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+ servings
instant pot chili


Brenda Lanzilli
This traditional chili comes together in a SNAP in the Instant Pot. Made with all of the classic chili ingredients we know and love, plus a few extra ingredients that give this quick and easy chili a depth of flavor that will have everyone fooled, thinking you've had it simmerinng for hours and hours!
Prep Time 30 mins
Cook Time 1 hr 15 mins
Course Dinner, Main Course, Soup
Cuisine American
Servings 8
Calories 362 kcal


  • lbs ground beef 85/15% or 80/20%
  • 5 bacon slices diced
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 jalapeno seeds or no seeds according to spicy preference (chopped)
  • 2 cans cans of red kidney beans drained
  • 1 can cans of black beans drained or 2 cups of leftover “Instant Pot Black Beans”
  • 1 28 oz can of diced tomatoes
  • 2 tbsp tomato paste
  • 2 cups beef or chicken stock
  • ½ cup beer
  • 2 tbsp chipotle chili in adobo chopped and 2 tbsp. of their canned liquid
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • tsp kosher salt
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • 1 tsp brown sugar


  • Set instant pot to sauté mode. Add ground beef to pot and sear until meat is browned.
  • Remove beef with a slotted spoon and set aside on a plate lined with a paper towel.
  • Empty drippings (fat) from the pot.
  • Add bacon and continue to sauté until crisp. Remove bacon from the pot using a slotted spoon and place it on the same plate as the ground beef.
  • Keeping 2 tbsp. of bacon fat in Instant Pot for flavor, add the onions, garlic, and jalapeno and sweat the veggies for 5 minutes.
  • Add beer to deglaze the pan, scraping the bottom of the instant pot to remove the brown bits.
  • Press the cancel button. Add all remaining ingredients, as well as beef/ bacon.
  • Press the “chili/bean” setting, seal the lid making sure that the release valve is “sealed” and not venting”.
  • It will take about 30 minutes to come to temperature, and then another 30 minutes to cook.
  • When mode has ended, let it natural release for at least 15 minutes before manually releasing the pressure.


Serve with your favorite toppings- ours are cheddar cheese, greek yogurt (or sour cream) and scallions (or chives)


Calories: 362kcalCarbohydrates: 14gProtein: 21gFat: 24gSaturated Fat: 9gCholesterol: 71mgSodium: 763mgPotassium: 519mgFiber: 4gSugar: 3gVitamin A: 591IUVitamin C: 4mgCalcium: 37mgIron: 3mg
Keyword beans, beef, chili, comfort food, fall foods, instant pot, one pot dinner, one pot meals, soup recipe, stew, winter recipes
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