As soon as September hits, or football season gets in full swing, our household goes in to full-on chili mode every weekend. This year, however, we were sweltering in the 90s well into October. It took forever to officially feel like fall. Now that we got our first SNOW of the year in West Virginia (the first week of NOVEMBER!) , it’s #soupseason from now till April.
Still on the fence about your instant pot?
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I’ve had my Instant Pot for about two years now, but this was the first year I’ve attempted to make chili in it. My husband was supposed to be on chili-making duty when he invited my parents out recently, and about an hour before they were supposed to be here, no attempts at soup-starting had been made. I’m not trying to throw him under the bus here. He was just busy running around the yard with our three wild lings and time slipped away from us. Enter the Instant Pot. Maximum flavor in minimal time. I started sauteing the beef on saute mode in the Instant Pot while I was cutting up onions and peppers. I threw those in to saute for a few minutes and rinsed the beans and opened the tomatoes. Threw in some spices, popped on the lid and let that baby do its thing for 20 minutes.
By the time my parents walked in, the house smelled amazing, the chili bowls were ready for toppings, and I only had one pot to clean up!
Instant Pot Chili is now my go-to. The meat got SO tender and the flavors tasted like they’ve been simmering away for hours. Here’s the super simple step-by-step.
instant pot chili step-by-step
1.) Brown beef in Instant Pot, breaking up chunks until cooked through. (PSA-If you don’t have a meat chopper like this, I would recommend one a hundred times over. Less than 5 bucks and SUCH a functional tool.)
2.) Add onion and pepper sauté another 3-4 minutes.
3.) Add spices and cook about one minute.
4.) Add tomatoes, broth, and beans and stir.
5.) Cook on manual pressure 20 minutes. (Carefully quick release or let pressure come down naturally)
Serve with favorite chili toppings. I’m a huge fan of avocado, a big glug of hot sauce, sprinkle of cheese, and crunched up tortilla chips. My dad likes oyster crackers on his chili. Yuck! Tell us in the comments, what your favorite way to top chili?
Simple Instant Pot Chili
- Instant Pot
- 1- pound organic ground beef
- 15- ounce can organic tri-bean blend drained & rinsed
- 32- ounce carton organic beef broth
- 28- ounce can Great Value Organic diced tomatoes
- 1 onion diced
- 1 green pepper diced
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp oregano
- Brown beef in Instant Pot, breaking up chunks until cooked through.
- Add onion and pepper sauté another 3-4 minutes.
- Add spices and cook about one minute.
- Add tomatoes, broth and beans and stir.
- Cook on manual pressure 20 minutes. (Carefully quick release or let pressure come down naturally)
- Serve with favorite chili toppings.