Melissa Clark's Instant Pot chili from Food52 by Melissa Clark

  • garlic
  • limes
  • Show all ingredients...

  • EYB Comments

    Can substitute ground beef for ground pork, and canned kidney beans for canned pinto beans.

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Notes about this recipe

  • Eat Your Books

    Can substitute ground beef for ground pork, and canned kidney beans for canned pinto beans.

  • jbny on June 19, 2024

    Very good, and easy too. Browned all the meat at once, tossed in a whole 500+gram can of tomatoes, amped up the garlic and spices. Natural release was approaching 20 minutes when i decided that was plenty (it was).

  • anya_sf on June 27, 2019

    I used ground beef, which I browned all at once, as the pot wasn't too crowded, so the meat browned just fine. I added 2 small diced zucchini with the other vegetables. To prevent the dreaded "burn" error, I scraped the bottom well and deglazed it with a bit of chicken broth. The pot came up to pressure fairly quickly. This method isn't really any easier than cooking chili on the stove, but I appreciate that I could run a quick errand during the cooking and natural release time. The chili broth was a bit thin, but that wasn't really a problem. The flavor was quite good.

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