Instant Pot Chili
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5 from 8 votes

Best Instant Pot Chili Recipe

This chili with three beans, ground turkey, ground beef, and bacon is hearty and satisfying - the ultimate comfort food!
Course: Main Course, Soup
Cuisine: American
Keyword: chili
Servings: 10 people
Author: Marlynn Schotland, Urban Bliss Life


  • 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.
Instead of full dairy sour cream and cheddar cheese, I use Tofutti Sour Cream Daiya Cheddar Style Shreds.