Instant Pot CHILI, A HALLOWEEN TRADITION
Does your family have any recipes that were staples in your house growing up? This Instant Pot Chili has been around our family for as long as I can remember.
Every year on Halloween, my mom would whip up a pot of this chili. It would cook all day in the slow cooker and the smell of the chili would fill the entire house.
But now, you can make it in the Instant Pot in a matter of minutes.
Even today when I smell chili cooking, it takes me back to my childhood and having a warm, full belly before heading out to go trick-or-treating.
Before we get into the recipe, you’re going to need an Instant Pot! We love the 6 quart Lux or Duo. You can make this in the 8 quart, 6 quart or 3 quart. If you are using the 3 quart, just be sure to half the recipe!
TRICKS TO MAKING Instant Pot CHILI
If this is your first time making chili, or any soup for that matter in the Instant Pot, we have a few suggestions to make sure it turns out perfect every single time.
- Brown and Flavor Ground Meats
Cooking the meat before throwing it in the slow cooker may not be the case for all soups, but we’d recommend browning ground beef, turkey, or sausage before tossing it in the Instant Pot.
This not only helps with the flavor of your soup, but it also prevents large chunks of meat from cooking together. You’ll have perfectly ground beef in your chili if you take this step.
We love to brown our meat with onions in this recipe, giving the meat great flavor. Other soups may have you throw in some garlic, spices, or even a packet of taco seasoning.
You can also pre cook your ground beef in the Instant Pot. Watch I how cook 3 pounds of frozen meat HERE
2. Drain and Rinse Your Beans
Avoiding this step could be detrimental to your chili! We’ve listed which cans need to be drained in this recipe, but you can almost always assume that beans in any recipe will be drained and oftentimes rinsed (especially black beans!).
Without draining your beans, your chili will be turn out runny and a little too “soupy” to be considered chili. We know it’s an extra step, but it’s definitely worth it.
3. Add Enough Liquids
While draining some ingredients is important, it’s also important to make sure you have enough liquid in your Instant Pot so it will pressurize.
The best part about this Instant Pot Chili is the delicious flavors that combine together. The liquid from the diced tomatoes, the Worcestershire sauce, and the water should be enough to keep those flavors infusing all day long.
HOW TO MAKE Instant Pot CHILI INTO A FREEZER MEAL
We get asked how to turn our Mom’s Chili into a freezer meal A LOT. Here’s how you do it!
- Brown your ground beef and onions according to directions in original recipe.
- In a large Zip-Loc or freezer safe bag, combine remaining ingredients.
- Place laying flat in your freezer to save the most space. We like to label our bags before hand so we know what’s in the bag. If you’re anything like us, in a months time you’ll forget what freezer meals you’ve stuck in the freezer.
- Place freezer bag in the refrigerator the night before cooking to allow it to partially thaw.
- Cook according to the directions in original recipe. It’s that easy!
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WHAT TO SERVE WITH Instant Pot CHILI
We love to serve our chili with homemade bread and green salad. Here’s a few we’d suggest:
Watch how to make Instant Pot Chili Here:
Did you know we have a Youtube Channel? We post a new Instant Pot Video every single Monday and we share other delicious recipes too!