HEALTHY INSTANT POT CHILI RECIPE
This healthy instant pot chili recipe is versatile, low carb, and easy. It's a one pot weeknight dinner that lends itself well to batch cooking and freezer meals, also. This healthy chili recipe can be made with no beans for low carb/keto followers, or with some beans and still fit well into THM S guidelines. Enjoy this versatile and simple pressure cooker chili recipe tonight.
Provided by My Montana Kitchen
Categories Main Dishes
Number Of Ingredients 12
Steps:
- Add all ingredients to Instant Pot, adding beef last.
- Close Instant Pot lid and seal.
- Process at manual pressure for 35 minutes if using frozen beef, or 15 minutes if using thawed ground beef.
- Quick Pressure Release.
- Remove beef and crumble it (break it up), then return it to the chili.
- Serve with optional toppings of sour cream, shredded cheese, and green onions.
Nutrition Facts : Calories 271 calories, Carbohydrate 16 grams carbohydrates, Fat 13 grams fat, Fiber 5 grams fiber, Protein 20 grams protein, ServingSize 1 Cup
INSTANT POT CHILI
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
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.
INSTANT POT KETO CHILI
Now you can have a meaty and well-rounded chili with a slow-simmer taste cooked in less than half the time in your Instant Pot®.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a 6- or 8-quart Instant Pot® on the saute setting until the display reads "hot" (see Cook's Note). Sprinkle the chuck roast and pork shoulder all over with 1 teaspoon of salt and a generous amount of pepper. Add 2 tablespoons oil to the pot, then add the chuck roast and brown on all sides, about 2 minutes per side. Remove to a sheet pan or large plate.
- Add more oil to the pot, if necessary, and repeat the process with the pork shoulder, browning on all sides. Remove and set aside with the beef.
- Add the onion and poblano to the pot along with 1 teaspoon salt and cook, stirring occasionally, with a wooden spoon and scraping the browned meaty bits from the bottom of the pot, until the onion is translucent, about 5 minutes. Add the chili powder, cumin, paprika, oregano and cook, stirring to evenly distribute and heat the spices until fragrant, about 1 minute. Add the tomato paste and garlic and continue to cook, stirring, 2 minutes more. Add the tomatoes and beef broth and stir to combine, scraping the bottom with your spoon. Turn the pot off.
- Cut the chuck and pork shoulder into 3/4-inch pieces. Add to the pot along with the chorizo and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 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. Be careful of any remaining steam and unlock and remove the lid. Stir the chili and serve with toppings such as sour cream, shredded Cheddar and chopped cilantro.
Nutrition Facts : Calories 860, Fat 64 grams, SaturatedFat 21 grams, Cholesterol 195 milligrams, Sodium 2240 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 56 grams, Sugar 4 grams
INSTANT POT® CHILI
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
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 BEEF CHILI RECIPE BY TASTY
Classic chili comes together in under an hour in the Instant Pot. Use the sauté function to brown the aromatics and meat, then pressure cook to meld and build that long-simmered flavor. No chili is complete without the toppings--we love sour cream, shredded cheese, and cilantro!
Provided by Tasty
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute.
- Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute.
- Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release.
- Serve the chili with shredded cheddar cheese, cilantro, and sour cream.
- Enjoy!
Nutrition Facts : Calories 599 calories, Carbohydrate 30 grams, Fat 37 grams, Fiber 4 grams, Protein 33 grams, Sugar 9 grams
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