Instant Pot Italian Chili Food

INSTANT POT ITALIAN CHILI

Steps:

• For the chili: Set the Instant Pot® to saute (see Cook's Note) over high heat. Once hot, add the olive oil and sausage and cook until deep golden brown, about 8 minutes. Transfer the cooked sausage to a large bowl and set aside.
• Add the ground sirloin, season with salt and pepper and cook until browned, about 5 minutes. Add the cooked sausage, onion, garlic and red, yellow and green bell peppers. Season with salt and pepper and cook until heated through, about 3 minutes.
• Stir in the chili powder, cumin, paprika and brown sugar and cook until the spices become fragrant, about 2 minutes. Stir in the crushed tomatoes, bone broth, wine, tomato paste and oregano sprigs. Season with salt and pepper.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high setting 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. Be careful of any remaining steam and unlock and remove the lid.
• If there is still too much liquid, turn the Instant Pot® to high saute and cook another 5 minutes. Remove the oregano stems before serving.
• Meanwhile, prepare the pickled onions and jalapenos.
• For the pickled onions and jalapenos: Shave the onions and slice the jalapenos on a mandoline. Combine the vinegar, 1 cup water, coriander, black peppercorns, brown sugar and 1 tablespoon salt to a boil in a medium saucepan over high heat and cook until just boiling. Boil until the sugar and salt are dissolved, for 3 minutes, then remove the saucepan from the heat. Put the jalapenos and onions in two separate medium bowls. Strain and carefully pour half of the pickling liquid over the jalapenos. Pour the remaining half of the pickling liquid over the red onions. Let sit until ready to serve.
• For the lime creme fraiche: Whisk together the creme fraiche, lime zest and lime juice in a small bowl. Season with salt and set aside until ready to serve.
• To serve, ladle the chili into bowls and top with the grated Cheddar, scallions, Lime Creme fraiche, Pickled Onions and Jalapenos and a squeeze of lime.

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® CHILI

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.

INSTANT POT® VEGETARIAN CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
• Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; 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, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir chili and taste; adjust seasonings to your personal preference.

ITALIAN STYLE CHILI

Steps:

• Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary.
• Pour in the spaghetti sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.