The best Instant Pot Chili

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Keyword: beans, ground beef, Instant Pot, Instant Pot meals, Instant Pot soup, main dish, Soup, Top 10 best Chili Recipes
Servings: 8
Author: Sweet Basil



  • 1.5 pounds ground Beef
  • 6 strips bacon good quality, chopped
  • 1 can 15 ounces kidney beans, drained
  • 1 can 15 ounces pinto beans, drained
  • 1 can 15 ounces black beans, drained
  • 1 can 15 ounces fire-roasted diced tomatoes, with juice
  • 1 can 6 ounces tomato paste
  • 1 large red onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 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
  • shredded cheese
  • avocado
  • bacon bits


  • Start the sauté: Turn your Instant Pot to saute and add the bacon.
  • Cook the bacon: Cook until crisp, stirring often to cook evenly.
  • Set bacon aside: Remove the bacon to a paper towel-lined plate.
  • Sauté the onions and peppers: Add the onions and peppers and cook until tender.
  • Add in meat: Add the meat and cook until browned.
  • Drain grease: Drain off any excess grease- tilt the pot and use a large spoon.
  • Add remaining ingredients: Add all of the remaining ingredients and ¾ of the bacon and stir to combine.
  • Pressure cook: Turn the Instant Pot to Chili and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes.
  • Quick-release: After cooking time is up, turn the valve from sealing to releasing and allow the steam to do a quick release.

  • Top with: Serve with limes, sour cream, cheese, and a little bacon!

Freezing Instructions

  • To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver making sure to remove all air. Freeze by laying flat for up to 2 months.
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