Instant Pot Chili that is award winning and bringing home chili cook-off victories across the country. You don't want to miss our best chili recipe ever!
Recipe by Carrian Cheney on December 9, 2023
Prep time: PT10M
Cook time: PT40M
Total time: PT50M
Rating
4.24 stars (1497 reviews)
Keywords
beans, ground beef, instant pot, main dish, Our Top 10 Best Chili Recipes, soup
Ingredients
1 ½ 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 )
Sour Cream
Cilantro
Cheese (shredded)
Lime (fresh, optional)
Categories
100 + BEST Easy Beef Recipes for Dinner
Steps
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.
Add the onions and peppers and cook until tender.
Add the meat and cook until browned.
Drain off any excess grease, we just tilt the pot and use a large spoon.
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili (if you don't have a "chili" setting, use the "manual" setting) and cook for 18-20 minutes (see note). Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
Nutitrion
Serving Size: 1.5 cups
Calories: 388 kcal
Carbohydrates: 20 g
Protein: 23 g
Fat: 24 g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 1170 mg
Sugar: 6 g
Unsaturated Fat: 13 g
Reviews
Elizabeth Davis on 2026-03-26 (4 stars): We gave the recipe four stars out of five due to the recommended amount of chili powder. The recipe was very good, except that 2 tablespoons of chili powder was far, far too hot for our taste. We ended up cutting the chili powder to 1 teaspoon, which was more than enough heat.
Being vegan, we substituted soy cubes (that had been reconstituted) for the beef, and we, of course, left out the bacon. In place of the bacon, we added 1 teaspoon of liquid smoke, and we're pleased with the results.
Janet on 2025-12-24 (5 stars): This is my go-to meal when I want something warm and tasty. It's also great for potlucks!
Ashli on 2025-11-14 (5 stars): This is the only chili I will make and it's always a hit!
Kelsey on 2025-11-14 (5 stars): This is a win for our family! Love the addition of bacon. I made it separately in the air fryer just to skip a step in my instant pot. I added lots of lime and a small dash of half and half. Will make it again!
Jessica on 2025-11-13 (5 stars): Flavor is incredible!! Our family loves this recipe so much! But I can’t for the life of me figure out how to stop the burning on bottom of Instapot? Any tips? Happens every single time!
