This Instant Pot Chili recipe is so full of flavor from crisp bacon, cocoa powder, fire-roasted tomatoes, smoked paprika, brown sugar, and garlic. Ready in about 40 minutes this is going to become your new favorite weeknight chili.
Course main meal beef
Cuisine American
Keyword how long to cook chili in an instant pot, how to make chili in an instant pot, instant pot chili recipe
Prep Time 2 minutesminutes
Cook Time 35 minutesminutes
Servings 6servings
Calories 428kcal
Author Beth Pierce
Ingredients
½tablespoonvegetable oil
6slicesbacon
1 ½lb.ground beef or ground turkey
1large yellow onion finely chopped
2clovesgarlic minced
2cupslow sodium beef broth
115 ounce can tomato sauce
115 ounce can dark red kidney beans rinsed and drained
115 ounce can light red kidney beans rinsed and drained
114.5 ounce can fire roasted tomatoes
3tablespoonschili powder
2teaspoonsground cumin
2teaspoonsunsweetened cocoa powder
1teaspoonsmoked paprika
1tablespoonbrown sugar
¼teaspoonred pepper flakes
⅛teaspoonground cayenne
Kosher salt and fresh ground black pepper to taste
Instructions
Turn the instant pot to sauté and add just a thin coating of vegetable oil. Once hot add the bacon and cook until the bacon is crisp. Add the ground beef cooking until it is about halfway browned breaking it up with a spatula or spoon as it cooks.
Once the beef is halfway browned add the onion and continue cooking until the beef is browned and the onions are soft. Turn the instant pot off and let the pot cool for just a couple of minutes before adding the garlic. Add the garlic and stir and letting the residual heat cook it.
Add the beef, broth, tomato sauce, dark red kidney beans, light red kidney beans, fire roasted tomatoes, chili powder, ground cumin, cocoa powder, smoked paprika, brown sugar, red pepper flakes, and ground cayenne.
Seal the instant pot and pressure cook on high pressure for 20 minutes. Press the quick release and remove the lid. Season with kosher salt and fresh ground black pepper to taste.