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A delicious and hearty chili that is made quickly, and really sticks to your ribs for a cold winter day.
  1. Add beans to instant pot along with 16 cups of water
  2. Cook on high pressure for 30 minutes - then quick release pressure
  3. Drain water and set beans aside to be used later
  4. Rinse pot, and set to sauté
  5. Cook bacon until crisp, stirring often
  6. Remove bacon to a paper towel to soak up excess grease
  7. Add onions and bell peppers, and cook until tender
  8. Add meat and cook until browned
  9. Drain off grease from pot
  10. Add all remaining ingredients and stir
  11. Set the instant pot to "Chili" and cook for 18 minutes
  12. Allow pressure to naturally release for 15 minutes - then quick release