Instant Pot Chili
This is a traditional chili recipe that is SO easy to put together and can be done in under an hour!
- 1 lb cooked ground beef
- 15 oz can red kidney beans, drained and rinsed (one 15 oz can)
- 30 oz diced fire-roasted tomatoes (2 15 oz cans)
- 1 cup water
- 1 cup salsa
- 3 TBSP dried minced onion
- 2 TBSP Chili powder
- 2 tsp cumin
- 1 tsp salt
Brown the meat in a frying pan if you don't have it already cooked. While it's cooking, go ahead and dump all the other ingredients in the pressure cooker.
Drain the cooked hamburger meat in a collander placed over a bowl to collect the excess tallow. You don't want all that grease going down your drain! Later, once the grease cools and solidifies, you can scrape it into the trash.
Add the cooked ground beef to the Instant Pot, stir the ingredients a bit, then close and seal the pot. Press the bean/chili setting and set to 40 minutes.
If you don't have an Instant Pot, or you'd simply prefer to make this in a slow cooker, this recipe works fine with that as well. Then you would cook on low for 8 hours.
You may want to add another cup of water since more moisture tends to escape when using a slow cooker. This is assuming you are using a regular slow cooker. The slow cooker setting on the Instant Pot still keeps moisture sealed in pretty well and extra water may make your chili a little more soupy.