 days or freeze for 4-5 months. Thaw before reheating.
• This chili recipe can be customized by adding other beans or adjusting spice levels.

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