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Last fall we got an instant pot, mostly because…well…instant. I don't like cooking, but I like eating healthy. I love my crockpot, so this multi use pressure cooker seemed like a great addition.

We got the six-quart instant pot that also serves as a slow cooker, steamer, and some other things less well defined. Although it's a bit of an adjustment from my regular slow cooker, it is quick and works very well.

Last week I was really wanting chili, so I dug up a few recipes, altered and combined them, and threw in a bunch of vegetables we had in the fridge. I will saw mushrooms are an odd addition to chili, but I've never met a mushroom I didn't like, so in it went. Hope you like it!

Ingredients

  • 1 lb extra lean ground beef
  • 1 onion, chopped
  • 2 C mushrooms, sliced
  • 2 zucchini, quartered and sliced
  • 1 yellow pepper, diced
  • 2 T chili powder
  • 1 T cumin
  • 2 t garlic powder
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 t turmeric
  • 30 oz ranch style beans (undrained)
  • 30 oz chili beans (undrained)
  • 15 oz tomato sauce
  • 2 C beef broth
  • 1 T cornstarch
  • 1 T water

Directions

Add the ground beef, veggies, and seasonings to instant pot, set to sauté. Cook until the meat is no longer pink.

Turn off pot and add the remaining ingredients. Stir to combine.

Set the instant pot high pressure for 25 minutes.

Allow the pressure to release naturally for 10 minutes, then quick release.

Whisk cornstarch and water together until smooth. Whisk into hot chili.  Allow to thicken for 5 minutes before serving.