INSTANT POT CHILI RECIPE - FOOD NETWORK
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
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 ...
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
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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