Thicker Instant Pot Chili
I’ve been craving chili recently but did not want to take all day so I decided that I would do it in the instant pot. I’ve tried this before but they seem to come out soupy than what my mind’s eye wants.
I wanted something that was thick and full of flavor. I had a pound of hamburger in the freezer and my pantry was stock so what the hell.
- lb ground meat
- 16oz tomato sauce
- Small to medium size onion roughly diced
- Pinto Beans
- Tablespoon chili powder
- teaspoon granulated garlic or garlic powder
- teaspoon smoked paprika
- ½ heaping teaspoon cumin, I like this stuff
- Salt and Pepper to taste
- ½ Small Red pepper roughly chop or more your choice
- Freshly ground cheddar
- Thinly slices scallion
Turn the instant pot to sauté and add maybe a teaspoon of oil. Add ground beef and brown. Depending on the % you may want to drain the pot after browning. My frozen was 90% sirloin so no draining was needed. Add the rest of the ingredient and mix thoroughly.
Put cover the cover on and turn to no venting then turn the instant pot to manual and 10 minutes. When it is done turn off and let naturally depressurize. I then turned back to sauté add the red pepper, stirring constantly and when it came to a boil turn it off. It is essentially done just taste for spices shovel out a serving and top with cheese and scallions.
Good for a bowl or a burrito or a taco.