You can order The Step-by-Step Instant Pot Cookbook! 100 Simple Recipes for Spectacular Results:
You can also make this chili on the stovetop or slow cooker – and maybe we are biased, but we think the Instant Pot is the BEST!
If you are new to the Instant Pot, this is the PERFECT beginner recipe for you. You can just dump everything and GO! These are my favorite kinds of recipes!
-Instant Pot that we love! Grab yours here:
-In this video, We are using the Porcelain Soup Bowls with Handles:
I CUT THE RECIPE IN HALF! This is the original recipe!
Ingredients
2 tablespoons extra virgin olive oil
1 large green bell pepper diced
1 large white onion coarsely diced
2 tablespoons minced garlic
2 large jalapeños minced
2 15 ounce cans of pinto beans
2 15 ounce cans of diced tomatoes in juice
1 cup parsley chopped
2 cups water
1 1/2 cups reduced-sodium chicken broth
1 stick salted butter
2 1/2 pounds ground beef
1 pound ground sausage I used Jimmy Dean in roll
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
1/3 cup chili powder
2 tablespoons ground cumin
Garnish
1 cup shredded cheddar cheese
1/2 cup chopped fresh tomatoes
1/4 cup chopped green onions chives or parsley (I had parsley on hand so used that)
Instructions
Heat oil in a large soup pot over medium heat. When hot, saute onions, green bell pepper, and minced jalapeno. Cook for about 10 minutes until tender. Add pinto beans, diced tomatoes, 3/4 cup parsley, water, and broth. Reduce heat to low to simmer.
In a separate medium pot, melt butter over medium heat. Add ground beef and sausage. Season with salt and pepper, cooking until browned. Drain most of the fat, leaving a little still in meat. Season with chili powder and cumin, stirring to combine.
Transfer cooked beef/sausage to vegetable pot, carefully stirring. Cover and simmer for 30 minutes to 1 hour.
Place chili into soup bowls and top with shredded cheddar cheese, fresh diced tomatoes, and sour cream drizzles.