Instant Pot chili tastes like you’ve made a batch that’s simmered all day long—and surprise!—it’s ready in less than an hour.
Yesterday I made my first batch of Instant Pot chili. It was Sunday and FREEZING (actually, below freezing) and I was home all day long, so I could’ve had a simmering pot of chili on the stove for hours, or a batch in the slow cooker.
Instead, I thought it’d be a fine time to test out another recipe in the Instant Pot, because … why not?
I can’t say enough about how much I love this gadget. It’s quite the multi-tasker, which is a requirement for any new appliance or tool that enters my kitchen these days. I don’t have time or cabinet space for a “uni-tasker” (as Alton would say)!
Everything from sautéing the ground beef, to the set-it-and-forget-it cooking portion, is completed in the Instant Pot.
This also means fewer dishes to deal with afterwards and—BONUS!—the Instant Pot’s metal insert is dishwasher-friendly. Yay!
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 24-oz can diced tomatoes
- 2 cups chicken stock
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 teaspoon unsweetened cocoa powder
- 3 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- Set the Instant Pot to Sauté and add 2 tablespoons of olive oil to coat the bottom. Once it's hot, add the ground beef, sprinkle it with 1 teaspoon salt, and brown it for 5 minutes or until it's nearly cooked through.
- Using oven mitts, lift the insert out of the Instant Pot and then drain the ground beef. Return the ground beef to the insert and set it back in the Instant Pot. Keep the setting on Sauté.
- Mix in the onions, garlic, cocoa powder, chili powder, paprika, cumin, onion and garlic powders, ketchup, remaining salt and pepper. Allow it to cook together for 1 minute, stirring occasionally with a wooden spoon.
- Pour in the chicken stock and use the wooden spoon to scrape up the bits on the bottom. Add the soy sauce and tomatoes, and give another stir.
- Lock the Instant Pot lid in place, make sure the valve is closed, and set it to cook for 8 minutes on Manual.
- Once it's done cooking, let the pressure reduce on its own for 10 minutes, then use the quick release to allow the rest of the pressure out.
- Serve with cheddar cheese, sour cream, green onions and Saltine crackers or corn bread.
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