Melissa Clark'S Instant Pot Chili Recipe

Name: Melissa Clark'S Instant Pot Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno 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)

Servings: persons

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 jalapeno 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)

1
Using the saute 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 saute 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 1/2 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 1/2 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.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 pound ground pork or beef, 2 teaspoons kosher salt, plus more to taste, 1 large onion, diced, and more.

Yes, Melissa Clark'S Instant Pot Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Melissa Clark'S Instant Pot Chili

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