Instant Pot Beer Chili Recipe
Description
This instant pot beer chili recipe is the perfect combination of a classic chili recipe with a flavorful twist of beer. It is a great addition to any meal and especially delicious with a side of cornbread. This chili is packed with ground beef, diced tomatoes, beans, and a variety of spices. It is cooked in a pressure cooker for a quick and easy meal that is sure to please. The use of beer in this recipe adds a unique flavor that makes it stand out from other chili recipes. The beer also helps to tenderize the beef and add a depth of flavor.
Prep Time
Prep time for this beer chili is approximately 10 minutes. This includes gathering all the ingredients, chopping the vegetables, and measuring out the spices. This recipe is quick and easy to put together, so you can have it on the table in no time.
Cook Time
This beer chili recipe can be cooked in the pressure cooker for about 10 minutes. It is important to make sure the pressure cooker is set to the correct setting for this recipe. Once it has finished cooking, it is important to allow the pressure to naturally release from the pot before opening the lid. This will ensure that all the flavors have had a chance to meld together and create a delicious meal.
Ingredients
- 1 tablespoon of olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves of garlic, minced
- 1 pound of ground beef
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- 1 teaspoon of salt
- 1 (15 ounce) can of diced tomatoes
- 1 (15 ounce) can of black beans, drained and rinsed
- 1 (15 ounce) can of red kidney beans, drained and rinsed
- 1 (12 ounce) bottle of beer
- Optional Toppings: sour cream, shredded cheese, and chopped green onions
Instructions
Begin by setting the Instant Pot to the Sauté setting. Add the olive oil and let it heat up for a few minutes. Add the onion, bell pepper, and garlic and cook for about 5 minutes, stirring occasionally. Add the ground beef and cook until it is browned, about 5 minutes. Add the chili powder, cumin, paprika, oregano, and salt and stir to combine. Add the diced tomatoes, black beans, and red kidney beans and stir to combine. Pour in the beer and stir to combine. Place the lid on the Instant Pot and set the pressure valve to sealing. Set the Instant Pot to “Manual” and cook on high pressure for 10 minutes. Once the cooking time is finished, allow the pressure to naturally release for 10 minutes. Once the pressure has been released, open the lid and stir the chili. Serve with your favorite toppings and enjoy!
Equipment
- Instant Pot
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
Notes
This recipe can easily be doubled or tripled if you are feeding a crowd. You can also use different types of beans in this recipe if you do not have black beans and red kidney beans. Feel free to add other vegetables to the chili, such as carrots or celery. If you do not have beer, you can substitute the same amount of chicken broth or vegetable broth.
Nutrition: Per Serving
- Calories: 330
- Fat: 10g
- Carbohydrates: 33g
- Protein: 22g
- Fiber: 8g
Recipe Tips
This recipe is a great way to use up leftover beer that you may have. You can also use different types of beer to give the chili a unique flavor. For a spicier chili, add some jalapenos or other hot peppers. Top the chili with your favorite toppings such as sour cream, shredded cheese, and chopped green onions. This chili also freezes well, so you can make a big batch and save some for later.
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