Instant Pot Remake – Smoky Bacon Chili

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4.9 from 14 reviews


  • 6 slices of bacon, cubed
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 pound grass-fed ground beef
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper
  • 1 (14 ounce) can of fire roasted tomatoes
  • 1 (8 ounce) can of tomato sauce
  • salt and pepper, to taste

For garnish


  1. Place bacon in the basin of your instant pot then press the saute button and cooking until bacon is crispy. Remove bacon and leave behind bacon fat (I left it all but you don’t have to, you could just leave behind 2 tablespoons in you prefer). Then add garlic cloves, onion, and peppers and saute for 5 minutes.
  2. Lastly, add all the rest of the ingredients and mix to combine. Cook for another 5 minutes then add the bacon back to the instant pot and mix to combine.
  3. Press the keep warm/cancel button then secure the lid, close off the pressure valve then press the Bean/Chili button. This will cook for 30 minutes. Once the chili is done cooking, you can let it naturally release or do a quick release then stir together.
  4. Mix together coconut cream and ranch dressing then plop a scoop on the chili and garnish with fresh cilantro!