Instant Pot Chili

 Instant Pot Chili

Instant Pot Chili

Chili in the Instant Pot

I have been yearning for Fall since the beginning of September. As soon as football starts at the end of August, I get the hankering for cool night and crisp days. Aside from the blooming of goldenrods, Fall is my favorite season. Fall brings with it friends around a bonfire with a bowl of warm soup, Fall Festivals, Halloween parties and Thanksgiving gatherings with friends and Family. Now, if you read my blog regularly, you will know that I am a huge fan of soups and an even bigger fan of my Instant Pot. Naturally, I always try to find some way to use it to speed up the process in making my homemade soups and stews. Y’all, it hasn’t disappointed me yet!

I think the thing that I love most about this recipe is the two different kind of beans. The Red kidneys have a snappiness that you expect in a good hearty chili while the Pintos give it a smooth creaminess that creates a silky, warm and cozy feeling. Now without further ado, here is what you will need.

Ingredients

  • 1 pound 80/20 ground beef or lean ground turkey

  • 1, 14.5 oz can of Red Kidney beans, not drained

  • 1, 14.5 can of Pinto beans, not drained

  • 1, 14.5 can of tomato sauce

  • 1/2 a medium onion, chopped

  • 4 oz can of green chilis, not drained

  • 1/4 cup chopped celery

  • 2 tbsp chili powder

  • 1 tsp smoked paprika

  • 1, 14.5 can of diced tomatoes, not drained

  • 1 tsp black pepper

  • 2 tsp sea salt

  • 1 cup water

I use the saute function to brown the ground beef along with the celery and onion. Add the spices and brown well. Drain and return to IP. Add remainder of ingredients and stir well. Set the IP to manual or pressure cook on high pressure(default) for 20 minutes. Allow to NPR for 10-15 minutes. Open vent to remove any remaining pressure and carefully open lid. Stir. If Chili is runnier than you like, simply set to saute for a few minutes to cook down to desired consistency. Serve with shredded cheddar, sour cream and a slice of warm cornbread for the full Fall effect!

There just isn’t much better than chili that has steeped for hours on top of the stove. Wait, yes there is, some that has cooked in just over 30 minutes! With the Instant Pot, you don’t sacrifice flavor when saving time. That is one of the most wonderful things about it. You get all of the flavor but with half of the effort. Today, when we work and run from here to there, that is important. You can fit a healthy homemade meal in an already cramped schedule. As always, let us know if you made the recipe and send us a pic!


Enjoy!!

Brooke Signature.jpg
 
 
print recipe
InstantPot Chili
This wonderful Chili will give you all of the comfort and warmth that you are looking for and in half the time. Thanks to the wonderful Instant Pot!!
Ingredients
  • 1 pound Ground Beef or Turkey
  • 14.5 oz can not drained Red Kidney beans
  • 14.5 oz can not drained Pinto Beans
  • 14.5 oz can, undrained Diced tomatoes
  • 1/2 medium Onion, chopped
  • 4 oz can Green chilis
  • 1/4 cup Celery, chopped
  • 2 tbsp Chili Powder
  • 1 tsp Smoked paprika
  • 14.5 oz can Tomato Sauce
  • 1 tsp black pepper
  • 2 tsp sea salt
  • 1 cup water
Instructions
I use the saute function to brown the ground beef along with the celery and onion. Add the spices and brown well. Drain and return to IP. Add remainder of ingredients and stir well. Set the IP to manual or pressure cook on high pressure(default) for 20 minutes. Allow to NPR for 10-15 minutes. Open vent to remove any remaining pressure and carefully open lid. Stir. If Chili is runnier than you like, simply set to saute for a few minutes to cook down to desired consistency. Serve with shredded cheddar, sour cream and a slice of warm cornbread for the full Fall effect!
Details
Prep time: Cook time: Total time: Yield: 10 servings