Instant Pot Chili


There is nothing more comforting than a good hot Chili dish served on the cold days of autumn and winter. This chili prepared with beef and red beans is one of the most popular versions of this dish. For a vegetarian chili simply substitute the beef with a second can of beans.

Chili can be stored 1 week in the refrigerator and 6 months in the freeze

Servings: 4 generous

Note that the cooking time takes into account the time the Instant Pot takes to start cooking as well as the cooking and resting time before releasing the pressure.

Prep Time15 minsCook Time45 minsTotal Time1 hr

Chili
 2 tablespoons (30 ml) vegetable oil
 2 onions, chopped
 1 large clove of garlic, finely chopped
 1 pound (500 g) of ground beef
 1 teaspoon (5 ml) ground cumin
 ¼ to ½ teaspoon (1 to 2 ml) Cayenne
 2 tablespoons (30 ml) chili powder
 1 teaspoon (5 ml) salt
 1 bay leaf
 1 cup (250 ml) unsalted beef broth
 1 can 19 oz ( 540 ml) red chili beans, rinsed and drained
  1 cup (250 ml) canned tomatoes, chopped
 3 tablespoons (45 ml) tomato paste
 4 servings of hot cooked white rice
Garnish (optional)
 Half an onion, chopped
 1 large tomato, chopped
 Grated cheddar cheese

1

Select sauté to "medium or normal", set 15 minutes. Heat the oil, add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.

2

Add the beef and cook for about 5 minutes, stirring constantly with a wooden spoon until the meat loses its pinkish color.

3

Add cumin, Cayenne and chil powderi, stir and cook 1 minute.

4

Add the broth and stir, scraping the bottom of the bowl to dislodge adhering particles. Stir in beans, tomatoes and bay leaf. Place the tomato paste on top without stirring. Secure the lid with the pressure button to sealing. Press the cancel button.

5

Select "chili / bean, pressure cook or manual", set 8 minutes to "high" with "warm to off". Weigh on "start". The pan will take about 8 minutes before cooking. When the end of cooking alarm sounds, release the pressure and remove the lid.

6

Select "sauté to medium or normal", set 5 minutes. As soon as the preparation begins to boil, cook for 2 minutes, stirring constantly. Press the cancel button. Cover without sealing and let stand 8 minutes

7

Serve in hollow bowls with or without rice and garnish with onions, tomatoes and cheese if desired.

Ingredients

Chili
 2 tablespoons (30 ml) vegetable oil
 2 onions, chopped
 1 large clove of garlic, finely chopped
 1 pound (500 g) of ground beef
 1 teaspoon (5 ml) ground cumin
 ¼ to ½ teaspoon (1 to 2 ml) Cayenne
 2 tablespoons (30 ml) chili powder
 1 teaspoon (5 ml) salt
 1 bay leaf
 1 cup (250 ml) unsalted beef broth
 1 can 19 oz ( 540 ml) red chili beans, rinsed and drained
  1 cup (250 ml) canned tomatoes, chopped
 3 tablespoons (45 ml) tomato paste
 4 servings of hot cooked white rice
Garnish (optional)
 Half an onion, chopped
 1 large tomato, chopped
 Grated cheddar cheese

Directions

1

Select sauté to "medium or normal", set 15 minutes. Heat the oil, add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.

2

Add the beef and cook for about 5 minutes, stirring constantly with a wooden spoon until the meat loses its pinkish color.

3

Add cumin, Cayenne and chil powderi, stir and cook 1 minute.

4

Add the broth and stir, scraping the bottom of the bowl to dislodge adhering particles. Stir in beans, tomatoes and bay leaf. Place the tomato paste on top without stirring. Secure the lid with the pressure button to sealing. Press the cancel button.

5

Select "chili / bean, pressure cook or manual", set 8 minutes to "high" with "warm to off". Weigh on "start". The pan will take about 8 minutes before cooking. When the end of cooking alarm sounds, release the pressure and remove the lid.

6

Select "sauté to medium or normal", set 5 minutes. As soon as the preparation begins to boil, cook for 2 minutes, stirring constantly. Press the cancel button. Cover without sealing and let stand 8 minutes

7

Serve in hollow bowls with or without rice and garnish with onions, tomatoes and cheese if desired.

Instant Pot Chili

 

 

Share on facebook
Share on twitter
Share on pinterest
Share on delicious
Share on email
Share on print

2 thoughts on “Instant Pot Chili”

Leave a Reply

Your email address will not be published.

Hello, I’m Micheline. It’s great to have your here at Cooking with Micheline!

NEWSLETTER

Never miss our latest delicious recipes

Enjoying our recipes !

Do NOT follow this link or you will be banned from the site!

Inscrivez-vous à mon infolettre !

En vous inscrivant , vous recevrez en primeur les nouvelles recettes, articles et conseils.

Subscribe to my newsletter !

By subscribing you will receive all the latest recipes, articles and tips.