Instant Pot Chili

Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.

To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.

For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.

For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.

Ingredients

  • 1 1/2 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

Directions

  • 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!