Chili in an Instant Pot® pressure cooker – www.instantlydelicious.com – Instantly Delicious

Do you have a “go-to” dinner?  One that you always know everyone will happily eat?  Aside from boxed mac and cheese, Chili in the Instant Pot® pressure cooker is my go-to.  In the Fall and Winter, otherwise known as football season, I make ​chili ​weekly.  Even in late April, we get chilly days, and on chilly days we eat chili. The Instant Pot® makes a weeknight chili dinner, fast and delicious.
For this recipe, I used kidney beans.  You could certainly use black beans or no beans at all.  I did not make it especially spicy, but use your favorite chili powder to kick up the heat, or add some minced serrano or jalapeno pepper. I made mine spicier with my favorite hot sauce. I usually serve chili over rice or with cornbread.  When I really want to impress the family, I put out a bowl of tortilla chips to dip into the chili.
Chili in an Instant Pot®
Serves 8

Ingredients:
1 tablespoon olive oil
​2 lbs. ground beef
​1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
​1 teaspoonoregano
​2 teaspoons salt
​3 tablespoons chili powder
1 tablespoon cumin
​1  1/2 cups prepared kidney beans (or 1 -15 oz. can)
​1 – 28 oz. can crushed tomatoes
​1/4 cup water

Directions:

​1. Set the Instant Pot® to saute. Heat olive oil until shimmering.  Add the ground beef and brown, breaking up with a wooden spoon.  Drain the beef and set aside, reserving 1 tablespoon of fat.

​2. Add the pepper and onion to the pot and saute, until the vegetables are soft, about 4 minutes.  Add the garlic and continue cooking for an additional minute.

​3. Return the ground beef to the pot and add the oregano, salt, chili powder, and cumin. Add in crushed tomatoes, beans, and water, stirring to combine.

​4. Set the pot to manual – high pressure, adjusting the time for 8 minutes.  Make sure the valve is in the sealing position.  When finished, let the pressure release naturally for 10 minutes, then do a quick pressure release by placing the valve in the venting position. Serve with your favorite chili toppings.

Enjoy,

​Julie

11/29/2016 06:09:23 pm

Hi Julie! My instant pot arrived in the mail today and I couldn’t wait to try it out! This recipe is my very first in the pot. I am super excited. What a fun website you have!


Reply

11/29/2016 10:45:41 pm

Thank you, Jenny. I hope you enjoy your new toy. Let me know if you have any questions.

Julie


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Sonya Griffin
12/3/2016 12:58:23 pm

Hi Julie mine arrived yesterday and yours is the first recipe I’m trying. Thank you


Reply

12/3/2016 01:02:01 pm

Hi Sonya,

I hope you liked the recipe. Enjoy your Instant Pot.


Reply

Nida
12/5/2016 04:06:04 pm

Hiya! How do I adjust the cook time if I’m using frozen ground beef? The instant pot just arrived and I’d like to try this recipe! Thanks 🙂


Reply

12/5/2016 11:37:15 pm

Hi Nida,

I haven’t tried this recipe using frozen ground beef, but I have two ideas. One method would be to start with step two, and then add the frozen beef and set the Instant Pot to 20 minutes at high pressure. Release the pressure and break up the ground beef. Then I would cook for 5 additional minutes at high pressure. This would lack the depth of flavor that you get from browning the beef first.

The second method involves starting with a cup of water in the IP. Place the frozen beef on a trivet and cook at high pressure for 5-6 minutes. This should “thaw” the beef enough to break it up and brown it, like you would in the recipe.

Let me know if you try either of these methods, and how it works for you.

Julie


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Neha Talwalkar
12/5/2016 11:56:05 pm

Hi Julie, Is there anything I can put as substitute to beef. We don’t eat beef, pork, turky and some sea food like oysters and mussels.


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12/6/2016 10:09:54 am

Prepared lentils might be nice. Or maybe some cooked quinoa or bulgar or a combination of the three. This would definitely be tasty as a vegan or vegetarian recipe.


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