If you’re on the hunt for a chili that’s rich, hearty, and packs a serious flavor punch, you’ve got to try this Instant Pot Award Winning Chili Recipe. I absolutely love this recipe because it’s fast, fuss-free, and the Instant Pot locks in all those deep, smoky flavors that make chili feel like a warm hug on a cold day. When I first tried this, I was blown away by how much flavor you get without spending hours in the kitchen. Trust me, your family is gonna go crazy for this one!

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Why You’ll Love This Recipe

Speed and Convenience: The Instant Pot cuts down cooking time without sacrificing flavor.
Flavor Packed: Layers of spices, smoky bacon, and fire-roasted tomatoes make it stand out.
Family Favorite: This recipe keeps everyone coming back for seconds.
Versatility: Easy to customize with heat levels or protein swaps.

A white bowl filled with thick chili made of beans, ground meat, and tomato sauce, showing a rich dark red and brown color with visible chunks of vegetables; on top there is a bright white dollop of sour cream at the center, sprinkled with melted yellow and white shredded cheese, a few green cilantro leaves, small diced red and green peppers, and a fresh lime slice placed on the side edge of the bowl; the bowl sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work together to build bold, comforting flavors that only a great chili can offer. I recommend using good quality bacon and fresh spices to really make the dish pop.

Ground Beef: I like using 80/20 for the best flavor and juiciness.
Bacon: Adds smoky depth that’s hard to beat—don’t skip it!
Kidney Beans: Classic chili beans that hold their shape well.
Pinto Beans: Adds creaminess and texture variety.
Black Beans: For earthiness and color contrast.
Fire Roasted Diced Tomatoes: Adds a subtle smoky note that brightens the chili.
Tomato Paste: Intensifies the tomato flavor and thickens the chili.
Red Onion: Adds sweetness and mouthfeel.
Red Bell Pepper: Brings a gentle sweetness and color.
Jalapeño: Optional, but I love the mild kick it gives. Adjust to your heat preference.
Beef Stock: Creates a rich, savory base that blends flavors seamlessly.
Dried Oregano: A classic herb that rounds out the spices.
Ground Cumin: Brings that signature chili warmth.
Kosher Salt: Enhances all the layers of flavor.
Ground Black Pepper: Just a touch to balance the heat.
Smoked Paprika: Adds subtle smoky sweetness without overpowering.
Chili Powder: The core spice blend—use fresh for the best results.
Worcestershire Sauce: A secret umami booster I discovered that takes this chili up a notch.
Garlic: Fresh minced garlic adds pungent aromatics you’ll love.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Instant Pot Award Winning Chili Recipe is how easily it adapts. I’ve whipped it up with ground turkey or swapped beans for more veggies to please different tastes. Feel free to make it your own!

Mild Version: Leave out the jalapeño and use sweet bell peppers instead for a chili the kids will love.
Vegetarian Option: Omit the beef and bacon, add extra beans and chopped mushrooms for a meaty texture.
Extra Heat: Add cayenne pepper or chipotle powder, and leave the seeds in your jalapeño—this always fires mine up.
Beans-Free: If you prefer classic Texas style, just double the meat and eliminate the beans altogether.

How to Make Instant Pot Award Winning Chili Recipe

Step 1: Crisp Up the Bacon

Set your Instant Pot to sauté mode and add the chopped bacon. Cook it until it’s nice and crispy, stirring occasionally so it browns evenly without burning. This step is crucial because that rendered bacon fat is what gives the chili its deep smoky base. Once crisp, scoop the bacon onto a paper towel-lined plate—don’t toss the fat!

Step 2: Sauté the Vegetables

In the bacon fat left in the pot, toss in the chopped red onion and red bell pepper. Cook them until they soften—about 3 to 5 minutes. You’ll see the aroma build here and that’s where the magic begins. If you’re using jalapeño, add it now to mellow out its freshness.

Step 3: Brown the Ground Beef

Next, add the ground beef right into the pot. Break it up with your spoon and cook it until no pink remains, about 5-7 minutes. I like to drain any excess grease at this point by carefully tilting the pot and scooping it out with a large spoon. This keeps the chili from getting greasy while preserving its richness.

Step 4: Combine Everything and Pressure Cook

Now comes all the deliciousness: add the three kinds of beans, fire-roasted diced tomatoes with their juices, tomato paste, beef stock, and all your spices including oregano, cumin, paprika, chili powder, salt, pepper, Worcestershire sauce, and garlic. Don’t forget to stir in most of the bacon for that extra flavor punch, saving a little for garnish. Mix everything well so the spices get evenly distributed.

Seal the Instant Pot, choose the “chili” setting, or if you don’t have one, use manual pressure cook for 18-20 minutes. When the time’s up, let the pressure naturally release for 10-15 minutes before quick releasing the rest. This slow release helps the flavors to meld perfectly.

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Pro Tips for Making Instant Pot Award Winning Chili Recipe

Don’t Skip the Bacon: The bacon fat imparts a smoky richness you can’t get elsewhere—it makes a huge difference!
Adjust Pressure Cook Time: If your beans aren’t tender enough or you want deeper flavor, add a few more minutes under pressure next time.
Use Fresh Spices: I learned the hard way that fresh spices make chili taste vibrant instead of dull.
Drain Excess Grease: Removing extra fat after browning the beef prevents greasy chili without losing juiciness.

How to Serve Instant Pot Award Winning Chili Recipe

A bowl of thick chili with visible beans and ground meat in a rich dark red sauce fills the bowl almost to the top. The chili is topped with a layer of melted yellow cheese, a dollop of white sour cream, small pieces of red tomato, green cilantro leaves, and a thin round slice of lime placed on the side near the top edge. The bowl is dark with a rustic finish and sits on a dark gray cloth on a white marbled surface. A wooden-handled spoon and fork rest beside the bowl. In the background, there are two lime slices and a clear glass jar. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my chili with a dollop of cool sour cream, a handful of freshly chopped cilantro, and plenty of shredded cheese—Mexican blend or sharp cheddar works wonders. A squeeze of fresh lime brightens the bowl and adds a refreshing zing. Plus, I sprinkle on that reserved crispy bacon for crunch. You’ll find these garnishes take the experience from great to unforgettable.

Side Dishes

This chili pairs perfectly with simple cornbread (homemade if you can!), a side of tortilla chips for scooping, or even a fresh green salad. Whenever I serve this, the combo of rich chili and sweet cornbread always gets rave reviews.

Creative Ways to Present

For game days or casual parties, I like to serve the chili buffet-style with little bowls of different toppings. Sometimes, I spoon it into baked potatoes or stuff it into sliders for a fun twist. It’s a versatile recipe that’s easy to dress up or down depending on your occasion!

Make Ahead and Storage

Storing Leftovers

Once your chili has cooled, I store leftovers in airtight containers in the fridge. It keeps beautifully for up to 4 days. I usually portion it out so I have ready-to-go meals for busy nights.

Freezing

Freezing this chili works like a charm — just cool it completely, then pack it into freezer bags or containers, squeezing out as much air as possible. I lay the bags flat to save space, and it freezes well for up to 2 months. When I’m craving chili on a chilly evening without the wait, this freezer stash is a lifesaver.

Reheating

I recommend reheating leftover chili gently over low heat on the stovetop, stirring occasionally to prevent sticking. If it’s too thick, a splash of beef stock or water helps achieve the perfect consistency. You can also microwave individual portions—just cover and heat in short bursts, stirring in between.

FAQs

Can I make this Instant Pot Award Winning Chili Recipe vegetarian?

Absolutely! Simply skip the ground beef and bacon, then add extra beans or vegetables like mushrooms or zucchini for heartiness. You can also swap beef stock for vegetable broth and add smoked paprika or liquid smoke to keep that rich, smoky flavor.
What if I don’t have an Instant Pot? Can I still make this chili?

Yes! You can make this chili stove-top by cooking the bacon, then sautéing the veggies and beef as explained, then simmer the combined ingredients on low heat for about 3 hours to let the flavors develop slowly. Alternatively, you can use a slow cooker and cook on low for 5-6 hours or on high for 3 hours.
How spicy is this chili? Can I adjust the heat level?

The heat level is moderate with the jalapeño adding a gentle kick. You can adjust by removing the seeds for milder chili or adding extra spices like cayenne pepper for more heat. It’s all about your personal preference!
Can I use other types of beans in this recipe?

Definitely. While the combination of kidney, pinto, and black beans is classic and adds great texture, feel free to swap in your favorites like cannellini or navy beans. Just keep in mind that canned beans should be drained before adding.
What’s the best way to thicken the chili if it’s too watery?

If your chili ends up a bit thin, you can turn the Instant Pot back to sauté and simmer uncovered for a few minutes to reduce the liquid. Another trick is to stir in a spoonful more tomato paste or even a slurry of cornstarch and water to thicken it up quickly.

Final Thoughts

This Instant Pot Award Winning Chili Recipe has truly become a staple in my kitchen—easy enough for weeknights but impressive enough to serve guests. What I love most is how the Instant Pot lets the flavors marry quickly, producing chili that’s complex, comforting, and downright addictive. If you haven’t made chili in your Instant Pot yet, give this recipe a try. I promise it’ll become one of your go-to meals, especially when you want something warm, satisfying, and made with love—every single time.