This recipe is pretty simple, so I don’t have much to say about it. You throw everything in your InstantPot and you are done!
The avocado crema is really not necessary for this recipe. We added it for some color and just because we love avocados. It’s a light cream to balance the heavy chili, but honestly the chili is still delicious without it.
Don’t forget the tortilla stips! They add a needed crunch to this dish. You can find the tortilla stips with the croutons and other salad toppings in your grocery store.
Keep your beans in your pot, not the floor,
Your favorite alternative chefs, K & T
InstantPot Chili
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Ingredients
Chili
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 lbs ground beef
- 1 can (15 ouncekidney beans drained
- 1 can (15 ouncepinto beans drained
- 1 can (15 ounceblack beans drained
- 2 cans (15 ounces eacdiced tomatoes with juice
- 1 can (6 ouncetomato paste
- ½ cup chicken stock
- 1 tbsp dried oregano
- 2 tsps cumin
- 2 tsps kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp cayenne
- 1 tbsp worcestershire sauce
- 1 tbsp garlic minced
Avocado Lime Crema (optional)
- 1 medium avocado
- ½ cup mayonnaise
- 2 tsps lime juice
- ½ cup cilantro chopped
Tortilla Strips
Instructions
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Turn your Instant Pot to saute and add the olive oil.
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Add the red peppers and onions and cook until onions are start to become translucent.
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Add your ground beef and cook until browned, then drain any excess liquid. BE CAREFUL, the pot is very hot.
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After you drain the meat, add all remaining ingredients. Place the lid on your InstantPot and select the Chili or Manual setting for 18 minutes.
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While your chili is cooking, start mashing your avocados in a small bowl until it’s a smooth cream. Once your avocado is smooth, stir in the remaining crema ingredients.
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Once pressure cooking is done, let it naturally release for 15 minutes.
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Serve chili hot topped with your crema and tortilla strips.