Instant Pot Chili Recipe
A bowl of tender beef chunks floating on a hot flavored soup best suits a cold evening. This red thick beef stew is a 300-year-old traditional dish. And we call it instant pot chili because of its preparation in an instant pot at the chili/bean program.
Ingredients
- 1.5 pound ground beef
- 1 medium onion
- 4 Garlic cloves
- 2 (540ml/19oz) red kidney beans
- 3 tablespoons tomato paste
- 1 can of crushed tomatoes
- 1-2 tablespoons chili powder
- 1 tablespoon cumin seed
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar (optional)
- Salt, black pepper, and Brown sugar according to taste
- 1 cup (250ml) unsalted chicken stock
- 2 tablespoons fish sauce/soy sauce
- 1 teaspoon unsweetened cocoa powder
For Garnishing
- Lime
- Sour cream
- Jalapeno pepper, diced and seeded
- Green onions
- Cheddar cheese
Instructions
- Start with heating the instant pot. You can use the fry button to heat the pressure cooker. So, wait until the cookware is hot enough. Also, look at the indicator for the hot signal. You should add the ingredients only after the pot becomes hot.
- When the pot is heating up, you can use the time for seasoning the ground beef. Use kosher salt and ground black pepper for seasoning. Then add 1 tbsp of olive oil to the pot. And spread the oil with a wooden spatula to grease the whole bottom.
- Now the instant pot is ready for cooking. So add the seasoned ground beef to the pressure cooker. Remember that the meat will release juice after 4 to 5 minutes. And you will collect the liquid in a bowl to use later.
- Fry the beef for 5 to 7 minutes until it becomes brown with a crispy feel. At this stage, a little salt and black pepper can enhance the taste.
- You can utilize the time when the beef is frying in other work. Take a 500 ml measuring cup and add all the ingredients for the chicken stock mixture. Here you add fish sauce, soy sauce, and unsweetened cocoa powder to the chicken stock. And then mix all the ingredients well.
- Now add ground cumin seed, chili powder, and dried oregano to the instant pot. Stir a little and add diced onions and minced garlic to it. You can adjust the amount of chili powder according to its sharpness. And how rich you want the Chili to be. Stir the mixture for 5 minutes until you smell the flavor of the spices.
- Now add half of the chicken stock mixture to the pot. And stir well to remove the spices stick to the sides and bottom of the instant pot. Mix everything well and add the beef juice you have collected previously. Also, add the remaining chicken stock mixture. At this stage, you will also add the red kidney beans to the pot and stir well to mix everything.
- After mixing everything, You can spread the crushed tomatoes and tomato paste at the top. Then close the lid and seal the pot by moving the venting knob. After that, turn on the pressure cook button.
- Cook the Chili at high pressure for 10 minutes and switch off the pressure cooker. Allow the steam to release naturally. Then move the venting knob to the open position. And carefully open the lid.
- Stir the stew and sprinkle brown sugar, kosher salt, and black pepper to your taste. You can also follow an optional step of adding 1 tbsp of apple cider vinegar. But remember that it will alter the taste and flavor. So we recommend adding this optional ingredient to half of the stew. Thus you will get two different flavors in your Chili.
- Now garnish the hot instant pot chili using your favorite toppings. And serve it with honey cornbread or garlic knots. Trust me; there is nothing more tempting than this instant pot chili to enjoy on a cold day.
Notes
This recipe yields a chili of mild taste. However, you can make your Chili spicier by adding some hot sauce to it. It is good to choose lean ground beef that has less fat and calorie. You can also replace the meat with chicken or turkey. In the above recipe, we have used kidney beans and pinto beans of one can each. You can use other kinds of beans that suit your taste. It is good to use a blend of different beans to increase the taste and nutritional value.