Hearty and delicious Instant Pot bison chili is a comforting stew that your whole family will enjoy! This healthy Instant pot chili is made with ground bison, canned beans, tomato sauce, and plenty of spices. It's ready in under an hour with minimal work or cleanup involved!

bison chili in instant pot with chopped green onions on top

One of my favorite parts about this recipe is that everything comes together inside the Instant Pot very easily. The instant pot cooks your food under very high pressure so your chili takes about 30 minutes to cook, which is much faster than the traditional stovetop or slow cooker methods.

I love to cook with bison meat and have a few recipes you may like:

Back to our instant pot bison chili recipe, all you need are a handful of ingredients and spices, and dinner's ready in no time!

Served with sour cream and lime wedges this instant pot bison chili is a meal that your family will love every time you make it!

Recipe ingredients

Ground bison. Tastes very similar to beef and gives this chili a hearty and delicious flavor.

Onions and garlic. Chili staple ingredients! The onions and garlic are sauteed first so that their flavors become more developed.

3 beans. Canned kidney beans, black beans, and pinto beans.

Beef broth. Adds an incredible depth of flavor to this chili recipe.

Tomato sauce. Gives the chili a saucier consistency and rich tomato flavor.

Spices. Ground cumin, paprika, chili powder, salt, and black pepper. Don't skimp on the seasonings, because they are what turns this recipe into a very delicious chili.

Oil. Just a little bit of olive oil is used to cook the onions and garlic and to brown the meat.

How to make instant pot bison chili

Prep your ingredients by chopping the half onion into small pieces and mincing the 3 garlic cloves. Drain and rinse the kidney beans, black beans, and pinto beans in a colander to remove extra liquid and salt.

Press the 'Sauté' button on your Instant Pot and wait until it says "HOT" or feels warm. Add the tablespoon of olive oil into the pot, spreading it across the bottom. Add the chopped onions, stirring them with a wooden or plastic spoon until they become translucent, which might take about 3-5 minutes.

chopped onions and chopped garlic in the inner pot

Mix in the minced garlic with the onions and sauté for about 1 minute. Introduce the ground bison to the pot. As it cooks, use your spoon to break it into smaller pieces until it's brown.

Sprinkle in the cumin, paprika, and chili powder over the meat, then pour the tomato sauce over everything. Mix everything well so the spices and sauce blend with the meat.

Add the drained and rinsed kidney beans, black beans, and pinto beans. Pour the beef broth over the mixture.

ground bison block with sauteed onions in the inner pot

Place the lid on your Instant Pot. Check the vent on top; it should be set to "Sealing". Press the 'Manual' or 'Pressure Cook' button and adjust the time to 20 minutes. The Instant Pot will take a while to come to pressure before the countdown starts.

After the 20 minutes are up, let the Instant Pot sit for an additional 10 minutes. After this, turn the vent on top to "Venting", being cautious of the hot steam that will release.

After all the steam has been released, open the lid. Stir the chili thoroughly. Taste, and if needed, season further with salt or pepper. Serve hot, and feel free to add any favorite toppings like cheese, sour cream, or green onions.

Why use ground bison instead of ground beef

Ground bison actually tastes pretty much like beef, except that this type of meat is very lean and can taste a bit more meaty. I like to use ground bison in my recipes because it is a slightly healthier alternative to beef.

Compared to beef, bison has great health benefits. It's lower in cholesterol, richer in protein, and contains a good amount of many B vitamins, minerals, and omega-3 fatty acids.

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This red meat is a really great option if you're looking to lower your fat intake without sacrificing flavor or richness.

Substitutions

Bison. Feel free to use ground beef instead. Use ground beef that has a lower fat percentage so that your chili doesn't have too much fat in it since bison is very lean.

Beans. Instead of using 3 different beans in this recipe, try using one or two of your favorite varieties.

Beef broth. The broth can be replaced with chicken broth or water with a beef bullion cube.

Tomato sauce. You can use canned crushed tomatoes or tomato paste plus 1 cup of water instead.

Variations

Use ground chicken or turkey for a lighter stew.

Leave the beans out if you don't like them or prefer a less hearty chili.

Canned corn or frozen corn be added for a hint of sweetness and more flavor and texture.

Frequently asked questions

What does bison taste like?

I find that bison tastes pretty much like beef. They both have a similar texture and rich meaty flavor, but bison is much leaner and tends to be more tender than beef.

What seasoning is best for bison?

Bison tastes like beef so you can season it in the same way. In the case of this chili recipe, all your usual chili spices would work - ground cumin, paprika, and of course chili powder.

Should chili have beans or no beans?

Whether or not you put beans in your chili will depend on you! Beans are a staple in chili recipes but it's totally fine if you want to leave them out!

Is chili better on the stove or in the Instant Pot?

Both ways of cooking chili are absolutely delicious. The major benefit of cooking your chili inside the Instant Pot instead of the stove is that it's much quicker. Cooking chili on the stovetop allows the flavors to develop nicely but the Instant Pot does that in a much quicker way by cooking the ingredients under a high amount of pressure.

instant pot bison chili in the bowl with lime slice on top

How to serve

Garnish: A bit of garnish can enhance the appearance and taste. Consider:

A dollop of sour cream or Greek yogurt in the center.
Sprinkling chopped fresh cilantro or parsley on top.
A wedge of lime on the side of the bowl for squeezing.
Grated cheese, like cheddar or Monterey Jack, scattered over the top.
Sliced green onions or chives for a pop of color and mild onion flavor.
Sliced or diced avocados for creaminess.

Sides: Offer complementary sides to make the meal more substantial:

Cornbread or Dinner Rolls: A piece of warm cornbread or a crusty roll on the side is perfect for sopping up the flavorful chili broth.
Tortilla Chips: These add a crunchy texture contrast. They can be used to scoop up the chili or crumbled on top for added crunch.
Salad: A simple green salad with a light vinaigrette can balance out the richness of the chili.
Rice: Serve the chili over a bed of plain or cilantro-lime rice for a hearty, filling meal.

Condiments: Set out a few condiments and extra toppings on the table, allowing guests to customize their chili:

Hot sauce or chili flakes for those who like it spicier.
Extra grated cheese, sour cream, and chopped herbs.
Pickled jalapeños or onions for an acidic kick.

Leftovers

To store the Instant pot bison chili, transfer it to airtight containers and place in the refrigerator for up to 4 days. If you plan to keep it longer, freeze the chili in sealable bags or containers for up to 3 months.

To reheat, thaw overnight in the fridge (if frozen) and warm in a saucepan over medium heat until heated through, stirring occasionally. If using a microwave, transfer chili to a microwave-safe bowl and heat in intervals, stirring between each, until hot.

instant pot bison chili with lime slices on top

Expert notes and tips

Brown the Bison Well: When sautéing the bison, make sure to brown it properly. A deep browning will add a richer flavor to the chili. Don’t rush this step; it makes a big difference.
Bean Varieties: While this recipe calls for kidney, black, and pinto beans, you can experiment with other types of beans like navy or great northern beans. Each type of bean brings a slightly different texture and taste.
Resting Time: While the chili is delicious right out of the pot, like many stewed or braised dishes, it can taste even better the next day. The flavors meld and intensify after a night in the refrigerator.

Instant Pot Bison Chili

Yield: 6

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 10 minutes

Ingredients

1 lb ground bison
½ onion, chopped
3 garlic cloves
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, canned and rinsed
1 can corn, drained
1 can beef broth
1 can tomato sauce
½ tablespoon cumin
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon olive oil
salt and pepper to taste

Instructions

Turn the Instant Pot on the 'Sauté' mode. Once it's hot, add the oil. Add the chopped onion. Sauté until the onions are translucent. Add the minced garlic and sauté for another minute. Add the ground bison and cook until it's browned, breaking it up into small chunks as it cooks.
Stir in seasoning and tomato sauce. Add beans, corn and broth.
Secure the Instant Pot lid, ensuring the vent is set to "Sealing". Cook on 'Manual' or 'Pressure Cook' on high pressure for 20 minutes. Once the cooking cycle is complete, let the pressure naturally release for 10 minutes. Then, turn the vent to "Venting" to release any remaining
pressure. Open the lid, give the chili a good stir, adjust the seasoning if necessary, and serve hot.

Notes

To store the Instant pot bison chili, transfer it to airtight containers and place in the refrigerator for up to 4 days. If you plan to keep it longer, freeze the chili in sealable bags or containers for up to 3 months.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 1289mgCarbohydrates: 41gFiber: 13gSugar: 5gProtein: 32g