Hearty and cozy, this Instant Pot Chili is packed with ground beef, bacon, beans, and warm, smoky spices. It tastes like it’s been slow-simmered for hours—but cooks up in 30 minutes!
Why you’ll love this
- Hearty. Thanks to bacon, beef, and two types of beans, this chili is definitely a cozy, stick-to-your-ribs comforting meal.
- Healthy. Loaded with fiber from beans, protein from beef, and other nutrients from veggies, this chili has it all!
- Stovetop directions. No instant pot? No problem! See my stovetop directions below.
- Meal Prep Friendly. Chili holds up really well, so cook once and enjoy for lunches all week long! This also freezes beautifully.
Ingredient notes
My secret ingredient? Bacon! It provides a smoky flavor and chewy, yet crispy texture that can’t be beat.
- Bacon – thick cut bacon, is my preference for the perfect chewy, yet crispy texture, but any bacon will do.
- Ground Beef – any fat content is fine. I typically use 80/20, because it doesn’t dry out and it’s typically budget friendly. Ground turkey or chicken would also be fine.
- Veggies: Onion, Bell Pepper, and Garlic – any onion (yellow, white, red) and any bell pepper (red, green, orange, yellow) will work. I used yellow onion and green bell pepper. Fresh or jarred garlic is great!
- Spices: Chili Powder, Cumin, Smoked Paprika, Red Pepper Flakes, Salt, and Pepper – my go to chili seasoning blend. 1-2 tablespoons of chili powder are called for in this recipe depending on your spice tolerance. If you’re not a fan of spice, use 1 tablespoon chili powder and omit the red pepper flakes. If you’re in a pinch, use 1-2 packets of your store-bought chili seasoning blend!
- Beer – use whatever you have on hand, or replace with more broth!
- Beef Broth – chicken broth may be substituted. Water may also be used in a pinch, but you’ll need to adjust seasonings to create a full-bodied flavor.
- Worcestershire Sauce – soy sauce, fish sauce, or steak sauce would be great substitutes if you’re out of worcestershire.
- Tomato Sauce and Tomato Paste – if you like a chunkier chili, try diced tomatoes instead of the sauce. If you’re out of paste, simply omit it, but you’ll lack the deep tomato flavor.
- Brown Sugar – I always use dark, because it has a rich molasses flavor. Light brown sugar is also fine. Granulated sugar also works, especially if you have molasses, just add 1 tablespoon to the base!
- Pinto and Red Kidney Beans – classic beans for chili, but others such as black beans can be used as well. Whichever beans you use, be sure to use already cooked, canned beans that have been drained and rinsed.
Pro tip
Looking for a vegan chili? Check out our instant pot vegetarian chili!
How to make
This one pot chili is quick, easy, and makes enough to feed an army!
- Cook bacon in a 6 quart Instant Pot, then remove, crumble, and set aside for later.
- Cook ground beef, onion, garlic, salt, and pepper in the Instant Pot, then deglaze with the beer.
- Add in beef broth, tomato sauce, worcestershire sauce, tomato paste, green bell pepper, chili powder, brown sugar, ground cumin, smoked paprika, and red pepper flakes.
- Cook on HIGH pressure for 20 minutes, then flip the valve to “venting” for a quick release.
- Stir in beans and crumbled bacon, then serve with optional toppings!
Pro tip
The 20 minute cook time doesn’t start until after the Instant Pot has come to pressure, which does take some additional time.
Can i make this on the stove?
Absolutely! Essentially you’ll make it exactly the same way, but instead of using the Instant Pot, you’ll use a stockpot on the stove.
- Cook bacon in a stockpot over medium heat. Remove, crumble, set aside.
- Cook beef, veggies, and spices until the beef is no longer pink. Drain grease.
- Pour in remaining ingredients (minus beans), then bring to a simmer and simmer for 30 minutes on low. Put the lid on if too much liquid is evaporating and it’s getting too thick.
- Stir in beans and bacon to warm them through, then taste and re-season, if necessary and enjoy!
Pro tip
Check out my slow cooker beef chili for a crockpot version!
How long does it take to cook chili in an instant pot?
Chili needs to be cooked on HIGH pressure for 20 minutes in the Instant Pot. This does not include the time it takes to sauté the bacon, cook the beef, or for the Instant Pot to come to pressure, which, combined, adds approximately 30 minutes to the cook time.
How do you thicken chili in an instant pot?
If made as directed, the chili should be plenty thick. If it’s too thin for your liking here are some ways to thicken:
- Hit SAUTE on the Instant Pot and let simmer until thickened.
- Make a cornstarch slurry (equal parts cornstarch and water), stir into the chili, then simmer until thickened.
- Stir in additional beans.
Tips
- Avoid a burn notice. Be sure to scrape the Instant Pot to remove any brown bits after cooking the bacon and beef.
- Season to taste. Add as much or as little chili powder and brown sugar as you’d like. More chili powder will be spicier and adding additional brown sugar will make the end result sweeter. I prefer 2 tablespoons of each. Omit the red pepper flakes to make this more kid friendly.
- Use 2 varieties of beans. Different beans provides different flavors and textures. Pinto and kidney beans are used in this recipe, but feel free to use your favorite varieties!
- Don’t add the beans until after pressure cooking. Because the beans are already cooked, cooking them on HIGH pressure for 20 minutes will make them mushy. Stir the beans in after cook time; they’ll warm up just from the heat of the chili.
Best toppings for chili
- Sour cream or greek yogurt
- Shredded cheese
- Crushed chips (tortilla or fritos) or crackers
- Cilantro
- Jalapenos
- Onions (red or green)
What to serve with instant pot chili
- Cornbread
- Biscuits
- Cinnamon rolls (if you know you know)
Pro tip
How to store
Leftover chili will keep in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge, if frozen, then warm in the microwave or on the stove until heated through.
– Jennifer
Instant Pot Chili
Hearty and cozy, this Instant Pot Chili is packed with ground beef, bacon, beans, and warm, smoky spices. It tastes like it's been slow-simmered for hours—but cooks up in 30 minutes!
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 10 cups
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 4 strips raw bacon I like thick-cut
- 2 pounds ground beef I use (80/20)
- 1 small yellow onion diced
- 4 cloves garlic minced or pressed
- 1/2 teaspoons salt plus more to taste (I ended up using more than 1 teaspoon)
- 1/2 teaspoon ground black pepper
- 1 (12 oz) bottle beer I used a golden ale (use a GF variety if necessary), can omit and replace with more broth, but would leave in for flavor if possible
- 1 1/2 cups beef broth
- 2 (8 oz) cans tomato sauce
- 1 (6 oz) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 green bell pepper diced
- 1 - 2 tablespoons chili powder I like 2
- 1 - 2 tablespoons brown sugar I like 2
- ½ tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes more or less to taste
- 1 (15 oz) can dark red kidney beans drained and rinsed
- 1 (15 oz) can pinto beans drained and rinsed
Serving Suggestions:
- Cilantro
- Sour cream or greek yogurt
- Shredded cheese
- Jalapenos
- Crushed chips - tortilla or Fritos
- Crackers
- Cornbread
Instructions
- Hit the sauté button on your Instant Pot.
- Once it reads "HOT", add in bacon in an even layer.
- Cook on both sides until crispy, or cooked to your liking.
- Remove (leave grease in Instant Pot), crumble, and set aside for later.
- To the Instant Pot, add in ground beef, onion, garlic, salt, and pepper.
- Cook, breaking up the beef as you go, until the meat is no longer pink. This does take some time, as there's a lot of beef!
- Turn IP off. Then, drain grease, if any.
- Deglaze the Instant Pot, scrapping up any brown bits from the bottom, with the beer.
- Pour in beef broth, tomato sauce, worcestershire sauce, tomato paste, green bell pepper, chili powder, brown sugar, ground cumin, smoked paprika, and red pepper flakes.
- Stir to combine.
- Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
- Cook on HIGH pressure for 20 minutes. Remember: the count down doesn't start until after the IP has come to pressure, which does take some time.
- Once the IP beeps to signify it's done, flip the valve to "venting" for a quick release.
- Stir in beans and crumbled bacon.
- Taste and re-season, if necessary.
- Serve with optional toppings!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:4-5 Months
Reheat:If frozen, thaw in fridge then microwave or heat on stovetop
*Storage times may vary based on temperature and conditions
Notes
Feel free to play around with the amount of spices/sugar!
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Nutrition Information
Nutrition Facts
Instant Pot Chili
Amount Per Serving (1 cup)
Calories 367 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 64mg21%
Sodium 653mg28%
Potassium 967mg28%
Carbohydrates 31g10%
Fiber 8g33%
Sugar 6g7%
Protein 28g56%
Vitamin A 1035IU21%
Vitamin C 15mg18%
Calcium 70mg7%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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