How to Make Instant Pot Chili | The Stay At Home Chef
This Instant Pot Chili recipe is full of meaty goodness in this easy to make recipe that utilizes the hottest kitchen appliance trend: the electric pressure cooker.
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ELECTRIC PRESSURE COOKER COOKBOOK:
**Reprinted with Permission of Harvard Common Press**
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✅Ingredients
• 2 pounds beef chuck, cut into 1 inch pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2-4 tablespoons vegetable oil
• 1 cup diced onion
• 2 cloves garlic
• 1 (14.5 ounce) can beef broth
• 2 (15 ounce) cans red kidney beans, rinsed
• 1 (14.5 ounce) can crushed tomatoes
• 2 (4.5 ounce) cans green chilies
• 3 tablespoons chili powder
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 2/3 cup finely crushed tortilla chips
• Shredded cheese, cilantro, sour cream for serving
✅Instructions
1️⃣ 00:00:56 - Season the beef with salt and pepper. Select browning/saute on your electric pressure cooker and add 2 tablespoons vegetable oil and brown the beef in small batches, about 5 minutes. Add more oil as needed until all the meat is browned. Transfer browned meat to a plate and set aside.
2️⃣ 00:01:54 - Add 1 tablespoon more oil into the pressure cooker pot and onion. Saute 3 minutes until tender. Add the garlic and saute 1 minute more.
3️⃣ 00:02:22 - Stir in the beef broth, tomatoes, beans, green chilies, chili powder, tomato paste, and cumin. Stir in beef.
4️⃣ 00:03:05 - Lock the lid in place. Select high pressure and 25 minutes cook time.
5️⃣ 00:03:31 - When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
6️⃣ 00:04:00 - When the valve drops, carefully remove the lid. Stir in the tortilla chips and let rest for 10 minutes, uncovered, to thicken.
7️⃣ 00:04:18 - Serve topped with cheese, cilantro, sour cream, and more tortilla chips as desired.
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Ingredients
Olive Oil (1.5 Tbsp)
Onion (1 Diced)
Bell Peppers (2 Diced, Color to your preference)
Ground beef (500g)
Garlic (3 cloves)
Salt (1 tsp)
Pepper (2tsp)
Chopped Tomatoes (2 Tins / 800g)
Lager (1 Can)
Jalapenos (50g)
Beef Stock (1 Gel/Cube)
Cumin (1 Tbsp)
Paprika (1 Tbsp)
Tomato Puree (2 Tbsp)
Kidney Beans (1 Can / 400g)
Quick Basic - Pressure Cooker Chunky Beef Chili
Learn how to make a chunky beef chili in a pressure cooker. Full recipe here:
Food Wishes Beef Chili with IMUSA Pressure Cooker
Brought to you by Chef John FoodWishes.com using an IMUSA Pressure Cooker.
Learn how to Use Pressure Cooker! Visit to get more info, and watch over 400 free video recipes. I hope you enjoy this Beef Chili Recipe for a Pressure Cooker!
The BEST Instant Pot Chili - Dump and Go Recipe - Perfect for Beginners
Our Mom's Chili is the perfect fall soup recipe. We would have it for dinner every single Halloween and it's a tradition we've kept with our own families. You can also make this chili on the stove top or slow cooker - and maybe we are biased, but we think it is the BEST!
If you are new to the Instant Pot, this is the PERFECT beginner recipe for you. You can just dump everything and GO! These are my favorite kinds of recipes!
TRICKS TO MAKING INSTANT POT CHILI
If this is your first time making chili, or any soup for that matter in the Instant Pot, we have a few suggestions to make sure it turns out perfect every single time.
Brown and Flavor Ground Meats
Cooking the meat before throwing it in the Instant Pot may not be the case for all soups, but we’d recommend browning ground beef, turkey, or sausage before tossing it in the Instant Pot.
This not only helps with the flavor of your soup, but it also prevents large chunks of meat from cooking together. You’ll have perfectly ground beef in your chili if you take this step.
We love to brown our meat with onions in this recipe, giving the meat great flavor. Other soups may have you throw in some garlic, spices, or even a packet of taco seasoning.
You can also pre cook your ground beef in the Instant Pot. Watch I how cook 3 pounds of frozen meat here:
2. Drain and Rinse Your Beans
Avoiding this step could be detrimental to your chili! We’ve listed which cans need to be drained in this recipe, but you can almost always assume that beans in any recipe will be drained and oftentimes rinsed (especially black beans!).
Without draining your beans, your chili will be turn out runny and a little too “soupy” to be considered chili. We know it’s an extra step, but it’s definitely worth it.
3. Add Enough Liquids
While draining some ingredients is important, it’s also important to make sure you have enough liquid in your Instant Pot so it will pressurize.
The best part about this Instant Pot Chili is the delicious flavors that combine together. The liquid from the diced tomatoes, the Worcestershire sauce, and the water should be enough to keep those flavors infusing all day long.
Don't have an Instant Pot? No problem! You can make our Mom's Chili in the slow cooker and on the stove top! Get the slow cooker recipe HERE. Watch how to make the stove top recipe HERE.
HOW TO MAKE INSTANT POT CHILI INTO A FREEZER MEAL
We get asked how to turn our Mom's Chili into a freezer meal A LOT. Here’s how you do it!
Brown your ground beef and onions according to directions in original recipe.
In a large Zip-Loc or freezer safe bag, combine remaining ingredients.
Place laying flat in your freezer to save the most space. We like to label our bags before hand so we know what’s in the bag. If you’re anything like us, in a months time you’ll forget what freezer meals you’ve stuck in the freezer.
Place freezer bag in the refrigerator the night before cooking to allow it to partially thaw.
Cook according to the directions in original recipe. It’s that easy!
Find the Instant Pot Recipe HERE:
Find the Slow Cooker Recipe HERE:
Find how to make Mom's Chili on the stove top HERE:
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Just remember when using the Instant Pot, it takes 10-20 minutes to pressurize!
Be sure to give me a thumbs up and comment if you would like more Instant pot recipes or tips and tricks with the Instant Pot! Also, feel free to comment if you have any questions, and I will try the answer them the best I can!
This is the Instant Pot I have (yes it is the cheaper one and I love it!):
If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!
Love you guys! - Kristen
#instantpot #instantpotchili #sixsistersstuff