Instant Pot Firehouse Chili

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recipe by Bruce Weinstein https://amzn.to/2PjilWY

  • Time icon
    Total Time
    38mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    405
based on 1 ratings

Here’s a chili made with fresh tomatoes, not canned. We modeled it on the hearty, comfort-food chilis often made in firehouses across the United States. As such, it’s a little more savory than some other offerings, if also admittedly a little more work.

Inspired by: https://recipes.instantpot.com/recipe/firehouse-chili/

recipe updated Mar 2, 2020

Ingredients

  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Green bell pepper icon
    Green bell pepper
    2 (300g)
  • Fresh garlic icon
    Fresh garlic
    2 tsp (6g)
  • Plum tomato icon
    Plum tomato
    18⅛
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Chili powder icon
    Chili powder
    about ¼ cup (32g)
  • Salt icon
    Salt
    1 tsp (6g)
  • Ground cumin icon
    Ground cumin
    2 tsp (4g)
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Dried oregano icon
    Dried oregano
    1 tbsp (2g)
  • Chicken broth icon
    Chicken broth
    about ¾ cup (187g)
  • Canned red kidney beans icon
    Canned red kidney beans
    425g (about 1½ cups)
  • Lean ground beef icon
    Lean ground beef
    3¾ cups
  • Tomato paste icon
    Tomato paste
    about ¼ cup (66g)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté
  2. Add olive oil to the inner pot
  3. Heat until shimmering - 2 min
  4. Add yellow onion, green bell pepper and fresh garlic to the inner pot
  5. Cook until softened while stirring frequently - 5 min
  6. Stir plum tomato into the inner pot
  7. Cook until soft while stirring frequently - 2 min
  8. Stir chili powder, salt, ground cumin, ground coriander and dried oregano into the inner pot
  9. Stir chicken broth and canned red kidney beans into the inner pot
  10. Crumble lean ground beef over the inner pot
  11. Cancel - Sauté
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Manual, High, 8 min
  14. Quick release
  15. Cancel - Keep warm
  16. Heat - Sauté, Normal
  17. Then stir tomato paste into the inner pot
  18. Heat until thickened while stirring frequently - 5 min
  19. Cancel - Sauté
  20. Serve
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