DO NOT STIR Instant Pot Chili
Ingredients
- 2 lbs ground meat (pork, beef, sausage, etc.)
- 2 tsp salt
- 2 Tbsp chili powder
- 2 cloves garlic
- 2 cups diced onion
- 2 cups diced celery
- 2 cups broth (veggie, beef, or chicken)
- 28 oz diced tomatoes - undrained two 14 oz cans
- 12 oz tomato paste two 6 oz cans
- 30 oz canned beans, any kind you like 2 cans (kidney, black beans, cannellini, chili beans)
Instructions
- You will be using the Layering Technique when making this recipe.
- Press saute and switch heat to normal or more, whichever you feel most comfortable with. Wait until your pot says HOT. If your meat is very lean, you can add some oil. Otherwise, add ground meat to pot and brown until you can break up the meat about 2-3 min. Drain any grease if necessary.
- Add salt, chili powder, and garlic and and stir well. Cook for 1 minute.
- Add celery and onions and cook for 1 minute. Stir occasionally.
- Now it's time to start Layering.
- Pour broth into pot and deglaze the bottom. This is very important! Make sure you scrape the bottom and that nothing has stuck to the pot.
- Turn off Saute mode (press Cancel) and from this point on DNS - DO NOT STIR!
- Gently pour diced tomatoes on top of the meat mixture - DO NOT STIR
- Gently pour drained beans on top of tomatoes - DO NOT STIR
- Add tomato paste on top of beans - DO NOT STIR
- Set pot to pressure cook (Manual or Pressure Cook) for 15 min, HP, and 10 min NPR.
- Release the rest of the pressure if necessary. Open pot lid away from you. NOW YOU CAN STIR.
- Stir all ingredients and let sit for a few minutes to cool before serving.
Tried this recipe?Let us know how it was!
The biggest mistake you can make when making chili in the Instant Pot or electric pressure cooker is to stir all the ingredients. It is so tempting to put everything in the pot and give a big stir! But that is a ‘no-no’ when pressure cooking. You will have the best results if you do a few key things: deglaze, layer your ingredients, and DO NOT STIR.
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Join our Instant Pot Beyond Beginners group on Facebook! We can introduce you to some recipes and tips to use your pot to its fullest potential! C’mon, join us!
DO NOT STIR Instant Pot Chili
Servings: 6 servings
Ingredients
- 2 lbs ground meat (pork, beef, sausage, etc.)
- 2 tsp salt
- 2 Tbsp chili powder
- 2 cloves garlic
- 2 cups diced onion
- 2 cups diced celery
- 2 cups broth (veggie, beef, or chicken)
- 28 oz diced tomatoes - undrained two 14 oz cans
- 12 oz tomato paste two 6 oz cans
- 30 oz canned beans, any kind you like 2 cans (kidney, black beans, cannellini, chili beans)
Instructions
- You will be using the Layering Technique when making this recipe.
- Press saute and switch heat to normal or more, whichever you feel most comfortable with. Wait until your pot says HOT. If your meat is very lean, you can add some oil. Otherwise, add ground meat to pot and brown until you can break up the meat about 2-3 min. Drain any grease if necessary.
- Add salt, chili powder, and garlic and and stir well. Cook for 1 minute.
- Add celery and onions and cook for 1 minute. Stir occasionally.
- Now it's time to start Layering.
- Pour broth into pot and deglaze the bottom. This is very important! Make sure you scrape the bottom and that nothing has stuck to the pot.
- Turn off Saute mode (press Cancel) and from this point on DNS - DO NOT STIR!
- Gently pour diced tomatoes on top of the meat mixture - DO NOT STIR
- Gently pour drained beans on top of tomatoes - DO NOT STIR
- Add tomato paste on top of beans - DO NOT STIR
- Set pot to pressure cook (Manual or Pressure Cook) for 15 min, HP, and 10 min NPR.
- Release the rest of the pressure if necessary. Open pot lid away from you. NOW YOU CAN STIR.
- Stir all ingredients and let sit for a few minutes to cool before serving.
2 comments on “The Easiest Instant Pot Chili Ever – DO NOT STIR!”
I love your directions, you made this recipe fail proof! Thank you!
Thank you!
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