Instant Pots are all the rage – at least they were. They are still super popular despite being around for a couple years. The “old dude” just picked one up a few weeks ago and this was the first test. It was a success. Even though I couldn’t use the pressure cook feature because my mixture was too thick, after the prep I opted for the slow cooker feature and a few hours later, we were enjoy a delicious meal (my wife said it may have been the best chili I have ever made).
Here’s the recipe I put together that day.
Delicious Instant Pot Chili (with Beer)
- 2 stalk Celery - chopped
- 1 med Onion - chopped
- 1 Green Pepper - chopped
- 1 tbsp Chili Powder
- 1/2 tsp Coriander Seeds
- 1 tbsp Paprika
- 1 tbsp Chipotle Chili Pepper
- 2 tbsp Oregano Leaves
- 1 can Black Beans
- 1 can Beans (I usually use Pork and Beans)
- 1 can Mushrooms
- 1 cup Frozen Corn
- 1 can/bottle Beer
- Add more water or stock if using the pressure setting
Saute the onions and celery for a few minutes till they start to get soft.
Add the turkey and garlic
Continue until turkey is cooked
Prepare your spices - a neat organized work space makes cooking a lot easier.
Add the beans (use kidney if that's what you like)
Add the beer, and frozen corn (I forget the corn in this batch - oops)
Add the spices, paprika, coriander, chili powder, chipotle chili powder, and oregano
Cook for 2 hours on slow cooker setting - then eat and enjoy!