Instant Pot

Melissa Clark's Instant Pot Chili

October 13, 2018
12 Ratings
Photo by Christopher Testani
Author Notes

Reprinted from Comfort in an Instant. Copyright © 2018 by Melissa Clark. Photographs copyright © 2018 by Christopher Testani. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. —Food52

  • Serves 3 to 4
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground pork or beef
  • 2 teaspoons kosher salt, plus more to taste
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 serrano or jalapeño chile, seeded (if desired) and diced
  • 4 garlic cloves, finely grated or minced 1 tablespoon tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 (14.5-ounce) can diced tomatoes
  • 2 (15-ounce) cans pinto or kidney beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro leaves and tender stems
  • Fresh lime juice
  • Sour cream, for serving
  • Cubed avocado, for serving (optional)
In This Recipe
  1. Using the sauté function (set on high, if possible), heat 1 tablespoon of the oil in the pressure cooker pot. Add half the meat, spread it over the oil, and let it brown without stirring (this helps encourage browning) for 5 to 7 minutes. Give the meat a good stir and sauté for 1 more minute. Use a slotted spoon to transfer the meat to a plate and season with 1/2 teaspoon of the salt. Repeat with the remaining 1 tablespoon oil, meat, and another 1/2 teaspoon salt.
  2. Stir the onion, bell pepper, diced chile, garlic, and ½ teaspoon of the salt into the pot and cook until softened, about 5 minutes.
  3. Stir in the tomato paste, chili powder, oregano, and cumin and cook until fragrant, about 1 minute. Stir in the meat and any juices from the plate, along with the tomatoes, beans, and remaining ½ teaspoon salt.
  4. Lock the lid into place and cook on high pressure for 8 minutes. Let the pressure release naturally.
  5. Stir in the cilantro and a squeeze or two of lime juice, then taste and adjust the lime juice and salt if necessary. Serve with the sour cream and avocado (if using).
  6. Slow-cooker variation: After step 3, slow cook on high for 2 to 3 hours or low for 4 to 5 hours.

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