#MulticookerMonday ~ Instant Pot Chili


Welcome to the February 2020 Multicooker Monday reveal day. Sue from Palatable Pastime invited her blogger friends to get together and inspire you to get cooking with your favorite multicooker - you'll find crock pot, instant pot, air fryer, etc. recipes shared from this group! 

I made a super easy and really delicious chili this month - I was SUPER impressed with the amount of delicious flavor packed into this chili in such a short amount of time. The Instant Pot came to the rescue once again! We enjoyed this for several different meals - by itself with some cheese and crackers, and over baked potatoes as well. 

I love how versatile chili is, and it's the perfect time of year to enjoy a hearty dish right now with this cool weather we've been having around here. This chili refrigerates well and tastes even better the next day.

Multicooker Monday
Recipes for Instant Pots, Slow Cookers, and More!
February 2020: Family Favorite Recipes


                Instant Pot Chili adapted from Cooking Classy

                Ingredients
                1 TBS olive oil
                2 lbs lean ground beef
                2 medium yellow onions, diced
                2 medium bell peppers (I used 1 red, 1 yellow), cored and diced
                2 TBS minced garlic
                1 1/2 TBS chili powder
                2 tsp ground cumin
                2 tsp paprika
                1 tsp coriander
                1 tsp salt
                1 tsp pepper
                2 14-oz cans diced tomatoes
                1 14-oz can crushed tomato
                2 15-oz cans of beans, drained and rinsed (use your preferred - pinto, dark or light kidney, northern, etc.)

                Directions
                1. Turn Instant Pot to saute, add the onions and bell peppers along with the ground beef. Stir occasionally, browning the ingredients and breaking up the meat, for about 10 minutes.
                2. Add in the seasonings and stir to combine, allow to cook another few minutes.
                3. Add in canned tomatoes. Press "cancel" on the Instant Pot, press the Pressure Cook button and set for 15 minutes. Make sure valve is set to "sealing".
                4. Once the pressure cook cycle completes, allow steam to vent naturally for 10 minutes until the screen reads LO:10, then release the steam valve. 
                5. Serve with your preferred toppings - sour cream, cheese, with crackers, over rice, over baked potatoes, etc.!


                Comments

                1. I love my instant pot. Always happy for another recipe. That saute setting is one of my favorite features.

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                2. This sounds like a real winner for a "chilly" day!!! Comforting and flavorful!!!

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                3. I love how the pressure cooker makes fast work of melding all of the flavors! This sounds delicious!

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                4. Perfect for a snowy day! Not that we have been getting very much snow this year. But chili is good all year long anyway.

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