Instant Pot Chili is hearty, loaded with goodies and perfect for a cold winter’s day or for your game day celebrations. And it couldn’t be easier to make!
Did you get an Instant Pot for Christmas? Or do you have one that has just been taking up kitchen space because you have no idea what to make with it? Well I have got a great recipe for you today: Instant Pot Chili.
Instant Pot Chili is hearty, loaded with ground beef, chuck steak, beans and seasonings. It is everything that you want on a cold winter’s day.
And it’s pretty easy to make too!
I’ve been a huge fan of the Instant Pot ever since I got one on Prime Day a couple of years ago.
You see, I have limited kitchen space so for me to dedicate space for a kitchen appliance, I have to absolutely be head over heels in love with it.
It is so easy to make Instant Pot Chili! Simply brown the meat, add the remaining ingredients to pot, seal and cook for 1 hour.
If you want to make chili thicker in the instant pot all you need to do is make a corn starch slurry. A corn starch slurry is simply one tablespoon of corn starch and two tablespoons of cold water whisked together until the corn starch dissolves. Next, you add it to the chili after it has cooked for an hour. Then let it simmer for 5 more minutes until it thickens.
One of the great things about chili, is that the variations are endless. In this recipe you’ll find beans, celery, onions, garlic and spices. In addition, instead of simply using ground beef, I like to use ground beef and stew meat.
Stew meat is usually chuck or round steak cut into bite sized pieces. This meat is often tougher so it needs to be cooked longer in order to make it tender.
In this case, because it’s cooked in the pressure cooker, it takes less time but is still melt in your mouth tender.
The possibilities here are endless.
Around here we love to top our chili with shredded cheddar cheese, sour cream, diced onion and jalapeño.
Other great toppings would include pepper jack cheese, hot sauce, diced green onions, pickled jalapeños and tortilla chips.
And of course, when serving chili, cornbread is a must. Especially these Sweet Cornbread Muffins.
Whether you are planning your next game day, looking for a hearty soup or just looking for a reason to finally break out your Instant Pot, this chili is for you!
In a bowl or resealable plastic bag, place stew meat and flour. Shake (or toss) to coat.
Turn instant pot to saute. Add oil.
Working in batches if necessary, add the stew meat to the pot and cook just until browned. Remove and set aside. Repeat until all meat is browned.
Add ground beef to the pot. Cook until browned. Drain but reserve 1 tablespoon pan drippings and set aside.
Add onion, garlic and celery to pot. Cook 1 - 2 minutes or until softened.
Pour in beef broth to deglaze the pan. Be sure to scrape off the brown bits that have stuck to the bottom.
Return stew meat and ground beef to the pot. Add in remaining ingredients, except cornstarch and water and stir to mix well.
Place lid on Instant Pot and seal. Cook on high pressure for 1 hour. Do a 10 minute natural release and then release pressure.
If you would like your chili a bit thicker, whisk together corn starch and water. Pour into chili, stir and cook for another 5 minutes.
Serve hot with your favorite toppings.
Nutrition facts not guaranteed.
Calories: 489 , Total Fat: 15.8g , Saturated Fat: 5.4g , Cholesterol: 181mg , Sodium: 622mg , Carbohydrates: 21.5g , Fiber: 6.1g , Sugar: 6.7g , Protein: 67g