Instant Pot Chili that is not just a meal, but a culinary triumph, consistently earning accolades and sweeping cook-off victories across the nation. Prepare yourself to dive into a hearty bowl of what we proudly present as our absolute best chili recipe!
If your heart desires authentic, flavorful chili made from scratch, this traditional chili is precisely what you’ve been searching for. Our journey to perfect this recipe spanned a decade, culminating in this truly award-winning creation. The best part? It’s an Instant Pot recipe, which means you can have this incredible meal ready in less than 1 hour. For those who prefer classic methods, we also provide clear instructions for cooking it on your stove top or in a slow cooker. This chili is packed with savory bacon, rich ground beef, a trio of beans, a symphony of classic chili spices, and, of course, all the vibrant toppings you could possibly wish for!
In this comprehensive guide, we’ll walk you through how to prepare this incredible homemade chili step by step, explore the perfect accompaniments, and share expert tips on how to freeze it for delicious future meals. There’s so much to uncover about this beloved dish, so let’s get started on your path to chili perfection!
Our quest for the ultimate chili led us through countless variations and experiments over ten years. We once brought our flavorful Cheesy Ground Beef Enchilada Chili to a cook-off. While undeniably delicious, it was also incredibly indulgent. They say calories don’t count if you don’t eat it alone, but we recommend this one for special occasions!
For those seeking a lighter alternative, our award-winning healthy turkey Instant Pot version offers a fantastic option. It substitutes ground turkey for beef, providing a wholesome twist without sacrificing any of the deep, satisfying flavors. This recipe proves that you can enjoy hearty chili while maintaining a focus on health.
Chili is a versatile dish enjoyed throughout the year, but it holds a special place in our hearts during the autumn months, particularly for Halloween. Depending on our mood, we might opt for chili or our irresistible melt-in-your-mouth buttermilk pancakes. Both are simple to prepare and perfect for family gatherings. But for now, let’s turn our attention to this champion Instant Pot chili recipe that promises to become a family favorite.
Chili Cook-Off Idea!
Muffin Tin Trick for Tastings
Here’s a brilliant idea we picked up at a chili cook-off: several participants brought muffin tins and used each well to offer a small sample scoop of different chili varieties. This genius method allowed tasters to try every single chili and cast their vote without needing to return to tables or overeat. It’s seriously the smartest way to organize a chili tasting event!
Essential Ingredients for the Best Instant Pot Chili
This chili recipe masterfully combines all the traditional chili ingredients in a harmonious ratio that delivers unparalleled flavor and texture. Each component plays a vital role in creating a rich, satisfying, and truly memorable dish. Here’s a detailed look at everything you’ll need:
- Meat: We use a combination of savory ground beef and crispy bacon. The bacon isn’t just a topping; it’s an essential flavor builder, rendering fat to cook vegetables and leaving delicious browned bits that add incredible depth to the chili.
- Canned Beans: A hearty mix of kidney beans, pinto beans, and black beans provides varied textures and a robust, earthy base. Using a blend ensures a more complex flavor profile than relying on just one type.
- Tomatoes: Fire-roasted diced tomatoes are crucial for a smoky, deep tomato flavor that conventional diced tomatoes simply can’t match. Tomato paste further concentrates this rich essence, providing a thick, well-rounded body to the chili.
- Vegetables: Red onion offers a sweet, pungent base, while red bell pepper adds a touch of sweetness and vibrant color. Fresh garlic brings aromatic depth, and a jalapeño (seeded and minced) provides a subtle, fresh heat that can be adjusted to your preference.
- Broth & Enhancers: Beef broth forms the liquid foundation, infusing the chili with a deep, meaty savoriness. Worcestershire sauce is a secret weapon, adding umami and a slight tang that elevates all the other flavors.
- Spices: This blend is the soul of our award-winning chili. Dried oregano contributes an aromatic, earthy note; ground cumin provides a warm, distinctive flavor; kosher salt and ground black pepper are essential for seasoning; smoked paprika adds another layer of smoky complexity; and a generous amount of chili powder delivers the quintessential chili flavor with a balanced heat.
- Toppings: These are customizable, but we recommend embracing them! Sour cream adds a creamy, cooling contrast; fresh cilantro brings a bright, herbaceous lift; shredded cheddar cheese melts into gooey perfection; corn adds sweetness and a pop of color; fresh lime wedges provide a zesty finish; and tortilla chips or green onions offer delightful crunch and fresh flavor.
Specific measurements and detailed instructions for each ingredient are thoughtfully provided in the comprehensive recipe card located at the end of this post, ensuring you have everything you need to create this masterpiece.
How to Make the Best Chili in an Instant Pot
Crafting this incredible chili recipe in an Instant Pot simplifies the process immensely, making it a favorite for busy weeknights and family gatherings. The Instant Pot’s dedicated “chili” and “beans” settings (or “manual” high pressure) streamline the cooking, eliminating much of the guesswork. Plus, the convenience of completing nearly all the steps in a single pot means minimal cleanup, a definite win in any kitchen!
Let’s walk through the steps to create this delicious, award-winning chili:
- Sauté Bacon and Vegetables: Begin by activating the “Sauté” function on your Instant Pot. Add the chopped bacon and cook it until it’s wonderfully crispy. This step is crucial for rendering out flavorful fat and creating crispy bacon bits, which add a fantastic layer of taste. Remove the cooked bacon from the pot, reserving some for topping, and then add your chopped bell peppers and onions to the remaining bacon fat. Sauté them until they are tender and slightly softened, scraping up any delicious browned bits from the bottom of the pot.
- Brown the Ground Beef: Next, add the ground beef to the Instant Pot. Break it apart with a spoon and cook until it’s thoroughly browned, ensuring no pink remains. Once browned, carefully drain any excess grease from the pot. This prevents your chili from becoming overly oily and ensures a cleaner, richer flavor.
- Combine Ingredients and Pressure Cook: Return the reserved bacon (or about 3/4 of it, saving some for garnish) to the pot along with all the remaining ingredients. Stir everything together until it’s well combined. Ensure nothing is sticking to the bottom of the pot, as this can trigger a “burn notice.” Securely place the lid on your Instant Pot, making sure the vent is in the “Sealing” position. Select the “Chili” mode; if your model doesn’t have this specific setting, you can use “Manual” (or “Pressure Cook”) on high pressure. Set the cooking time for 18-20 minutes. After the cooking cycle completes, allow the pressure to naturally release for 10-15 minutes before manually releasing any remaining pressure.
- NOTE: If you encounter a “burn notice” during this process, please refer to the dedicated troubleshooting section below for helpful tips and solutions.
- Serve and Garnish: Once the chili is perfectly cooked and the pressure has been fully released, open the lid and give it a good stir. Ladle generous portions into bowls and top with all your favorite garnishes. The combination of rich, warm chili and fresh, cool toppings is truly unbeatable!
All these detailed instructions, along with ingredient quantities and helpful notes, are conveniently compiled in the comprehensive recipe card at the conclusion of this post, making it easy to follow along.
What to Enjoy with Your Homemade Chili
Chili is a comforting meal on its own, but pairing it with the right side dishes elevates the experience. While almost any type of bread beautifully complements a bowl of chili, if you’re making this in an Instant Pot for speed, then our 1 Hour Rolls are the perfect, quick solution. These soft, warm rolls are ideal for soaking up every last drop of flavorful chili. We also love to balance the richness of chili with something light and fresh, such as a crisp garden balsamic avocado salad.
Beyond traditional savory pairings, there’s a beloved regional tradition of enjoying cinnamon rolls with chili. We wholeheartedly endorse this delightful combination of sweet and savory! For an exceptional experience, try it with our World’s Best Cinnamon Rolls! And in our humble opinion, no chili meal is truly complete without a side of classic cornbread or our incredibly easy 7-Up biscuits! These bready sides provide the perfect textural contrast and help make the meal even more satisfying.
Instant Pot Burn Notice: Common Questions and Solutions
We’ve received numerous questions and concerns regarding the dreaded “burn notice” on Instant Pots. It seems some models are more sensitive than others, and while we’ve personally never encountered it with our Instant Pot using this recipe, we want to equip you with useful tips and tricks should it arise.
Previously browned or stuck-on food bits at the bottom of the pot can continue to cook and trick your Instant Pot into thinking something is burning. Always ensure your pot is thoroughly cleaned after every use. For stubborn browned bits in pots and pans, Bar Keeper’s Friendis our go-to cleaner, working wonders to restore a pristine surface.
If your bacon is extra thin or lacks sufficient fat, it can easily stick to the bottom of the pot, leading to a burn notice. These browned bits, adhering due to insufficient fat, can cause the pressure cooker to misinterpret the situation as food burning. To remedy this, we recommend using good quality bacon with adequate fat content. Stir the bacon frequently to prevent it from sticking. If your bacon isn’t rendering much fat, a small amount of cooking oil can be added to the pot to prevent sticking and ensure even browning.
If you get a burn notice after combining all the chili ingredients, it’s highly likely that the ingredients weren’t thoroughly stirred, or something remained stuck to the bottom of the pot from previous steps. This is why the initial bacon cooking and browning of the beef are critical—any stubborn bits left behind before adding the thicker ingredients can cause a problem. Heavy, thick ingredients like tomato paste or beans, if resting directly on the bottom, can also scorch. Ensure you stir everything extremely well, scraping the bottom of the pot thoroughly, and verify that all measurements, especially of liquids, are accurate to maintain proper consistency.
If you’ve tried all these tips and continue to experience burn notices, it might indicate a fault with your Instant Pot. In such cases, we advise contacting Instant Pot customer support, as your model may require replacement.
Frequently Asked Questions About Chili
Due to the volume of ingredients, this recipe is generally too large to be safely doubled in both a 6-quart and an 8-quart Instant Pot. Overfilling a pressure cooker can be dangerous and lead to improper cooking. However, it can be increased by one and a half times in an 8-quart Instant Pot, provided you ensure it doesn’t exceed the max fill line. We’ve also been informed that some users have successfully doubled it in an 8-quart Instant Pot by reducing the amount of beans by 1 or 2 cans, which helps manage the overall volume.
Browning your meats properly is a fundamental step that significantly contributes to the depth of flavor in your chili. Here’s our recommended process:
1. Always start with your bacon. For comprehensive details on perfectly cooking bacon, refer to our dedicated How to Cook Bacon post. Whenever bacon is included in a dish, we first crisp it, drain the rendered fat (reserving a small amount in the pot), and leave the delicious browned bits adhering to the bottom of the pan. These bits are packed with flavor and serve as a fantastic base for what comes next. To begin, press the “Sauté” button on your Instant Pot. Once it’s hot, add the chopped bacon, stirring occasionally until it’s perfectly crisp. Remove the bacon to a paper towel-lined plate to drain, leaving just enough fat in the pot to sauté vegetables.
2. Next, it’s time for the ground beef. While any type is suitable for chili, as other flavors will meld, an 80/20 lean-to-fat ratio often provides more flavor than a 90/10 ratio. Be sure to drain any excess fat after browning to prevent an overly greasy chili. As the beef cooks, stir it frequently to break up the meat into crumbles rather than large chunks. Chili, by nature, should be hearty but not overly chunky with large pieces of meat.
This recipe is highly adaptable for traditional cooking methods. You’ll find all the specific details for preparing this award-winning chili in a slow cooker or crock pot in the comprehensive Notes section of the recipe card below. Generally, this involves browning the meats and sautéing vegetables first to build flavor, then combining all ingredients for a longer, slow simmer.
The Art of Toppings for Homemade Chili
The toppings you choose for your chili are entirely a matter of personal preference and can dramatically transform the eating experience. They offer an opportunity to add more crunch, delightful creaminess, a punch of heat, vibrant freshness, or a tangy acidity. Truly, anything that brings you joy and enhances the flavor of your chili is fair game! Here are some of our most cherished chili toppings and why we love them:
- Cheese: Shredded cheddar, Monterey Jack, or a Mexican blend melts beautifully, adding a creamy, savory layer that complements the spicy chili.
- Sour Cream: A dollop of sour cream or Greek yogurt provides a cool, tangy contrast that mellows the heat and adds a luxurious creaminess.
- Sliced Jalapeños: Fresh or pickled jalapeños are perfect for those who crave extra heat and a spicy, vibrant crunch.
- Green Onions: Thinly sliced green onions offer a mild, fresh onion flavor and a subtle crispness, adding a lovely pop of color.
- Cilantro: Freshly chopped cilantro provides an aromatic, herbaceous burst that brightens the entire dish and adds a touch of freshness.
- Tortilla Chips or Corn Chips: These are essential for scooping up the chili and adding a satisfying crunch that contrasts beautifully with the soft ingredients.
Storage Tips: Keeping Your Chili Fresh and Delicious
Proper storage ensures your homemade chili remains flavorful and safe to enjoy long after it’s cooked. Leftover chili should always be stored in an airtight container and refrigerated. When stored correctly, it will maintain its quality for up to 5 days, making it perfect for meal prepping throughout the week.
If you’re looking to extend its shelf life even further, classic chili is an exceptionally easy dish to freeze. To prepare for freezing, allow your chili to cool completely to room temperature. Transfer it into sturdy freezer-safe bags, such as Ziploc bags, pressing out all the air before sealing. Alternatively, for optimal freshness and to prevent freezer burn, we highly recommend using our Food Saver system. You can freeze chili in individual servings, perfect for quick lunches, or in larger portions to feed the entire family on a busy evening. Frozen chili will stay fresh and delicious in the freezer for up to 3 months.
To reheat your frozen chili, the best method is to transfer it to the refrigerator overnight to thaw. Once thawed, gently warm it in a pot on the stove top over medium-low heat, stirring occasionally until it’s heated through. For a single serving, the microwave works perfectly; simply heat in short intervals, stirring between each, until it reaches your desired temperature.
Our Favorite Instant Pot Cheat Sheet
P.S. For even more Instant Pot mastery, have you discovered our incredibly helpful Instant Pot cheat sheet? It’s packed with essential tips and guidance for cooking all the basic ingredients and meals in your Instant Pot efficiently and perfectly!
When it comes to classic chili, my expectation is a symphony of robust flavor, bold character, and ultimate comfort. Friends, this particular recipe is the culmination of countless attempts and revisions, a personal quest to discover the greatest chili of all time. After making dozens of different recipes, I can tell you, without a shadow of a doubt, that this is the VERY BEST CHILI you will ever taste!
Explore More Delicious CHILI RECIPES We’re Sure You’ll Love:
- Instant Pot Turkey Chili: A lighter, yet equally flavorful option perfect for a healthy meal.
- Best Stove Top Chili: For those who prefer a classic, slow-simmered approach to chili making.
- Ground Beef Enchilada Chili: A rich and cheesy fusion that brings a Mexican-inspired twist to your chili night.
- Brisket Chili: Elevate your chili game with tender, smoked brisket for an unparalleled depth of flavor.
- White Chicken Chili: A creamy, hearty alternative to traditional red chili, featuring tender chicken and white beans.
- All Our Chili, Soup, and Stew Recipes Here!: Discover a wide array of comforting and delicious bowl-fuls for any occasion.
Eager for more convenient and delicious Instant Pot recipes? Be sure to browse our extensive collection!
Watch How This Award-Winning Chili Recipe is Made…
Thank you for all your incredible love and support, which has helped us establish this as the #1 chili recipe out there!
Instant Pot Chili Recipe
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
For Garnish
- Sour Cream
- Cilantro
- Cheese, shredded
- Lime, fresh, optional
Instructions
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Turn your Instant Pot to “Sauté” and add the chopped bacon.6 Strips Bacon
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Cook until crisp, stirring often to ensure even cooking.
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Remove the bacon to a paper towel-lined plate, reserving some for garnish later.
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To the remaining bacon fat in the pot, add the chopped onions and bell peppers, and sauté until they are tender.1 Red Onion, 1 Red Bell Pepper
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Add the ground beef and cook until it is thoroughly browned, breaking it apart as it cooks.1 ½ Pounds Ground Beef
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Carefully drain off any excess grease from the pot; we typically tilt the pot and use a large spoon to scoop it out.
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Add all of the remaining ingredients to the pot, along with 3/4 of the cooked bacon (reserve the rest for garnish). Stir everything together thoroughly to combine.1 Can Kidney Beans, 1 Can Pinto Beans, 1 Can Black Beans, 1 Can Fire Roasted Diced Tomatoes, 1 Can Tomato Paste, 1 Jalapeño, 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
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Close and seal the Instant Pot lid. Select the “Chili” function; if your Instant Pot does not have this specific setting, use the “Manual” (or “Pressure Cook”) setting on high pressure and cook for 18-20 minutes. After the cooking cycle, allow the pressure to naturally release for 10-15 minutes before manually releasing any remaining pressure with the vent.
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Serve your delicious chili hot, garnished generously with fresh limes, sour cream, shredded cheese, and a sprinkle of the remaining crispy bacon!Sour Cream, Cilantro, Cheese, Lime
Recipe Notes
To freeze, ensure the chili is cooled completely to room temperature. Then, transfer it into large, freezer-safe Ziploc bags, pressing out as much air as possible before sealing, or use a FoodSaver for optimal preservation. Lay the bags flat in the freezer for easy stacking. Chili can be stored in the freezer for up to 2 months.
For stove top cooking: Prepare all ingredients as you would for the Instant Pot, browning the bacon and beef and sautéing the vegetables in a large pot. After combining all ingredients, bring the chili to a gentle simmer, then reduce the heat to low, cover, and let it simmer for approximately 3 hours, stirring occasionally to prevent sticking.
For slow cooker (Crock Pot) cooking: First, cook the bacon until crispy and set it aside on a plate. Then, sauté the chopped onion and bell peppers until tender and set them aside. Drain any excess grease from the pot, add the ground beef, and cook until browned. Transfer the browned beef, sautéed vegetables, and all remaining chili ingredients (reserving a small amount of bacon for garnish) into your slow cooker. Cook on low for 5-6 hours or on high for 3 hours, or until the chili is rich and heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.