INSTANT POT® FALL CHILI
Although it is tradition to flavor chili with a lot of heat, this fall chili (flavored with pumpkin) is milder than most. Autumn recipes don't have to be spicy to keep you warm, just piping hot! This one is easy to put together in an Instant Pot®. Top with shredded Cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.
Provided by Chef
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h40m
Yield 10
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
- Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.
Nutrition Facts : Calories 142 calories, Carbohydrate 13.7 g, Cholesterol 19.6 mg, Fat 4.4 g, Fiber 4.4 g, Protein 11.4 g, SaturatedFat 1.2 g, Sodium 528.7 mg, Sugar 4.1 g
INSTANT POT TURKEY CHILI
Make and share this Instant Pot Turkey Chili recipe from Food.com.
Provided by norasingley
Categories Poultry
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat Instant Pot to saute setting. Add 2 tablespoons olive oil and swirl to coat. Add turkey, season generously with salt and pepper, and cook, stirring occasionally, until cooked through and beginning to turn golden, about 8 minutes. Remove turkey to a bowl.
- Add 2 tablespoons olive oil and add onions, poblanos, celery, and garlic. Season with salt and pepper and cook, stirring, until golden in spots, about 8 minutes.
- Make a well in the center and add remaining 1 tablespoon oil. Add chile powder, paprika, cumin, and coriander. Stir to coat with olive oil and cook until fragrant and toasted, about 30 seconds. Add tomato paste, molasses, chopped tomatoes, chiles in adobo and sauce, sweet potatoes, corn, dried beans, and chicken broth. Return turkey to pot and stir to combine. Season to taste with salt and pepper.
- Top with lid and set pressure to high. Cook 30 minutes. Release pressure naturally for 30 minutes before releasing pressure manually.
- Serve, garnished with sour cream, cilantro, lime wedges, and avocado.
INSTANT POT ITALIAN CHILI
Provided by Jackie Rothong
Categories main-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 32
Steps:
- For the chili: Set the Instant Pot® to saute (see Cook's Note) over high heat. Once hot, add the olive oil and sausage and cook until deep golden brown, about 8 minutes. Transfer the cooked sausage to a large bowl and set aside.
- Add the ground sirloin, season with salt and pepper and cook until browned, about 5 minutes. Add the cooked sausage, onion, garlic and red, yellow and green bell peppers. Season with salt and pepper and cook until heated through, about 3 minutes.
- Stir in the chili powder, cumin, paprika and brown sugar and cook until the spices become fragrant, about 2 minutes. Stir in the crushed tomatoes, bone broth, wine, tomato paste and oregano sprigs. Season with salt and pepper.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high setting for 10 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- If there is still too much liquid, turn the Instant Pot® to high saute and cook another 5 minutes. Remove the oregano stems before serving.
- Meanwhile, prepare the pickled onions and jalapenos.
- For the pickled onions and jalapenos: Shave the onions and slice the jalapenos on a mandoline. Combine the vinegar, 1 cup water, coriander, black peppercorns, brown sugar and 1 tablespoon salt to a boil in a medium saucepan over high heat and cook until just boiling. Boil until the sugar and salt are dissolved, for 3 minutes, then remove the saucepan from the heat. Put the jalapenos and onions in two separate medium bowls. Strain and carefully pour half of the pickling liquid over the jalapenos. Pour the remaining half of the pickling liquid over the red onions. Let sit until ready to serve.
- For the lime creme fraiche: Whisk together the creme fraiche, lime zest and lime juice in a small bowl. Season with salt and set aside until ready to serve.
- To serve, ladle the chili into bowls and top with the grated Cheddar, scallions, Lime Creme fraiche, Pickled Onions and Jalapenos and a squeeze of lime.
INSTANT POT® CHILI
The basis for this recipe came from another site. I modified it a bit so, rather than put my changes as comments for his recipe (I hate when people do that), I am posting it as a separate recipe. I have some hints at the bottom for night-before preparations.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to a separate container.
- Pour oil into the Instant Pot® and select Saute function. Add onion, garlic, and salt. Cook until softened, 5 to 7 minutes. Make a hole in the center of the mixture and add chili powder, cumin, and oregano. Let spices sit for 30 seconds, then stir into the onion. Return cooked beef to the pot and add water. Stir, being sure to scrape any browned bits from the bottom.
- Stir beans, crushed tomatoes, and tomato paste into the beef mixture. Close and lock the lid. Select Chili function and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 45.1 g, Cholesterol 39.5 mg, Fat 10.6 g, Fiber 16.8 g, Protein 25.1 g, SaturatedFat 3.2 g, Sodium 837.6 mg, Sugar 1.6 g
INSTANT POT CHILI
A touch of coffee adds depth to this simple but nuanced under-an-hour chili.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños.
INSTANT POT BEEF CHILI RECIPE BY TASTY
Classic chili comes together in under an hour in the Instant Pot. Use the sauté function to brown the aromatics and meat, then pressure cook to meld and build that long-simmered flavor. No chili is complete without the toppings--we love sour cream, shredded cheese, and cilantro!
Provided by Tasty
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute.
- Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute.
- Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release.
- Serve the chili with shredded cheddar cheese, cilantro, and sour cream.
- Enjoy!
Nutrition Facts : Calories 599 calories, Carbohydrate 30 grams, Fat 37 grams, Fiber 4 grams, Protein 33 grams, Sugar 9 grams
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- Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
- Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.
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- Switch on the saute function on your Instant Pot and heat oil. Once the oil is hot, add the ground beef and saute the meat for a 2-3 minutes. Work in batches to brown the meat. Spoon off any extra fat. Add the onions and garlic and saute for another 2-3 minutes.
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- Turn your Instant Pot to the saute function. Once the screen says HOT add the canola oil. Wait 1 minute, then add ground beef. Cook for 5-6 minutes, breaking up the meat with a spatula as it cooks.
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