SOUP SUNDAY | Dale’s Favorite Instant Pot Chili
For the last couple of years, I’ve been making 1-2 soups virtually every Sunday. My husband and I love soup, and I enjoy cooking on Sunday afternoons so I can freeze small portions of my gluten-free soup to have on hand for my lunches at the office. Sometimes he’ll share a photo of his meal with friends on Facebook, causing a lot of requests for recipes. Most of my soups are made in the Instant Pot, and most of them are recipes from other bloggers. This recipe, however, is 100% my own.
I love spicy food and my husband can’t tolerate it, so this is one of the two chilis I make on a regular basis. This is a nice, mild chili with extra beef and fewer beans than my spicy chili. When I make this chili, it’s all for him. We have his and hers chili and having an extra Instant Pot liner makes it easy for me to get another soup going while the first one is being enjoyed.
If I can find time to blog, I hope to bring you a Soup Sunday post regularly so you can get inspiration for your own Soup Sunday! I hope you’ll like this recipe from my kitchen. Please comment below if you’re going to make it.
Dale’s Favorite Instant Pot Chili
Yields: approximately 5 “Dale” servings
1 T. avocado or olive oil (approximate measurement)
1 medium white onion, diced
2 tsp. minced garlic
2 lbs. ground beef
1 T. chili powder, plus extra
1 T. ground cumin, plus extra
1/2 tsp. ground coriander
1/2 tsp. salt, plus extra
Sprinkling of ground black pepper, plus extra
6 oz. water or beef broth
1 tsp. “Better Than Boullion” beef flavor, if using water instead of beef stock
15 oz. can of light red or dark red kidney beans, drained
28 oz. can crushed tomatoes
10 oz. *MILD* Ro-Tel tomatoes and diced chilis
* Push the SAUTÉ button on the Instant Pot and adjust the heat to “normal.”
* The display will say “ON” when it’s preheated and hot enough for the next step.
* After preheating, add a swish of oil. Adding the oil after the Instant Pot liner is hot, will help it become more “nonstick.” Swirl the oil around to coat the pot.
* Sauté diced onion and after a few minutes, add the minced garlic. Adding garlic too soon will cause it to burn.
* Stir and sauté until the onion is translucent.
* Add the ground beef to the onions and break it apart with a wooden spoon, cooking until it’s no longer pink.
* Note: I like to season the meat with a sprinkling of the ingredients I’ll use to flavor the chili. I don’t measure the amount I season the meat with. I just sprinkle chili powder, cumin, coriander, salt and black pepper onto the meat as it browns.
* Once the meat is browned, turn off the Instant Pot and drain the meat mixture of its grease.
* Add the measured spices and seasonings, then stir to coat.
* Pour in the water and beef boullion paste (or beef broth) and stir, to combine and dissolve the beef paste into the meat mixture.
* Pour the can of drained beans onto the meat. You can stir the beans into the meat at this point, but it’s not necessary.
* Caution: do not stir the tomatoes into the mixture or they can cause the chili to scorch! You’ll stir afterwards.
* Pour the crushed tomatoes on top of the beans, then a can of Ro-Tel Diced Tomatoes & Green Chilies. Do NOT drain the Ro-Tel first.
* Put the IP lid on, close the vent on the top of the lid push the BEAN/CHILI button or the MANUAL button. Push the – or + button to set it for 10 minutes, then walk away. Once it comes to pressure, the countdown will begin from 10 to zero. You’ll hear three beeps when the cooking cycle is complete.
* Do not open the IP yet! When you hear three beeps, the IP will start counting the number of minutes it’s sitting idly.
* Let it get to 25 (minutes) and then “Natural Pressure Release” by twisting the vent toward you to the open position. You may hear it HISSSSSSS steam. When it’s done hissing, all the pressure has been released. It’s now safe to twist open the lid!
* Remove lid and stir the chili. Enjoy!