Thursday 14 November 2019

Instant Pot Chili

A good chili is often made on the weekends when there's time to soak the beans overnight, and you have a few hours to cook on the stove top. With this recipe, you can cut the prep time down significantly using the instant pot. With this all in one vessel you can saute the ingredients and pressure cook the beans in just under an hour!

I like to add a variety of colors and textures to the chili, using equal amounts of pinto, black and kidney beans, but, you can use what you have on hand. 

Instant Pot Chili

1 1/2 c. mixed beans, pinto, kidney, black
3 c. water
1 ounce pack taco seasoning
1/2 tsp. garlic powder
1/2 tsp chili powder
salt and pepper
2 T olive oil
1 lb ground beef or turkey
1 small yellow onion, diced
1 red or orange bell pepper, diced
1 Jalapeno pepper, seeds removed and diced 
2 c. button mushrooms, diced
1 cup corn frozen or cut off cob
3 -4 cloves of garlic, minced
1 can of diced tomatoes, 14.5 ounce
1 can of crushed tomatoes, 14.5 ounce
1 can of green chiles, mild, 4 ounce
optional hot sauce

cheddar cheese
chopped onion, white or green scallions
sour cream
tortilla strips
jalapeno or chili peppers sliced

 In a strainer, rinse the beans, then add them plus 3 cups of water to the IP. Close the lid, put to high pressure for 30 minutes. When finished, do a quick release of pressure.

Place the beans and liquid in a bowl; set aside. Select saute on IP and add olive oil. Cook your meats with the seasonings for 5 minutes, this will allow your seasonings to bloom. Add onion, bell pepper, jalapeno pepper, corn, mushrooms and garlic. Continue to cook for 5 minutes. Add crushed and diced tomatoes, green chilis and the beans with liquid.

Cover and select "bean/chili" setting or "high pressure.

Set the timer to 18 minutes. When timer goes off do a quick release of pressure and season with salt and pepper to taste.

Serve with condiments! 


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