Instant Pot Beef Chili

Instant Pot Beef Chili

This is one of my favorite recipes from the Instant Pot Miracle Cookbook. I sometimes use a combination of beef and pork, or just pork.

Prep time: 20 minutes

Function: Sauté (Normal); Pressure/Manual (high)

Closed Pot time: 1 hour

Total Time: 1 hour 20 minutes

Release: Natural

Serves 8

1.5 Lbs ground beef

1 C Chopped onion

4 Cloves garlic, minced

1 15-oz Can tomato sauce

2 15 to 16-oz Cans kidney beans, drained

1 C Beef broth [or chicken broth – low salt/low fat]

2 14.5 oz Cans diced tomatoes, undrained

2 T Chili powder

1/2 t. Black pepper

1 4.5-oz Can diced green chilies, undrained (optional)

Hot sauce (optional)

Shredded cheddar cheese, sour cream, and/or sliced green onions

PREP

Select Sauté on the Instant Pot and adjust to Normal. Cook the ground beef, onion, and garlic for about 10 minutes or until the meat is browned and onion tender.

Press Cancel. Add tomato sauce, beans, broth tomatoes, chili powder, black pepper, and green chilies.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select Manual and cook at high pressure for 10 minutes.  When cooking is complete, use a natural release to depressurize.

SERVE

Serve chili with hot sauce, cheese, sour cream, and/or green onions.

My notes: I originally mis-read the recipe and only used one can of beans (black beans) and one can of diced tomatoes. It was on the soupy side but very flavorful and excellent. One time I made it with 2 lbs of ground meat, so I doubled the diced tomatoes and beans. This makes a lot for two people, so I freeze in smaller containers. 

Mike Lewis’ Texas Chili

This recipe will make a stock pot full – so if you want less, adjust accordingly.

5 lbs. ground beef

28 oz. can crushed tomatoes

2 – 40 oz. cans of Redskin (or any type) kidney beans

6 oz. can tomato paste

2 cans beer (any kind)

2 T. olive oil

4 garlic cloves minced

3 t. salt

3 t. ground black pepper

3 t. dried oregano

2 T. cumin

10 T. chili powder (medium hot) (we use Penzey’s brand)

3 t. crushed dried chili’s – seeds and all (about 6 chili’s)

2 T. sugar

Slice and chop onions.  Sauté in olive oil until soft, but do not brown.  

Add beef.  Stir occasionally until brown.  

Add all dry ingredients.  Stir and cook about 2 minutes.  

Add crushed tomatoes, paste, and beer and bring to boil.  

Cook 5 minutes on low boil.  Add beans.  Bring to boil.  

Simmer for 1 hour with lid on.  

Turn off heat – leave overnight or at least 4 hours.  Reheat to serve and eat.

Chicken Chili

Monica J. Pileggi, March 2005


2 lbs boneless, skinless chicken breasts - cut into 1/2" pieces
2 medium sweet red peppers, diced
4 cloves garlic, minced
2 medium onions, chopped
2 T. olive oil
1 T. chili powder
2 t. cumin
1/4 t. cayenne pepper
1 28.5 oz can diced tomatoes, undrained
2 14.5 oz cans fat free chicken broth
3 15.5 ounce can cannelloni beans, drained and rinsed
1 cup salsa
1 10-oz package frozen corn
Salt

In a large pot, sauté the first 4 ingredients in oil over medium heat, until chicken is no longer pink and the vegetables are tender.

Add in chili powder, cumin, and cayenne pepper; stir and cook for 1 minute.

Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.

Add two cans of the beans, salsa, corn, and salt. For the last can of beans, puree in a process and add to the pot (this will thicken the sauce). Cook for another 15-20 minutes on low heat.

Notes:
1. For Weight Watchers: Total of 48 points; 3.55 points per cup. Makes approx 29 1-cup servings.
2. For a hotter flavor, add more chili powder. Any kind of beans can be used.