Can I tempt you with this delicious and comforting bowl of instant pot chilli or should I say chilli con carne or Chilli. You can always count on this recipe on a cold night or any other weeknight.
With the help of an electric pressure cooker, this chilli recipe can be yours in less than 30 minutes. It is quick, easy and packed full of flavours. Serve over some fluffy baked potatoes or rice and top with sour cream, cheese and chives.
500gLean ground beef: Substitute for ground turkey or chicken.
2Beef bouillon cubesknorr, OXO, Maggi and the likes
1can red kidney beansrinsed
1½can chopped tomatoes 600g
1Red bell pepper chopped
Homemade chilli powder
Turn on the instant pot and select sauté or browning if using pressure king pro or any other electric pressure cooker. Add olive oil and heat until hot or shimmering, add the chopped onions and sauté until onions are soft and translucent.
Next, add the ground beef to the pressure cooker and stir fry until completely brown. Decant excess oil if need be.
Add chopped red bell peppers, tomato puree, brown sugar cayenne pepper, cumin, paprika, oregano, coriander and crumble in the beef bouillon. Continue to sauté and stir continuously to release the fragrance of the spices for another minutes and so that the flavours can marry together. Also, make sure the ingredients are not stuck to the bottom of the pan otherwise, you would get a BURN notice.
Add chopped tomatoes and kidney beans, carefully stir to combine and in the process deglaze the pan too.
Lock the lid of the instant pot securely and set the valve to sealing or closed if using pressure king pro or any other electric pressure cooker and cook on high pressure for 8 minutes. Once the cycle is completed, the timer would beep and leave to natural pressure release for 10 minutes then quick pressure release.
Carefully open the lid, stir to combine. Check for salt and seasoning and adjust accordingly. Serve immediately with rice and toppings of choice.
Can I make this recipe on the stove top or in a slow cookerYes, this recipe is originally simmered over medium heat for about an hour or so on the stove top and longer in a slow cooker. The use of pressure cooker is just a great shortcut to enjoying this chili half the time it would take if you used the other cooking methods mentioned above. On the Stove top: between 30 minutes to 1 hour cooking time Slow cooker: 3 to 4 hours on high.How to store itIn the refrigerator: this chili would keep for up to 5 days in an airtight container. Freezer: store in the freezer for up to 3 months.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Keyword beef chili, chilli con carne, ground beef chili, instant pot chili