Instant Pot Chili that is award winning and bringing home cook-off victories across the country. You don’t want to miss diving into a bowl of our best chili!
If you want from scratch, our traditional chili is your answer. It took us 10 years to discover an award winning recipe and this is finally it, plus it’s an instant pot recipe which means it’s all done in less than 1 hour (with instructions for cooking on the stove top or crock pot as well)!! It is full of bacon, ground beef, beans, and all the toppings you want!
Let’s talk about how to make this homemade chili step by step, and discuss what goes well with it, and how to freeze it to eat later. So much to talk about, so let’s get going!
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 pretty unhealthy, but I heard a rumor that if you don’t eat it alone the calories don’t count.
Pretty sure that’s true.
If you want a healthy chili recipe, you should definitely try our award winning healthy turkey instant pot version and all healthy or not so healthy, should be accompanied with a side of corn bread or our crazy easy 7-Up biscuits!
Chili Cook-Off Idea!
- Muffin Tin Trick
Oh! And listen to this, at the chili cook-off a couple of people brought muffin tins and then placed a sample scoop of each kind in the 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, right?! 😉
We hurried and made you all a video to help with the questions. Thank you for all of your love and support with making this the #1 chili out there!
How to Make Chili in an Instant Pot
Making this recipe in an instant pot is really easy because there’s an actual setting for chili and beans (if you don’t have that setting, you can totally use “manual”). That pretty much takes all of the thinking out of this, and everything can be done in the instant pot, which means only one dish to clean!!
Let’s go through it step by step:
- Turn your instant pot to “saute” and cook the bacon until crispy.
- Remove the bacon and saute the bell peppers and onions until tender.
- Add the ground beef and cook until browned and drain any excess grease.
- Add all the remaining ingredients and stir everything together
- Place the lid on the instant pot and set to “chili” mode (“manual” can be used too).
- Cook for 18-20 minutes and allow a natural release for 10-15 minutes. If you get the burn notice, please see the section below.
- Once it is cooked, serve it up and top with all your favorite toppings.
What to Eat with Homemade Chili
Really any sort of bread will get the job done beautifully, but if you are making this in an instant pot, then you probably want dinner done in a hurry, so these 1 Hour Rolls are your answer! I often like something light and fresh with my chili like this garden balsamic avocado salad. I’ve also heard that people eat cinnamon rolls with chili, and I fully endorse this! Try our World’s Best Cinnamon Rolls!
How to Freeze our Chili
Classic Chili is really easy to freeze:
Cool your chili completely and store in ziplocs with all the air pressed out, or we prefer to use our Food Saver.
You can store individual servings to eat for lunch or larger portions to feed the whole family later.
Burn Notice on Instant Pot
We’ve had a lot of questions, comments and concerns about the burn notice on the instant pot.
- Cooking the Bacon Burn Notice- Is your bacon extra thin or lacking fat? Both of these can cause the bacon to stick to the bottom of the pot and cause a burn notice. Those browned bits stuck to the pot because of the lack of flat can make the instant pot think that you’ve walked away and left meat to burn.
To counter this, please use a good quality bacon and stir often to keep it from sticking.
- Prior browned bits on the pot- If your pot had previous food stuck to the bottom of the pot it will continue to cook and confuse the pot to thinking that something is burning. Clean your pot well after every use. Bar Keeper’s Friend is my go-to cleaner for browned bits in pots and pans.
- Burn notice after the chili has been combined- If your chili has been combined and then you get the burn notice you probably didn’t thoroughly stir everything together or something is stuck to the bottom of the pot. This is why that bacon step is important. if you added those heavy ingredients and added the lid something will probably stick and burn. Stir well, make sure you measured properly.
We have not ever had a burn notice. If you’re getting quite a few, make sure that pot is clean, stir things well, adding oil while cooking the bacon if it appears that there isn’t much fat, and if none of that works, you should contact instant pot as you may have a model that needs to be replaced.
Can this Recipe be Doubled?
This recipe is too big to be doubled in both a 6 qt Instant Pot and an 8qt. It can be one and a halved in an 8qt Instant Pot. We also been told you can double it in an 8qt Instant Pot if you take out 1 or 2 cans of beans.
How to Brown Meat for our Chili 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.)
How to Make our Best Chili Recipe 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.
Toppings for Homemade Chili
- Sour Cream
- Sliced Jalapenos
- Green Onions
Have you seen our Instant Pot cheat sheet? Head there are all our tips for cooking all the basics in your Instant Pot!
When it comes to classic chili, I want it to be full of flavor, bold and comforting! Friends, this recipe is the result of me making dozens of recipes in order to find the greatest of all time. So I tell you hands down this is the VERY BEST!
Here are some more CHILI RECIPES that you’ll love:
- Instant Pot Turkey Chili
- Best Stove Top Chili
- Ground Beef Enchilada Chili
- Brisket Chili
- Slow Cooker Pumpkin Chili
- Pumpkin Apple Cider Chili
- White Chicken Chili
- Surprise Chili
- White Bean Turkey Chili
- Dr Pepper and Chocolate Chili
- Healthy One Pot Chili Mac
- All our Chili, Soup, and Stew Recipes here!
Looking for more Instant Pot recipes?
Instant Pot Award Winning Chili Recipe
- 1 1/2 Pounds Ground Beef
- 6 Strips of 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
- Sour Cream
- Cheese, shredded
- 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*. Allow pressure to release for 10-15 minutes or quick release with the vent.
- Serve with limes, sour cream, cheese, and a little bacon!
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!
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We’ve made this chili recipe at least 5 times over the last 2 years it is hands down the best chili we’ve made. Next is the Pineapple Mexican Shredded Chicken.
Yay! Thank you so much Marileen! We love to hear this!
Josefina M Mandelos
This is sooo good, im not using the instant pot. Im using the stove top 316 stainless steel cookware NUTRAEASE. its nit dark as it was in your picture the cookware im using doesn’t retain residue from the previous food that you cook.
Thanks for this recipe
I’m so glad you love this recipe! Thank you for taking time to leave us a comment!
how did elvis presley die
best recipes site I try this recipe.
Best chili ever!!!!! I won’t make any other and I don’t even like peppers and onions, but I do in this recipe. Thank you
Yay!!! Thank you so much Kim! Makes my day!
Excellent! I’ve “perfected” my own chili recipe over the years so I haven’t been interested in trying out any new ones. I just happened to have ground turkey I needed to use last week as well as all of the other simple ingredients – and not a whole lot of time to cook – so I thought I’d give this a try. What a wonderful surprise! So flavorful with the smoked paprika- and just the right amount of heat. What little was leftover was even better the next day. I will definitely be making this again. Thank you for this wonderful recipe!
Yay! Thank you so much Cheryl! I like it better the next day too! I appreciate you taking time to leave us feedback!
Chili was flavourless and watery cooked in IP. I’ll probably just stick to my normal recipe on the stovetop.
Hi Naomi! It sounds like you might have done something wrong. Did you drain all the beans? It definitely should be thick. It’s impossible to be flavorless with the bacon, all the spices, jalapeno, and fire roasted tomatoes. I’m sorry you were disappointed.
This has been my go to chili recipe for the past few months but i’ve noticed recently that the chili is becoming watery recently and i’m not sure what to do to fix it!!
Hi Kaiya! I’m so glad you love this recipe! I’m not sure why it would be watery. Have you continued to drain all the beans before adding them?
I accidentally bought dried beans. Since using this recipe in the instant pot do you know if I need to cook them longer or do anything to them since they are not the canned?
Hi Colleen! Yes, they need to be cooked ahead of time. So just follow your instant pot directions for cooking dry beans and then add them to this recipe as written.
I absolutely loved this recipe. I have made it exactly to the recipe and it is awesome. What I really like is it is a great base: you can vary the spices or chilies (ancho powder instead of smoked paprika, chipotles in adobo instead of jalapeno) and as long as you keep the main ingredients it comes out great with a different flavor. Just an excellent technique.
Thank you for sharing
Thank you so much for the feedback! So glad you enjoyed it!
Hi there. If I cut the recipe in half would the cook time go down? Thank you
Hi Helen! No, the cook time will stay the same way. Enjoy!
Made this today and it really is very, very good. If you love chili you need to try this. My husband likes it served over rice so that’s the way we had it. Try it, you won’t be sorry! And I did make it in the instant pot.
Thank you so much Tish! We love to hear this and over rice is perfect!!
Made this today and wow! Fabulous! I tweaked it a touch to my own taste using a combination of ground turkey and hambirger, no bacon except for the fat to cook the veggies in, but this is a really amazing chili recipe. Thank you for sharing it with us!
Thank you so much Catherine!
My family LOVED this chili!! I didn’t have bacon or a bell pepper, but it still turned out great!
Yay! Love to hear this! Thank you Kristen!
I’ve made this three times now, and it is THE BEST CHILI recipe ever.
However, every single time I’ve made it, I get a burn notice on my IP and I have to deal with that.
I’ve followed the directions exactly – anyone else have this trouble?
Also- I’ve had my IP for almost 5 years and this is the only time (times) I’ve ever had the burn notice.
**I am making this now and have just gotten the 2nd burn notice. 🤔🤔🤔
It seems some IP are really sensitive. We’ve never had a burn notice while others do often. So, a few things our readers have shared with us, are you scraping up the browned bits in the bottom really well? Have you tried stirring vs not stirring? Some IP like to have the chili stirred while others prefer you not touch it. Adding a little more liquid can help as well or cooking the bacon on the stove then adding it to the pot.
Hope that helps!
Yes this just happened to me with the burn message…. but my Chili button on IP says “bean Chili” and populates to 30 min… thinking that was too long, so I cancelled after burn message and restarted as per the recipe recommended manual 10… and it worked.
Thank you for the feedback Tanya!
Was awesome for Super Bowl Sunday! Left out meat and jalapeño. Turned out so good! Used garlic powder instead. Would make again and again. Thank you!
Thank you so much Maura!!
This was so so good! Everything I have made from this site has been delicious. With this recipe I used ground turkey instead. I also used hickory smoked bacon and added some liquid smoke. It was SO good!!!
Thank you so much Jessica! We have a turkey version of this recipe actually: https://ohsweetbasil.com/award-winning-healthy-turkey-instant-pot-chili-recipe/. It sounds like you are already on it! I’m so glad you enjoyed this!
Any tips on reducing the sodium?
Hi Kelly! You can reduce or eliminate the salt and use low sodium beef broth.
I make this chili on the regular! It’s definitely a family favorite and I share the recipe with all my chili-loving friends. I’ve made this recipe in both the instant pot and the stove pot methods and it’s delicious either way. I highly recommend you make this as-is and then tweak if you’re not satisfied the final product. I, personally, did not feel a need to change a thing. Thanks for the incredible recipe!
Thank you so much Annie! Your support means so much to us!
I made this on my stovetop. It is by far the best chili I have ever made. I didn’t have any tomato paste, but it didn’t seem to matter!
Yay! Love to hear this Liz! Thank you so much for the feedback!
Great recipe and when you portion it off for sharing with friends and co-workers, instant rockstar status! This is a really good recipe and so simple. The only thing I’d point out is that I cooked (sauteed) the bacon MUCH longer than expected and still couldn’t get it crisp up. While I’m typically pro-bacon, I feel like moving forward I’ll probably skipping that step – felt like it just didn’t enhance the flavor and probably won’t be missed. Thanks for this recipe and I’ll be trying the vegetarian chili recipe next – can’t wait!
Thank you so much for the feedback David! Let us know what you think about the vegetarian chili!
Yum. I made this with a 5 bean mix (cooked from dry in the instant pot the night before), left out the fire roasted tomatoes (didn’t have), and subbed homemade chicken broth for the beef, and epazote for the oregano. Delicious
So glad you enjoyed this Rachel! Thank you so much for taking time to leave a comment! We appreciate the support so much!
Good recipe, I modified it a bit and added a 1/4 teaspoon of cayenne pepper after I smelled the dry ingredients all mixed up. I also added a cup of elbow noodles and a total of 32 oz of beef stock to offset those noodles…perfect for my taste buds!
Yay! Thank you so much for the feedback Dave! I’m so glad you enjoyed it!
Absolutely delicious! My family loved it! There was enough for 3 bowls for dinner, 5 cups to freeze for another night and 2 more bowls for lunch the next day. Will definitely make this recipe again! I mixed it really well but I ended up getting the burn notice. I opened it up and added a little more beef stock, mixed again and it worked! I used 2lbs of beef and probably 2.5 cups of stock. Thanks for the recipe!
Thank you so much for the feedback Chantel! So glad you enjoyed this recipe and that you have some for leftovers! The leftovers are my favorite part!
Amazing!!! I served this at my daughter’s fourth birthday and my step dad actually moaned it was so good. I was skeptical because adding in bacon made me think it’d be too greasy or seemingly heavy. But noooo!! There was plenty liquid packed full of flavor that wasn’t too greasy at all. Also someone previously mentioned that the oregano made it seem more Italian, which worried me, but I didn’t even pick up on that at all. It was just classic chili. Also, I didn’t get a burn notice but I did cook my bacon, veggies, and ground beef in a skillet on the stove and added my tomatoes last and then didn’t stir again ~ in case that helps. Seriously amazing!!! I shared the link with all my mom friends as a must try!
Yay! Thank you so much Kimberly! And thank you for your tips on not getting the burn notice! I’m so glad you and your family enjoyed this chili!
Really great easy recipe. Will definitely make this again l.
Thank you so much Sam!
This was awesome. I served it up with cornbread….yum yum
Thank you so much!!
Seriously amazing. I made it on the stove as we don’t have an instapot. Three hours of simmering later and oh my word was it delicious. My sister who “doesn’t like chili” ate two bowls!
This is my 3rd recipe from the site and each have been great. It’s becoming my go to!
Yay!! Love to hear this Sarah! Thank you so much for the support!
It looks and smells amazing! However, just as my instant pot was about to begin counting down the pressure cooking, I kept getting “burning food” error and had to release, stir, then try again. Once we got the error again we just stopped trying. The food is hot so we’ll give it a try and maybe once the liner and element have cooled I’ll try to pressure cook it to ensure everything had time to coagulate? Wondering if anyone else had this error? Followed the recipe completely but without bacon.
Hi Sarah! This is a common problem for some people for some reason. We have never had this happen, but it seems to be dependent on the Instant Pot. There is a whole section in the post on the burn error and ways to avoid it. I’m so sorry for the frustration! I hope you still enjoyed it!
Try leaving the tomato paste on top (not stirring it in) which seems to help for many recipes for burn notices. Also make sure you scrape the bottom to ensure all the browned bits are released.
Thank you so much Kevin! Great tips!
Kept getting the burn food error on my instant pot while making this recipe. Things that I have found to work are cooking bacon on stove top then adding, adding extra beef broth like 1/2 to 3/4 of cup, I also found whisking the tomato paste into the beef broth before adding to the instant pot helped. Made this several times since and it seems to work fine.
Thank you for the tips Terin!
Chili was amazing. Made it exactly as u said except a little less spices. My husband had 3 bowls. We loved it
Yeah!! I love to hear this! Thank you Christine!
Do you drain the beans and tomatoes and stuff before adding?
I am hoping to make this for my very large family for New Year’s Eve… do you think doubled it would fit in a 10 qt?
What is 1 bowl? Is that like 2 cups. I would love to track it in my macros but idk how many grams is in a bowl or how many cups is in a “bowl.” Also this recipe is delicious and simple. Thank you for posting it!
This has become a staple in our house, we make it all the time. The clincher is the BACON—my kids will eat anything with bacon involved. Thanks for making a chili recipe that all my kids will eat!
Bacon makes life better! Soooooo glad your family loves this as much as we do!
I just got my Instant pot for Christmas, well I opened it in Nov to make sure it works. It just never made back to the box. ANYWHO, I made this recipe and OH MYYYYY, everyone loved it in my house. I have two teens and hubby and they are picky and to please everyone is a pain. So I tried this minus the Jalapeno as know they are not into spicy food. They loved IT! it was easy to make, at first I was a little scare will not lie. But tried it anyway I even love it! Now to try your other recipes.
Yay! Thank you so much for the feedback Jessica! I have a house full of picky eater too, so I totally understand the joy of finding a recipe that everyone will eat!
My kids devoured it! We topped with cheese and avocado and accompanied with garlic bread. I refused the heat into half Fort children, but still, so tasty!!!
This is going to be out staple for sure!
Thanks for sharing the recipe!
Yay! Love to hear this!! Thank you for leaving a comment!
Thank you for sharing this recipe! My husband had a chili competition at work earlier this month and I can personally attest that it’s “award-winning” – he got first place! We’ve already made it again and are obsessed. We love how the flavors feel layered, and every bite is amazing at every stage.
When he was looking for a chili recipe for the competition we automatically came here because two of our MOST favorite recipes that we make all the time are from you – pulled pork (it tastes just like home to us, being from North Carolina!) and the beef fajita marinade (we lived in Texas a few years and are now forever even more obsessed with Mexican and Tex-Mex food). Excited to add this to a much more frequent rotation, it’s incredible and no changes are needed. And the bacon makes it 😉
You’ve totally made my day Stephanie! Thank you for your kind words and support!! And congrats on the victory!
I’m new to the kitchen and this was my first crack at making chili but it turned out excellent!! My family truly enjoyed it. I’m also a lifelong vegetarian so I used plant-based products to replace the meat and added more veggies. No worries though, as I’m sure it would have fooled my meat eating friends. Award wining dish in all catagories of eating habits.
Thank you so much!! We have a vegetarian version too (https://ohsweetbasil.com/instant-pot-vegetarian-chili/), but it sounds like you made this one work great!
There is no need for the bacon. You can’t taste it when it’s done. The beef and beans will overpower its flavor. Also, no need to sauté the onions or peppers because they will get cooked when your start the instant pot. So that’s two moot steps that can be eliminated.
And your site/blog it waaay too blabber.
Thank you for the feedback! We prefer the flavor of the onions and peppers being sauteed first, and I’ll have to respectfully disagree on the bacon. We love the flavor of it in the chili. Bacon makes all food better! Haha!
My husband and I both love this recipe – the flavors are delicious, and either of us can easily make it. Sometimes we use all the ingredients; sometimes we use what we have. Today I’m out of bacon, so no bacon. If I’m missing one bean, I double another. If we have time, we sauté the veggies, and if there’s no time we don’t. I applaud your grace and patience as a blogger. Thank you for the great recipes!
Thank you so much Cindy! Cooking is all about flexibility and creativity! Thank you for sharing some of your tips with us and our other readers! Happy new year!
💯 the best chili I’ve ever had. I’m not a big chili fan TBH, but wanted to make some for my family that was easy. I love the instant pot and it wasn’t hard to make this at all. Highly recommend making it and eating it the next day. It’s amazing on night 1 but even more incredible on night 2. I made a skillet cornbread to crumble at the bottom of the bowl and that was a delicious touch.
That sounds like perfection! Thank you so much for the feedback Kristen!
We love this recipe for the IP. Have made it with canned beans once and twice with beans I cooked myself. We definitely prefer using the home prepared beans but in a pinch the canned beans are fine. One thing, no way could I bring myself to put the canned beans under pressure for 18 minutes. Simply drained and rinsed them, then added after the pressure cooking was complete. Thanks for the recipe!
Thank you so much for the feedback Riley! So glad you enjoy this recipe!
Can this recipe be made without the beans?
Yes, absolutely! I might add a little more meat to keep it thick or reduce the beef broth.
Thank you for sharing this amazing recipe! For once, “award-winning” is spot on. 🙂
Woop woop! Thanks Dottie!
This is my new favorite chili recipe (with a few tweaks). In order to get more of a ‘Texas’ chili taste, I left out the oregano and the fire-roasted tomatoes and used a can of Rotel instead. The first time I made this recipe, I followed it EXACTLY and the fire-roasted tomatoes and the oregano gave it an Italian taste, which is NOT at all the flavor profile that I am aiming for when making chili. Otherwise, this recipe is superb and so quick and easy to make in my Instapot.
Thank you so much for the feedback Amy! I love how you totally made it your own! That’s what cooking is all about!
This dish was awesome! Put it on top of some rice because we have a big family, with cornbread on the side. Will definitely be making again!
Yay!!! Love to hear this! And what a great idea to make it stretch!
I’m so excited to try this recipe! How would you recommend doing it in a crockpot? Can I just brown the ground beef and throw everything in the crockpot?
Yes exactly! There’s a section in the notes that explains how to make it in the slow cooker. Enjoy! We would love to hear what you think!
This could not have been easier and was DELISH! I held out the jalapeño as I’m heat adverse right now with an autoimmune issue in my mouth, but the flavors were so layered and complex we didn’t miss the heat one tiny bit! This recipe is going into the monthly rotation for sure!
Thank you so so much Christy! I’m so glad you enjoyed it!
Delicious recipe!! I do get the burn notice but ignoring it seems to work. My only question is how do you get a 10min prep time?? By the time I crisp bacon and sauté everything it’s easily 30 minutes.
Thank you Sarah! Prep time is generally before you start cooking so sautéing etc wouldn’t be included as prep. So glad you enjoyed it!
This chili was AMAZING! I had to make some concessions, because I didn’t have all the ingredients on hand, but I’m the mixture of spices was perfect! And super easy… I’ll make this again for sure! Thank you!
Thank you so much for the feedback Laurie!!
I never made chili in an instant pot before, and was apprehensive to try this recipe because of all of the comments on the burn notice. So I decided to give it try and made it yesterday, using an 8 quart instant pot duo with the ceramic insert. I did scrap the bottom of the pot with a plastic spatula after cooking the bacon to remove any of the bacon residue that was on the bottom of the pot, and while the onions and peppers were cooking. I used the manual high setting. I stirred everything up before closing it up to cook. I did not get a burn notice. I did add an extra 10 oz can of tomatoes undrained, and omitted the black beans and Jalapeño. It was delicious yesterday and even better today.
Thank you so much for your feedback! And yes, I think I like it even better the second day!
Amy Purifoy Lopez
So good! Easy! No issues! My whole family gobbled it up! The bacon makes it extra yummy!
Thank you so much for the feedback Amy! So glad it was a hit with your family!
Is the instapot setting supposed to be on hi or low pressure?
Hi Gina! High pressure. Enjoy!
Do you drain the beans or tomatoes before adding?
Hey Ashley! You drain all the beans but not the tomatoes. Enjoy!
Tried this in my 3QT IP last night and it was so good!! I used 1 can kidney beans and 1 can pinto beans, but still included the full can of the fire roasted tomatoes. Halved the remaining ingredients and spices. Oh and I only had regular paprika, but that seemed to work just fine. The only deviation I made was to stir everything before adding the tomatoes to the top before sealing. I’ve never had a burn warning and didn’t want to start now. Based on comments, adding tomatoes last seems to be the winner. Only needed a quick stir after the 15 min NR.
Thanks so much for this recipe!!
Thank you so much for the feedback Ivey! So glad you enjoyed this chili!!
Kristin and Owen
Thank you for this great recipe. I bought my instapot yesterday so I have made water and this awesome Chili!! I had the burn notice but I just shut it down, stirred and ran it manually for the remaining time and it was fantastic!! Nothing exploded and my nine-year old did this with me. We had a very proud moment when the other guys ate it. We will be high fiving all night thanks to you!!
Yay! This makes my day! I’m so glad it was a hit for your family!
Made this tonight for my husband. We loved it! I didn’t have bacon but I am sure it would be delicious with it! Substituted 1/2 lb of the hamburger for spicy sausage. Also added spicy chipotle seasoning because we like it hot. Otherwise I followed the recipe exactly. Seasonings were great! I stirred everything up but layered the tomatoes on top. Used the chili setting and didn’t get the burn setting. It turned out perfect! Thank you for the recipe!
Thank you so much Lisa! I always love to hear people successfully making this without the burn notice and any tips to help other readers out!
I entered this chili in our church’s Chili Contest last night with 17 other entries and received 1st place! I actually entered my son with Down Syndrome in the contest because he helped me every step of the way! He was absolutely delighted! It truly is an award winning recipe! Thanks so very much!
Yesssss! This makes my day Karen! Congrats on the victory!
This is the best chili ever! We get more compliments on it.
Thank you so much Lisa! We love to hear this!
My go to chili recipe! Every supper I’ve made this for people raved about it. I even make it in the winter months to freeze as quick lunches. Amazing flavor and super easy in the IP. I always get the burn notice so i do the bacon and meat on the stove and the rest in the IP.
Thank you so much for the feedback Stephanie! So glad you enjoy this recipe!
Best chili I have ever had! Fabulous flavor and super easy in the IP. Will definitely be on rest in this house.
Love to hear this Terra! Thank you so much!
If I were to double the recipe will I need to do that with cooking time as well?
Hi Maria! If you are using an Instant Pot, it doesn’t quite fit in the 8qt doubled. You may want to do it on the stove top or in the slow cooker instead. The cooking time will not change regardless of cooking method.
AMAZING CHILI! My new favorite. It was so easy and cooked so fast. My family gave it huge raves. I added chopped avocado as a topping with cheese and sour cream. I was really delicious.
Sounds wonderful! Thank you so much for taking time to leave us a comment!
Made it numerous times, was about to try a new recipe today. The wife says no, stick to the one I told you I like! Always a favorite in the house.
I like your wife! Thank you so much for the support Steve!
I’ve made a change. I SMOKE the meat and veggies first. Chop up the onion and peppers and place on a cookie sheet that will fit in your smoker. Place a rack over that (I use a cooling rack set over the pan) and place the beef in a loaf. I mix a little of the seasoning in with it and run a little bit on the top. Then lay the bacon over the beef, and the rest of the rack. I use 2 pounds of beef and a whole pound of bacon. Smoke at 225-250 (i use hickory) until the beef is 165. Pull it off, cut up the bacon and throw it in a skillet to crisp it up. Bust up the beef and toss it in the instant pot. I drain as much of the fat off of the veggies as i can, then into the pot. Add the bacon then proceed per your recipe. Takes longer but brings a whole new level of flavor and texture to the recipe. The seasoning ratios are dead on though.
Wow! You’re my hero! I know what I’ll be trying the next time this is one the menu. Sounds like heaven!
Forgot to mention: We halved the ingredients and made this in a 3 quart Instant Pot and did not get the burn notice. Asides from forgetting the tomato paste until the very end (woops!), we followed the recipe to the letter.
Thank you for the great feedback!
I have a 6 quart and the chili button. I got the burn notice also. I stirred it up, wasn’t really burnt so I started it again on low pressure and it worked. Will definitely make again.
Thank you so much for the feedback Michele! So glad you enjoyed it and that it worked for you the second time!
I got urn notice 3 times after stirring a ton. finally switched out of chili mode and did regular pressure cook. It worked. Still tastes good.
Thank you for the feedback Maria! I’m still trying to figure out why the burn notice gives some people such trouble with this recipe. I have yet to have that problem. Thank you for the tip about chili mode!
My husband loved this. Usually when I make something new, he tells me what’s wrong with it or what I should have done different. He told me there was only one thing I should have done differently. He told me I should have made more!🙌
This just made my day! Thank you for the feedback Marie!
Overall, flavor is awesome and it really hits the spot. I did not add bacon though. Sorry, this south Louisiana girl just can’t put bacon in chili. But I did have to transfer to stove top due to multiple burn notice warnings. Thankfully I was right there to catch them fast enough so I wouldn’t get the burn taste.
Pretty sure it’s the tomatoes being added and sticking to the bottom. So maybe next time I’ll try adding the tomatoes after it’s all cooked and just let it simmer for a bit. Maybe that is something that could eliminate the burn notice.
I think you are right…it’s the tomatoes that cause all the problems for people, though we have never had that happen with our Instant Pot. I’m so glad you enjoyed this chili though! It is a favorite in our house especially as the weather starts to get cooler.
I followed your recipe exactly. Scaled it up just a bit to fill my 8 quart instant pot. Made it today (9/18/2020) for dinner and invited some friends over. One of them doesn’t like chili, I told him he had to try this because his favorite food — bacon — is in it.
Everyone went back for seconds, including my friend who didn’t like chili until trying this.
This is an outstanding recipe, full of flavor! For those who want some extra “heat” for their chili, tabasco or Melinda’s XXX Hot Sauce works perfectly with it!
I used Bush’s Chili Beans (black beans in a chili sauce) and dark red kidney beans in the chili and they were awesome.
For some extra “texture” and a some different flavor, put this chili over a nice sweet corn bread , let the chili “soak” the corn bread and dig in! That’s darn’ good eating. Thanks for sharing this recipe! This is already a favorite.
You’re the best Larry!! Thank you so much! You and me…on a mission to convert one chili hater at a time! Thank you for taking time to leave us feedback!
Were a spicy chili kind of family, so we added A LOT more spice. However this worked perfect in our crockpot pressure cooker. No burn notices and we used ground turkey but just added some EVOO to replace the fat the beef would have provided.
Straight fire!!! Everyone loves it.
Thanks for a great recipe.
Yay! So glad to hear this Angelique!
This recipe is a heuristic for chili. Of all dishes, chili is one that invites creativity and variety. This recipe does that.
What is very unfortunate is that the recipe uses CANNED BEANS. Why not soak some beans (mixed beans, even) and pressure cook them to perfection in the chili sauce? I’m confused as to why someone uses canned beans, and cooks them in pressure for 14+ minutes.
You can definitely use dried beans for this recipe. The beans just need to be soaked overnight and cooked first. We used canned beans for this recipe because people using the instant pot are usually looking for a quick meal. The cooking time for this recipe is meant to infuse flavor into the chili and not necessarily cook the beans. Either way, feel free to use any beans that you want and enjoy!! Thanks for the feedback John!
I’ve made this recipe at least 6 times and it always comes out amazing! A total crowd pleaser! It is my go to recipe for chili now. It packs so much flavour!! Don’t skip the bacon 🙂
Yessss Chrystal…don’t skip the bacon! Thank you so much for the feedback and I’m so glad you love it as much as we do!
I love this recipe. I’ve made in always in a crock pot, though. I came in 2nd in a Chili Cook-Off with this recipe. And now I’m required to bring it for Christmas dinner every year. One day I’ll try it in an Instant Pot, but it works just fine in a slow cooker. (Actually it works no matter what method you use.) Thanks!
Thank you so much Lisa! I love this in the slow cooker too. Sometimes that just works better with my schedule for the day!
Best chili EVER. Seriously. We have cycled through so many chili recipes, and this is the one we have stuck with for years. It will be handed down in our family as “Mom’s chili” but only I know the secret. 😉 Absolutely perfect in every way.
For everyone having burn notices, that is the fault of your pressure cooker, not the recipe’s. I’ve never once received an error or had any problem with my 8 ct Ninja Foodi, and I follow the recipe exactly.
Thank you so much Jessica! This seriously makes our day! “Mom’s Chili”…I absolutely love it! Thank you so much for the support and for taking time to leave a comment!
Easy recipe, definitely need to use best quality bacon, only thing is I found the result a bit too salty, but then we don’t salt anything but rice in this household. Next time I cook this chili I will use a more expensive and less watery bacon and reduce the salt to half a teaspoon.
Thank you so much for the feedback Eric! Yes, good quality bacon is key!
Hello. As for the burn notices, sometimes it helps to just layer the tomatoes and paste on top of the rest of the ingredients without stirring again (maybe even the beans as well), then stir when cooking is finished. Sadly for me, I haven’t tried this recipe yet, but that has worked for me before when making chili.
P.S. I did make your green bean and potato recipe last night and it was beyond amazing.
Thank you so much for your feedback and tips on the burn notice! Let us know if you try this chili recipe!
This chili is amazing! Those that get the burn notice… Keep scraping the bottom of the pot while you’re cooking, scraping from the inside out and turning the pot at the same time. The onions and peppers will help. This will break away anything that’s on the bottom. I cooked at 20 minutes on the chili mode and let it slow pressure release for 15. You will not be disappointed with this dish. Don’t forget the sour cream, cheese and cilantro… DELICIOUS ☺️
Thank you so much for your tips on the burn notice! So glad you love this recipe as much as we do!
Flavors were on point! But maybe it’s just mine, but is the original intended recipe still rather water-y and not thick/viscous? Mine came out pretty soup-y, and somewhat looks like the pictures here, but I cut back on some of the ingredients so it definitely doesn’t look as full. Anyway, just a bit watery – if you have suggestions on how to address this, please let me know!
Hi Michael! Did you drain all the beans?
Has anyone tried putting dark chocolate or cocao powder in this recipie? I love the recipie, and I serve it with mexican crema (WAYY BETTER than sour cream, trust me once you try it you will never dollop no daisy’s ever again haha, you can find it by the shredded cheese at the grocery store) but I just have an itch that it might taste even better with chocolate!! Think, MOLé
I love this idea! We haven’t tried it but think it would definitely be good! If you try it, let us know! And I totally agree with you an the Mexican crema…soooooo good!
This is the best chili I have ever eaten! This is one of 3 things everyone in my family loves to eat, even my picky 4 year old. I have never gotten a burn notice and followed the recipe just as written, with the exception of cooking the beef on the stove while I cook the bacon in the IP. It just makes it faster for me. Thank you so much.
What an honor to have a picky eater approved meal!!! 😉
Amazing recipe! My husband and I agreed it’s the best chili we’ve ever had. Thanks so much for sharing the recipe. So simple, too!
Thank you so much!! I’m so happy to hear you like it!
Amazing recipe! My husband and I agreed it’s the best version we’ve tasted! Thanks so much for sharing the recipe!
Thank you so much!!
Great recipe. I add extra depth by adding 1tsp of cocoa powder. Fantastic!
This chili turned out great!
I wonder if maybe some of the burn notices are from people draining the juice before adding the tomatoes? I simply open the can and dump everything in, juice and all. It definitely helps the liquid ratio. I also found that combining the tomato paste with the stock in a small mixing bowl first helps reduce clumps.
That’s great advice! I wonder if they drained them too? Hmm..
Nope, sorry. I was excited about this recipe. But add me to the list of “burn notices.” Never had that happen before. And yes, followed recipe exactly.
I did salvage it. Definitely had a burnt flavour coming out of the Instant Pot. I put it in a large saucepan, not adding the burned part at the bottom. Added some brown sugar (quite a bit) and some nice bbq sauce to disguise the burnt flavour. That made it edible, but will not make this again.
Honestly, I don’t know why some have burn messages and not others. It makes no sense. I’m sorry
It’s the tomatoes. Just don’t mix them in I just layer the ingredients tomatoes should not touch the bottom.
Thank you for the tip and feedback Patti!
Been using this for a couple years now. It’s quick and tastes amazing. Thanks!
Wow, what a treat!
So flavorful and delicious and purposefully without the jalapeño was mild yet very tasty.
Thanks much….. our adjustments, use Italian tomatoes, smoked bacon and 1/2 the red pepper, came out wonderful.
Thank you so much for the feedback Patrick!
This is hands down THE BEST chili recipe, especially for instapot users. I use two cans of the diced roasted tomatoes instead of one and comes out just fine and not a single burn notice. I make sure to scrape up all bits of bacon after cooking and while browning beef. I have been making and experimenting with chili recipes for over 30 years and found my new addiction. Thank you for such a wonderful recipe that my family will enjoy for years to come. Oh, and this has just the right amount of heat for those who aren’t fans of fire-breathing chili.
Thank you so much Michele! I appreciate you taking time to leave us a review and comment! We are pretty obsessed with this recipe ourselves!
It’s a flavorful chili, but it gives me a burn notice every time. Once again, I’m interrupted to correct a burn notice. I even ommited the bacon and 1/2 lb of the meat this time. I should have increased the liquid. Ingredients were sauteed on low and everything was thoroughly combined. I’m attributing this to the high volume of tomato paste in the recipe. Three stars because it is a flavorful chili, but this is not a burn-proof recipe by any means.
Hi Jim! Have you read our section in the post on the burn notice? Maybe something in that section could help!
My family loved this, thank you for sharing!
Yay! We love to hear that! Thank you for taking time to leave us a comment!
Wow, so good especially with some cornbread! Just finished my leftovers, and I want to make it again! The whole bacon process added some time to the process, but I get to eat bacon while cooking, so really we’re all winners here. Left out the jalapeno, but didn’t miss it.
got a burn notice at one point, but I think it was pretty early so easy to correct.
Thank you so much for the feedback Jessica! And definitely with a side of cornbread!
Best chili I ever had! I did exchange Mexican Oregano for regular Oregano and it adds a different flavor that is better than I hoped. My husband keeps asking for this chili regularly. Thank You!
You’ve made my day Sue! Thank you! I’ll have to try that Mexican oregano swap!
I just made this chili for lunch today, and it tasted AMAZING!!! It’s a beautifully written recipe, too! I knew that it was worth the effort of the extra steps and I’m so glad I made it!
I used venison because it’s what we had. I used white onion instead of red and regular paprika since I didn’t have smoked. I used 2 cans kidney beans and 1 can pinto beans. I cooked it for 18 minutes on high heat PRESSURE cook! I did not use the chili setting on my instant pot. I topped it off with sour cream and shredded cheese! Amazing recipe! I’ll definitely make it again and again!
Also, for those getting the burn notice, that has only happened to me a couple of times throughout my learning phase of using the instant pot. One thing that I have learned is to make sure to NOT add your oil until the instant pot reads HOT. Also, be sure to scrape the bottom of the pot with a metal spoon or a metal spatula frequently, allowing NOTHING to stick to the bottom. Always scrape the pot right before you close the lid. It’s worth it to try it again! Blessings!
Thank you so much for the feedback and tips on the burn notice! I’m so glad you enjoyed the chili!
This chili was perfect! Did not get a burn notice, and it was a perfect dinner on a cold, blustery day. The only problem we had was letting it cool down enough so we could eat it without burning the roof of our mouths! Haha! Thank you for this wonderful recipe, it will be a staple in my house this winter!
I can’t even tell you how many times I’ve burnt the roof of my mouth on this chili! I hope you enjoy it all winter long! Thank you for taking time to leave us a comment!
I found the chili recipe I have been looking for! So tasty, perfect. Thank you for sharing this award-winning recipe with us!
Yay! Thank you so much Suzanne!
can I use dried pinto beans and refried black beans
The dried beans would have to be soaked overnight and cooked before adding them to this recipe. I’ve never tried refried beans. I fear it might cause issues with the burn notice when cooking though.
New to instapot how do you alter the time or recipe to cook from frozen ground beef?
The ground beef will need to be completely thawed and browned before adding it to this recipe. To thaw frozen ground beef, add a cup of water to your instant pot and then a trivet. Place the ground beef on the trivet and cook on high for 25 minutes and allow a natural release. Then you can follow this recipe as written in the instructions.
Great tip on thawing ground beef in the IP! Also excited to try this recipe tonight!!
How was it? I hope you enjoyed it!
Deelish!!! I added a little more beef broth when I got the burn notice and ran the chili cycle two more times. My family is thrilled with the results. It’s mild enough for those who don’t like spicy. If you like, add more chili to taste.
Thank you so much for the feedback Susie!
I love this chili. We make it all the time in our instant pot and have never had any burn notices. I am so happy my daughter found this recipe. I am not fond of peppers or onions, but this is so good I eat them. Thank you for this recipe ❤️❤️❤️.
Thank you so much Kim! So glad you enjoy it!
Love the flavor of this recipe but have gotten the burn notice multiple times both times I’ve made this. I didn’t use bacon 1st time. 2nd time I used extea thick bacon, plenty of fat and stirred frequently. Even. Rinsed and wiped out pot after browning mead fo be sure no browned bits on bottom. Stirred a ton and added extra broth. Still got the burn notice! Thanks for the delicious recipe, but not sure I can do in instant pot again wish the hassle of the burn notice. Maybe I will try crock pot or save for days I have time to summer on stove. Thanks for any tips and thanks again for posting yummy recipes!
I’m so sorry Sher! I am more and more convinced that certain instant pots are more susceptible to the burn notice than others. I would guess that even if you did the sauteing and browning on the stove top rather than the instant pot that it would still happen. The slow cooker works great for fitting with a schedule. Again, I’m so sorry for the frustration!
We have a favorite chili recipe we’ve been using for years but being stuck at home made me decide to try a new one. This is our new fave! My daughter can’t eat beans so I replaced them with an extra 1/2 pound of ground beef, two big carrots, two celery ribs, and an extra 13 oz of diced tomatoes. Absolutely delicious!! Topped with cheese and crushed tortilla chips.
I love all your substitutes to make it work for your family! So glad you enjoyed it! Thank you for taking time to leave a comment!
Burned multiple times, had to cook on the stove top. Total waste – I even added extra water, knowing that no recipe with tomatoes and tomato paste works in the instant pot. Skip this recipe, it sucks.
I’m sorry you had troubles with this recipe. We’ve made it dozens of times and have never had a problem with it. There is a section in the post on how to avoid the burn notice. Again I apologize for the frustration!
D. Edward Smith
I understand her frustration. I never got a burn notice, but I pay attention to my pot when it is cooking. I noticed that my 6qt 6 in 1 IP was not reaching pressure and was counting down while it was not pressure cooking. I stopped it and opened the pot n and added water to the top twice without stirring before I got it to reach pressure. The next time I made it, I just added a cup of water to the top after stirring the rest of the ingredients. I didn’t stir in the added water. It worked prefectly. It was frustrating at first, but taking the time to figure out the necessary adjustment was definitely worth it. Amazing chili! I don’t think the extra water affected it at all. Delicious!
Thank you for the tips and feedback! I really think that every IP is a little different and figuring out the quirks of your personal machine takes some investigating. I’m glad you enjoyed the chili!
Made this Chili last week, seriously it might be the best chili I have ever eaten. I had no canned beans (empty shelves because of COVID-19) but I had 1 lb bag of dried pintos. I cooked those in the instant pot first (gotta love that instant pot for beans!) and proceeded with the recipe and added them as if they were canned. I also had no Worcestershire and so I added 1 TBS soy sauce and 2TBS white vinegar. I also added a green bell pepper as well. Other than that I followed the recipe to the tee. I am making it again tonight (a week later).
Yay!! So glad you enjoyed this recipe! And way to improvise on all the changes!
Made this tonight and I sort of halved the recipe (whole can of diced tomatoes, one can of kidney beans and half a can of diced jalapeños…half of everything else) and it worked out great. Just enough for a bowl each for my husband and I and one left over! It’s definitely going in our instant pot rotation!
Yay! Love to hear this! Thank you so much for taking time to leave a comment!
I found your recipe on Pinterest and i couldn’t wait to try it this week! I just finished making it and it’s amazing. A little spicy for my husband and i. Not sure if it was the chili powder or paprika but i will probably do 1/2 the amount next time. The bacon in the chili is such a nice touch! Thank you for the recipe.
Thank you so much Rosanna! Yes, but back on the chili powder and that will bring down the heat a little for you.
Hello! The first time I made this it was fantastic and I had no issues! This second time I got the burn notice. I didn’t use the bacon either time. If I am getting the burn notice, can it be salvaged? Do I stop and stir and try to restart?? Thanks for any tips!
Ugh! I’m so sorry, Sher! I can’t stand the burn notice! There’s a whole section in the post about dealing with the burn notice. I hope it helps!
I’ve been able to salvage a couple recipes that gave me a burn notice, but stirring was not enough. I had to transfer everything into another pot, scrub the burnt bits off the bottom of the Instant Pot insert, and than transfer the food back to retry the pressure-cooking cycle. It worked, but it’s a pain. I generally just do my saute steps in the separate skillet now, just to avoid this problem. The 8-quart model seems to have a more sensitive burn sensor.
This is hands down the best chili I have ate!
Woop woop! Thank you Bobbi!
I don’t ever comment on recipes I find online and I love my moms recipe but I was looking for an instant pot recipe and this was AMAZING.
Yahoo! Thank you so much for taking time to leave a comment, and I’m so happy you loved this recipe!
Can it be doubled?
It can be doubled if you cook it on the stove top or the slow cooker, but it does not quite fit if you are using an 8oz Instant Pot. We’ve been told if you leave out a can of beans that it just fits, but we haven’t tried it.
I forgot to post last year but I used this last year and won. I am using it this year too. Judging is fixing to happen so I hope I win again!
Good luck!! Let us know how it goes!
Officially done with this recipe. While my family does love the flavor, I need a recipe that works every time. We’re hovering around 50% burn rate, sometimes getting different results ON THE SAME NIGHT. The simplicity of the Instant Pot is lost when I have to shovel boiling chili to an enormous bowl so I can scrub the inner pot with no guarantee it will work the next time.
I’ll check back every once in awhile to see if this is ever corrected.
I’m so sorry for the frustration, Jon! You can always go with the slow cooker or stove top method. It seems that some Instant Pots are more sensitive to the burn message than other. We have yet to have this issue with ours when making this recipe. Again, I’m so sorry!