Instant Pot Chili

-




I love chili and it's one of my husbands favorite foods too. I have a lot of chili recipes on my blog and actually could not remember if I had already posted my IP chili recipe. I had to go and do a search and see! I could not find it.
I love making chili in my IP because it's so quick and easy. Quick and easy is my favorite theme nowadays when it comes to cooking! Ha, ha.. :)
The ingredients needed for this are basic. You can have almost everything except the hamburger in your pantry making it a good last minute choice for a dinner if you find yourself looking for something quick to make.

Aside from 1 pound of hamburger which I did not get a picture of, you'll need beans, spices, onions, celery, diced tomatoes, and green chilies.



Cut up your onion and celery. Turn your IP to “Saute”. At first it will say 'on'. Wait for it to say 'hot'. Add the hamburger, onion and celery and cook until the hamburger is no longer pink and the veggies are soft. Drain any grease, as needed. 



Once the meat mixture is done cooking add the canned beans, tomatoes, green chilies, spices and water. Put the lid on, turn the knob to “Sealing”, press the “Manual” button and adjust the timer for 20 minutes.

When the time is up, let it sit for about 15 minutes. If the pressure button is still up, turn the knob to “Vent” and let it finish releasing the pressure.


Stir your chili and serve! 


**********



Crystal's Instant Pot Chili
1lb hamburger
½ small onion, cut up
¼ cup celery, sliced
1 can diced tomatoes, these can be regular diced tomatoes or Rotel type
1 can kidney beans (or small red beans), do not drain
1 can chili beans (found with canned beans in the grocery store), do not drain
1 – 4oz can green chilies
1t cumin
2T chili powder
1t pepper
2t salt
1 cup water
Turn your Instant Pot to “Saute” and wait until the display says, “Hot”. Add your hamburger, onion and celery. Cook until the hamburger is no longer pink and the veggies are soft. Drain any grease, as needed. Turn IP “Off”.

Add remaining ingredients and stir. Put lid on, press “Manual” and adjust time to 20 minutes. Turn know at the top to “Sealing”.
When cooking time is up allow the pressure to drop naturally for about 15 minutes. If the pressure has not come down all the way at the end of 15 minutes, turn knob to “Vent” to finish releasing pressure.
Stir and serve up your chili!




Comments

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more