Easy Instant Pot Chili

An easily customizable chili recipe that comes together in 90 minutes or less!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dice your vegetables into bite size pieces or smaller

Step 2

Rinse pinto beans and add to pot of Instant pot with chicken stock, all peppers, onion, and garlic. Set to high pressure or beans setting for 40 minutes. While this cooks, prep the proteins.

Step 3

Sautee bacon in instant pot or in separate pan on the stove and crumble once cool. Set aside and reserve 2-3 tablespoons bacon grease

Step 4

Cut into bite size pieces and sautee spicy sausage in same pan as bacon. Set aside

Step 5

Add ground beef to same pan and Sautee, breaking up large pieces as needed. Set aside.

Step 6

Once instant pot has finished, depressive and check tenderness of beans. If they are not fully cooked but have begun to tenderize and absorb the liquid, add the proteins, Worcestershire, bacon grease, and remaining spices to taste and mix well. Taste again before sealing and setting instant pot to high pressure for 30 minutes.

Step 7

If beans have not begun to absorb liquid at all, reset instant pot for another 20 minutes at high pressure then proceed with adding proteins and spices.

Step 8

After instant pot finishes, allow to naturally release pressure for 15 minutes before manually releasing. Chili will be boiling but taste carefully to determine if additional spices are needed

Step 9

Serve as desired. Recommended over pasta or rice with cheese on top.