About two weeks ago I caved and bought an Instant Pot on Amazon. I purchased it , knowing that Mike had several reservations about the device. Mike’s concern over the Instant Pot was based on the pressure cooker function. Historically, pressure cookers have been temperamental and required supervision, much like high school students. However, the Instant Pot is equipped with about a dozen safety features. All that aside, we have been enjoying experimenting with the Instant Pot, and have been impressed by its ease of use and efficiency. Often we find ourselves saying, “it’s done already?”
In our of most recent culinary paramour we will be posting recipes that are designed for the Instant Pot, but can be adapted to a slow cooker. Our first recipe, a classic chili.
2lbs of lean ground beef
1 yellow onion, diced
2 cloves of garlic, minced
2-4 poblano peppers, chopped
1-2 jalapenos, chopped (optional)
3 tablespoon cayenne powder
1 tablespoon of salt (we use kosher salt)
2 teaspoon of black pepper
8 ounces of tomato purée
1 cup of beef stock
1 tablespoon of olive oil
Slivered scallions ( garnish)
Sliced avocado (garnish)
Chopped cilantro (garnish)
To begin set your Instant Pot to sautée, it will take a few minutes to warm up and during that time you can chop up your vegetables.
After the Instant post has finished preheating , add olive oil, peppers, onions, garlic and half the cayenne, salt and pepper to the Instant Pot.
Sautee the vegetables till the onions start to become translucent.
Then add the ground beef to the instant pot.
Brown the ground beef, this should take 5 minutes or so.
When the beef is browned, then all the rest of seasoning, tomato puree and beef stock.
Mix well, so that the seasoning it evenly distributed.
Now for the fast and easy part. Select pressure cook or manual, make sure it’s on high and set the timer for 15 minutes.
After the chili has finished cooking, you can release the pressure manually(a quicker method) by pressing the vent button or let it release naturally.
Remove chili and if needed stir in extra salt.
At last, ladle the chili into bowls and serve with your favorite toppings.