Description
Instant pot chili is hearty and perfectly spiced. It’s a fall staple that’s made easier by the use of the Instant Pot. The perfect way to warm up!
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (or you can sub ground turkey or chicken)
- 1 large onion, chopped
- Optional: 1 jalapeno, diced
- 2 tablespoons unsalted chili powder
- 1 teaspoon cumin
- 1 tablespoon tomato paste
- 4 to 5 cloves garlic, minced
- 28 ounce can crushed tomatoes
- 15 ounces diced tomatoes (use fire roasted for more flavor)
- 1 1/4 cups low sodium chicken or beef broth (or more as needed)
- 5 celery stalks, sliced
- 1 green bell pepper, chopped
- 2 15 ounce cans red kidney beans, drained and rinsed
- salt to taste
- Optional toppings
- shredded cheddar cheese
- tortilla chips
- saltine crackers (not gluten free)
- light sour cream
- avocado, sliced
- cilantro leaves
- green onion, sliced
Instructions
- Saute: Set your instant pot (affiliate link) to saute. Once hot add the oil and the ground beef. Crumble the ground beef and add the onion and jalapeno. Saute until the ground beef is cooked through and the onion and jalapeno are tender (about 5 minutes). Add the chili powder, and cumin – cook until fragrant, about 1 minute. Add the tomato paste and garlic, cook about 1 minute.
- Add the liquids and veggies: add the can of crushed tomatoes, diced tomatoes, and broth. Stir to combine. Add the celery and bell pepper – do not stir – allow the veggies to rest on top of the liquid (this ensures that the veggies stay slightly crunchy during the cooking process).
- Pressurize: Lock on your instant pot lid, turn the steam nozzle to “sealing”. Press the soup button and adjust your timer to 5 minutes. It will take 15 to 20 minutes for your instant pot to come up to pressure. Once the timer goes off force release the pressure by moving the nozzle to “venting” and allow the steam to release fully and the button to drop. Open the lid and give it a good stir.
- Finish: Stir in the kidney beans, add salt to taste (at least 1/2 to 1 teaspoon), and add more broth to thin out the chili if needed – although it is supposed to be pretty thick.
- Serve: Ladle the chili into bowls. Top with any of your favorite toppings (listed above) and serve immediately. Store leftovers in the fridge for p to 1 week, or in the freezer for up to 6 months.
Notes
Stove top: Follow the same instructions for sauteing, only in a large pot or dutch oven. Add the Liquids and allow the chili to simmer for 20 minutes, stirring occasionally. Add the celery and bell peppers and kidney beans, simmer for another 10 minutes until the veggies are slightly softened, but still crunchy. Add salt to taste. NOTE: You may have to add more broth because it may simmer down in the stove top version.
I do not recommend using slow cooker for this recipe. For me the texture of the crunchy bell pepper and celery is very important for a good chili and slow cookers tend to turn veggies to mush. Sorry slow cooker, I love you for so many other recipes, but not this chili!
