Instant Pot Chile Recipe
Chile is a great dish to make in your Instant Pot. It’s fast, easy, and packed with flavor. It’s also an extremely versatile dish. You can add a variety of ingredients to customize the flavor and texture of your chile. You can make it as spicy or mild as you like, and you can make it vegetarian, vegan, or meat-based. This Instant Pot chile recipe will show you how to make a delicious and flavorful chile in no time.
Prep Time
This chile recipe takes about 10 minutes of prep time. This includes prepping your ingredients, measuring out the spices, and assembling the Instant Pot.
Cook Time
Cooking time for this chile recipe is about 20 minutes. This includes the time it takes for the Instant Pot to come to pressure and the time it takes to cook the chile.
Ingredients
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 bell peppers, diced
- 2 jalapenos, diced
- 2 tablespoons of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of vegetable broth
- 2 (15 ounce) cans of diced tomatoes
- 2 (15 ounce) cans of beans (black beans, pinto beans, or kidney beans)
- 1/2 cup of corn
- 1/2 cup of chopped cilantro
- Optional: 1/2 cup of shredded cheese and/or 1/2 cup of sour cream
Instructions
1. Set your Instant Pot to the sauté setting. Add the olive oil, onion, garlic, bell peppers, and jalapenos. Sauté until the vegetables are soft and fragrant, about 5 minutes.
2. Add the chili powder, cumin, oregano, smoked paprika, salt, and black pepper. Stir until the spices are fragrant, about 1 minute.
3. Add the vegetable broth, diced tomatoes, beans, and corn. Stir to combine.
4. Place the lid on the Instant Pot and set the valve to “sealing.” Set the Instant Pot to “manual” and cook for 8 minutes.
5. When the cooking time is up, quick release the pressure.
6. Open the lid and stir in the cilantro. Taste and adjust the seasoning if necessary.
7. Serve the chile with shredded cheese, sour cream, and/or extra cilantro. Enjoy!
Equipment
-Instant Pot
-Measuring cups and spoons
-Cutting board
-Knife
-Wooden spoon
Notes
-The chile can be stored in an airtight container in the refrigerator for up to 5 days.
-The chile can also be frozen for up to 3 months.
-If you want to make this recipe vegetarian, you can substitute the vegetable broth for chicken broth or water.
-If you want to make this recipe vegan, you can substitute the cheese and sour cream for vegan alternatives.
-If you want to make this recipe meat-based, you can add cooked ground beef, chicken, or turkey to the chile.
Nutrition: Per Serving
Calories: 300
Carbohydrates: 25 g
Protein: 10 g
Fat: 19 g
Saturated Fat: 4 g
Cholesterol: 10 mg
Sodium: 470 mg
Fiber: 8 g
Sugar: 5 g
Recipe Tips
-If you want to make your chile spicier, add more jalapenos or a pinch of cayenne pepper.
-If you want to make your chile milder, reduce the amount of jalapenos or omit them altogether.
-If you want to add more flavor to your chile, you can add a tablespoon of tomato paste.
-If you want to add more texture to your chile, you can add diced potatoes or zucchini.
-If you want to add more protein to your chile, you can add cooked ground beef, chicken, or turkey.
-If you want to add more creaminess to your chile, you can add a dollop of sour cream or a sprinkle of shredded cheese.
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