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Friday, December 9, 2016

Chili - Beef & Bean [Instant Pot Pressure Cooker]

Chili

Anyone else agree that not much is better on a cold night than a big bowl of chili with your favorite toppings and accompaniments?


What are you favorite things to eat with Chili - comment & let me know!

Perhaps some cornbread, cheese and avocado, sour cream, white onion, some rice or pasta, chips, your fave hot sauce, perhaps even cinnamon rolls and Peanut butter sandwiches (anyone else’s mind BLOWN by those last 2? I’ve heard it might be a Midwest thing... comment and tell me what you think!).

Usually when I make chili, it takes about 2 hours or so in my dutch oven on the stove. I like to brown the meat, then sauté with the veg, then add the rest of the ingredients and simmer on low for about 90 minutes. I stir every 10-15 minutes or so. And I make a mess on my glass top stove top. It comes out absolutely delish, and I love it, but it takes quite a bit of time and effort.

I was pleasantly surprised (as per the usual) that my Instant Pot worked wonders for a quicker, delicious Chili!

Between prep and cook time, it took less than 45 minutes to make Chili in my Instant Pot - that’s less than half the time it takes me on the stove if you didn’t do the math.


The Instant Pot (or other Pressure Cooker) makes Chili a realistic week night meal - hip-hip-hooray, because sometimes those are hard time find in the time I have (ya feel me?!).

Beef & Bean Chili


Ingredients

1 1/4 lb ground beef, I use a leaner 90/10
1 medium onion, diced
1/2 large or 1 small green pepper, diced
1 can chili beans
1 can dark red kidney beans, drained & rinsed
1 small can diced tomatoes, Rotel or any diced with chili’s work well
2 small or 1 large can tomato puree
1 cup beed broth (can sub water)
1-2 t salt (depends on taste, I used 1 1/2 t)
1 t pepper
1 1/2 T chili powder
1 T cumin
1 t paprika
2 t dried cilantro
1/2 t garlic powder
1/2 t onion powder
2-3 dashes worcestershire (can omit, but provides great Umami flavor)
1-2 chipotle in adobe, minced plus sauce (optional for smokey heat)
pinch or more cayenne, optional for heat
dash or more hot sauce, optional for heat

Step by Step

Press “Sauté” option and allow Instant Pot to heat up for 2 minutes. Add ground beef and brown for 2-3 minutes. 



Add onion and green pepper, cook an additional 2 minutes on “Sauté”.


Add beans…


Add tomatoes, tomato puree and seasonings…


Stir it all together…


Place lid on Instant Pot and close. Turn vent known to “Sealing”.


Press “Manual” button and adjust cook time using “+/-“ buttons to 20 minutes.

Instant Pot will take about 7-10 minutes to pressurize - display will show as “On” during this time. When fully pressurized, cook time will display and countdown will begin.



When cook time is complete, Instant Pot will beep and automatically change to “Keep Warm” setting. 



Allow Instant Pot to naturally depressurize (NPR) for 10 minutes (display will count up and keep track of time on Keep Warm setting while depressurizing. Below is an example - wait until the display shows as "10”.


Quickly release any remaining pressure (QPR) by turning vent knob on lid to “Venting” - I ALWAYS place a towel over the knob before venting (steam will come out).


Behold - less than 45 minutes total CHILI!



How do you like YOUR Chili? Comment and let me know!

I am a cheese, avocado and sour cream with a side of cornbread and dash of hot sauce kinda gal - sometimes I go crazy and add some RED onion, too!

Instant Pot Chili - So. Freaking. GOOD!




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