Instant Pot Chili Simply Happy Foodie Recipes

INSTANT POT® CHILI

Instant Pot® Chili image

The basis for this recipe came from another site. I modified it a bit so, rather than put my changes as comments for his recipe (I hate when people do that), I am posting it as a separate recipe. I have some hints at the bottom for night-before preparations.

Provided by Carolyn LaLumiere Miller

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 pound lean ground beef
1 large onion, diced
4 cloves garlic, crushed
½ teaspoon salt
¼ cup chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 ½ cups water
4 (15 ounce) cans kidney beans, drained
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to a separate container.
Pour oil into the Instant Pot® and select Saute function. Add onion, garlic, and salt. Cook until softened, 5 to 7 minutes. Make a hole in the center of the mixture and add chili powder, cumin, and oregano. Let spices sit for 30 seconds, then stir into the onion. Return cooked beef to the pot and add water. Stir, being sure to scrape any browned bits from the bottom.
Stir beans, crushed tomatoes, and tomato paste into the beef mixture. Close and lock the lid. Select Chili function and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 45.1 g, Cholesterol 39.5 mg, Fat 10.6 g, Fiber 16.8 g, Protein 25.1 g, SaturatedFat 3.2 g, Sodium 837.6 mg, Sugar 1.6 g

INSTANT POT CHILI

Instant Pot Chili image

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

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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.

SIMPLE INSTANT POT® BEEF CHILI

Simple Instant Pot® Beef Chili image

This chili requires minimal ingredients and no beans! It packs a full flavor profile and isn't too spicy. To preserve the integrity of the spices, do not add them until the end

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ pounds beef stew meat, cut into 1/2-inch pieces
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 cup water
¼ cup chili powder
1 teaspoon chipotle chile powder
1 teaspoon garlic salt
1 teaspoon adobo seasoning (such as Savory Spice® Lodo Red Adobo)
½ teaspoon smoked paprika
½ teaspoon onion powder

Steps:

Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 11 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 3.7 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 731.2 mg, Sugar 5.6 g

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