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Instant Pot Chili

Award Winning Instant Pot Chili (with Bacon & Beef)

A thick, hearty, smoky Instant Pot chili made with bacon, beef, three kinds of beans, and fire-roasted tomatoes. Packed with deep, competition-level flavor in under an hour—this is the chili that wins cook-offs!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 strips bacon, chopped
  • 1.5 lbs ground beef (80/20)
  • 1 large red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 tbsp minced garlic
  • 2 cups beef broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes (not drained)
  • 1 can (6 oz) tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp chili powder
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp black pepper

Equipment

  • Instant Pot
  • Wooden spoon
  • Cutting Board
  • Chef’s Knife

Method
 

  1. Set the Instant Pot to SAUTE. Cook chopped bacon until crisp and the fat has rendered. Remove bacon bits to a plate, leaving the grease in the pot.
  2. Add ground beef, diced onion, bell pepper, and jalapeño. Brown the beef and cook until vegetables soften. Add garlic and cook 30 seconds. Drain excess grease if needed.
  3. Pour in 1/2 cup of the beef broth. Scrape the bottom of the pot thoroughly to remove brown bits and prevent a burn warning.
  4. Add remaining broth, beans, tomatoes with juice, tomato paste, Worcestershire sauce, bacon bits, and all spices. Stir gently to combine, keeping tomato products mostly on top.
  5. Secure the lid. Set to HIGH PRESSURE for 15 minutes. Allow a 10-minute natural release, then quick-release remaining steam.
  6. If the chili is thin, simmer on SAUTE for 5–10 minutes until thickened. Add a cornstarch slurry if you want it even thicker.
  7. Ladle into bowls and top with cheddar cheese, sour cream, cilantro, or green onions.

Notes

For the best texture and flavor, drain and rinse canned beans thoroughly, deglaze well to prevent the Instant Pot burn warning, and allow a 10-minute natural release. If the chili is too thin after pressure cooking, simmer on SAUTE for 5–10 minutes to thicken.

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