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–+ servings
Bison chilil with cheese and onions on top. There is a large spoon scooping it.
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4.98 from 39 votes

Instant Pot Bison Chili

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 207kcal
Author: Audrey Wood
Cost: $10

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.

Notes

Nutritional information is an estimate only.
Always use caution with the quick release. Steam can be very hot!
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. 

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 8g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 269mg | Potassium: 552mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1028IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 4mg