We recently attended a chili cook-off which kicked my obsession with finding an Award Winning Instant Pot Chili Recipe into high gear.
It’s all about chili today, our award winning instant pot chili recipe. It took us 10 years to discover an award winning chili recipe and this is finally it, plus it’s an instant pot chili!!
We will talk about how to make chili in a slow cooker or crock pot or of course, how to make chili in our new obsession, an instant pot. Oh, and who could forget, can you freeze chili. So much to talk about, so let’s get going!
First, we attended a chili cook-off and brought this awesome Cheesy Ground Beef Enchilada Chili. It was so good, but soooo many arteries were clogged that night. It’s a pretty unhealthy soup, but I heard a rumor that if you don’t eat it alone the calories don’t count.
Pretty sure that’s true.
Oh! And listen to this, a couple of people brought muffin tins and then a sample scoop of chili was placed in each well so they could try them all and vote without going back or over eating. GENIUS. That’s seriously the smartest thing ever. Next to figuring out this award winning instant pot chili recipe, right?!
We hurried and made you all a video to help with the questions. Thank you for all of your love and support with this recipe!
How to Make Chili in an Instant Pot
Making chili in an instant pot is really easy because there’s an actual setting for chili and beans. That pretty much takes all of the thinking out of this award winning instant pot chili recipe, doesn’t it. Because of this awesome setting there isn’t much you need to do other than dump everything in the pot, but because we don’t want to dirty any other dishes I’m also going to show you how to brown your beef and cook your bacon right in the instant pot.
18 minutes is all it took to cook the chili but you could push to 30 minutes for even more flavor, and I have no reason for rushing, it was purely because instant pot is in my head so I want it instantly done.
Only some of the bacon gets added to the pot, while the rest we will use as a garnish. If you don’t care for garnishes, just add it in, but there is something really yummy about the different textures with the bacon on top.
Why Make Soup and Chili in an Instant Pot
THE FLAVOR!!
When you pressure cook something not only does it make it super tender but oh how it enhances flavor!! Our award winning instant pot chili recipe totally proves that a little pressure can be a really good thing!
How to Brown Meat in an Instant Pot
Alright, start with your bacon.
Always.
Whenever bacon is going in a dish we crisp it first, drain the fat and leave the browned bits in the pan. All it does is add extra flavor to whatever comes next.
Start by pressing the saute button and once you can feel the heat, add the chopped bacon, stirring occasionally until crisp. Remove to a paper towel lined plate and drain the fat.
Next, grab your ground beef. Any kind is fine for chili since other flavors are in there, but there’s more flavor in an 80/20 versus 90/10, though you will need to drain out the fat before continuing on.
Make sure you stir occasionally in order to crumble the meat instead of having big chunks. Chili shouldn’t be big and chunky. Leave that to the hippopotamuses. (Totally had to spell check that one. Who knew hippos could be so difficult.)
Award Winning Instant Pot Chili
There’s nothing crazy about this award winning instant pot chili. It’s the real deal. It’s the best classic chili recipe we’ve ever had. It’s easy to add more heat to, red chili flakes, minced habaneros, whatever you want to add and later die from. Ha, kidding, you won’t die, but I would because I HATE spicy. 🙂
The bacon adds fantastic flavor without tasting like bacon. The three beans add heartiness, texture and a great variety of flavor as well while the remaining spices all work together beautifully for a chili that’s full of flavor and aromas.
This chili might not be the one that we entered into the competition but it certainly is the one we will enter next time and it’s definitely and award winning chili recipe after hunting for the past 10 years. 10 years! That took forever!
There’s nothing like a favorite, classic chili recipe to keep us warm through these bitter cold months, especially this award winning instant pot chili!
How to Freeze Chili
Chili is really easy to freeze as there isn’t any dairy or fibrous vegetables to mess with texture and flavor. Cool your chili completely and store in ziplocs with all the air pressed out, or we prefer to use our Food Saver as the chili tastes as fresh as the day it was made.
How to Make Chili in a Slow Cooker or Crock Pot
To make slow cooker chili (I linked up to the brand and model we prefer) or of course make chili in a crock pot if that’s what you have, you’ll need to cook the bacon and ground beef in a pan, then add the peppers and onions to saute them all nice and tender. Then dump it all in a slow cooker and we prefer 5-6 hours on low or 3 hours on high, though I have probably only used the high function twice. Low and slow really allows the spices to bloom, or in other words to open up and really do their thing. Before snagging the recipe, check out this cheesy ground beef enchilada chili recipe!
Cheesy Ground Beef Enchilada Chili
The absolute best cheesy chili ever!! You are going to go nuts for it!
If you are still looking for another excellent chili recipe, this Old Fashioned Chili Recipe, this All Beef American chili recipe, and this 5 Ingredient Crockpot Chili Recipe have been some of our favorites!
Award Winning Instant Pot Chili Recipe
Instant Pot Award Winning Chili Recipe
We recently attended a chili-cook which kicked my obsession with finding an Instant Pot Award Winning Chili Recipe into high gear.
Ingredients:
- 1 1/2 Pounds Ground Beef
- 6 Strips of Bacon, 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 ounce) Tomato paste
- 1 large 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 Minced garlic
For Garnish
- Sour Cream
- Cilantro
- Cheese, shredded
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 and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
- Serve with limes, sour cream, cheese, and a little bacon!
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.
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.
Nutrition Information
Yield: 8 servings, Serving Size: 1 bowl
- Amount Per Serving:
- Calories: 505 Calories
- Total Fat: 27.3g
- Cholesterol: 74mg
- Fiber: 12.3g
- Sugar: 8.1g
- Protein: 29.3g
Why use canned beans when you have an instapot?
Add a second place award win from me! It was so tastey with a Smokey flavor. I added a 1/2 can of corn and a dash of cayenne, otherwise followed the recipe to a T. The jalapeños I got weren’t super spicy, and I like spicy, so I would add a little more heat. The chili that narrowly beat mine was “the only one with a lot of spice” so I guess it depends on the pallet of the judges. Will DEFINITELY be making this again! Thanks so much!
Yeah!!! We love to hear it! Chili cook-offs are totally based on the judges pallets! We had one a few weeks ago and the top three finishers were all white bean chicken chilis. What?! That’s not really chili! Haha! But I’m glad you had success!!
This was by far the best chili that I’ve ever made. I used your recipe as a base but changed it up a bit by adding 1/2 pound of ground pork in addition to the beef, adding an extra can of fire roasted tomatoes, one can of green chilies and replaced one cup of beef broth with a bottle of chocolate porter beer. Seriously 🙌🏼
I love the addition of the pork! Yum! So happy you enjoyed it! It is a winner!!
Wish this recipe worked out for me, yet with newer “Instant Pots” you’re better off making chili the right way. ON THE STOVE TOP. Or. IN A CROCK POT. Do not try this one in a newer instant pot please. Save yourself the trouble and the constant burn messages.
– Award wining chili Chef
I have a new instant pot and did not have any issues with burn notices
I didn’t have any problems with burn issues in my instant pot. I like adding it all to my IP and letting it go.
I didn’t have any problems with burn issues in my instant pot. I like adding it all to my IP and letting it go.
I am sorry you had problems. We make it all the time in a new instant pot and have never had an issue either.
Just hold the tomatoes and tomato paste, add everything and mix then layer those on top – no more burn messages!
I have to say I was skeptical (I don’t even really like chili), but I just made this for our work chili cookoff and won the Traditional and the Overall categories! So yeah it’s really that good!
Yahoo!! We should start keeping track of all the people who win chili cookoffs with this recipe! It makes us so happy to hear people loving this! Thanks for sharing your success and nice work!!
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I made this chili at a chili cook off and won best overall! I topped with bacon and chorizo. Thank you!!!
Yeah!! That’s what we love to hear!
That looks like a really good chili recipe, but if you haven’t entered into contests and won with this recipe, how can you call it “award winning” over and over? Seem a tad bit fraud-ish to me!
It was in fact entered in a contest and won, and you can read several other comments below about people who have done the same! It just simply delicious!
Followed recipe but keep getting burn message please help
Make sure it is stirred very well. You can add extra liquid it needed.
Holy COW this recipe is DEEELICIOUS!! Only my second IP recipe and my gawwwwddd, easy, delicious and so easy! And did I mention delicious! It tasted amazing after 20 mins but I added 10 mins on low. Also added 1/2 small can of corn and also 1C butternut squash. Subbed turkey sausage in place of the bacon. Thank you!! Though I want to devour the whole pot myself…🤔🤣👏🏼👏🏼👏🏼
I know the feeling of wanting to eat the whole pot! I love the addition of the butternut squash! I’ll have to try that! So happy you enjoyed it!
Best chili I’ve ever eaten. This is the only recipe I’m using for chili. Throwing away the recipe I’ve used (and liked) for years!! Yes…it’s that good…and I’m from Texas!
Happy dancing over here!! Thank you for the great review! We sure love this chili too!
You just have to love how easy the Instant Pot makes everything. Adding this hearty and delicious chili to my dinner list.
Enjoy!! You’re going to love it!
This is the best chili!
Thanks, girl!! It is a regular through the fall and winter around here!
Oh my was this ever delicious and easy to make! Thank you for sharing.
It’s so easy it’s dangerous! Haha! So glad you enjoyed it!
I was wondering how much you would have to alter the recipe if you were to use dry beans instead of canned? Or if that is not recommended? I have a lot of dry beans I’d like to use up though. And tips would be greatly appreciated, thank you in advance!
I am SO sorry it has taken me so long to get back to you, Amanda! It is doable, but it is going to take some extra work. You’ll have to soak the dry beans overnight and completely cook them before adding them to the Instant Pot.
Hi Amanda
3/4 c of each variety of the dry beans. Rise and put in pressure cooker wirh 4 c. of water. I have a bean button that cooks them for 20 minutes. Let pressure release naturally and drain. Then use as directed in the chili recipe
If there is no chilli button on my IP model, is it the same as just hitting the manual button and settimg 25min? Or do I need to lower the setting
You nailed it…manual for the same amount of time.
This is my new favorite Chili – loved it.
Yeah!! Thanks, Pat!
Followed the recipe exactly but keep getting the burn message. Help!
Hi, I’ve made this recipe many times before in my old instant pot with great success. But I recently got a newer model and now I keep get the burn error when I try this recipe, do you have any advice or theories why this keeps happening.
Kevin, some newer Instant Pots are more sensitive. I bought my 6 qt. Duo v-3 last November and cannot make “Wendy’s Copycat Chili” without 3 burn msgs before it’s done…and nothing is stuck to the bottom. 3rd time in a ceramic liner, 1 burn msg. Many others use the same recipe with no problem. That’s why I’m here looking for a new recipe. This one caught my eye because it’s so similar to the one my mother makes on the stove.
Thank you so much for sharing your experience Sue Marie!
I like healthy instapot recipes
Here is our turkey version of this same recipe that makes it healthier! Enjoy!
https://ohsweetbasil.com/award-winning-healthy-turkey-instant-pot-chili-recipe/
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Am making this as we speak. As a native Texan, we don’t put beans in our chili so omitted. Smells wonderful! Can’t wait to try it!
How was it?? I hope it was a hit!
I have an 8 qt. Instant Pot…. if a double this recipe, will it fit or do I need to make two batches?
We got this feedback from someone trying to double it in an 8 qt:
“I doubled this recipe and have an eight quart. It was just a tad too much, I omitted one can of red kidney beans and scooped out one ladle of content to be on the safe side. It took a lot longer to brown the meat and the bacon, too. FYI!”
So you’ll need to make a few alterations for it to fit, or just double batch it! Enjoy!!
Could this be made without an instant pot
Absolutely! At the bottom of the instructions, there are notes for using a slow cooker or making it stove top.
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Dinner just got so much easier and delicous! Love chili, thank you!
Yesss! We love easier and delicious!
first time making chili and I won the contest at work.. thank you.
I’ve only made chili a few times in my life…and this one WAS a winner for me this weekend. Made it for a local church Chili Cook Off event. I put it together in a hurry because I was running short on time… As soon as the timer went off, I did a quick pressure release, opened the lid to look at it and ran out the door with it. I didn’t even taste it until I sat down at the dinner. Was really surprised when I WON! It was definitely YUMM! Easy and fast!
Yes!!! Another chili cook off victory! We love to hear it! Thanks for taking time to leave feedback! And congrats on your victory! 🙂
This Chill was a hit
Thanks Colleen!!
We absolutely love this recipe. We alter it a bit by taking the can of black beans out(wife doesn’t like black beans) and adding a can of kidney beans because we took out the black beans. Then we take a cup of the beef stock out and put a bottle of Guinness extra stout(alcohol cooks out) in place of it. The last time we made it there wasn’t any left my kids devoured it and they don’t normally like chili. Thank you for this recipe.
Three cheers for a recipe the whole family loves! That makes our day! Thanks for sharing with us!
Wowza – Just made and my husband literally said, “this is award winning chili” (HA!) . We like it SPICY so we used a whole large jalapeno, added 4 chopped chilies in adobo, a roasted poblano (since I had one) and 1/2 can of sweet corn which was hangin in the fridge.
Like others, I deeply browned the meat separately (2lbs ground chuck) and drained all but one teaspoon of bacon fat before adding the onion/red pepper. To avoid the possibility of burning, I added an extra cup of stock and mixed everything really well; still thick – not soupy at all… Maybe cause I used a can of white bean chili (not drained) since I couldn’t find canned pinto beans. I did drain and rinse the other beans to remove unwanted additional salt.
My IP has a bean/chili option. so I rolled for 25 min, natural release for 10, then a quick release. Tasted, and added a teaspoon sugar – just fab! Thanks for my new go to chili recipe!!
Thank you for the awesome feedback! We love to hear success stories like yours!
I doubted the red onion, I always use yellow, but I made it per the recipe and WOW! My husband was amazed at how great this chili is. It is also really easy to make. Don’t tweak it until you make it per the recipe and you may find (like I did) that it is perfect!
Thank you Jen!! Finding new recipes that everyone loves is happy dance time!!
Just made this tonight for my family that came over for dinner. I’m a vegetarian so I didn’t taste it but they said it was great! They could really taste the bacon back flavors and enjoyed it. I used 2 lbs. of turkey instead and the Better Than Bouillon vegetarian “chicken base” for the broth.
As a side note for a veggie version: I omitted the meat and found it a little too salty. I’m guessing that’s because the meat wasn’t there. If omitting I’d suggest cutting the dry seasonings down a little bit. Otherwise great!
Thanks for tip on a vegetarian version! So glad your family enjoyed it!
This recipe will be my 1st ever IP dish. I have the 3 QT as I’m cooking for 1. I understand I will need to half the recipe, but what about cook times? Has anyone else tried this? I’m a bit nervous, but I love chili and it looks delicious!!
I’m not entirely sure about this since we haven’t tried it, but I would assume the cook time would be the same.
I won the chili cook-off at work with this recipe this year (2018). Also, I have never made chili before.
Thanks for making me look good Oh Sweet Basil!
That’s what we are here for Jon!! We love hearing about people bringing home chili cook off victories! Thank you for sharing your success with us!
I am making your award winning chili but forgot to sauté the onions and peppers before adding them to the slow cooker. Should I cook it all on high and how long to soften them up ?
I would just cook them really quick in a pan or put them in the pot and they might have a bit more crunch. No need to change cook time.
Followed recipe to a tee and husband brought home champion trophy from his office chili cook off this year (sept 2018). So thankful I found this recipe! Y’all are awesome!!
Yessssss! This is what we like to hear! Bringing home chili cook off victories! Thank you for sharing with us!
I doubled this recipe and have an eight quart. It was just a tad too much, I omitted one can of red kidney beans and scooped out one ladle of content to be on the safe side. It took a lot longer to brown the meat and the bacon, too. FYI! It’s pressure releasing now. Can’t wait to taste, smells delicious!
Thank you, thank you, thank you for this feedback! Hope you enjoyed it!
Odd. I have the larger one as well and did a double batch. Added a serrano pepper for good measure and used 3lbs of ground bison. It filled just below the max line. Under pressure now but I’ve been through enough of these rodeos to know its going to be awesome. I cut back on the salt a bit and didnt drain much fat, since my meat was so lean to begin with. Gonna garnish with green onion, sour cream, and cheddar. Perfect fall meal.
Did you have to adjust the time for the 8 qt? I am adding more meat to mine but I figure the time will be okay . Serrano is the way to go for heat . Jalapeños aren’t that hot really .
That sounds amazing!!
This was my first ever Instant pot recipe to try. It turned out pretty good, however there were several large clumps of mushy stuck together beans. Can anyone shed some light as to why this happened? Did I not stir it enough?
Yes, it sounds like it. Everything needs to be stirred together thoroughly.
Can’t wait to try this! For a non-bean chili gal like myself, do you think I can just omit the beans and leave everything else as is? Thanks!
Sure!
Made tonight exactly as stated. Delicious!!
Yay! Thank you Autumn!
I have the 6 qt instant pot. I am having a party and would like to double the recipe. Do you think it would fit? Thanks!
Sounds so delish and can’t wait to make it!!!
Did you try to double it, I’m looking to do the same.
Doubling it doesn’t quite fit in a 6 qt unfortunately. It cooks so quickly you could do one batch and then keep it warm on the stove while you make the second batch. Or you could do a double back in a large slow cooker.
Thank you for giving me another reason to love my Instant Pot! This recipe is amazing!
How did we live without the IP?! Thanks, Christin! Xoxo!
I LOVE that you use such a variety of beans! This looks insanely delicious – can’t wait to try!
There’s no such thing as too many beans…ok, maybe that isn’t true. Haha! But you’re going to love this!
This recipe sounds amazing…I want to make it for my work place chili cook off. If I don’t have Worcestershire sauce, can I replace it with a different ingredient?
Worchestershire sauce is a hard one to substitute. Doing a combo of soy sauce and tamari could work, but we’ve honestly never tried any substitutes. You might be best off just leaving it out completely.
Delicious! We all loved it!
Thanks Sandy!
Hello
I made this chili for my family and everybody loved it so much – no leftovers which I thought would make a great lunch.
Excellent flavor and texture – we didn’t have a insta pot and just made it on the stove and it was completely amazing.
Just wanted to let you know
thanks
Yay! Thank you for the feedback, Karin! It is always a win when you find a meal the whole family loves!
Made this recipe for my ward’s Halloween party chili cook off, and won first place!!
Yessssssss, Carole! This is why we call it “award winning”!! Thanks for sharing your success with us!
This chili is awesome! The instant pot makes it so easy. 20 minutes versus several hours on the stove. We added red wine, some ground pork, more veggies, and adjusted/changed spices to our preferences (we added habaneros, etc.) I served it with cinnamon rolls (it’s an Iowa/midwestern thing lol) and it tastes like I spent a whole day making it. Thanks for the recipe!
Yes to the cinnamon rolls! I remember our school lunch always had the most amazing cinnamon rolls with chili when I was growing up in Iowa.
I totally need to get in on this!
Isn’t the Instant Pot a miracle maker?! We love it! Your changes and additions sound amazing! And I’m totally making cinnamon rolls the next time we make this chili now!
Made this in the instant pot. I added habeneros, shallots, 10 cloves of fresh garlic and potatoes. I also added some cayenne pepper to the spices. Heat blended well with everything. Loved it!
Those additions so incredible! I’m totally weak sauce when it comes to spicy, but Cade would love this chili!!
I am a new Insta-Pot user. I need to at least double the recipe. Does that change anything? Thanks!
A double batch won’t fit in a 6 qt Instant Pot, so I would only try it if you have a larger size. Other than that, everything else will be the same.
Thank you so much for responding! I have an 8 quart, so I’m going to give it a shot!
Sweet! We would love to hear what you think!
WHAT AWARD DID THIS AWARD-WINNING CHILI WIN?
Can I just slow cook this in a regular soup pot?
Absolutely! Down at the bottom of the recipe card, there are instructions for cooking it on the stove top.
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.
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I tried your chilli recipe chili recipe with a slow cooker and it was really amazing! First, I’ve never made chili and second, I only bought a slow cooker recently, so this would be the first for both. My husband loved it and asked me to make it again for an office potluck. Great, simple and easy recipe. I will be making this more often. Thank you!
Hurray! We love hearing this, Josephine! It is one of our favorites for dinner!
By far the best chili I,ve ever made!!!
You’re the best Lori!! Thank you!
Made this tonight. Followed the recipe to a T except added a tablespoon of chipotle in adobo with the other peppers. I used black chili beans with sauce too but everything else as written. Super delicious! Thank you for the recipe.
That sounds awesome! So glad you enjoyed it!
Can you do this recipe in a crock pot? I don’t have a instant pot and this recipe sounds amazing!!!
Yes absolutely! Down at the bottom of the recipe card there are instructions (in italics) for cooking it in a slow cooker.
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.
Great recipe! I won first place at my church’s chili cookoff with this recipe!😀
Am I crazy? I don’t see a recipe. ,I tried two different browsers on phone and iPad. Pictures sure are pretty.
This is the best recipe! I’ve tried other chili recipes in my pressure cooker and they were flops! This is fabulous! Absolutely perfect!
I used 50% ground veal, 50% ground chuck. 2 lbs total.
Based on the reviews I did add chipotle peppers with Adobe and used the Chili temp for a full 30 mins.
Also, based on reviews, I deglazed. Deglazing worked, I did not have the burn come on.
It turned out amazing! Will for sure make again.
Thank you for the awesome feedback! And sooooo happy you enjoy it!
Made this tonight and it was so good! I added crushed red pepper because we like things spicy, but other than that I didn’t change a thing. Will be a “go to” this winter!
We love to hear this! This chili totally gets us through the winter months! So happy you enjoyed it!
Look cool. Thanks for the recipe. I will check out to see the taste and be back with reviews. Thanks.
We would love to hear what you think!
i used chuck steak (sorry, don’t like ground beef chili), added TWO diced serranos (everything but the stems), 3 tbs of brown sugar, and 1/2 tbs of cinnamon… sauteed steak in batches in ip, removed; did garlic, serranos, tom paste, cumin, paprika, ancho chili powder, and salt til “fragrant” (minute or so)… added toms, black beans, beef stock, brown sugar & cinnamon! A-MAY-ZING! thanks for the great launching pad!
This is one of my favorite things about food and cooking! You can start with a base recipe and then add and subtract and make your own culinary masterpieces!! This sounds soooooo delicious! Thanks for sharing!
This is indeed the best chili recipe! This is my 3rd times making it. Big success each time. Thank you for sharing this recipe with us!
Thank you so much Tina! This is one of our Instant Pot favorites!
Hi there,
It doesn’t say which settings I am supposed to use.
In step 1 it says to use the “saute” setting for cooking the bacon, onions, peppers, and meat. Then in step 8 it says to use the “chili” setting to cook the chili. If you don’t have a “chili” button, “manual” works just great for the same amount of time.
The 6 qt Duo v-3 I bought last November has some buttons re-arranged and renamed. The “Manual” on newer pots is now “Pressure Cook”. Being a newbie back then and had no Manual button like recipes call for, I thought I bought a knock off. lol
Very good to know! Thank you! I’ll be sure to mention both when people ask now.
can you dbl the recipe in the 8 at ip?
Yes it should work to double in an 8oz, but it might be close.
For those in the comments that are getting the “BURN” status, You just need to stop the IP, carefully release the pressure until the button drops, open it, take a wooden spoon that is flat at the end and gently scrape the bottom all over thoroughly (careful not to spill or splash the chili in the pot). Once done, close the lid, set to seal, and set the pressure cook timer again. It should work now since the starting temp is higher.
I’ve made this recipe twice in my 6oz IP and got the “BURN” status each time before the pressure cook timer starts. The second time, I made sure I deglazed/scraped the bottom of the pot with all the ingredients in there so theres nothing sticking before setting the pressure cook mode. It still got the “BURN” warning before the timer started. However, each time it’s happened, a simple scraping worked for me. It does add more time to the cook since the pressurizing takes time, but I was in no rush. This was also the first time I experienced the “BURN” warning and it was a good learning experience on the importance of deglazing the bottom of the pot before you start the pressure cook.
Great recipe btw. I was never a big chili fan so I’m not an expert at knowing what is a great chili, but wanted to try it since I just got my IP. I’ve tried other “good/decent” chili bought outside since I made this and definitely prefer eating t his one. Thank you.
Thank you for your insight on the Burn warning and for taking the time to help our other readers out! We are so glad you enjoyed the recipe! These are great tips for successfully cooking this chili. We’ve never received the Burn warning before on this chili, so this is great information.
Best chili that I have ever made. Only change I would make is leave the salt out next time.
Thank you so much for sharing the recipe😀
It is one of our favorites especially now the weather is cooling down! Thanks for leaving a comment!
It kept going into “burn” mode on my Instapot, so I moved it to my crock pot. Glad I have it as backup!! 🙂
This can happen when you cook a thick soup. Make sure it is stirred thoroughly and add more liquid if you need to.
I’m an instant pot beginner and big fan of chili. I was looking for an easy recipe that would look like my regular recipe but made for the instant pot. I tried your recipe last night and I must say it was beyond delicious and so easy and fast. This recipe is a winner and might replace my own. I’m a vegetarian so i replaced the beef with “fake ground beef” and it turned out amazing. Also added corn and chipotle in adobe sauce for a bit of hot spiciness. This one is a keeper for sure. Thanks for sharing. I will look at your other instant pot recipes now. Looking for spaghetti sauce….
Pierre
Montreal Canada
Hi Pierre! Yay! You made our day! I love the idea of adding corn and the chipotle! So happy you enjoyed this recipe!
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This was delicious, thank you!
I omitted the bacon; however, I am sure it’s a great addition as well, 5 stars from me!
Hurray, Cherie! We love to hear that!
I live abroad at the moment and decided to purchase an IP a few weeks ago – and conveniently, our US Embassy decided to host a chili cook-off fundraiser around the same time. This was the first chili I attempted and it was really delicious. I used your recipe as the base – and toasted dried chiles to make a homemade chili powder. I made two full batches and added chipotle puree at the end too – to add a little more heat (folks love spice here!) I served it with all the toppings you mentioned – plus topped each with a mini scallion/cheddar/black pepper corn muffin. A total hit – and I tied for third (not a bad showing!) Thanks for giving me a head start!
Yes yes yes!! I love your additions too! Congratulations on your third place…that is awesome!!
Okay, I made the chili from your recipe today and it turned out great. I used 2.5 lbs of ground beef but kept your ingredient amounts the same except I used two seeded jalapenos and didn’t use bacon. I sauteed the beef in a skillet. The IP is just too small to properly brown a large amount of beef. I did not sautee the onions or bell pepper. I simply mixed the beef with all the spices and tomatoes and paste then put the raw chopped onions and peppers on top of the mixture and set the time to 22 min. After a 22 minute NPR, it’s all done. NO BURN NOTICE in my 6 qt Lux and it does not have a chili function. I used steam. Before cooking, it all looked like there wasn’t enough liquid and I added about half a cup of water before cooking but it wasn’t necessary. Using this recipe with 2.5 lbs. of ground beef filled my pot only up to the 1/2 mark, so you can be assured using more beef won’t overfill the pot. Great chili!
What size Instant Pot did you use. We only have a 6 quart…
That’s what we have too…the 6 qt!
I was hoping to find an Instant Pot chili recipe that uses the Instant Pot’s slow cooker mode but it seems that all recipes are for either pressure cooking in the Instant Pot or using the traditional slow cooker, one or the other. Has anyone actually used the Instant Pot as a slow cooker and had success?
We haven’t tried the Instant Pot as a slow cooker yet. It is on our list of things to try!!
I have tried the slow cooker function. When my recipe called for 6 hours at low temp in a slow cooker, I found that slow cooking in the IP is really slow. I had to turn it to high after 2 hours because it was barely warm. I wasn’t making chili, but I think it would be the same results.
Thank you for your insight on this!
Bill, I belong to a FB Instant Pot group with over 1.5 million members. The majority of posters do not like the slow cooker feature. It only heats from the bottom instead of bottom and sides like a crock pot. Also, low isn’t low like on the crock pot. You have to use high to get it to cook. Some buy an Instant Pot and get rid of their crock pots. Not me! Although I hardly ever use i, it would be good in a pinch when I want to do something like a main dish in the IP and veggies in the crock pot.
I am on a list of dishes for my daughter’s birthday party. And this instant pot is my best assistant. That’s a good tip…thanks!
You’re welcome!! Instant Pots are amazing!!
Hello,
I just got an instant pot so I looked this recipe up, but decided to cook something else in the instant pot to go with it, so I cooked this on the stove.
I have a question about the simmer for stove top, Should I have a lid on the pot? or simmer with an open pot?
Either will work out great! Enjoy!!
You state to drain the beans for your award winning chili. Is that drain and rinse or just drain?
Just draining them is fine!
Looks tasty. We are making it right now, followed the recipe to the letter (almost left out jalapeño) as soon as it pressurized, pot said “burn”. Turned off, cooled down tried again on low pressure,,still said burn. Why?? Also burned pasta sauce this way. What am I doing wrong?
This can happen with thicker dishes. Make sure it is stirred thoroughly. You can always add more liquid if needed.
I followed the recipe exactly but received a burn message on my instant pot and had to transfer to the stovetop to finish cooking. Still delicious! I’ve read elsewhere that you shouldn’t stir in the tomatoes when using instant pot (and layer the ingredients instead); I’ll try that if I make this again.
Thanks for sharing the recipe—so so good!
So glad it still turned out! The burn message can happen with thicker soup recipes. Make sure it is stirred well and more liquid can always be added if needed.
I made it again. This time I stirred everything together EXCEPT the crushed tomatoes and tomato paste. I instead put the tomato-based products on top. It turned out perfectly. I hope this helps others who also keep getting a burn notice on this recipe!
That’s a good tip…thanks!
The recipe calls for diced tomatoes, not crushed tomatoes.
I made this tonight and have been compelled to share the recipe. It’s the first time in my life I’ve made chilli and it was AMAZING!!!!!!! Yum! I’ve had plenty of bad pub nachos in my time but I have to say this was lip tingling, tummy pleasing, deliciousness with tons of leftovers. Thanks for making me so happy!
This just made my day! So glad you enjoyed it!
Made it tonight with ground turkey and no points as we were ou. It was delicious!!!! I accidentally used 2 TBS smoked paprika…- took out what I could when I realized the mistake…it was still great even with my error! Thank you
Hurray! We love to hear people enjoying this recipe! It is one of our favorites!
Not sure if I will ever use this recipe again. Burned twice in my instant pot and I followed the directions exactly. Very annoying.
Hi Laurel, As long as there was liquid it shouldn’t have had a burn notice. Is there any chance the pot had any dark marks on it? If all else fails you can use a pot on the stove and let it simmer for an hour.
Made this tonight and it was probably the best of many chili recipes I have tried! I used 2 lb meat and cooked it in separate pan because it was higher in fat. Used 1/2 jalapeño and only 2 cans beans. Added 1/2 bottle beer and simmerd a bit after NR to thicken up. This is my new chili recipe!
Yay! So happy you enjoyed it!!
I used pancetta instead of bacon and kept
deglazing with some Maple whiskey. I also added homemade habenero hot sauce.
Sounds tasty!! And spicy! Yum!
I do not have a chili button on my Instant Pot. Do I just use manual/high for the same time?
Can’t wait to try this…it’s getting “chili” in Alaska! 🙂
Yes, exactly. Use the “Manual” setting for the same amount of time. Enjoy!
We made this tonight and it kept saying burn 🙁 any suggestions?
This can happen when you are cooking a thicker dish. Make sure it is stirred well and add more liquid if needed.
I’ve never used an instant pot before, but I’m going to be getting one soon and this is one of the first recipes I’m going to try. When you say to make sure it is stirred, do you mean that we should be depressurizing and opening the IP every so often to stir it?
No, stir it really well before starting the pressurized cooking. If you happen to get a burn message, depressurize and stir, and then finish the cook time. Extra liquid can be added too if needed. Enjoy!!
Thanks for the great recipe & nutrition info. Any chance you could include sodium and total carbs?
Tried this yesterday went down so well people kept going back for more, the only thing I added was a few squares of dark chocolate.
Yessss! We love to hear that! I love the idea of adding some dark chocolate! I will have to try that!
I never ever leave comments, but I just had to say how great this recipe is. I love using a lot of spices and peppers and can never find the right chili recipe to go off of, I barely tweaked this one! Only added a couple chipotle peppers in adobo and half a can of beer 🙂
Thanks!
Alexis
Hurray! So glad you enjoyed it!
I never ever leave comments, but I just had to say how great this recipe is. I love using a lot of spices and peppers and can never find the right chili recipe to go off of, I barely tweaked this one!
Thanks!
Alexis
Turned out fantastic! Thanks for the recipe!
Hurray! So glad you enjoyed it!
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I’m so surprised at how delicious this turned out! This was a mishap turned fav dish! That’s because I accidentally browned our ground lamb instead of ground beef and, oh boy!, was it a smash! I omitted the jalapeño and the can of kidney beans, added a packet of mild chili seasoning, added mushrooms, and added only one tablespoon of chili powder and one table spoon of oregano. I made the rest of it per recipe instructions. I don’t have a chili option on my IP like many others reported so I used the “bean” button. I added a small amount of flour to it at the end to thicken it up. We made Frito pies out of it with a cheese and Fritos. It was amazing! We forgot to add the cilantro at the end because we were so exited.
Yay!! We are so glad you enjoyed it! I love all your changes…sound delicious!
used what I had. Used 1 poblamo, regular onion, 1 cup chicken stock, forgot the bacon bits and garlic, used 1 can of chilli beans, 1 28oz. can of diced tomatoes plus the fire roasted ones, and it turned out great! I know what they mean on TV shows when they say the taste is complex. A little hot, a little sweet. Completely different from my regular chilli but great! Thanks!
Thank you for leaving a comment and so glad you enjoyed it!
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Hi,
I’m preparing to make the “Ip award winning chili recipe”. And needing to make for a large crowd, so I’ll tripling or more… your recipe. My question is if I make and freeze it ahead of time… How do you recommend Reheating it in a hurry?
Thank you, Gracie