Instant Pot Chili

                                                Instant Pot Chili

Instant Pot Chili is a quick and easy way to make a flavorful and hearty chili in a fraction of the time it would take using traditional methods. The Instant Pot pressure cooker allows the flavors to meld together, resulting in a delicious and satisfying dish. Here's a simple recipe for Instant Pot Chili:

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, finely chopped (remove seeds for less heat)
• 1 pound ground beef or ground turkey (or use a plant-based alternative for a vegetarian version)
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes (or use fresh tomatoes, diced)
• 1 can (6 ounces) tomato paste
• 2 cups beef broth (or use vegetable broth for a vegetarian version)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Shredded cheddar cheese, sour cream, chopped green onions, and chopped fresh cilantro, for serving (optional)

Instructions:

1. Turn on the Instant Pot to the sauté mode. Add the olive oil and let it heat up.

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3. Add the chopped onion, diced bell peppers, and finely chopped jalapeño pepper to the Instant Pot. Sauté the vegetables for about 3-4 minutes until they start to soften.

4. Stir in the minced garlic and cook for another minute until fragrant.

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6. If using ground meat, add it to the pot and cook until browned. If using a plant-based alternative, you can skip this step.

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8. Add the drained and rinsed kidney beans, diced tomatoes (with their juice), and tomato paste to the Instant Pot. Stir to combine.

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10. Pour in the beef broth (or vegetable broth) and add the chili powder, ground cumin, dried oregano, smoked paprika, salt, and pepper. Stir to combine all the ingredients.

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12. Cancel the sauté mode, close the Instant Pot lid, and set the vent to the sealing position.

13. Cook the chili on high pressure for about 15 minutes. It will take some time for the Instant Pot to come to pressure before the actual cooking starts.

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15. Once the cooking time is up, allow a natural release of pressure for about 10 minutes. Then, carefully do a quick release of any remaining pressure.

16. Open the Instant Pot lid and stir the chili.

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18. Taste the chili and adjust the seasoning with more salt and pepper if needed.

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20. Ladle the Instant Pot Chili into bowls and garnish with shredded cheddar cheese, sour cream, chopped green onions, and chopped fresh cilantro, if desired.

Enjoy this delicious and flavorful Instant Pot Chili as a quick and comforting meal. It's perfect for weeknight dinners or gatherings, and the leftovers taste even better the next day! Serve it with some cornbread or crusty bread for a complete and satisfying dining experience.