INSTANT POT BEEF AND BEAN CHILI
This Instant Pot Beef and Bean Chili is hearty and filling, and packed with lean ground beef and beans! Ready in 30 minutes!
Provided by Chrissie
Categories Lunch Main Course Main Dish Soup
Time 30m
Number Of Ingredients 17
Steps:
- Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil and the beef.
- Brown the beef for about 5 minutes, adding the onion, garlic, carrots, celery, bell pepper, spices, and salt.
- Continue sauteing for a few minutes more, just until the veggies begin to soften.
- Add the beans, canned tomatoes, tomato puree, and beef stock and stir everything together well.
- Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
- Cook for 10 minutes on "Pressure Cook".
- When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
- When the pressure has released, open the lid and serve in bowls with a dollop of sour cream, some cheese, and some fresh parsley or chives.
Nutrition Facts : ServingSize 1 cups, Calories 312 kcal, Carbohydrate 37 g, Protein 25 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 801 mg, Fiber 10 g, Sugar 5 g
INSTANT POT THREE BEAN CHILI
Instant Pot Three Bean Chili is a fast dinner for those busy weeknight meals. While this chili is cooked in 30 minutes, it will have the long slow simmered flavor of slow-cooked three bean chili. This chili is hearty and filling and perfect for a simple family dinner or for guests.
Provided by Jill
Categories Dinner
Number Of Ingredients 16
Steps:
- Press the Saute button on the Instant Pot, and place the ground sirloin in the Instant Pot, and cook the sirloin until it's completely done, and golden brown.
- Remove the cooked sirloin to a paper towel lined plate.
- Add the chopped onion to the Instant Pot, and saute until it's caramelized - or golden brown.
- Add the minced garlic, and cook for 2 minutes. Turn off the Saute setting.
- Drain the beans, and rinse in a colander under cold water.
- Add the cooked sirloin back in the Instant Pot, and add the red beans, black beans, and Ranch style beans.
- Add the tomato sauce, tomato paste, Stewed tomatoes, Ketchup, Chili powder, Cumin, garlic salt, seasoned salt, and brown sugar.
- Stir all ingredients well to blend.
- Add 2 cups of water, and stir again.
- Place the lid on the Instant Pot, until it beeps and locks.
- Make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time to 18 minutes.
- Let the Instant pot build and release the pressure - this will take a few minutes to bring the Instant Pot up to pressure, then cook, and release the pressure.
- When the Instant Pot is done cooking, it will beep and go to the 'OFF' setting.
- Make sure all the pressure has been released by turning the pressure valve to VENTING, and make sure the FLOAT valve is down.
- Open the lid to the Instant Pot, and stir the Chili.
- Serve with your favorite toppings: sour cream, cheese, onions, green onions, ketchup, Fritos, Tortilla chips, crackers, etc. Enjoy!
THREE BEAN AND BEEF CHILI
Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
Provided by Ellie Krieger
Categories main-dish
Time 1h25m
Yield 10 cups (serves 8, serving size 1 1/4 cup)
Number Of Ingredients 15
Steps:
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams
INSTANT POT BEEF CHILI RECIPE BY TASTY
Classic chili comes together in under an hour in the Instant Pot. Use the sauté function to brown the aromatics and meat, then pressure cook to meld and build that long-simmered flavor. No chili is complete without the toppings--we love sour cream, shredded cheese, and cilantro!
Provided by Tasty
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute.
- Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute.
- Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release.
- Serve the chili with shredded cheddar cheese, cilantro, and sour cream.
- Enjoy!
Nutrition Facts : Calories 599 calories, Carbohydrate 30 grams, Fat 37 grams, Fiber 4 grams, Protein 33 grams, Sugar 9 grams
THREE-BEAN INSTANT POT® BEEF CHILI
Quick and easy Instant Pot® chili made with kidney, pinto, and black beans, fire-roasted tomatoes, and lots of spices. Feel free to add cayenne if you like your chili extra spicy.
Provided by jaredatkins
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, bell pepper, garlic, kosher salt, and black pepper. Cook until onion is soft and translucent and bell pepper has softened, about 5 minutes. Add ground beef. Cook and stir until browned, about 5 minutes. Drain and discard extra grease from pot. Turn off Instant Pot®.
- Stir in kidney beans, pinto beans, black beans, diced tomatoes, beef stock, tomato paste, chili powder, Worcestershire sauce, oregano, cumin, and paprika. Close and lock the lid.
- Select Chili mode; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 45.1 g, Cholesterol 47.3 mg, Fat 15.8 g, Fiber 15.6 g, Protein 27.4 g, SaturatedFat 4.6 g, Sodium 1716 mg, Sugar 8.3 g
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- Turn on Saute on your Instant Pot and select High temperature, wait for the display to read Hot.
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- Turn on the saute function and allow the pressure cooker to heat. Add the ground chuck, onions, garlic, and bell pepper. Cook until the ground beef is browned. Drain well. Return the meat and vegetables to the pressure cooker along with the drained beans and other ingredients. If you prefer a soupier chili, add an additional cup of water. Stir well.
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