Instant Pot Chili
In Just 3 Easy Steps!
No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. And since we’re (finally) expecting some cold weather this week, it’s only right that we share this adaptation of our Granny’s chili. I’d be willing to put this Instant Pot chili recipe up against any other one that you find. But, I could be biased since she is my Granny.
And as Always… Please Pin & Share the Love!
- 2 lbs. ground beef
- 1 tsp. black pepper
- 3 tsp. salt - divided
- 1 large onion - diced
- 1 Tbsp. garlic - minced
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- ¼ tsp. cayenne
- 1 tsp sugar
- 1 large green pepper - diced
- 28 oz. can tomatoes - petite diced
- 1 cup chicken stock
- 1 bay leaf
- 2 cans red kidney beans - drained and rinsed
- 1 can creamed corn
- 2 Tbsp. cornstarch
- 3 Tbsp. water
- Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.
- Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid, close vent, and switch to manual setting for 12 minutes on high pressure.
- Meanwhile - In small bowl, stir water and cornstarch until smooth.
- Once cook time is complete, allow pressure to release naturally. Then remove lid and switch back to sauté setting. Add beans and cornstarch mixture to the IP and stir until it thickens, about 3 minutes.
- Switch IP to warm setting, then serve and enjoy!