Hi Friends!!! Having an Instant Pot Chili Cookoff on Fourmile Ridge with 0 competition means, HHHello! I’m the winner! A winner who will have enough Chili for dinner for the week and maybe even a lunch or two (if we have work!!!) And a perfect day to break out the Instant Pot for a little meal planning, snow day deliciousness, and one of my favorite foods in the universe, Chili!!!
This Instant Pot has been forcing me to rethink my favorite recipes because it is such a time saver. I love it! For this recipe, I’m using the high pressure option.
I have the 10 qt model and I took my crockpots to the garage (GASP!!!) because the Instant Pot is a 6 in 1 cooker, with the option to use it as a rice cooker, slow cooker, pressure cooker (with low and high pressure cook options), a yogurt maker AND I can also sear the meat and saute the veggies for soup in it without getting any additional pans or pots or cast iron dirty. And that is a beautiful thing, I tell ya.
This Chili: I love the heartiness, the versatility and spice. It is just perfect when the winter winds blow! The perfect comfort food. A cold-weather staple.
Those fire-roasted tomatoes have become a pantry staple for me. I love the look and the flavor of a little char in my chili. It is a perfect match for the flavor and heat of the chili, which just deepens and intensifies for most delicious leftovers.
Freeze or share the leftovers!
Please post pictures if you make this recipe!!! #fourmileridge
Instant Pot Chili with Fire-Roasted Tomatoes
Instant Pot Chili with Fire-Roasted Tomatoes is a fast and flavorful ticket to comfort food heaven on cold-weather days.
- burger - 2 lbs
- diced green pepper - 2 cups (about 2 peppers)
- diced onions - 1 cup (about 1 large)
- crushed garlic - about 4 cloves
- crushed tomatoes - 2 large cans (28 oz)
- Ro-tel diced tomatoes and chilis - 1 can (10 oz)
- Fire-Roasted Tomatoes - 1 can (14.5 oz)
- dark red kidney beans - 1 ex large can, rinsed (40.5 oz)
- chili powder - 5 Tbsp
- cumin - 4 Tbsp
- sugar - 1/4 cup, to taste
- salt - 1 tsp - to taste
- pepper - 1 tsp - to taste
- hot sauce - 1 Tbsp
- water - 2 - 3 cups
- Turn the Instant Pot onto sear and partially brown and break up the burger. Drain.
- Add the green pepper and onion, saute until soft, add the crushed garlic.
- Add the spices and seasonings to toast for just a bit and intensify the spices.
- Add the cans of tomatoes, rinsed beans, water, hot sauce and stir.
- Place the lid on the Instant Pot and set for high pressure, 14 minutes. Make sure the steam valve is closed.
- The Instant Pot will take about 15 - 20 minutes to come up to temp, it will turn on after about 10 seconds.
- To release the steam, turn the valve to pressure release by always using a hot mitt. Mine are silicone and work very well.
- After the steam releases, make sure the pressure cooker is set to warm. Top and serve the chili.