Tis’ the season for a big pot of chili! Or in this case, an Instant Pot of chili!
Do you have an Instant Pot? I’ve had mine for several years now, and love it for making shredded chicken for tacos or chicken salad, garbanzo beans for hummus or black beans for a dip or side dish. More recently, I’ve used it for making mashed potatoes, risotto, and even flan!
For this Instant Pot chili, the whole process takes about 30 minutes. First, you use the sauté function to soften the onions and brown the beef. Then you switch to the pressure function to cook the chili. Although you only pressure cook for 10 minutes, it takes another 5 or 10 minutes to build up the pressure. But oh my goodness, when you pop off that lid, the finished chili is so rich and flavorful … ready for a pile of Fritos, dollop of sour cream and a sprinkle of cheese!
If you don’t have an electric pressure cooker, you can easily make this Instant Pot chili in a standard pot or Dutch oven. Instead of cooking the chili under pressure for 10 minutes, just cook everything on medium low for 30 minutes to give the flavors a chance to combine.
As far as spices, you’ll see I’m fairly conservative with chili powder, cumin and oregano. (My kids like it that way.) You can double my measurements though, and also add a sprinkle of cayenne, if you like more of a kick.