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Instant Pot Recipes Chilli

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Homemade Instant Pot Chili with dried beans comfort food! Recipe Instant pot recipes
Homemade Instant Pot Chili with dried beans comfort food! Recipe Instant pot recipes from www.pinterest.com

Description

This Instant Pot Chilli recipe is a hearty, delicious meal that's ready in no time. It's packed with flavor and sure to be a hit with the whole family. This recipe is easy to make and requires minimal prep time. And the best part? It's made with pantry staples, so you don't have to worry about running to the store every time you want to make it. This chilli is perfect for busy weeknights, and leftovers can be frozen for a quick and easy meal anytime.

Prep Time

Prep time for this Instant Pot Chilli recipe is about 10 minutes. You'll need to measure out the ingredients and chop the onion and garlic. It's important to be precise with the measurements, so make sure you have a kitchen scale or measuring cups and spoons on hand. If you're using canned beans, you don't need to presoak them, but you'll need to drain and rinse them.

Cook Time

Cook time for this chilli recipe is about 30 minutes. You'll want to allow the Instant Pot to come to pressure and release steam before opening the lid. You can also use the "Keep Warm" setting to keep the chilli warm until you're ready to serve it.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup vegetable broth
  • 1 (4-ounce) can diced green chiles
  • Salt, to taste
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Set the Instant Pot to sauté mode. Add the olive oil and heat until shimmering. Add the onion and garlic and sauté until fragrant and beginning to turn golden, about 3 minutes.
  2. Add the chili powder, cumin, coriander, paprika, oregano, black pepper and cayenne pepper (if using). Sauté for 1 minute, stirring constantly.
  3. Add the diced tomatoes, kidney beans, black beans, vegetable broth, and green chiles. Stir to combine.
  4. Cover the pot and set the valve to sealing. Set the Instant Pot to high pressure for 10 minutes. When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
  5. Stir the chilli, season with salt to taste, and garnish with cilantro.
  6. Serve hot with your favorite toppings.

Equipment

You'll need an Instant Pot or other electric pressure cooker for this recipe. You'll also need measuring cups, measuring spoons, a kitchen scale (optional), a cutting board, a sharp knife, and a wooden spoon.

Notes

This recipe can be easily doubled to feed a larger crowd. You can also substitute the beans for your favorite protein, such as ground beef, turkey, or chicken. If you're using ground beef, cook it in the Instant Pot first, then add the remaining ingredients and cook according to the recipe instructions.

Nutrition: Per Serving

Calories: 169, Fat: 3g, Carbohydrates: 28g, Protein: 8g, Fiber: 8g

Recipe Tips

For a spicier chilli, add more cayenne pepper, or try using a hotter variety of green chiles. You can also add a can of diced jalapeños for a kick of heat. For a creamier chilli, add a spoonful of sour cream or plain Greek yogurt. Finally, for a smoky flavor, add a few drops of liquid smoke.


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