I am really loving my recently purchased Instant Pot! I’ve already made several dishes such as Butter Chicken, Stuffed Cabbage, Cajun Chicken Pasta, and Short Ribs. Everything was made in record time and came out delicious and tender. Last night I made chili in my Instant Pot. It was the first time I made it, my way, using this amazing piece of machinery. Scott and I were so impressed with how delicious the chili turned out. Even Baby Blue loved it. (The beans, anyway.) And, aside from ingredients, there’s only one pot to clean, after. So, of course, I’m sharing my Instant Pot Chili Recipe, with you!
Instant Pot Chili
First, let me share some of my thoughts on the Instant Pot. I decided to get the Duo 7-in-1 because it had just enough bells and whistles without going overboard. It comes in different sizes, but I felt the 6 Quart was the appropriate size for us (a small family). While it retails for $99 (usually on Sale), I think it’s a great price for what it can do.
One of the best features in using an Instant Pot is that you can Sauté before pressure cooking. Most of my recipes start with frying vegetables or browning meat. I love how you can do this in the Instant Pot, and then simply add in your additional ingredients before switching it to a pressure cooker! Mind you, I’ve only been using this piece of artillery for about a month. So, I’m just getting started.
So, in making the chili, keep in mind that you can vary so many different parts of this recipe. Sometimes I add a little chipotle pepper to kick things up a notch. Other times, I add a can of tomato puree to make it more saucy. And, if I’m feeling extremely innovative, I’ll throw in a combination of beans (pinto beans, black beans, white kidney beans, etc.) Another variation is the liquid. I’ll use whatever I have on hand. Chicken broth. Beef broth. Or, a good lager beer. It all works! Just have fun with your cooking and don’t be afraid to try new things. It’s worth boosting the potential of your dish. Trrrrrr-ust me!