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So stinking easy and super tasty!!! Will use again a and again!
This was really tasty! I added a bit more liquid than suggested because I was nervous based on some previous comments but I think the recipe was updated after those comments and it would have been perfect as is since mine was a bit liquidy (so don’t be like me!) I doubled it (I have an 8qt IP), intending to freeze some but I think we’ll probably wipe it out pretty quickly this week! I also added 1/2 tsp cayenne and 1 tsp each of cumin + fresh ground black pepper because my chili powder was a bit old and we tend to like more spice. I used fire roasted diced tomatoes since I had them on hand. Will definitely make this again.
So good and simple!
Loved the recipe. Doubled up on everything to make enough to freeze for leftovers. Tasty and simple to make.
Made this spur of the moment when my other dinner plans didn’t work out. Had everything in the pantry and freezer already which I loved. No trips to the store for some special ingredient! This was simple to put together and ready quickly. My entire family LOVED it, including the ultra-picky 5 year old who asked for seconds. Made it just as written and will be making again. Thanks for a great recipe!
I made it, with some additions. Chili with meat is nothing without some cumin, IMO. And I also added a bottle of BBQ sauce. It really lent it a texture and depth of taste that I really enjoyed. Also, I didn’t realize at first how little it makes so I had to double up on a few things halfway thru. Good little recipe despite these things however
This was tasty! I made some modifications. I did not have kidney beans, so I used refried. I pressure cooked for 10 minutes. I had crushed tomatoes, so I added 1 C vegetable brother and 2 bay leaves. I also didn’t have a green pepper. Everyone loved it, so I’ll definitely make it again. :)
I have a question. Do you drain the ground beef and then add the other ingredients?
Hi, Nancy! Emma here, managing editor. No, we don’t drain the ground beef for this recipe. However, if you’d like to do so, you certainly can.
What happens with the oil from the ground beef if you don’t drain it?
Hi, Sena! The fat becomes part of the sauce, making it rich and luscious. The final result isn’t greasy or oily; the fat in this case adds flavor and richness. Enjoy!
Great flavors in this recipe. I have an I.P. but I decided to cook it in my Dutch oven along side some white rice. I love the 2 together. Anyway…. definitely give this a try. It’s yummy.
I’m making this tonight but I will say that maybe you should edit the ingredients to show you need to add liquid to the tomato juices. I know my IP needs 1 cup of liquid so I caught it but I see others aren’t. I just came on for some different ingredient ideas, and noticed the liquid problem which I noticed others aren’t catching. I will be back to let you know how I feel about the flavors.
Hi, Carol! Emma here, managing editor. We add the extra liquid in the method steps, but you’re right that we could use a better call out in the ingredient list. I’ll make the change. Thank you!
Np. Btw… I did make it tonight and yeah.. yum. My only change was I added cumin and red pepper flakes. This recipe has great flavor. Thanks for the recipe.
I missed adding 1 cup liquid that was in the directions. I think because the recipe was so simple made it based on the recipe ingredients and the add liquid was in the directions. I opened pot and then realized it. I would recommend adding it to the recipe especially if you use Chicken stock. It is great recipe super simple. I added frozen roasted corn from Trader Joes.
Hi, Moira! Emma here, managing editor. Great thought — thank you! I have made the adjustment to the ingredient list.
Making this with ground chicken this week. Can’t wait to try it!
Coco – you rock! This turned out great for me. I’ll be buying your book, for sure.
I haven’t purchased an Instant Pot yet. Do you have directions for your chili recipe using a slow cooker?
Hi, Kelly! Emma here, managing editor for Simply Recipes. We haven’t tested this recipe in the slow cooker yet, but I think it should adapt pretty easily. I’d prepare through step 4 on the stovetop, then transfer everything to the slow cooker and cook for 4 hours on high or 6 to 8 hours on low. Let us know how it goes!
Can you tell me if it is possible to increase the volume of this recipe and still make it in an Instant Pot DUO60? I made this for my family last night and it was good but wasn’t quite enough. I am thinking an increase of 50%, or even double? If so, should I increase the cooking time? I am fairly new to the IP.
Yes, you can increase this recipe by 50% and make it in the DUO60! If doubled, the volume would be just about at the limit for what’s recommended in the 6-quart pot. If you wanted to double the recipe, I’d suggest keeping the amount of tomatoes the same to ensure you don’t end up with too much volume for the pot.
The cooking time will remain the same. For a larger batch, the pot will take longer to come up to pressure, and longer to depressurize after cooking. Since the pot will be pretty full, I’d recommend letting the pressure release naturally for at least 15 minutes before releasing the remaining steam.
I hope that helps!
I doubled the recipe in my 6 qt and it was the perfect amount for the pot. I stuck with the same cooking method and time. I just left it to naturally release and then let it stay on keep warm until we were ready to serve.
Just a couple of tips for caring for your pressure cooker, don’t store the pressure cooker with the lid on with seal in it, take the seal out of the lid and lay it on top, also I spray cooking spray on the seal before locking it into cooking position, this will insure you don’t scuff the tender silicone gasket. I bought an El Cheapo 6 1/2 qt stainless steel stove top for 30 bucks, not bad huh ? One thing that’s handy about the pressure cooker is I’ve made smoked turkey with dry great northern beans and with lentils, I didn’t soak ’em either and they came out nice and tender, a real time saver (like I’m real busy or sumptin,… eye roll !)
Great tips! Thanks, L.D.!
How big a can of kidney beans do you recommend? Where I live they come in two sizes: 450 grams or 900 grams. Which would you recommend?
This is a 15.5oz can so go with your 450g can!
Thank you! I could swear that I didn’t see the size when I looked last . . . apologies if I somehow missed it.
Oh, I added it to the recipe after reading your comment! You’re not imagining things! The weight should have been in there to begin with, but I missed it during editing. :)
432 gm is equal to 15.25 oz
I’ve had an electronic pressure cooker I bought about a decade ago in storage and never used. I resolved to start using it and this was the first recipe I tried. I have a Bravetti PC107H which doesn’t have a dedicated “Chili” program, but they recommend the “Beef/Pork” program for chili, and it worked well. My machine also doesn’t have a “Saute” feature, so I just placed the removable non-stick inner pot right on the stovetop for steps one and two. Once the veggies and meat were done I just dropped the pot into the cooker and picked up the recipe at step #3.
It was very tasty, but the next time I make it I will probably double the chili powder for my taste. Also, I used store-branded diced tomatoes and found they were packed in sauce/paste rather than “juice” so I had to just add the can and then add water by eye until I thought it was the right consistency and had enough moisture for the pressure cooking. I probably added just over half a cup of water.
As others have pointed out, it only takes about 20 minutes at pressure for this recipe, but that doesn’t include the warmup/pressurize period. On my machine this turned out to be about 5 minutes, but it could be longer for others, so make sure you start it a little earlier than you think you’ll need it. Also, I did a fast pressure release when the cook time was done and it turned out fine.
We tried this recipe in our IP Smart and kept getting the Overheat error. We ended up adding 2 cups of chicken stock (in small increments, scraping the bottom each time), but it still kept overheating.
I am so sorry you had trouble with this recipe! I believe your Instant Pot may not be working correctly, as one cup of liquid is generally plenty to get up to pressure without overheating.
I recommend contacting Instant Pot directly and explaining what happened. Hopefully they will be able to troubleshoot effectively. Here’s their contact form: http://instantpot.com/contact-us/
I haven’t used my pressure cooker but my instructions and menu phamplet had been lost. The pressure cooker came with a round metal circle, do I need to use that to make chili?
Nope, you don’t have to use the round metal circle for the chili recipe. These kinds of trivets often come with pressure cookers, and are used for recipes where you want to steam the food and/or not have it come in contact with the bottom of the pot. Things like steaming vegetables, hard boiling eggs, etc. I hope that helps! Also, if you google your pressure cooker’s name, model number, and “instruction manual,” you may be able to find it online.