Instant Pot Family Favorite Chili Food

INSTANT POT CRACK CHICKEN CHILI

Steps:

• Add chicken to bottom of Instant Pot. Top with black beans, corn, tomatoes, green chiles, bacon, Ranch seasoning, chili powder, chile powder, cumin, onion powder, salt, pepper, and garlic powder.
• Pour in chicken broth. Don't stir.

INSTANT POT CHILI

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® FAMILY-FAVORITE CHILI

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add beef, onion, chili powder, cumin, salt and pepper; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Select CANCEL.
• Stir in garlic. Stir in beans, tomatoes and water. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Top with cheese, green onions and cilantro.

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.

50 BEST INSTANT POT RECIPES

Steps:

• Add Water: Put inner pot in Instant Pot, then pour 2 cups (500ml) of cold water in the inner pot.
• Close Lid: Make sure the silicone sealing ring is properly seated in the rack, and nothing is blocking the Venting Knob & Floating Valve. Close the lid by lining the two arrows, then turn clockwise.
• Seal Instant Pot: Turn Venting Knob from Venting Position to Sealing Position.
• Set Pressure Cooking Time: Press the Manual or Pressure Cook button. Press the "-" button until the indicator says "2". The default setting should be at "High Pressure".*Note: This means we're pressure cooking at High Pressure for 2 minutes.*Pro Tip: It's normal for some steam to come out of the floating valve during the preheating cycle. Once there's enough steam in Instant Pot, the floating valve will pop up. It takes roughly 13 minutes to reach High Pressure.
• Release Pressure: After pressure cooking for 2 minutes, your Instant Pot will automatically switch to "Keep Warm" mode. Press "Cancel" to turn it off. Carefully release the pressure by turning the Venting Knob from Sealing Position to Venting Position.
• Open Lid: Turn the lid counter-clockwise, then carefully lift it open. You did it!

INSTANT POT WHITE BEAN TURKEY CHILI

Steps:

• Heat the Instant Pot to the SAUTE function. Add the olive oil, onion, and carrot. Cook, stirring occasionally, until the vegetables are soft (about 5 minutes).
• Add the garlic and ground turkey and cook, stirring occasionally, until the turkey has browned (5 minutes).
• Add the chicken broth or stock and scrape any browned bits from the bottom of the pan. Important before the pressure cooking cycle to avoid a burn warning.
• Add the diced tomatoes, great northern beans, chili powder, cumin, paprika, and Italian seasoning. Stir to combine.
• Seal the lid and set the pressure release valve to the "sealing" position. Select Manual - High Pressure for 8 minutes.
• When the cooking cycle is completed allow a NATURAL RELEASE for 5 minutes followed by a MANUAL RELEASE to release any remaining pressure.
• Season salt and black pepper to taste.
• Enjoy warm, topped with your favorite garnishes. Store any leftover chili in an airtight container in the refrigerator for up to 5 days.