When it comes to cooking, too often people tend to complicate matters when really it can be super simple with just a little planning, a bit of prep and organization, and being focused when it comes time to get down to business. If you are not sure how to pull that off, check out Jamie Oliver’s YouTube channel and his “30-Minute Meals.” What I love most about his approach to cooking is that you don’t have to measure every single ingredient down to the last grain of salt. Instead just wing it and let your kitchen spirit animal run free!
And that’s why after more than three years I still consider my Instant Pot as my go-to for making quick and nutritious meals that require minimum prep and little hands-on time, but still delivers maximum flavor.
This chili, which I have been making for 15-plus years in a big stock pot on the stove, usually takes hours to cook until I realized I could have it on the table in around 45 minutes thanks to the greatest kitchen appliance known to humankind.
I promise this recipe will knock your socks off (especially if you add extra chili’s). Make sure to serve it with fresh
guacamole, diced tomatoes, red onions and a little sharp cheddar cheese.
INSTANT POT CHILI
INGREDIENTS
2–3 tablespoons avocado oil
2 pounds lean ground beef (preferably grass-fed)
½ pound hot Italian sausage (removed from casing)
1 large onion, chopped
4 stalks celery, chopped
1 red pepper, diced
2 teaspoons minced garlic
768 ml can (about 25 oz) diced tomatoes
398 ml can (about 13 oz) chili beans
2 chipotle peppers in tomato sauce, finely chopped
1 teaspoon Red Boat fish sauce
1 tablespoon Frank’s RedHot sauce
2 teaspoons ground cumin*
1 teaspoon cayenne pepper*
1 teaspoon smoked paprika*
½ teaspoon coriander
¼ cup chili powder
3–4 tablespoons tomato paste
¼–½ cup beef broth (if required)
Salt and pepper
*To avoid having several different spices on hand I use 3 teaspoons of the Saveur Chili Spice blend in place of the cumin, cayenne, paprika and coriander.
INSTRUCTIONS
•Turn your Instant Pot on and press “Saute.”
•Add the avocado oil and heat.
•Add the chopped onions to the oil and stir to cook until translucent, about 5 minutes.
•While the onion is cooking, chop the celery and bell pepper.
•Add to the pot with onion and cook for 3–4 minutes, stirring occasionally.
•Add tomato paste and garlic to vegetables and cook for 30 seconds.
•Add ground beef and sausage, season with salt and pepper and cook until no longer pink.
•Toss in the tomatoes with the liquid they are in.
•Add the beans (make sure to drain).
•Add in the remaining ingredients.
•Stir everything, making sure the liquid makes it to the bottom of the pot. If there is not a lot of liquid visible add ¼ to ½ cup beef broth.
•Push “Cancel” on the Instant Pot.
•Put the lid in place, making sure the vent is turned to “Pressure.”
•Push the manual button. Make sure the cooker is on the “High” setting. Set timer for 15 minutes.
•Walk away and relax or do whatever you want to do because you don’t need to give your chili another thought until it’s time to put it in a bowl.
•Once the Instant Pot is finished, push “Manual/Cancel” to shut it off.
•At this point you can either wait for the IP to release pressure naturally or if you just can’t wait, manually release the pressure.
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