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