Instant Pot Beef And Veg Chili Food

INSTANT POT BEEF AND BEAN CHILI

Steps:

• Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil and the beef.
• Brown the beef for about 5 minutes, adding the onion, garlic, carrots, celery, bell pepper, spices, and salt.
• Continue sauteing for a few minutes more, just until the veggies begin to soften.
• Add the beans, canned tomatoes, tomato puree, and beef stock and stir everything together well.
• Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
• Cook for 10 minutes on "Pressure Cook".
• When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
• When the pressure has released, open the lid and serve in bowls with a dollop of sour cream, some cheese, and some fresh parsley or chives.

THE BEST INSTANT POT CHILI

Steps:

• Set a 6-qt Instant Pot® to the high saute setting. Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside. Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin. Stir in beer, scraping any browned bits from the bottom of the pot. Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cilantro; season with salt and pepper, to taste. Serve immediately, garnished with sour cream and cheese, if desired.

INSTANT POT NO BEAN CHILI

Steps:

• Turn the Instant Pot on and press the sauté button. Lightly spray the bottom of the pan and brown the meat over medium heat. When cooked through drain off any grease.
• Add the chopped bell pepper, jalapeño, and garlic. Stir well and allow the vegetables to cook 4-5 minutes. Turn the sauté function off.
• Add the tomatoes, tomato sauce, beef broth, tomato paste and spices. Stir well.
• Secure the lid on the Instant Pot and seal the steam valve. Press the Pressure Cooker function and set the time to 15 minutes.
• When cooking cycle is over place a towel over the steam valve and manually release the pressure.

INSTANT POT® BEEF AND VEG CHILI

Steps:

• Heat 1 tablespoon oil in a multi-functional pressure cooker (such as Instant Pot®) set on the Saute function. Add beef; cook and stir until browned, about 5 minutes. Season with salt and pepper. Drain beef and transfer to a bowl.
• Heat 1 teaspoon oil in the pot. Add onion, carrots, celery, red bell pepper, and garlic. Cook until soft, about 5 minutes. Add chili powder, cumin, and red pepper flakes; cook until fragrant, 1 to 2 minutes.
• Pour beef broth into the pot; scrape the browned bits of food off the bottom of the pot. Stir in cooked beef, red kidney beans, and white kidney beans. Add diced tomatoes, but do not stir. Close and lock the lid. Select Bean/Chili function; set 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. Stir in lemon juice and tomato paste. Add more tomato paste for a thicker chili. Let sit for 10 minutes before serving.

INSTANT POT BEEF CHILI RECIPE BY TASTY

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!

INSTANT POT CHILI

Steps:

• Add the oil to the liner of a 6- or 8-quart Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about 3 minutes more.
• Add the beef stock to the Instant Pot, stirring to release any browned bits from the bottom of the liner. Gently stir in the remaining 1 teaspoon salt, beans, tomatoes, tomato paste, and chipotle puree, if using. Press the cancel button to reset the Instant Pot.
• Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select high pressure and set the timer for 14 minutes. When the timer is up, let it rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
• Give the chili a good stir to recombine all of the ingredients. Serve topped with cheese, sour cream, green onion, and corn chips.