I have always thought of chili as being a soup and only eaten as an appetizer but my wife thinks otherwise. According to her, chili is a whole meal. I personally can’t get down with this, because as a Cuban, a whole meal has rice in it and sometimes chili is not served with rice. She is always saying that “it’s basically picadillo in a soup.” I always reply to that saying “you know what picadillo is served with? RICE!” So, when this easy instant pot chili is on the menu in our house, you better believe that I have a pot of rice cooking also.
Is chili hard to make?
Honestly, this is probably one of the easiest dishes to make. Everything is made in one pot and I typically use my instant pot to make it. It seriously only takes minutes, so it is a perfect dish for the weekday when everything you’re feeling a little rushed. Also, it always makes extra so be prepared to have left over chili for a few days.
How do you make chili in the instant pot?
To make chili in an instant pot, you are first going to press the sauté function and set the time for 15 minutes. Coat the bottom of the pot with oil and sauté your onions, garlic, and greed peppers for about three minutes. After, you are going to add the ground beef and stir. Cook for about seven minutes, breaking up the meat as it cooks. Once the meat is slightly browned and broken apart, add all your spices, tomato sauce, tomato paste, diced tomatoes, beef broth, and finally your beans. Switch over to the pressure cook mode and cook under high pressure for 15 minutes. Once done, slowly release the pressure and stir. That’s it! Easy!
What do I do with the left-over chili?
This recipe always gives you extra chili. What I typically do is that I divide the left-over portion into freezer safe zip-lock bags and store them in the freezer for a couple of months. Whenever we want to thaw them, I place a pot of water on a stove, place the frozen zip-lock bag with chili in the pot and heat the water over high heat until the chili is thawed out and warm.
Ingredients
- 2 lbs. Ground beef
- 1 ½ cup Onion diced
- 1 cup Green pepper diced
- 4 cloves Garlic diced
- 2 tbsp Chili powder
- 1 tsp Salt
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Oregano
- ½ tsp Cumin
- ½ tsp Black pepper
- ¼ tsp Cayenne pepper
- 3 Bay leaves
- ½ cup Tomato sauce
- 4 tbsp Tomato paste
- 1 28oz can Diced tomatoes
- 2 cup Beef broth low sodium optional
- 1 15.5oz can Black beans
- 2 15.5oz can Kidney beans
- Your favorite chili toppings like shredded cheese, green onions, sour cream, plantain chips, tostones.
Instructions
- Coat the bottom of the instant pot with oil and turn on the sauté function on high. Once hot, add your diced onions, pepper, and garlic. Cook for about 3-5 minutes, until the onions are soft and translucent.
- After, add your ground beef and stir to combine with the garlic, onions, and peppers. Cook the meat for about seven minutes, breaking it up as it cooks.
- Once the meat is broken apart and has turned browned, add all your spices, bay leaves, tomato sauce, tomato paste, diced tomatoes, beef broth, and finally your black beans and kidney beans. Stir everything to combine.
- Switch over to the pressure cook mode on the Instant Pot, close the pot with the lid and cook under high pressure for 15 minutes. Make sure that the vent valve is closed.
- Once done cooking under high pressure, carefully release the pressure and open the lid. Stir the chili and serve! Top with your favorite toppings. I hope you enjoy!
