Kendra's Treats

I promise I’m not going to turn my blog into an instant pot/pressure cooking blog…although here I am with another instant pot recipe! Haha I guess I’m on an instant pot kick. Well, actually I’m on a super-easy-and-fast dinner recipe kick.🤷🏼‍♀️ Yes, the instant pot can save time but what I love most about it is that I turn it on and then I can go lay on the couch. #pregnant You don’t have to babysit it at all – no stirring, no making sure it doesn’t boil over, etc. It’s pretty much the best after a long day at work and only one dirty dish! Does it get any better than that?? I made a batch of my Instant Pot Pinto Beans and then decided to make chili with the leftover beans. I stumbled across several recipes for instant pot chili. I was skeptical. Why would I use my instant pot for chili – especially if you start with pre-cooked beans? The answer I kept coming across was the flavor of an all-day simmer but in less than 30 minutes. I decided to give it a go….and they were right! So good! This is a very classic, mild chili recipe. If you want a spicier chili, add some cayenne pepper or another jalapeno. Enjoy!

{Instant Pot} Classic Chili 

1 lb extra lean ground beef
1/2 cup chopped onion (I used frozen)
2/3 cup chopped bell pepper (I used frozen, tri-color)
1 jalapeno, finely chopped (removed ribs and seeds for less heat)
1 tbsp cumin
2 tbsp chili powder
1/2 tsp salt
1 tsp garlic powder
1/2 tsp smoked paprika
1 (14 ounce) can diced tomatoes with green chilis (like Rotel)
1 (15 ounce) can fire-roasted diced tomatoes
2 cups drained and rinsed cooked beans (black beans, pinto, or kidney beans – whatever you have on hand)
1 cup water

1. Turn instant pot to saute mode. Add beef, onion, bell pepper, and jalapeno. Cook until beef is brown. Drain any excess grease (there probably won’t be any with extra lean beef).
2. Add the cumin, chili powder, salt, garlic powder, and smoked paprika. Continue to cook for about a minute or until spices are fragrant.
3. Add remaining ingredients. Turn instant pot to bean/chili setting and set time for 18 minutes (this is the same as manual, high pressure for 18 minutes). I did natural release which took about 20 minutes. If you are in a rush, you can do a quick release.
Note: If you want more heat, add 1/4-1/2 tsp ground cayenne pepper.

Slow cooker instructions: Follow steps 1 and 2 as above, except using a large skillet or pot on the stovetop. Transfer meat mixture to slow cooker and add remaining ingredients. Cook on low for 5-6 hours or on high for 3 hours.
Stove-top instructions: Follow steps 1 and 2 as above, except using a large pot on the stovetop. Add remaining ingredients. Cover and simmer for ~3 hours.