Best Instant Pot All American Beef And Bean Chili Recipes

INSTANT POT CHILI

Steps:

• Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
• Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.
• Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.
• Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.

INSTANT POT BEEF AND BEAN CHILI

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.

INSTANT POT BEEF CHILI RECIPE BY TASTY

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!

INSTANT POT CHILI

Steps:

• Add the oil to the liner of a 6- or 8-quart Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about 3 minutes more.
• Add the beef stock to the Instant Pot, stirring to release any browned bits from the bottom of the liner. Gently stir in the remaining 1 teaspoon salt, beans, tomatoes, tomato paste, and chipotle puree, if using. Press the cancel button to reset the Instant Pot.
• Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select high pressure and set the timer for 14 minutes. When the timer is up, let it rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
• Give the chili a good stir to recombine all of the ingredients. Serve topped with cheese, sour cream, green onion, and corn chips.