Instant pot chili recipe with bone broth
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Bone Broth Instant Pot Chili Recipe & Video | Slow Cooker & Stovetop

Make nourishing and satisfying bone broth chili recipe in the instant pot in rapid time!
Course Dinner, Soup
Prep Time 10 minutes
Cook Time 30 minutes
natural pressure release 10 minutes
Total Time 29 minutes
Servings 4 people
Author Bessie Bakes

Ingredients

  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, chopped

Spices

  • 2 TBSP Chili Powder
  • 2 tsp. Cumin
  • 1 TBSP dried Oregano
  • 2 bay leaves
  • 2 tsp Salt
  • 1 tsp Chipotle Powder optional but adds smoky flavor
  • 1 TBSP Cocoa Powder

Beans, Broth, and Tomatoes

  • 1 15 oz can Black Beans, rinsed and drained
  • 1 15 oz can Kidney Beans, rinsed and drained
  • 2 cups beef bone broth
  • 1 15 oz can chopped tomatoes preferably Fire Roasted
  • 1 6 oz can tomato paste
  • 2 tsp Worcestershire sauce

Instructions

  • Chop the onion, bell pepper, and garlic.
    Instant pot chili recipe ingredients, green bell peppers, onion, and garlic chopped on a cutting board
  • Rinse and drain the beans.
    Kidney beans and black beans for instant pot chili recipe
  • In the Instant Pot, press the "saute" button to heat the pot, then saute the onion and bell pepper in olive oil for 3-5 minutes until softened. Add the spices, salt, (except for bay leaves and cocoa powder) and garlic and saute for 1 minute. 
  • Add the beef and saute stirring regularly for about 3-5 minutes or until beef turns brown.  
    Instant pot chili recipe ground beef
  • After the beef has browned, add the canned tomatoes, tomato paste, Worcestershire, black and kidney beans, beef broth, and bay leaves.  
    Instant pot chili recipe
  • Seal the pot with the lid and make sure the vent is turned to "sealing". Set the instant pot to "bean/chili" mode and set the timer for 19 minutes. It will take a few minutes for the pressure to heat up, then the timer will begin.  
    Sealing the Instant Pot for pressure cooking
  • After the pressure turns off, let the Instant pot go to "natural release" for 10 minutes before "venting" the pressure cooker. After the pressure releases, stir in the cocoa powder. Serve immediately.
    Instant pot bone broth chili recipe

On the Stovetop

  • In a dutch oven or large stockpot, saute the onion and bell pepper in olive oil for 3-5 minutes until softened. Add the spices, salt, (except for bay leaves and cocoa powder) and garlic and saute for 1 minute. Add the beef and saute stirring regularly for about 3-5 minutes or until beef turns brown.  
  • After the beef has browned, add the canned tomatoes, tomato paste, Worcestershire, black and kidney beans, beef broth, and bay leaves. 
  • Cover partially and bring to a simmer. Simmer on low for 2-2.5 hours on the stovetop, stirring occasionally. Or bake in the oven on 350 degrees (in an oven-safe pot) for 2 hours. Stir in the cocoa powder and serve.

For the Slow Cooker

  • In a large skillet or pot, saute the onion and bell pepper in olive oil for 3-5 minutes until softened. Add the spices, salt, (except for bay leaves and cocoa powder) and garlic and saute for 1 minute. Add the beef and saute stirring regularly for about 3-5 minutes or until the beef turns brown.  
  • Transfer everything to the slow cooker.  Add the canned tomatoes, tomato paste, Worcestershire, black and kidney beans, beef broth, and bay leaves. Transfer ingredients to the slow cooker and cover with the lid. Cook on low for 8 hours or high for 4 hours. Stir in cocoa powder and heat through.

Optional Toppings

  • Shredded cheddar, sour cream, avocado, limes, and green onions.