Hello slow cooker and IP season!
It has been absolutely gorgeous in Montreal lately, and my daily walks with Damian leave me energized to start and finish the day! I hope you've been getting outside - it is SO underrated and SO so good for your mental and physical health.
Next to workouts and consistent healthy nutrition, this ONE activity has had a gigantic impact on me. It's something I look forward to everyday and I can not recommend it enough. So consider this your PSA today: get your gorgeous self outside today!!
What else I LOVE during this time of year is warm, comfort food. Who doesn't right?! And the IP has been getting major usage lately. Probably 4-5 meals a week have been using this versatile kitchen gadget, and I've only just begun to scratch the surface on all its capabilities.
While I love my slow cooker, and the IP does have this function, lately I have been struggling to prep food during my busy work day, so I often come home with the kiddos and THIS is where this machine really shines. Dinner made possible with quick + easy pressure cooking!
It's literally saved my butt on many occasions this past week. So I'm a raving fan at this point. Now to get some affiliate sponsorships and links haha!
Ok all jokes aside, let's get to this yummy classic recipe. It's SO dang easy, and once you throw the ingredients in the pot and close the lid, it's set-it-and-forget-it, which I LOVE because it means I can play with the kiddos or squeeze a workout in!
So if you're ready, grab your ingredients, and let's get cooking!
And be sure to leave a comment below and let me know how your chilli turned out! Your feedback and comments are always appreciated :D
Instant Pot Chilli Con Carne
Prep time: 10min
Cook time: 30min + 10min pressure build time
Total time: 50min (Quick, because your hands-on active prep time is only 10min!)
Makes: 6-8 servings
1 large onion, chopped
2 tablespoons extra virgin olive oil
500g extra lean ground beef*
sea salt and black pepper, to taste
3-4 large carrots, peeled and chopped
4-6 celery stalks, chopped
2 teaspoons garlic powder
2-3 tablespoons cumin
1/2-1 teaspoon chilli powder*
2-3 tablespoons tomato paste
1 - 796ml can diced tomatoes with their juices
1 - 540ml can black beans, rinsed and drained
1 - 540ml can white kidney beans, rinsed and drained
1 - 340ml can sweet corn, rinsed and drained
1 lime, cut into wedges
Turn the instant pot on to SAUTÉ for 10 minutes. Cook onions in olive oil until they soften.
Add the ground beef, salt and pepper, and using your wooden spoon, break apart the beef so that it cooks evenly. Keep sautéing until meat has completely browned, about 5-7 minutes.
While onions and beef cook, prep your veggies: peel and cut carrots, and chop the celery.
Add the remaining ingredients into the Instant Pot, stir it all up, and press CANCEL to stop the sauté (if it hasn't finished the sauté already).
Select MANUAL/PRESSURE COOK and change the time to 30 minutes. Place the lid on the machine and put it in the LOCKED position.The Instant Pot will take about 10 minutes to build pressure, then the 30minute cook time will begin.
Once the pressure cook is finished, you can carefully move the button on the top to VENT, to release the steam. Be careful as you do this to prevent burning yourself!
Once it has released all the steam, unlock the lid and carefully open. Carefully taste test your chilli, and adjust the spices according to your preferences.
Serve up a big bowl (2 cups) of chilli with 1-2 tablespoons of sour cream, a bit of shredded cheese, and some cilantro on top, with a few slices of crusty baguette. YUM!
PROTEIN: you can easily substitute ground chicken or turkey for the beef
SPICINESS: every chilli powder is different, so be sure to add SPARINGLY, taste test and adjust according to your tolerance and those family members eating. If you have children who aren't used to heat, omit from the pot, and add chilli powder to your individual bowl if you want the heat!
NO IP/PRESSURE COOKER? No problem! I have another Slow-Cooker Chili Con Carne Recipe that you can check out!
WEIGHT/FAT LOSS GOAL: serve up 1.5 cups of chilli, with 1-2 teaspoons of sour cream, and 1 slice baguette (or omit).