My husband and I perfected a chili recipe years and years ago, but every once in a while I like to test out other recipes to see if we need to tweak ours. This one ranked pretty high on our list for flavor and not to mention it cooked faster than our 8 hour crockpot one! October is my favorite month and I’m so excited for the Fall! Bring on some cooler temps and all the fun Fall activities.

Instant Pot Chili
(Adapted from i save A to Z)

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1 lb Ground Beef
1 lb Sausage
1/2 Onion, diced
3 Tbs Chili powder
1 Tbs unsweetened cocoa powder
1 Tbs Smoked Paprika
2 Tbs Cumin
1/2 Tsp dried oregano
1 Tsp salt
1 Tsp pepper
2 Tsp garlic powder (or fresh garlic)
2 cups beef bone broth (I prefer the Kettle & Fire Bone Broth)
15 oz can of fire roasted tomatoes
1 Can of Rotel (tomatoes & chilis) or 1 small jalapeno, ground and seeds are taken out
Optional Ingredient: 1/4 Tsp Xanthan for extra thickness

Dice the onion.

Turn the Instant Pot on Saute mode. Add 1 Tbs olive oil and saute the onions.

Add the raw ground beef and sausage and cook it until it has browned.

Add the Chili powder, Cocoa, Smoked Paprika, Cumin, Dried Oregano, Salt, Pepper and Garlic Powder to the meat mixture. Stir until it’s well combined.

Add the bone broth, fire roasted tomatoes and Rotel (or jalapeno).

If you like a thicker chili, add a 1/4 tsp of Xanthan. Sprinkle it over the chili and mix it thoroughly.

Turn the Pressure cooker on the manual setting set to high pressure for 10 minutes.

Then to a quick release of the pressure.

Serve warm and top with cheese or sour cream.

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