Award Winning Instant Pot Chili (with Bacon & Beef)

There are two types of people in the world: those who think chili needs to simmer on the stove for eight hours to be good, and those who have discovered the magic of the Instant Pot.

This Award Winning Instant Pot Chili proves that you don’t need all day to build deep, complex flavor. By using the pressure cooker, we can infuse the smoky richness of bacon, the savory punch of beef, and the heat of chili powder into the beans in a fraction of the time.

This isn’t just “good for a quick meal” chili. This is “enter it in the neighborhood cook-off and actually win” chili. It is thick, hearty, and packed with a secret ingredient that sets it apart from every other pot on the table.

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Why This Recipe Wins Cook-Offs

What makes a chili “award-winning”? It usually comes down to texture and depth of flavor. Here is why this specific recipe stands out:

• The Bacon Base: Most chili recipes start with oil. We start by frying bacon. The rendered bacon fat is used to sauté the vegetables, infusing a smoky, salty undertone into every single bite.
• The Triple Bean Blend: We don’t settle for just kidney beans. We use a mix of Kidney, Pinto, and Black Beans. This provides variety in texture and color, making the bowl look as good as it tastes.
• Fire-Roasted Tomatoes: Using fire-roasted canned tomatoes instead of regular ones adds a subtle char and sweetness that mimics hours of roasting.
• The Instant Pot Texture: Pressure cooking forces the flavorful broth into the beans and meat, making them tender without turning them into mush.

Ingredients Notes

• Bacon: Use thick-cut bacon if possible. It holds up better during the sauté process and ensures you have nice, chewy bits in the final dish.
• Ground Beef: I recommend 85/15 or 80/20 ground beef. Since we are draining the fat after browning, you want the higher fat content initially to get a better sear and flavor.
• The Beans: Canned beans are perfect here. Make sure to drain and rinse them thoroughly. If you don’t, the starchy liquid from the can will make your chili taste metallic and overly salty.
• Red Onion: Red onion offers a slightly sharper, more complex flavor than yellow onion, which holds up well against the heavy spices.
• Beef Broth: Use a high-quality beef broth or bone broth. This is the liquid backbone of the soup.
• Spice Blend: We use a heavy hand with Chili Powder, Cumin, and Smoked Paprika. The smoked paprika echoes the bacon flavor.

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Step-by-Step Instructions

The Instant Pot makes this a one-pot wonder, meaning fewer dishes for you to wash.

1. Crisp the Bacon

Turn your Instant Pot to SAUTE. Add the chopped bacon. Cook until it is crispy and the fat has rendered out.

• Tip: You can remove the bacon bits and set them aside to stay crispy, or leave them in if you want them soft and integrated. Leave the grease in the pot!

2. Brown the Beef

Add the ground beef, diced red onion, and bell pepper to the hot bacon grease. Break up the beef with a wooden spoon. Cook until the beef is browned and onions are translucent.

• Drain: If there is an excessive amount of grease, carefully spoon some out, but leave a little for flavor. Add the minced garlic and cook for 30 seconds until fragrant.

3. Deglaze (Crucial Step!)

Pour in a splash of the beef broth. Use your wooden spoon to scrape up the brown bits (fond) stuck to the bottom of the pot.

• Why? If you skip this, your Instant Pot will likely give you the dreaded “BURN” notice because the protein bits will scorch under pressure.

4. Dump and Cook

Turn off the Sauté function. Add the remaining broth, drained beans, diced tomatoes (with their juice), tomato paste, Worcestershire sauce, and all the dry spices.

• Do Not Stir: Give it a very gentle mix, but try to keep the tomato products near the top. Thick tomato sauces can sometimes trigger the burn sensor if they sit directly on the heating element at the bottom.

5. Pressure Cook

Secure the lid and set the valve to SEALING. Cook on HIGH PRESSURE for 15 minutes.

• Release: When the timer beeps, let the pot do a Natural Release for 10 minutes. This means you just let it sit there. This helps the chili thicken and prevents hot soup from spewing out of the valve. After 10 minutes, flip the valve to Venting to release remaining pressure.

Troubleshooting: The “Soup” Issue

Sometimes, pressure cooker chili can come out looking a little more like soup than a thick stew. This is because no evaporation happens during pressure cooking.

• The Fix: If your chili is too thin after opening the lid, turn the Instant Pot back to SAUTE. Let it bubble for 5-10 minutes. The excess liquid will evaporate quickly.
• The Cornstarch Slurry: If you are in a rush, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the boiling chili. It will thicken instantly.

Toppings: Build Your Bar

The chili is the canvas, but the toppings are the art. Set up a “Chili Bar” for your family or guests:

• Creamy: Sour cream or Greek yogurt cuts the heat.
• Crunchy: Fritos, tortilla chips, or oyster crackers.
• Fresh: Chopped cilantro, diced avocado, or sliced green onions.
• Cheesy: Sharp cheddar is classic, but try Pepper Jack for an extra kick.

Storage and Freezing

This chili tastes even better the next day, making it the ultimate meal-prep recipe.

• Fridge: Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
• Freezer: Let the chili cool completely. Transfer to freezer-safe bags or containers (leave 1 inch of space for expansion). Freeze for up to 3 months. Thaw in the fridge overnight before reheating.