Chili wasn’t something I had often growing up. In fact, it wasn’t really until I was married that I started making chili on my own. My husband loves chili, but I’m not a fan of spicy food. So I took my cookbook recipe and tweaked it to fit my taste buds.
But then enter my Instant Pot. No longer did I have to wait by the stove for over an hour and a half. Instead, I could get it started and then leave it, knowing it would alert me when it was done. As there were no pesky ingredients, like flour, this recipe was easy to translate over to the Instant Pot.
***Jennifer Pitney is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
How to make chili
Gather your ingredients- one pound of ground beef, a medium sized onion, a can of diced tomatoes, chili powder, cumin, water and kidney beans.
Dice your onion. Set your Instant Pot to Saute. Once it’s hot, brown your meat with the onions. Turn off your Instant Pot. Drain the grease out of the Instant Pot liner before returnign the liner to the pot.
Next, add the chili powder, cumin, tomatoes, kidney beans and water to the pot beore sealing the lid. Set the pot on Meat/Stew (if you don’t have that button, use manual) for 35 minutes. Let the pot do its job.
When the pot beeps, do a quick release of the pressure. Serve as you wish. I prefer to serve over rice.
Looking for more Instant Pot Recipes? Here’s a link to my Country Style Steak recipe.
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