Instant Pot Chili

If you have been following me on Facebook, I have been venturing on the annoying side when it comes to my posts about the Instant Pot. Ha!  As a Christmas gift from my wonderful In Laws, I have to say loud and proud, "Thank you! You have made my life so much easier." Do I want a roast in 30 minutes? Sure! How about Ginger Chicken that tastes like you just stepped into Panda Express but without all the bad ingredients? You bet. For the mom who comes home from working long hours or the mom who stays home cleaning and taking care of kids, this thing is for every woman. I have decided to do a few simple recipes to show you just how easy it is. By the end of this blog, you will head to Amazon and buy one for yourself (wink wink).

Instant Pot Chili

1 LB 93/7 Ground Beef

1 can undrained diced tomatoes

1 can undrained kidney beans

1/2 green pepper diced

1/4-1/2 sweet onion diced

1 Packet McCormick  Mild Chili Seasoning (or make your own, whatever floats your boat)

1/2 cup low sodium beef stock

To feed into my spontaneous nature, dinner is sometimes planned but now that I have an Instant Pot...not. at. all! Quick and easy is what I say.

Turn your Instant Pot to Saute. Brown your ground beef, green pepper and onion.

Next, add tomatoes, kidney beans, beef stock and chili packet.

Close lid on Instant Pot making sure the lever at top is set to "Seal". Next hit the Soup button and let it do its' thing.

Hmm Hmm Hmm Hmm (me humming). I'm just sitting here and waiting for my dinner to cook itself.

When Instant Pot beeps, either allow the Instant Pot to depressurize in 20 minutes or manually use a fork to turn the seal to "Venting." But be careful. The hot steam will fly. This will depressurize the pot in a matter of  minutes. All done! Add your sour cream, cheese, rice, what have you and enjoy!




Now who is ready to hit "Add to Cart" on Amazon???