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INSTANT POT CHILI Meal Prep│Easy LOCK-DOWN Recipe (using pantry basics)
Today we are making Instant Pot Chili. This is a super simple recipe where you can use anything you already have inside your pantry and freezer. The world may seem scary right now, and this global lock-down is greatly affecting people all over the world. There are many unknowns at the moment, and normal everyday routines are disrupted. Grocery stores are either running low on many foods and necessities, or completely out of stock at the moment. We may not be able to control many of the things that are happening right now, but one thing I know is that we still need nutritious meals to nourish our bodies.
This recipe comes together very quickly, and you can easily swap out ingredients for what you already have on hand. If you don’t have the fresh produce I’m using like an onion or pepper, you can use dried spices and/or a can of peppers. If you don’t have any meat you can use beans or legumes instead. If you are using dried beans, I recommend soaking them first. I make sure I rinse all my legumes really well also prior to using. If you only have canned beans or lentils, use them instead! If using all canned products, reduce the cooking time to 7-11 minutes. If you are using a mixture of canned and dried, stick with the 20 minute cook time of this recipe.
What other recipes are you interested in? Let me know in the comments below. Thanks so much for watching!
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INGREDIENTS:
28 oz Fire Roasted Tomatoes (substitute any type of canned tomatoes)
1 cup Green Lentils (rinsed and drained)
1 Yellow Onion (substitute 1 tablespoon Onion Powder)
6 Garlic Cloves (substitute 1 tablespoon Garlic Powder)
1 pound Ground Beef
12 oz Flat Iron Steak (substitute more beef or lentils)
2 tablespoons Beef Bouillon (substitute garlic bouillon or broth)
2 tablespoons Tomato Paste
1 Red Chili Pepper (substitute any other pepper or can of peppers)
1 teaspoon Cinnamon
1 tablespoon Chili Powder
2 tablespoons Ancho Chili Powder (substitute chipotle or regular chili powder)
1 teaspoon Chipotle Pepper Flakes (substitute red chili flakes or omit)
1 teaspoon Oregano
1 teaspoon Pink Salt
2 teaspoons Cane Sugar
½ teaspoon Black Pepper
1 tablespoon Ground Cumin
1 tablespoon Cocao Powder (substitute cocoa powder)
1 tablespoon Brown Sugar (dark or light)
12 oz Can of Beer
Drizzle of Olive Oil
Salt & Pepper to Taste
Top with your favorite toppings!
INSTRUCTIONS:
Chop onion, pepper and garlic. Slice steak into small bite-size pieces. Set instant pot to saute on HIGH. Add a drizzle of olive oil. Sear steak on both sides. Remove from the pot. Add another drizzle of oil. Add ground beef. Brown and then remove from the pot. Rinse liner and then add another drizzle of oil. Add onions and a pinch of salt. Saute until caramelized. Add garlic, pepper, dried spices (except cocoa powder and brown sugar), tomato paste, bouillon. Saute for 1-2 minutes. De-glaze the pot with beer. Add remaining beer. Add remaining ingredients to the pot, including the meat that was set aside. Making sure the silicone ring is on. Close the lid. Hit cancel on the instant pot. Set the instant pot to HIGH pressure for 20 minutes. Allow 10 minutes of natural pressure. Perform a quick release. If you want a thicker chili, set instant pot to saute on HIGH for 5 minutes, stirring often. Ladle chili into your favorite bowl, top with favorite toppings and enjoy!
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