If you don’t know what the Instant Pot is, it is an electric pressure cooker. I’ve only just recently gotten myself one (it was a black Friday present to myself and Christmas was too crazy for much cooking at home) but so far I’m really enjoying discovering what it can do. So since I’m discovering it and I have a blog, why not take you all along with me right?
I only have the 3qt model of the Instant Pot, I wasn’t sure how I would like it and at home I have pretty limited space in my kitchen. Now I wish I’d purchased the bigger unit, but nothing says I can’t get one later (except maybe the husband). But there is only two of us so this works out rather well.
Today I’m making Instant Pot chili. Around lunch time the husband got it in his head that chili would be great. It’s my first time doing this and I’m using my husband’s family recipe which was originally meant for the slow cooker. It’s not a fancy recipe but it’s one he loves so here’s to hoping I don’t mess this one up.
One hiccup, all my ground beef is frozen, it’s currently snowing and I don’t feel like going to the store so we’re starting with frozen ground beef.
Instant Pot Chili (3qt version)
~1/2 kg (approx) of extra lean ground beef, raw, frozen.
~1 540ml can of dark red kidney beans
~5 Tablespoons of tomato paste
~1 teaspoon garlic powder
~1/2 teaspoon dried thyme
~1 teaspoon dried basil
~1 teaspoon sweet paprika
~1 teaspoon oregano
~5 teaspoon chili powder
~Salt to taste
~3 cups water
First thing we are going to do is thaw and par-cook the ground beef, by using the Instant Pot. So beef goes in with 1/4 cup of water. Do not make my mistake and start the pressure cooking without the water in there, thankfully I caught myself and tossed in the water.
Set on high pressure for 6 minutes. Make sure the valve is set to sealing and not venting. Let the Instant Pot come to pressure and cook.
Once your 6 minutes are up you can quick release if desired (warning if you have cats, they will probably hate this sound and run for the hills. Mine do anyways). Be careful of the steam and probably a bit of condensation spitting from the valve. Drain off the liquid which will take a lot of the fat with it.
Break up the ground beef and turn on saute to brown it up a bit. Add the tomato paste near the end of the browning and mix it in with the beef, saute two minutes.
Add all the spices and toss to coat everything, saute another minute.
Add in the beans and the water, give a little stir and cancel saute. Set it up to pressure cook again for 20 minutes at high pressure. You should never fill the Instant Pot more than 2/3 filled when using liquids due to well, pressure; and this is a more liquid sort of chili.
Let the pot naturally release this time. Whenever working with liquid or foamy (rice) items it really is best to let the pressure come down naturally. Usually 10 minutes is enough time for this, I found this time there was still a lot of pressure to release.
Top with whatever you like and enjoy!
Personally, I usually cook up some elbow macaroni to eat with this particular chili since it reminds me of a chili soup and I have a serious carb addiction. But my husband likes it with some cheddar cheese and crackers.
A perfect warm you up chili in about 45 minutes instead of 6 hours. The husband was doubtful at first but I’m pretty sure he spent half of dinner exclaiming how unbelievable it was that such good chili only took about an hour.
Instant Pot win.