I love chili and making it in my Instant Pot electric pressure cooker results in a quick, easy, one pot meal that tastes like it’s been simmering all day. If you don’t have an electric pressure cooker, you could also cook this either on the stove top or in a slow cooker for a few hours to achieve the same taste. Using the pressure cooker, I can make a batch in just under an hour from start to finish.
Here’s my recipe:
Mel's Instant Pot Chili
- 1.25 pounds 93% lean ground beef raw
- 1 large onion diced
- 2 tbsp olive oil
- 2 cans (15 oz each) kidney or pinto beans drain one can
- 2 cans (14.5 oz each) fire roasted tomatoes drain one can
- 1 tbsp minced garlic or to taste
- 1 tbsp chili powder or to taste
- 1 tbsp ground cumin or to taste
- 1 tbsp ground coriander or to taste
- 1 tbsp dried oregano or to taste
- Set Instant Pot to Saute mode.
- Once hot, add the olive oil, onion, and garlic. Saute until browned, 5-6 minutes, stirring occasionally.
- Create a well in the middle of the onion and add the spices. Let the spices "bloom" for approximately 30-45 seconds and then stir well to mix in with the onions and garlic.
- Add the ground beef and cook until no longer pink.
- Add the beans and tomatoes. Stir well.
- Place the cover on the Instant Pot ensuring the valve is set to the Sealing position. Select the Beans/Chili mode and pressure cook for 12 minutes followed by a natural release.
To serve my chili, I top each bowl off with 1 tbsp (13g) of regular shredded cheese (2 SP) and a bit of parsley. If desired, you could also add a dollop (1 tbsp) of light sour cream (1 SP).
Until next time …