INSTANT POT BEEF AND BEAN CHILI
This Instant Pot Beef and Bean Chili is hearty and filling, and packed with lean ground beef and beans! Ready in 30 minutes!
Provided by Chrissie
Categories Lunch Main Course Main Dish Soup
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 cups, Calories 312 kcal, Carbohydrate 37 g, Protein 25 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 801 mg, Fiber 10 g, Sugar 5 g
INSTANT POT BEEF CHILI RECIPE BY TASTY
Classic chili comes together in under an hour in the Instant Pot. Use the sauté function to brown the aromatics and meat, then pressure cook to meld and build that long-simmered flavor. No chili is complete without the toppings--we love sour cream, shredded cheese, and cilantro!
Provided by Tasty
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 599 calories, Carbohydrate 30 grams, Fat 37 grams, Fiber 4 grams, Protein 33 grams, Sugar 9 grams
SIMPLE INSTANT POT® BEEF CHILI
This chili requires minimal ingredients and no beans! It packs a full flavor profile and isn't too spicy. To preserve the integrity of the spices, do not add them until the end
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 11 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 3.7 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 731.2 mg, Sugar 5.6 g
INSTANT POT® VEGETARIAN CHILI
A hint of spice, and lots of warmth. This chili is the perfect quick meal for a cool, busy day. Spruce it up however you enjoy your chili served! We like to serve ours over baked potatoes or rice with some Cheddar cheese, sour cream, diced onion, minced parsley, or cilantro. Bonus--the house smells delicious while this is cooking!
Provided by Rebekah Rose Hills
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
- Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir chili and taste; adjust seasonings to your personal preference.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 55.8 g, Fat 4.1 g, Fiber 19.4 g, Protein 17.5 g, SaturatedFat 0.7 g, Sodium 1944.1 mg, Sugar 7.9 g
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