BEST INSTANT POT CHILI RECIPE - HOW TO MAKE INSTANT POT CHILI
Use your Instant Pot to make this classic, beef-and-bean chili. Canned chipotles in adobo give it an extra kick of smoky, spicy flavor.
Provided by By Josh Miller
Categories autumn Super Bowl winter comfort food main dish soup
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- Add the oil to the liner of a 6- or 8-quart Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about 3 minutes more.
- Add the beef stock to the Instant Pot, stirring to release any browned bits from the bottom of the liner. Gently stir in the remaining 1 teaspoon salt, beans, tomatoes, tomato paste, and chipotle puree, if using. Press the cancel button to reset the Instant Pot.
- Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select high pressure and set the timer for 14 minutes. When the timer is up, let it rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
- Give the chili a good stir to recombine all of the ingredients. Serve topped with cheese, sour cream, green onion, and corn chips.
BEST INSTANT POT CHILI RECIPE - HOW TO MAKE ... - DELISH
Instant Pot Chili is the quick weeknight dinner you've been missing.
Provided by Makinze Gore
Categories gluten-free dinner party Sunday lunch dinner lunch meat
Total Time 1 hours
Prep Time 15 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 19
Steps:
- Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute, then add tomato paste, stirring to combine. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes. Drain fat, if necessary.
- Return insert to Instant Pot and add broth, beans, tomatoes, chili powder, cumin, oregano and cayenne. Season with salt and pepper. Lock lid and set to Pressure Cook on High for 14 minutes.
- Follow manufacturer’s instructions for a slow release, then remove lid. Serve with desired toppings.
Nutrition Facts : Calories 482 calories
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