Feed your family a flavorful dairy-free dish with this Large Family Easy Chili in the Instant Pot recipe. The recipe contains simple ingredients that will leave your family members coming back for more.
- 4 pounds ground chuck
- 2 large onion, diced
- 2 stalk celery, diced
- 2 green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 8 cups beef broth
- 2 (15 ounce) can light red kidney beans, drained and rinsed
- 2 (15 ounce) can pinto beans, drained and rinsed
- 2 (29 ounce) can tomato puree
- 2 (15 ounce) can petite diced tomatoes
- 4 tablespoons dark chili powder
- 4 teaspoons ground cumin powder
- 2 teaspoon salt
- 2 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
With the electric pressure cooker on the saute mode, heat until “hot.” Add the ground beef and onion. Cook until the beef is completely browned.
Stir the celery, bell pepper, and garlic into the meat so the residual heat will begin to soften the vegetables. Transfer the meat mixture to a colander to drain well.
While the meat drains, pour the beef broth into the electric pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot.
Return the meat mixture to the electric pressure cooker. Also add the beans and stir to evenly distribute the ingredients.
In an 8 cup bowl, combine the tomato puree, diced tomatoes, and seasonings. Stir to combine and then pour over the mixture in the electric pressure cooker. Do not stir.
Place the lid on the pressure cooker and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 30 minutes.
When the cooking cycle has completed, perform a quick release. Remove the lid and stir the chili.
Serve with desired toppings: diced onion, shredded cheese, and/or sour cream.
Other options: top this chili with cheese, crackers, or sour cream if you are open to dairy.
Keywords: Large Family Easy Chili in the Instant Pot