The Best Instant Pot Chili Food

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INSTANT POT CHILI



Instant Pot Chili image

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

1 tablespoon vegetable oil
1 1/2 pounds ground chuck
1/4 cup chili powder
Kosher salt
2 cloves garlic, minced
1 large onion, chopped
One 15-ounce can fire-roasted tomatoes
One 15-ounce can pinto beans, rinsed and drained
1 tablespoon Worcestershire sauce
1 teaspoon instant coffee or unsweetened cocoa powder
For serving: cooked rice, grated cheese, sour cream and pickled jalapeños (or your favorite chili toppings)

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



Instant Pot Chili image

Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!

Provided by Natasha Bull

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 14

1/2 medium onion ((chopped))
1 tablespoon olive oil
2 pounds lean ground beef
3 cloves garlic ((minced))
1 (28 fluid ounce) can diced tomatoes ((use fire roasted ones for more flavor))
1 (14 fluid ounce) can tomato sauce
1/2 cup beef broth
2 (14 fluid ounce) cans red kidney beans ((drained))
3 tablespoons chili powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne pepper ((optional - if you want it spicy))
Salt & pepper ((to taste))
Garnish: avocado, scallions, sour cream, Tex-Mex cheese, cilantro, tortilla strips, etc. ((optional))

Steps:

  • Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
  • Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.
  • Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.
  • Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.

Nutrition Facts : Calories 458 kcal, Carbohydrate 43 g, Protein 47 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 604 mg, Fiber 14 g, Sugar 7 g, ServingSize 1 serving

INSTANT POT CHILI



Instant Pot Chili image

Use your Instant Pot to make this classic, beef-and-bean chili. Canned chipotles in adobo give it an extra kick of smoky, spicy flavor.

Categories     autumn     Super Bowl     winter     comfort food     main dish     soup

Time 1h55m

Yield 6-8 servings

Number Of Ingredients 13

3 tbsp. vegetable oil
1 1/4 lb. lean ground beef
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. salt, divided
1/2 small yellow onion, chopped
3 garlic cloves, finely chopped
2 c. reduced-sodium beef stock
2 (15 oz.) cans black or kidney beans, drained and rinsed
1 (15 oz.) can diced fire-roasted tomatoes
2 tbsp. tomato paste
1 tbsp. pureed chipotles in adobo (optional)
Shredded cheddar cheese, sour cream, chopped green onion, and corn chips, for serving

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.

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