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Instant Pot Chili:

I was craving some comfort food but didn’t want to spend a bunch of time in the kitchen. And so I made some instant pot chili and it turned out so delicious. And what I love about this version is it is super quick to prepare and only requires one pot.

Ingredients you will need:

  1. Bacon
  2. Ground meat of your choice (I used Buy Ranch Direct ground bison)
  3. Mushrooms
  4. Onions
  5. Fire roasted diced tomatoes
  6. Diced green chiles
  7. Kidney beans or any type of beans you have in your pantry
  8. Beef bone broth (substitute water or any type of broth you have)
  9. 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.


And while the chili is cooking I like to prep my homemade grain-free pumpkin cornbread without the corn. But if that isn’t your jam stick to the store-bought cornbread.

Check out these other chili recipes:

Instant Pot Paleo Chili

Loaded Chili and cornbread


Instant Pot Chili

Serves 4


  • 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



  • Set your instant pot to sauté function, add onions, bacon, salt and pepper and sauté for 5 minutes
  • Add in oregano, paprika, cumin, chili powder, and cook until fragrant (1-2 minutes)
  • Add in ground meat, minced garlic, and brown for a few minutes
  • Turn off sauté function, add in bone broth, diced tomatoes, diced chiles, kidney beans, bay leaves
  • Close instant pot, seal valve, and set to chili function for 5 minutes
  • Once done let pressure release naturally (10-12 minutes)