Instant Pot Chili is so mouthwatering delicious and bursting with bold flavors, it will melt in your mouth. The versatility and efficiency of the Instant Pot is on full display in this easy to follow soon to be family favorite recipe. Nothing is better than a hearty bowl of warm Chili served with a fresh piece of homemade jalapeño cornbread. As I have satiated previously, we enjoy our chili around my house. This recipe provides a nice simple efficient to a well known main course and is a perfect soup for cold days or wintery nights. Simple as one, two three this recipe is worth every bite.
Made from scratch Instant Pot chili can be used as a dip with authentic fresh corn tortillas chips, as an appetizer/side or when served with cornbread as the main entree. A meal like this will warm the tummy and the hearts during a shared foodlicious experience that will raise the bar above what is normally attainable for a classic chili.
Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. When you don’t want to spend all day in the kitchen, but you still want a quality and comforting meal, just follow this IP methodology to yield a well balanced chili. Normally, it takes hours to cook chili. However, with this pressure cooker, it takes up much less of your valuable time and gives equivalent results when compared to the classic Dutch Oven. Follow step by step and you’ll have an amazing warm meal at your table. Thanks for visiting and see you again soon.
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Set cooker to saute-high. Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.
Chili powder, paprika, salt, pepper, cumin, beef broth, beans and mix. Pour diced tomatoes with juice and tomato sauce. Do not stir.
Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease. Add chopped bell peppers.
Add beef broth, beans and mix.
Pour diced tomatoes with juice and tomato sauce. Do not stir.
Place the lid on. Pressure cook on high for 15 minutes with a natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid. Use a ladle to mix the chili.
Season with salt if needed.
Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.
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Instant Pot Chili
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 2 lbs ground chuck or beef
- 3 cups beans about 2 (15 oz) cans: drained & rinsed
- 1 ¼ cup unsalted or low-sodium beef broth/stock
- 28 oz chopped/diced tomatoes
- 8 oz tomato sauce
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 onion chopped
- 1 bell pepper (red, yellow, orange or green) deseed & chopped
- 4 garlic cloves minced
Instructions
- Set cooker to saute-high. Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink. Optional: Drain the beef grease.
- Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth, beans and mix. Pour diced tomatoes with juice and tomato sauce. Do not stir.
- Place the lid on. Pressure cook on high for 15 minutes with a natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid. Use a ladle to mix the chili. Season with salt if needed.
Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.
Serve with corn bread, crackers, pork rinds or toast. Serve immediately and enjoy!
Video
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