Loading...

InstantPot Chili Con Carne

I reckon most cooks have a chili con carne recipe and this is mine given the InstantPot chili treatment, rich unctuous and spicy!

Cliche alert… Much like the scene scene from Full Metal Jacket, I firmly believe that “This is my ‘Instantpot chili recipe’. There are many like it, but this one is mine.”, I do not however view it as either my best friend or my life, more a warm and welcoming friend that just makes things a little bit better. I have kicked around the notion of putting my chili con carne recipe up here on Krumpli for you all to play around with and fought that urge instead offering up my play on a chili in the form of a pumpkin chili, however the arrival of my InstantPot has persuaded me to dust of my recipe and update it a little and create my own InstantPot chili recipe. Like most InstantPot recipes I have adapted from my old staples very little has changed apart from obviously cooking times, the big difference is always liquid levels, I usually cook my chili in a ‘dutch oven’ with a slightly cracked lid allowing some liquid to evaporate, that does not happen in a pressure cooker so the initial liquid levels for this InstantPot chili have been scaled back a great deal. The other possibly unusual addition is the butter and paprika at the end, my time in Hungary has taught me that paprika really does not to be cooked to hard, in order to get the best of it then some gentle heat is all you need to get the biggest bang for your buck. As for butter, well it’s butter and butter adds a glorious roundness and beauty to everything, the French have used butter to enrich sauces for like a million years, so it can only do good things to a chili!

I can’t believe that this time next week we will be in March and I will be in a state of panic to get myself ahead both here and elsewhere ready for our first visitor of the year, my Mother in Law is making her first visit much earlier than normal this year to see a different side of Hungary. We will naturally be all about culture, well primarily booze and sport, both of which she enjoys so we have a week of Football, Handball and Water Polo scheduled in along with the consumption of obscene amounts of alcohol and no doubt lots of eating out in overly generous Hungarian restaurants. And then… Well then it will be time to plant our crops once again and begin our annual dance with Mother Nature, note I refer to it as a dance now, by the time we get to August it will be referred to as a bloody pitched battle. But hey change of seasons YAY, enjoy this InstantPot chili and keep your eyes open over the next month for some new season food πŸ˜€

I reckon most cooks have a chili con carne recipe and this is mine given the InstantPot chili treatment, rich unctuous and spicy!

 

Print
Like this recipe? Then you should definitely check out this one!  Quick Pea and Shrimp Pasta

InstantPot Chili Con Carne

I reckon most cooks have a chili con carne recipe and this is mine given the InstantPot chili treatment, rich unctuous and spicy! 

Cuisine Mexican
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Author Brian Jones

Ingredients

  • 1 Tbsp Cooking Oil. Neutral
  • 500 g Beef Rump. Coarse Ground
  • 200 g Onion. Cut into a medium Dice.
  • 50 g Celery. Cut into the same size as the onion.
  • 50 g Carrot. Cut into the same size as the onion.
  • 6 Garlic Cloves. Mashed.
  • 1 Tbsp Cayenne Pepper.
  • 1 Tsp Ground Cumin.
  • 1.5 Tsp Dried Marjoram.
  • 1 Tbsp Cacao Powder.
  • 1/2 Tsp Black Pepper. Freshly Ground.
  • 2 Star Anise.
  • 1 Bay Leaf.
  • 1 Tsp Coarse Sea Salt.
  • 250 ml Beef Stock.
  • 50 ml Worcestershire Sauce.
  • 75 g Tomato Puree.
  • 400 g Whole Plum Tomatoes. Canned.
  • 400 g Cooked Kidney Beans. Either canned or freshly cooked.
  • 75 g Butter.
  • 2 Tbsp Paprika.
  • 1 Tbsp Molasses. Or black treacle.

Instructions

  1. Begin by mixing together the beef stock, tomato puree and Worcestershire sauce and set aside.
  2. Set the InstantPot to Saute and when hot add the cooking oil and when hot throw in the onion, carrot and celery and soften for 10 minutes stirring occasionally.
  3. Meanwhile heat a separate frying pan over a high heat and brown the minced beef, you can of course do this in the InstantPot if you wish, for me a frying pan is better at this.
  4. As the beef is being browned, remove any fat and liquid and add to the beef stock mixture.
  5. When the beef is browned set aside.
  6. By now the vegetables should be softened and cooked for 10 minutes so now add in the garlic and stir for 30 seconds before adding in the beef and stirring.
  7. Then add in all the herbs and spices and stir to combine.
  8. Now turn off the saute mode and return to the frying pan in which you fried the beef, add it to a high heat and de-glaze the pan with the beef stock mixture scraping the bottom of the pan.
  9. Add this stock mix to the InstantPot along with the beans and stir.
  10. Finally add the tomatoes to the top of the mix, do not stir and attache the lid and cook for 10 minutes on manual high pressure with a 10 minute natural release.
  11. When you remove the lid stir in the paprika, butter and molasses until combined and allow to sit for 5 minutes before serving.

Recipe Notes

Serve with sour cream, grated sharp Cheddar cheese and maybe some snipped chives.

Like this recipe? Then you should definitely check out this one!  Chole: Indian Chickpea Curry
I reckon most cooks have a chili con carne recipe and this is mine given the InstantPot chili treatment, rich unctuous and spicy!
I reckon most cooks have a chili con carne recipe and this is mine given the InstantPot chili treatment, rich unctuous and spicy!

2017-07-11T08:44:22+00:00

10 Comments

  1. Kate I Veggie Desserts February 28, 2017 at 7:49 am - Reply

    Looks like a bowl of delicious comfort food. Hope your Mother-in law enjoys it if you make it for her.

  2. Pretty February 28, 2017 at 8:07 am - Reply

    The flavours in this recipe look great, I might try it without the meat as I am vegetarian.

  3. Emma February 28, 2017 at 9:55 am - Reply

    Wow what a vibrant bowl of food. Ive heard a lot about instant pot and all v positive.

    • Brian Jones March 1, 2017 at 8:15 am - Reply

      Cheers Emma… The IP is pretty impressive, there are a couple of areas where it is not 100% but for what I use it for it is awesome!

  4. Dannii @ Hungry Healthy Happy February 28, 2017 at 11:04 am - Reply

    That is a big bowl of deliciousness! I love chilli – it’s such a comforting dish on a cold night.

  5. Helen @ Fuss Free Flavours February 28, 2017 at 11:31 am - Reply

    Chilli is such a great and reliable dish. It is great to get it tweeked to your own recipe. Looks and sounds totally delicious, perfect supper dish.

    • Brian Jones March 1, 2017 at 8:29 am - Reply

      Thanks Helen… A bit of an all time favourite πŸ™‚

Leave A Comment

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close