This Instant Pot Bison Chili is a hearty blend of ground bison, diced tomatoes, celery, and beans. It is family friendly and loaded with flavor. Everyone will think you spent all day simmering this chili!
There’s something downright magical about a bowl of warm chili on a cool day. This chili goes great with a slice of cake mix cornbread, jumbo corn muffins, or this guacamole with pickled jalapenos.
Need more inspiration for your Instant Pot? Some of my other favorite recipes are these Instant Pot Hawaiian Chicken Thighs and Instant Pot Teriyaki Salmon.
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💭 Why you’ll love this recipe
This chili is loaded with flavor and so easy to make in your Instant Pot. There’s no need to wait all day to have a delicious bowl of chili!
🍲Ingredients needed
For this chili, you will need:
- Ground bison
- Celery rib
- Onion: You will need a small white onion for this chili.
- Tomato paste
- Canned tomatoes with green chiles: Such as Rotel. I used mild but feel free to use what your spice preference is.
- Kidney beans
- Pinto beans: Or you can substitute another bean like white beans.
- White vinegar: To smooth the chili out.
- Salt, pepper, chili powder, cumin, and garlic powder: The seasoning for the chili.
- Water
🥣 Variations
If you want a spicier chili, try adding half of a diced jalapeno with the seeds removed.
⏲️ Recipe instructions (step by step guide)
Begin by spraying your Instant Pot with non-stick spray and adding your ground bison (image 1).
Turn your Instant Pot on sauté mode and use a spatula to brown your ground bison (image 2). Carefully drain any excess fat.
Add your diced onion and celery (image 3). Sauté for two additional minutes.
Add the remaining ingredients (image 4). Cover your Instant Pot with the lid and lock it into place.
Next, seal the steam release handle. Select high pressure and set the timer for 20 minutes. Once timer is complete, carefully release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
👩🏻🍳 Tips
- I prefer to use kidney beans and pinto beans but you can substitute your favorites or what you have on hand.
- I used a mild can of diced tomatoes with green chiles (Rotel) but you can use medium or hot if that’s what you like.
- This recipe can easily be doubled, if you are feeding a crowd.
🥡 How to store leftovers
Store any leftovers in an airtight container in your fridge. This chili will be good for up to four days after making.
You can freeze any leftovers as well. It will be good in your freezer for up to three months.
📋Recipe FAQs
Bison is similar to ground beef except it is lighter and has a gamey taste to it.
You can use the sauté button or keep warm button.
Other bison recipes:
If you tried this Instant Pot Bison Chili or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Instant Pot Bison Chili
Equipment
- Instant Pot pressure cooker
Ingredients
- 1 pound ground bison
- 1 rib celery finely diced
- 1 white onion (small) finely diced
- 3 tablespoons tomato paste
- 1 can diced tomatoes with green chiles (do not drain) such as Rotel (about 10 ounces)
- 1 can kidney beans (rinsed and drained) about 14 ounces
- 1 can pinto beans rinsed and drained) about 14 ounces
- 1 tablespoon white vinegar
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ¾ cup water
Instructions
- Begin by spraying your Instant Pot with non-stick spray and adding your ground bison. Carefully drain any excess fat.1 pound ground bison
- Turn your Instant Pot on sauté mode and use a spatula to brown your ground bison
- Add your diced onion and celery. Sauté for two additional minutes.1 rib celery, 1 white onion (small)
- Add the remaining ingredients. Cover your Instant Pot with the lid and lock it into place.3 tablespoons tomato paste, 1 can diced tomatoes with green chiles (do not drain), 1 can kidney beans (rinsed and drained), 1 can pinto beans rinsed and drained), 1 tablespoon white vinegar, ¼ teaspoon salt, ⅛ teaspoon black pepper, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, ¾ cup water
- Next, seal the steam release handle. Select high pressure and set the timer for 20 minutes. Once timer is complete, carefully release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
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