If you’re craving a warm, comforting bowl of chili that’s bursting with flavor and comes together in a flash, I can’t recommend this Instant Pot Award-Winning Chili Recipe enough. It’s rich, hearty, and loaded with beans, spices, and bacon – all cooked perfectly in the Instant Pot. Trust me, once you try this, it’ll become your go-to for weeknight dinners or casual gatherings.

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Why You’ll Love This Recipe

Quick and Easy: The Instant Pot cuts cooking time drastically without sacrificing flavor, making chili prep effortless.
Deep Flavor from Simple Ingredients: Combining bacon, beef, and a blend of spices creates a complex, rich chili that’s truly award-worthy.
Crowd-Pleaser: My family goes crazy for this one; it’s perfect for feeding crowds or meal prepping.
Customizable Heat Level: You control the spice with optional jalapeño and chili powder, tailoring the heat to your liking.

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

Each of the ingredients in this Instant Pot Award-Winning Chili Recipe plays a crucial role — from the smoky bacon to the trio of beans and fire-roasted tomatoes, everything melds perfectly to create that hearty chili goodness. If you want the best flavor, opt for quality bacon and fresh produce whenever possible.

Ground Beef: I like to go for 80/20 for a good balance of flavor and juiciness.
Bacon: Adds a smoky depth that’s hard to beat—don’t skip it!
Kidney Beans: Classic chili bean – make sure they’re well-drained before adding.
Pinto Beans: Adds creaminess and texture variance with the other beans.
Black Beans: For a little earthiness and color contrast in your chili.
Fire Roasted Diced Tomatoes: These bring a smoky tomato flavor and a little acidity.
Tomato Paste: Concentrated tomato flavor rounds out the chili base.
Red Onion: Adds sweetness and crunch when cooked down.
Red Bell Pepper: Gives a subtle sweetness and bite.
Jalapeño (optional): Use this if you love a little kick; I sometimes leave it out for kids.
Beef Stock: Never underestimate the power of stock to deepen flavor!
Dried Oregano: Classic herb that brightens and balances the spices.
Ground Cumin: The signature warm spice in every great chili.
Kosher Salt: Essential for seasoning layers.
Ground Black Pepper: Freshly ground is best for a little heat and earthiness.
Smoked Paprika: Provides a smoky undertone that complements the bacon and tomatoes.
Chili Powder: This blend boosts the chili’s traditional flavor profile.
Worcestershire Sauce: A sneaky umami booster—I always add mine!
Garlic, minced: Fresh garlic gives that punch of aromatic goodness.

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

I love how versatile this Instant Pot Award-Winning Chili Recipe is. Feel free to tweak it to fit your family’s preferences or dietary needs—you’ll find that small changes can elevate it even further.

Vegetarian Chili: I’ve swapped out ground beef for mushrooms and added extra beans with great results.
Spicy Kick: Adding chipotle peppers in adobo or extra jalapeños amps the heat and smokiness impressively.
Slow Cooker Version: If you don’t have an Instant Pot, this chili is just as delicious slow-simmered for hours.
Ground Turkey or Chicken: Lean proteins work well if you want a lighter chili option.

How to Make Instant Pot Award-Winning Chili Recipe

Step 1: Crisp the Bacon and Sauté the Veggies

Start by turning your Instant Pot to “sauté” mode and throwing in the chopped bacon. Cook it until it’s crispy, stirring often so it browns evenly rather than burning. Once done, transfer the bacon to a paper towel-lined plate to drain fat. Next, add the chopped onion and red bell pepper to the bacon grease—this adds a ton of flavor. Sauté until they soften; this usually takes about 4-5 minutes. This step forms the flavorful base and sets your chili up for success.

Step 2: Brown the Ground Beef

After the veggies are tender, add your ground beef straight into the pot. Use your spoon to break it apart and cook until nicely browned—no pink remaining. This usually takes 6-8 minutes. When the meat is done, pour off any excess grease, but don’t remove all the fat; a bit helps keep your chili juicy and rich. Tilting the pot and using a large spoon works perfectly for this step. This is where your chili layers its meaty depth.

Step 3: Add Remaining Ingredients and Pressure Cook

Now comes the fun part—add all your beans (kidney, pinto, and black), fire-roasted diced tomatoes with their juices, tomato paste, minced garlic, beef stock, Worcestershire sauce, and all your spices—oregano, cumin, smoked paprika, chili powder, salt, and pepper. Toss in the minced jalapeño if you want some heat and stir everything together well. Stir in about three-quarters of the crispy bacon now, saving some for garnish. Seal the lid and set the Instant Pot to “chili” mode or “manual” for around 18-20 minutes. When finished, let the pressure naturally release for about 10-15 minutes for best flavor and texture, or do a quick release if you’re short on time.

Step 4: Serve and Garnish

Once the pressure’s released, open your pot and give the chili a good stir. Scoop it into bowls and top with the remaining crispy bacon, a dollop of sour cream, a sprinkle of shredded cheese, fresh cilantro, and a squeeze of lime if you like a little brightness. I promise this garnish combo takes the chili to the next level and adds fresh texture and tang.

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Pro Tips for Making Instant Pot Award-Winning Chili Recipe

Don’t Skip the Bacon: Bacon fat renders flavor all through the dish—cooking your onions and peppers in it creates an unbeatable base.
Adjust Cooking Time as Needed: Sometimes the beans might need a few extra minutes to get tender; don’t be afraid to add a little more time if the flavor isn’t quite there yet.
Use Quality Spices: Fresh spices make a world of difference—try to avoid chili powder blends with fillers or too much salt.
Natural Pressure Release is Best: Letting your Instant Pot release pressure naturally helps the beans soften fully and melds the flavors beautifully.

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 serve my chili with a few simple garnishes: sour cream for creaminess, plenty of shredded cheese to add richness, fresh cilantro for a pop of herbal freshness, and a few lime wedges to brighten every bite. And of course, that crispy bacon on top – it’s my secret weapon for texture and flavor.

Side Dishes

Some of my favorite sides with this chili are simple cornbread (homemade or boxed, both work wonderfully), tortilla chips for scooping, or even a crisp green salad to balance the richness. If you want something heartier, try roasted veggies or a baked potato.

Creative Ways to Present

For special occasions, I’ve served this chili in mini bread bowls, which always impress guests and soak up every bit of that flavorful sauce. Another fun idea is layering chili over nachos with all the fixings in a casserole dish for an easy party dip everyone loves.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chili in airtight containers in the refrigerator—usually it lasts for 3 to 4 days. I’ve found that letting the flavors sit overnight makes the chili taste even better the next day, so leftovers are a real treat.

Freezing

This chili freezes beautifully. I let it cool completely, then transfer it to a large zip-top bag (removing excess air) and freeze flat for up to 2 months. When you’re ready, just thaw in the fridge overnight, and it’s ready to reheat.

Reheating

I usually reheat leftovers in a pot on the stovetop over medium heat with a splash of beef stock or water to loosen up the chili. Stir occasionally until heated through. You can also use the microwave, but be sure to stir halfway through to keep everything evenly warmed.

FAQs

Can I make this chili without the Instant Pot?

Absolutely! You can cook this chili on the stove in a large pot by simmering it on low heat for about 3 hours, stirring occasionally. Alternatively, use a slow cooker on low for 5-6 hours or high for 3 hours—the flavors develop beautifully either way.
What if I don’t like spicy food?

You can easily adjust the heat by leaving out the jalapeño and cutting back on the chili powder. The chili will still have tons of flavor from the other spices and bacon.
Can I use dried beans instead of canned in this recipe?

Yes, but you’ll need to soak and cook the dried beans separately before adding them to the chili. The Instant Pot’s cooking time in this recipe is designed for canned beans, so using dried beans will require an adjustment in steps.
How spicy is this Instant Pot Award-Winning Chili Recipe?

The heat level is moderate by default, but you can easily control it by including or omitting the jalapeño and adjusting the chili powder amount. It’s perfect for most palates but can be turned up or down depending on your preference.

Final Thoughts

I absolutely love how this Instant Pot Award-Winning Chili Recipe turns out every single time — it’s got all the warmth, spice, and comforting richness you want in a chili, with minimal effort thanks to the Instant Pot. When I first made this, my family was hooked immediately, and it’s been a staple ever since. Give it a try next time you want a cozy, satisfying meal that feels like a hug in a bowl. I promise you’ll want to make it again and again!