Instant Pot Italian Chili Recipes

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INSTANT POT® CHILI



Instant Pot® Chili image

The basis for this recipe came from another site. I modified it a bit so, rather than put my changes as comments for his recipe (I hate when people do that), I am posting it as a separate recipe. I have some hints at the bottom for night-before preparations.

Provided by Carolyn LaLumiere Miller

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 tablespoon vegetable oil
1 pound lean ground beef
1 large onion, diced
4 cloves garlic, crushed
½ teaspoon salt
¼ cup chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 ½ cups water
4 (15 ounce) cans kidney beans, drained
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste

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.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 45.1 g, Cholesterol 39.5 mg, Fat 10.6 g, Fiber 16.8 g, Protein 25.1 g, SaturatedFat 3.2 g, Sodium 837.6 mg, Sugar 1.6 g

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 ITALIAN CHILI



Instant Pot Italian Chili image

Provided by Jackie Rothong

Categories     main-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 32

2 tablespoons olive oil
1 pound sweet Italian sausage, bulk, or casings removed
1 pound hot Italian sausage, bulk, or casings removed
1 pound ground sirloin
Kosher salt and freshly ground black pepper
1 yellow onion, chopped
2 cloves garlic, peeled and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
3 tablespoons dark brown sugar
One (28-ounce) can crushed tomatoes
2 cups beef bone broth
1 cup red wine
1/4 cup tomato paste
2 sprigs fresh oregano
2 red onions, halved, peeled and shaved
2 jalapenos, sliced into thin rounds
2 cups distilled white vinegar
1 tablespoon whole coriander seeds
1 tablespoon whole black peppercorns
3 tablespoons dark brown sugar
Kosher salt
1/2 cup creme fraiche, at room temperature
1 lime, zested and juiced
Kosher salt
1 cup (4 ounces) grated white Cheddar
2 scallions, sliced on a bias
1 lime, cut into wedges

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.

THE BEST INSTANT POT CHILI



The Best Instant Pot Chili image

So chunky, hearty, and comforting! This will be the BEST chili you will have in your entire life - I PROMISE! And it is so stinking easy with such minimal effort with the help of your pressure cooker. Simply throw everything right in and let it do all the work for you!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 20

1 1/2 tablespoons canola oil
2 pounds 85/15 ground beef
4 cloves garlic, minced
1 medium sweet onion, diced
1 red bell pepper, diced
1 poblano chili, minced
3 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons cocoa powder
1 1/2 teaspoons ground cumin
1 (12-ounce) can lager or pilsner beer
1 1/2 cups beef stock
2 (10.75-ounce) cans tomato puree
2 (15-ounce) cans black beans, drained and rinsed
Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro leaves
1/4 cup sour cream
1/4 cup shredded cheddar cheese

Steps:

  • Set a 6-qt Instant Pot® to the high saute setting. Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside. Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin. Stir in beer, scraping any browned bits from the bottom of the pot. Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cilantro; season with salt and pepper, to taste. Serve immediately, garnished with sour cream and cheese, if desired.

INSTANT POT ITALIAN SAUSAGE



Instant Pot Italian Sausage image

Instant Pot Italian sausage is ready in 15 minutes! The sausages are so tender and juicy, amazing! Once you try cooking Italian sausage in your Instant Pot, you'll never make it any other way!

Provided by MelanieCooks.com

Categories     Main Dish

Time 15m

Number Of Ingredients 2

1 lb Italian sausage
1/2 cup water

Steps:

  • Pour water in the Instant Pot, then put sausages in the Instant Pot in a single layer.
  • Close the lid on the Instant Pot and turn the valve to Sealing position.
  • Press the "Pressure Cook" or "Manual" button and set the time for 15 minutes.
  • When the Instant Pot is done cooking, quick release (QR) the steam.
  • Remove the Italian sausages from the Instant Pot using tongs and serve.

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