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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.

Ingredients

Scale

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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Find it online: https://reemcook.com/instant-pot-chili-recipe/