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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Insta Pot Chili Recipe

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This recipe for Insta Pot Chili is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 Pounds Ground Beef
6 Strips of Bacon good quality, chopped
1 Can 15 ounces Kidney Beans, drained
1 Can 15 ounces Pinto beans, drained
1 Can 15 ounces Black beans, drained
1 Can 15 ounces Fire Roasted diced tomatoes with juice
1 Can 6 ounce Tomato paste
1 large Red onion chopped
1 Red bell pepper seeded and chopped
1 Jalapeño seeded and minced *optional
2 Cups Beef stock
1 Tablespoon Dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
1 Teaspoon Smoked Paprika
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Minced garlic
Directions:
Directions:
Turn your instant pot to sauté and add the bacon.
Cook until crisp, stirring often to cook evenly.
Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender.
Add the meat and cook until browned.
Drain off any excess grease, we just tilt the pot and use a large spoon.
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili (if you don't have a "chili" setting, use the "manual" setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
500 calories

 

 

 

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