INSTANT POT® CHILI
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
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 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
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
Provided by Jackie Rothong
Categories main-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 32
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
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
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 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
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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Servings 8Estimated Reading Time 2 mins
- Set Instant Pot to Saute. Once it’s hot, add olive oil, then onion and peppers. Saute until soft, about 5 minutes.
- Add in garlic and the meats. Cook until meat is no longer pink, breaking up into small bits. Add in seasonings and stir just until combined.
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Ratings 456Calories 405 per servingCategory Main
- Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
- Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
- Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
- Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
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Cuisine ItalianTotal Time 25 minsCategory MainCalories 530 per serving
- Combine everything in the inner pot, stir through and pop the lid on top. Lock and set to Manual, High for 4 minutes. After 3 beeps, the Instant Pot will start the cooking process. Once the timer goes off, allow the pressure to release naturally for 5 minutes and then use the quick release method to let off the rest of the steam. Don’t leave the natural release for too long as that will keep cooking the pasta and you risk having a soggy mess! Note: Once you open the lid, make sure to strain off any excess cooking liquid, it’s okay to leave a little bit in but not too much as we will be adding the milk.
- Add the diced olives, sun-dried tomatoes, artichokes, milk, extra tomato passata and half of the grated cheese to the pasta, and press the Sauté function key. Stir together for a minute or so, until the cheese has melted into the pasta. Add the rest of the cheese and stir in again for 30 seconds or so. Turn the Instant Pot off and serve the pasta topped with chopped green onions and fried shallots on top. You can add some basil or other herbs as well.
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- Turn on your Instant Pot to Saute Mode. Cook ground beef and ground sausage until no longer pink. Drain excess grease. Turn off your Instant Pot
- Set your Instant Pot by clicking the Bean/Chili setting. Set the timer to 60 minutes. Move valve setting to "Sealed"
- Allow your Instant Pot to naturally release the pressure. Once the valve drops remove the lid and allow the chili to simmer and thicken for 10 minutes
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