Instant Pot Beefy Chili

Name: Instant Pot Beefy Chili
Yield: 6
Cuisine: Soup
Ingredients: 1.5-2 lb Ground chuck or stew meat cut into cubes (you can sub ground beef too); 1 Tablespoon extra-virgin olive oil; 1.2 cup beer; 1 large onion, diced; 1 pepper, diced (can be green, red, yellow or orange); 1 jalapeño chile, seeded and diced; 4 garlic cloves, minced; 1/2 teaspoon dried cinnamon; 1 teaspoon ground cumin; 1 teaspoon pepper; 2 teaspoons salt; 2 Tablespoons chili powder; 1 (14.5-ounce) can of diced tomatoes; 2 cups of crushed tomatoes; 2 (15-ounce) cans of kidney beans with juice drained off; 1/4 cup pumpkin puree; Fresh lime juice; Sour cream to garnish; Pickled jalapenos to garnish

I love to watch a Sunday Football game and make a steaming pot of chili that simmers on the stove all day. I also love to have Instant Pot Chili when I am craving chili on a weeknight. This chili takes 20 minutes total to chop, prep, and prepare in the Instant Pot. The pumpkin is a thickening agent that works well, giving a shortcut to the long stewing time you get on the stovetop but still producing a delicious thick chunky chili. The beer adds another flavor element and gives the pot the liquid it needs to come up to temperature.

Instant Pot Beefy Chili

Yield: 6 servings

An easy Instant Pot meaty chili that has a magic thickening agent - Pumpkin!

Ingredients

1.5-2 lb Ground chuck or stew meat cut into cubes (you can sub ground beef too)
1 Tablespoon extra-virgin olive oil
1.2 cup beer
1 large onion, diced
1 pepper, diced (can be green, red, yellow or orange)
1 jalapeño chile, seeded and diced
4 garlic cloves, minced
1/2 teaspoon dried cinnamon
1 teaspoon ground cumin
1 teaspoon pepper
2 teaspoons salt
2 Tablespoons chili powder
1 (14.5-ounce) can of diced tomatoes
2 cups of crushed tomatoes
2 (15-ounce) cans of kidney beans with juice drained off
1/4 cup pumpkin puree
Fresh lime juice
Sour cream to garnish
Pickled jalapenos to garnish

Instructions

1. Using the sauté function, heat 1 tablespoon of the oil in the pressure cooker pot. Add the meat, and let it brown for 5 to 7 minutes

2. Deglaze the pot with 1/2 cup beer

2. Stir the onion, peppers, garlic, and seasonings into the pot and cook until softened, about 5 minutes.

3. Add the tomatoes and beans

4. Lock the lid and cook on high pressure for 12 minutes. Let the pressure release naturally at least 10 minutes more

5. Open the pot and Garnish with lime juice, sour cream, pickled jalapeno, and cilantro leaves