Insta-Texas Chili
This award-winning instant pot chili is deceptively easy to make. Don’t let that fool you though as it’s jam packed with nourishing whole food ingredients that are guaranteed to leave you 100% satisfied.
It’s made with a mix of lean ground beef, garlic, onion, celery, tomatoes, red bell peppers, and a wickedly hot mix of herbs and spices. If you’re a fan of fiery hot chili recipes, then you definitely won’t be disappointed with this one.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 pound lean ground beef
- 2–3 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 (14 oz) can fire roasted diced tomatoes
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- ½ cup water
- 2 bay leaves
- ¼ cup chopped fresh parsley
- salt and black pepper to taste
Directions
- Add the olive oil to a hot pan (InstaPot sauté is dumb).
- Add the onion, celery and bell pepper and cook, stirring occasionally for 2-3 minutes.
- Add the beef and cook, stirring frequently until no longer pink.
- Add the garlic and cook for 30 seconds.
- Lower the temp to medium-low
- Add the chili powder, smoked paprika, cayenne pepper and mix to combine.
- Add the fire roasted dice tomatoes, crushed tomatoes, tomato paste and water and mix to combine.
- Add the bay leaves.
- Transfer to the InstaPot, close and seal it turning the venting knob to SEAL.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 15 minutes (yeah, 15 mins!)
- When finished cooking, release pressure naturally.
- Open the lid.
- Discard the bay leaves.
- Stir in the chopped parsley.
- Season to taste with salt and black pepper.
- Serve warm with your favorite toppings.
