PIONEER WOMAN INSTANT POT CHILI RECIPES

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INSTANT POT CHILI RECIPE - FOOD NETWORK



Instant Pot Chili Recipe - Food Network image

A touch of coffee adds depth to this simple but nuanced under-an-hour chili.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/2 pounds ground chuck
1/4 cup chili powder
Kosher salt 
2 cloves garlic, minced
1 large onion, chopped
One 15-ounce can fire-roasted tomatoes
One 15-ounce can pinto beans, rinsed and drained
1 tablespoon Worcestershire sauce
1 teaspoon instant coffee or unsweetened cocoa powder
For serving: cooked rice, grated cheese, sour cream and pickled jalapeños (or your favorite chili toppings)

Steps:

  • Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. 
  • Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños. 

INSTANT POT CHICKEN TORTILLA SOUP RECIPE | FOOD NETWORK ...



Instant Pot Chicken Tortilla Soup Recipe | Food Network ... image

This quick and easy Instant Pot® soup gets its smoky flavor from a combination of ancho chili powder and canned chipotles in adobo, two Mexican pantry essentials. We call for just enough to add a mild spiciness to the broth, but you can add more if you want to turn up the heat. Put out the toppings on the table so everyone can customize their own bowl.

Provided by Food Network Kitchen

Total Time 30 minutes

Cook Time 30 minutes

Yield About 11 cups (about 6 servings)

Number Of Ingredients 12

1 tablespoon canola oil
1 medium yellow onion, roughly chopped (about 2 cups)
3 large cloves garlic, minced
Kosher salt
1 tablespoon ancho chili powder
4 cups low-sodium chicken broth
1 canned chipotle in adobo, finely minced (about 1 1/2 teaspoons)
4 boneless, skinless chicken thighs (about 1 1/2 pounds)
One 15-ounce can black beans, drained and rinsed
One 28-ounce can fire-roasted diced tomatoes
1 cup frozen corn kernels, thawed
Suggested toppings, such as lightly crushed tortilla chips, diced avocado, crumbled queso fresco or cotija cheese, cilantro leaves, sour cream and/or lime wedges

Steps:

  • Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Add the canola oil to the pot, then add the onion, garlic and 1 teaspoon salt; cook until the onion is tender, stirring frequently, 6 to 8 minutes. Turn off the Instant Pot and stir in the ancho chili powder and a splash of the chicken broth and cook in the residual heat for 1 minute, stirring constantly and scraping up any browned bits from the bottom of the pot with a wooden spoon or heatproof silicone spatula.
  • Add the chipotle in adobo, chicken thighs, black beans, tomatoes, remaining chicken broth and 1 teaspoon salt to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid. 
  • Remove the chicken thighs from the pot and transfer to a bowl. Stir the corn into the hot soup. Shred the chicken meat with 2 forks, then put it back in the soup. Season with more salt if needed.  
  • Ladle into soup bowls and serve with desired toppings. 

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