Winter is here! While I love slow cooked food, especially in the winter, sometimes I break out my instant pot to make things happen fast!
Chili is a perfect use for the instant pot if you don’t have hours and hours to simmer it. You can even use uncooked, unsoaked beans!
A couple of tips:
1. Never add salt to uncooked beans as it inhibits them from fully softening. Season after they are cooked.
2. If you want more flavor than spice, try ancho chili powder. It adds a deeper flavor without all the heat. If you want more spice, increase the chipotle powder. Chili is really only as good as the spices you use. While I used to buy mine only from Penzey’s spices I have converted to Savory Spice Shop. If you have a local storefront I highly recommend going, it is a feast for the senses! They still store in glass jars which is better for retaining spices flavor and quality. I don’t get into the city often though so I use their website a lot.
3. You can use any ground meat. Half beef and pork is my favorite and has great flavor but turkey or chicken would work as well.
INSTANT POT CHILI
1 large onion, chopped
1 pound ground beef
1 pound ground pork
3 garlic cloves, minced
1 cup dried pinto beans (approx 1/2 pound)
3 (14.5 oz) cans diced tomatoes
2 cups beef broth
1/2 cup water
2 Tablespoons smoked paprika
1/2 tsp chipotle powder (increase for a spicy chili)
1 tsp ancho powder
1 Tablespoon cumin
1 Tablespoon dried oregano
Dump everything in instant pot.
Cook on high pressure for 40 minutes, natural pressure release for 15 minutes.
Break up meat and stir well to combine.
Season with salt and pepper to taste.
Serving ideas: Shredded cheddar cheese, corn chips, sliced green onions, sour cream, lime wedges, cilantro, Serve with baked potatoes or cornbread for bigger appetites.
Ingredients
- 1 large onion, chopped
- 1 pound ground beef
- 1 pound ground pork
- 3 garlic cloves, minced
- 1 cup dried pinto beans (approx 1/2 pound)
- 3 (14.5 oz) cans diced tomatoes
- 2 cups beef broth
- 1/2 cup water
- 2 Tablespoons smoked paprika
- 1/2 tsp chipotle powder (increase for a spicy chili)
- 1 tsp ancho powder
- 1 Tablespoon cumin
- 1 Tablespoon dried oregano
Instructions
- Dump everything in instant pot.
- Cook on high pressure for 40 minutes, natural pressure release for 15 minutes.
- Break up meat and stir well to combine.
- Season with salt and pepper to taste.
Serving ideas: Shredded cheddar cheese, corn chips, sliced green onions, sour cream, lime wedges, cilantro, Serve with baked potatoes or cornbread for bigger appetites.
