Get ready for a taste sensation that will leave you craving more – Instant Pot Chilli Con Carne! This classic dish combines tender meat, aromatic spices, and a medley of beans to create a hearty and satisfying meal.
The best part? With the magic of the Instant Pot, you can enjoy this flavorful chili in a fraction of the time. Prepare to indulge your taste buds with this easy and delicious recipe!
Ingredients:
- 1.5 lbs (680g) ground beef or turkey
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14 oz/400g) diced tomatoes
- 1 can (14 oz/400g) kidney beans, drained and rinsed
- 1 can (14 oz/400g) black beans, drained and rinsed
- 1 can (6 oz/170g) tomato paste
- 1 cup (240ml) beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions:
- Set the Instant Pot to sauté mode and add the ground beef or turkey. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the diced onion, minced garlic, and diced bell pepper to the Instant Pot. Sauté for a few minutes until the vegetables begin to soften.
- Pour in the diced tomatoes, kidney beans, black beans, tomato paste, and beef or vegetable broth. Stir well to combine.
- Sprinkle in the chili powder, ground cumin, paprika, dried oregano, and salt. Mix until all the spices are evenly distributed.
- Secure the lid on the Instant Pot and set it to manual high pressure cooking mode for 15 minutes.
- Once the cooking time is complete, allow for a natural release of pressure for 10 minutes before quick releasing any remaining pressure.
- Carefully remove the lid and give the chili a good stir.
- Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or diced avocado.
Recipe Tips:
- For a smoky flavor, add a teaspoon of smoked paprika to the spice mix.
- If you prefer a thicker chili, whisk together a tablespoon of cornstarch with two tablespoons of water. Stir this mixture into the cooked chili and let it simmer for a few minutes until thickened.
- Customize the heat level according to your preference by adjusting the amount of chili powder or adding a pinch of cayenne pepper.
Substitutions:
- Experiment with different types of meat or plant-based substitutes. Ground chicken, pork, or even lentils can be used instead of beef or turkey.
- Swap out the kidney beans or black beans with your preferred variety, such as pinto beans or cannellini beans.
FAQs:
Q: Can I make this chili in advance? A: Absolutely! In fact, this chili often tastes even better the next day as the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What if I don’t have an Instant Pot? A: If you don’t have an Instant Pot, fear not! You can still make this delicious chili on the stovetop. Simply follow the same steps but adjust the cooking time to simmer on low heat for about 1 to 2 hours, until the meat is tender and the flavors have developed.
Q: Can I freeze the leftover chili? A: Yes, this chili freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers or ziplock bags. It can be stored in the freezer for up to 3 months.
Q: What is the recipe for instant pot bison chili? A: Here is a basic recipe for instant pot bison chili:
- Ingredients:
- 1 lb ground bison
- ½ cup chopped onion
- 10 oz can of diced tomatoes & green chilies
- 15 oz can of black beans (optional)
- Additional spices like chili powder, cumin, paprika, etc. to taste
- Salt and pepper to taste
Instructions:
- Set the instant pot to sauté mode and brown the ground bison with the chopped onion.
- Add the diced tomatoes & green chilies, black beans (if using), and desired spices to the pot.
- Season with salt and pepper to taste.
- Close the lid and set the instant pot to high pressure for about 15-20 minutes.
- Allow for natural pressure release or quick release, depending on your preference.
- Serve hot and enjoy!
Q: Can I make bison chili in an instant pot without the chili/bean setting? A: Yes, you can still make bison chili in an instant pot even if it doesn’t have a specific chili/bean setting. Simply use the manual or pressure cook setting and adjust the cooking time accordingly based on the recipe you’re using.
Q: How do I reheat chili in an instant pot? A: To reheat chili in an instant pot, simply add the desired amount of chili to the pot, close the lid, and set it to sauté mode or manual mode with low pressure. Stir occasionally until the chili is heated through. Alternatively, you can also reheat chili using the pressure cook setting for a shorter amount of time.
Q: What is umami chili? A: Umami chili refers to a chili recipe that emphasizes the umami flavor, which is a savory taste often associated with ingredients like mushrooms, soy sauce, and tomato paste. Umami adds depth and richness to the chili, elevating its overall flavor.
Q: Can I make a 5-ingredient instant pot chili? A: Yes, you can definitely make a 5-ingredient instant pot chili. Some simple recipes include ground meat (such as beef or turkey), diced tomatoes, beans, chili powder, and salt. You can customize the spices and add-ons based on your preference.
Q: How do I make instant pot ground chicken chili? A: To make instant pot ground chicken chili:
- Ingredients:
- 1 lb ground chicken
- ½ onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can black beans, rinsed and drained
- 1 cup chicken broth
- Chili powder, cumin, paprika, salt, and pepper to taste
Instructions:
- Set the instant pot to sauté mode and cook the ground chicken with diced onion and minced garlic until browned.
- Add diced tomatoes, black beans, chicken broth, and desired spices to the pot.
- Stir well to combine all the ingredients.
- Close the lid and set the instant pot to high pressure for about 10 minutes.
- Allow for natural pressure release or quick release.
- Serve hot and enjoy your flavorful ground chicken chili!
Note: Feel free to adjust the spices and add any additional ingredients or toppings you prefer.
Instant Pot Chilli Con Carne is a game-changer when it comes to quick and flavorful meals. With its rich blend of spices, tender meat, and hearty beans, this dish is sure to satisfy your cravings. The Instant Pot makes it incredibly convenient, allowing you to enjoy a delicious bowl of chili in a fraction of the time. Whether you’re cooking for a crowd or simply seeking comfort on a chilly evening, this recipe is a winner. Give it a try and savor every spoonful of this delightful and satisfying chili con carne!
Instant Pot Chilli Con Carne
Ingredients
- 1½ lbs Ground beef or turkey
- 1 Large onion, diced
- 3 Cloves garlic, minced
- 1 Red bell pepper, diced
- 1 can Diced tomatoes
- 1 can Kidney beans, drained and rinsed
- 1 can Black beans, drained and rinsed
- 6 oz Tomato paste
- 1 cup Beef or vegetable broth
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Dried oregano
- ½ tsp Salt (or to taste)
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- Set the Instant Pot to sauté mode and add the ground beef or turkey. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the diced onion, minced garlic, and diced bell pepper to the Instant Pot. Sauté for a few minutes until the vegetables begin to soften.
- Pour in the diced tomatoes, kidney beans, black beans, tomato paste, and beef or vegetable broth. Stir well to combine.
- Sprinkle in the chili powder, ground cumin, paprika, dried oregano, and salt. Mix until all the spices are evenly distributed.Secure the lid on the Instant Pot and set it to manual high pressure cooking mode for 15 minutes.
- Once the cooking time is complete, allow for a natural release of pressure for 10 minutes before quick releasing any remaining pressure.
- Carefully remove the lid and give the chili a good stir. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or diced avocado.
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