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!
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.
Instant Pot Award Winning Chili Recipe
Amount Per Serving (1 bowl)
Calories 388Calories from Fat 216
% Daily Value*
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Vitamin A 1759IU35%
Vitamin C 28mg34%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: beans, ground beef, instant pot, main dish, Our Top 10 Best Chili Recipes, soup