I’ve always made chili in the crockpot. It’s pretty simple, but having to brown the meat on the stove only to transfer it to the crockpot is pretty annoying.
With the Instant Pot, there’s less cleanup! Though it’s still slow-cooked, it’s more instant than my previous chili method.
There’s also a faster way to cook it on the pressure cook setting, but I haven’t tried it yet.
- 1-2 lbs of ground beef
- 1 yellow onion, chopped
- 5 cloves of garlic, minced
- 1 red bell pepper
- 14-16 oz of crushed or diced tomatoes
- 1 cup of kidney beans (rinsed)
- 2 cups of corn
- 1 tbsp of Worcestershire sauce
- 2 tbsp of chili powder
- 1 tsp of cayenne pepper
- 1 tsp of paprika
- 1 tbsp of brown sugar
- 2 tbsp vegetable oil
- Salt and pepper to taste
Step 1: Turn Instant Pot on sauté setting. Heat oil on medium and sauté garlic and onions. Add ground beef.
Step 2: When ground beef is cooked, add the rest of the ingredients to the pot of meat. Mix.
Step 3: Set the Instant Pot to slow cook on medium for 6-8 hours. Make sure it’s also venting naturally.
When finished, garnish with cilantro and serve on top of white rice and your favorite hot sauce.
My batch yielded enough for tonight’s dinner for 3, plus 2 lunches for our toddlerdaughter and 1 more dinner for our family. Freezing the leftovers for another day (or days)!