Instant Pot Chili:

Name: Instant Pot Chili
Ingredients: 4-5 slices bacon; 1 lb meat of your choice (I used ground beef); 1 24 oz package of beef bone broth (substitute any type of broth or water); 1 cup chopped mushrooms; 1/3 cup diced onions; 1 15.5 oz can kidney beans; 1 14.5 oz can fire roasted diced tomatoes; 1 4 oz can diced chiles; 1/2 Tbsp dried oregano; 1/4 tsp Paprika; 1/4 tsp Cumin; 1 1/2 tsp Chili powder; 2 bay leaves; 2 garlic cloves minced; Salt and pepper to taste; Shredded cheese; Radishes; Green onions; Onions; Sour Cream; Grain free dip chips; Avocado; Jalapeño; Cornbread muffins

I love to meal prep a batch of homemade Instant pot chili for the week. Because it is super easy to prepare, taste delicious, and you can repurpose leftovers into a variety of different meals. No boring leftover ever in this household.

Ingredients you will need for chili:

Bacon
Ground meat of your choice (I used ground beef)
Mushrooms
Onions
Fire roasted diced tomatoes
Diced green chiles
Kidney beans or any type of beans you have in your pantry
Beef bone broth (substitute water or any type of broth you have)
Seasonings: oregano, paprika, cumin, chili powder, bay leaves, minced garlic, salt and pepper to taste

How to prepare in instant pot:

I set my instant pot to sauté function and add the diced bacon, onions, and salt and pepper and sauté for a few minutes. And then I add the seasonings, mix, and cook until fragrant (about 1-2 minutes). Then I add in my ground bison, break it up with a spoon, and brown for a few minutes. Turn off the sauté function, add the mushrooms, fire roasted diced tomatoes, diced green chiles, kidney beans, beef bone broth, and bay leaves. Close the instant pot, seal the valve, set to chili function, and cook for 5 minutes. Once done let the pressure release naturally (10-12 minutes).

How to prepare over stove top:

This chili can be prepared over stove top as well if you don’t have an instant pot. Add the bacon, onions, salt and pepper to pan and sauté for a few minutes. Next, add in the seasonings, mix, and cook a couple minutes. And then add in the ground bison and cook a few minutes, breaking it up with a spoon. Lastly, add in the diced chiles, fire roasted tomatoes, beef broth, bay leaves, kidney beans, mushrooms, bring to a boil, and then cover pot and simmer for 20 minutes.

How to store:

I like to let my chili cool completely before storing in an airtight container in the refrigerator.

Repurposing leftovers:

There are so many ways to repurpose these leftovers into a variety of meals for the week. And one of our favorites is making chili cheese fries. But don’t stop there, stuff a baked potato with the chili, make a chili quesadilla, or throw it on top of a salad.

Ingredients you will need to make the chili cheese fries:

Homemade oven baked fries or frozen criss cut or regular fries
Cheese
Leftover chili
Green onions
Jalapeños

How to prepare the chili cheese fries:

First start by preparing the French fries. Either making your own homemade version or baking the frozen French fries. And while the French fries are baking, heat up the chili mixture in a small pan for 5-7 minutes on medium low heat. Once the fries are done and crispy enough, top with some shredded cheese, sprinkle the warmed chili all over, top with more cheese, and bake 400 F for 4-5 minutes, or until the cheese is melted through. And then top with some sliced green onions and jalapeños.

I hope you enjoy them as much as we do!

Print Recipe