Instant Pot Chili

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This Instant Pot Chili recipe packs meaty flavor into this easy-to-make recipe that takes advantage of the hottest kitchen appliance trend: the electric pressure cooker.

This recipe is from the fabulous new Electric Pressure Cooker Recipes From my friend Barbara Schieving at www.PressureCookingToday.com. She sent me a copy of her cookbook to review and I have to say: I love it! This cookbook is the best guide to using an electric pressure cooker I’ve seen. It comes with detailed instructions and tips for using any brand of electric pressure cooker and teaches you how to get the most out of this amazing kitchen appliance. It also contains a whole set of amazing recipes.

Chili Con Carne is a classic chili option that’s perfect for cold weather. It’s full of meat, beans, and lots of flavor. The use of tortilla chips as a thickener in this chili is genius because tortilla chips also make a great garnish for the chili.

If you liked this recipe, you might also be interested in my Instant Pot Beef Barbaco recipe.

Which electric pressure cooker is best?

The Instant Pot, the brand name for an electric pressure cooker, has become a common term, just as the Crockpot is used instead of the Slow Cooker. 。 There are a variety of electric pressure cookers on the market today, and more are coming. There are a variety of prices and features to choose from, depending on the make and model you buy. Features and models change constantly, so it’s best to read customer reviews before buying.You can check out the full current listing and reviews on Amazon here.

Can I cook dried beans in the Instant Pot?

Yes! Dried beans can be easily made in the Instant Pot. For this recipe, place 1 cup dry red kidney beans in an electric pressure cooker with 1 quart of water. Select high pressure and a cooking time of 1 minute. When the cooking time is up, turn off the pressure cooker and let the beans sit for an hour. Removed them from the pan and followed the recipe as directed, adding them back to the chili along with the roast beef.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A bowl of Instant Pot Chili topped with sour cream, grated cheddar and cilantro

This Instant Pot Chili recipe packs meaty flavor into this easy-to-make recipe that takes advantage of the hottest kitchen appliance trend: the electric pressure cooker.

Preparation time 10 minute

cooking time 1 Hour

total time 1 Hour 10 minute

raw material

  • 2 pound chunk of beef cut into 1-inch pieces
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2-4 tablespoon vegetable oil
  • 1 cup diced onion
  • 2 clove garlic
  • 1 14.5 oz can beef broth
  • 2 15 oz can red kidney beans, rinsed
  • 1 14.5 oz cans crushed tomatoes
  • 2 4.5 oz canned green chiles
  • 3 tablespoon paprika
  • 2 tablespoon ketchup
  • 1 teaspoon cumin powder
  • 2/3 cup finely ground cornflakes
  • shredded cheese cilantro, sour cream for serving

instruct

  • Season beef with salt and pepper. Select “Brown/Saute” on the electric pressure cooker, add 2 tablespoons of vegetable oil, and brown the beef in batches, about 5 minutes. Add more oil as needed until all the meat is browned. Transfer the browned meat to a plate and set aside.

  • Add 1 tablespoon oil to the pressure cooker pot and onions. Saute for 3 minutes until softened. Add garlic and sauté 1 minute more.

  • Add beef broth, tomatoes, beans, green chilies, paprika, tomato paste, and cumin. Stir in the beef.

  • Lock the cover in place. Choose high pressure and a cooking time of 25 minutes.

  • When the cooking time is up, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then release the pressure quickly.

  • When the valve is down, carefully remove the cap. Stir in the tortilla chips and let sit, uncovered, for 10 minutes to thicken.

  • Top with cheese, cilantro, sour cream, and more corn flakes as desired.

notes

***Recipe reproduced with permission from Harvard General Press

Calories: 409kcal | carbohydrate: 15G | protein: 31G | fat: 25G | Saturated fat: 11G | cholesterol: 104mg | sodium: 725mg | Potassium: 706mg | fiber: 3G | sugar: 2G | Vitamin A: 1285unit | Vitamin C: 5.3mg | calcium: 74mg | iron: 4.6mg