Thick & Beefy Instant Pot Chili
Instant Pot chili is rich, beefy, and full of bold TexMex flavor. With the perfect blend of spices and bean to meat ratio, it's simple to prepare and cooks quickly thanks to the pressure cooker!
Servings: 6
Calories:
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 lb lean ground beef
- 2 teaspoons worcestershire sauce
- 6 cloves garlic minced
- 2 tablespoons chili powder note 1
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon cayenne
- 1 cup stock
- 12 oz can corn drained
- 19 oz can kidney beans drained & rinsed
- 15 oz can of diced tomatoes including juices
- 15 oz tomato sauce note 2
Instructions
- Sauté onions- Select the 'sauté' function of your Instant Pot. Into the stainless steel insert, add olive oil and onions. Cook for 5 or so minutes, until onions are soft and translucent.
- Cook beef + spices- Add the beef to the Instant Pot, and cook, using a spatula to break it up into small pieces. Cook for 5-7 minutes, until beef is cooked through and no pink remains. Add worcestershire sauce and the spices (chili powder, cumin, coriander, salt and cayenne; see note 3). Toss to coat, then make a space in the middle of the pan. Add the garlic and cook for 1 minute.
- Add remaining ingredients- After a minute, add the stock and scrape the bottom of the pan to ensure nothing is stuck. Add (in the following order) corn, kidney beans, diced tomatoes and tomato sauce (see note 4).
- Cook- Place the lid on the Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook for 5 minutes.When the Instant Pot completes its cooking cycle, allow it to naturally release for 10 minutes (just let the pot sit without touching it). After 10 minutes, carefully transfer the steam release handle to the 'venting' position to release any remaining pressure.
- Serve- Enjoy chili topped with shredded cheese, avocado and sour cream.
Video
Notes
1- use a paprika-based chili powder blend for this recipe; find it in the spices aisle of your grocery store or make a homemade version using the recipe linked in the blog post
2- tomato sauce refers to a puréed tomato mixture; sometimes it's called passata. Do not confuse with ketchup
3- it's smart to have all the spices measured out in a small bowl before you begin cooking so that they don't burn while you are measuring out the other spices.
4- tomato products are notorious for causing a burn warning; adding them last keeps them away from the bottom of pot.
5- note that the chili will be 'soupy' upon removal of the lid, but as it cools, it thickens up nicely.
Storage
Cool chili, then add to your favorite storage container (I like plastic freezer jars).
- fridge- store in the fridge for up to 4 days
- freezer- freeze for up to 6 months