If you’re looking for the best chili recipe, I’ve got a contender… This Best Instant Pot Chili Recipe is packed with flavor and is oh so satisfying. Plus, it can be made in the Instant Pot or slow cooker!
Fall is here! That means comfy sweaters and boots, wine time by the fireplace, warm blankets, football games, and hot comfort food to fill our bellies.
Chili is, for me, one of the ULTIMATE fall comfort foods. My husband, however, hasn’t always been a huge fan.
That is, until THIS ultimate chili recipe.
The first time I made this chili recipe, my husband went back for seconds. The next day, he had leftovers. I knew then that this was the best chili recipe that I’ve made so far!
Instant Pot Chili
Traditional chili recipes require the ingredients to simmer on the stovetop. Much like the traditional bolognese sauce that would simmer on your Nonna’s stove all day long on Sundays, the meat, beans, and veggies in the chili would simmer for hours and create awesome flavor the longer they co-mingled.
What’s extra awesome about the instant pot is that it speeds up that flavorful co-mingling process by pressure cooking, and gives you the same mouthwatering, complex, hearty chili in a fraction of the time.
Pressure Cooker, Slow Cooker, and Stove Top Options
If you don’t want to make this in your instant pot, or if you don’t have a pressure cooker, you can easily make this yummy chili recipe in a slow cooker or on the stove. You just need to make a few adjustments, which I’ve noted in the NOTES section of the recipe card below.
DAIRY OR DAIRY-FREE: On its own, this is a dairy-free chili recipe. However, for add-ins and garnish, I have used regular cheddar cheese and regular sour cream for the dairy lovers in my life. I simply sub those out for dairy-free sour cream (Tofutti is my favorite brand) and dairy-free Daiya Cheddar Style Shreds.
SPICE: This is a milder (yet still super flavorful!) chili recipe. Most of my recipes are on the milder side, because it’s much easier to spice up a recipe than it is to cool it down. Like it spicy? Add jalapeños in the chili and/or on top as a garnish. You can also adjust the spices to your preferred level of heat.
VEGGIES: I like to add more veggies when I can into a dish. Diced carrots, green peppers, red onions, potatoes, and even small chunks of butternut squash would be yummy additions to this. You could even make this a vegetarian chili by subbing out the ground meat for butternut squash and more veggies. Just try to balance out the amount of veggies you put into the recipe for the amount of meat you are taking out of the recipe.
Make Once, Eat Twice: Serving Ideas for Leftover Chili
Sure, you could spoon some chili into a bowl and garnish it up, and call it good. But here are more ideas to take your leftovers of this delicious instant pot chili recipe to the next level:
- Serve over tortilla chips and top with sour cream, chives, and bacon for chili nachos.
- Three words: chili cheese fries.
- Cook some frozen tortellini the next day and combine it with leftover chili for Tortellini Chili Soup. Just add a couple of spoonfulls of the starchy pasta water and mix together for more of a soup vs. chunky chili texture.
- Chili breakfast scramble: add to scramble eggs, top with avocado and sour cream.
What Wine to Pair With Chili
While chili does, indeed, pair so well with a cold beer, I also enjoy a big bold red wine with this chili. Go for a medium- to full-bodied red that has subtle flavors that mix well with the spices in this dish.
The Abacela Winery Tempranillo stands up beautifully to this hearty chili. A Malbec, such as the Misty Oaks Vineyard Malbec, would complement the mild spices and beans. You can also pair this with a classic California red, such as one of my faves, a Ridge Vineyards Zinfandel.
Best Instant Pot Chili Recipe
- 8 slices bacon, sliced into small pieces
- 1 red bell pepper, cored, de-stemmed and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 lb ground turkey
- 1/2 lb ground beef
- 1 can (14.5 oz) black beans, drained
- 1 can (14.5 oz) pinto beans, drained
- 1 can (14.5 oz) kidney beans, drained
- 1 can (14.5 oz) fire-roasted tomatoes (do NOT drain first)
- 1 can (14.5 oz) beef stock (should equal a little more than 2 cups)
- 1 can (6 oz) tomato paste
- 2 tbsp Worcestershire sauce
- 2 tsp ground oregano
- 2 tbsp ground chili powder
- 2 tsp ground cumin
- 1 tsp ground smoked paprike
- 2 tsp salt
- 1/2 tsp ground black pepper
Add-ons and garnishes
- sour cream (optional)
- cilantro leaves, finely chopped (optional)
- jalapeño (optional)
- shredded cheddar cheese (I use Daiya non-dairy shreds)
- Press the Saute mode on your instant pot, then add the bacon. Sauté until the bacon is crisp. Transfer bacon to a plate or bowl lined with paper towels. Drain some of the grease, leaving about a tablespoon of grease in the pot.
- Add the red pepper, onion, and garlic and sauté until the peppers are slightly soft.
- Add the ground turkey and ground beef and cook until the meat is browned, breaking up the meat and mixing with the veggies throughout.
- Add remaining ingredients and half of the cooked bacon. Seal the lid.
- Press the Chili setting (or Manual) on your instant pot and cook for 20 minutes. Allow pressure to release naturally for 10 minutes, and then quick release.
- Optional: top individual servings with bacon, sour cream, cheddar cheese, and/or sliced jalapeños.
- Cook the bacon and set aside on a plate lined with paper towels.
- Sauté the red pepper, onion, and garlic in a large skillet. Add the meat and cook until browned.
- Add all ingredients (except for half the bacon) into the slow cooker and cook on high for 3 hours or low for 5-6 hours.
- Follow the instructions as you would for the instant pot, but after combining all ingredients, bring the chili to a low boil and then turn down to a low simmer for 3-4 hours.