Instant Pot Chorizo Chili
Try this Instant Pot Chorizo Chili recipe, or contribute your own.
Try this Instant Pot Chorizo Chili recipe, or contribute your own.
- 2 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 4 tablespoons tomato paste
- 3 cloves garlic finely diced
- 1 1/2 tablespoons olive oil or coconut oil
- 1 large brown onion roughely chopped
- 1 medium carrot (or 2 small ones) peeled and diced into small cubes
- 1 celery stick diced into small cubes
- 7 oz / 200 g chorizo sausage peeled and diced
- 1 long red chilli finely diced
- 2.2 lb / 1 kg ground beef (grass-fed if possible)
- 2 teaspoons ground coriander seed
- 2 cups / about 400 g tinned chopped tomatoes
- 1 tablespoon tamari or soy sauce (coconut aminos for those on w
- 3 tablespoons of port or fortified red wine (optional but adds l
- Carbohydrate 7.03686466457255 g
- Cholesterol 0 mg
- Fat 0.467115333281285 g
- Fiber 1.64216667717988 g
- Protein 1.3240719995216 g
- Saturated Fat 0.0552353333222593 g
- Serving Size 1 1 -6 (293g)
- Sodium 16.5781333224807 mg
- Sugar 5.39469798739267 g
- Trans Fat 0.0836147333174974 g
- Calories 32 calories
Step-by-step
- Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
- Add the oil, onion, carrot, celery, chorizo and chili and cook together for 3-4 minutes.
- Add the beef, garlic, spices and stir.
- Add the tinned tomatoes and paste and stir.
- Add the rest of the ingredients and stir together.
- Press Keep Warm/Cancel.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing.
- Press MANUAL (High Pressure) and set to 15 minutes.
- After 3 beeps the pressure cooker will start going.
- Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
- If storing in the freezer, make sure to cool down the chili first.
My Go-To Weeknight Chili: A Busy Mom's Instant Pot Recipe
As a working mom, time is my most precious commodity. Dinner prep often feels like a race against the clock, a frantic dash to get something nutritious and satisfying on the table before bedtime. That’s why I’ve become obsessed with my Instant Pot – it’s a lifesaver! This Instant Pot Chorizo Chili is my go-to weeknight meal, a flavorful and hearty dish that's surprisingly quick and easy to make. It's also incredibly versatile; I often adjust the ingredients based on what I have on hand, making it perfect for using up leftover veggies or incorporating different spices.
The beauty of this recipe lies in its simplicity. Forget hours spent simmering on the stovetop; this chili cooks to perfection in under 20 minutes in the Instant Pot. The chorizo adds a delicious smoky depth, while the beef provides a satisfying heartiness. I love the vibrant colors and the fragrant aroma that fills my kitchen while it’s cooking. It’s the kind of comforting meal that makes everyone feel cozy and satisfied, even on a busy weeknight. And cleanup? Minimal! Another huge win in my book.
Beyond the Weeknight: This recipe isn't just for busy weeknights. It's also fantastic for meal prepping. I often double the recipe and freeze half for another night, saving me even more time in the future. It also freezes beautifully and tastes even better the second time around. The flavors meld and deepen, making it an even more comforting and satisfying meal. I've taken it on camping trips, adapting it slightly for a campfire version in a Dutch oven. It’s a crowd-pleaser every time, no matter where or how it's cooked.
Ingredient Swaps and Variations: The great thing about this chili is how adaptable it is. Don't have chorizo? Use Italian sausage, ground chicken, or even leave it out altogether for a vegetarian version. Feeling adventurous? Add some beans, sweet potatoes, or corn. I've experimented with different types of chili peppers, from mild poblanos to fiery habaneros, to adjust the spice level to my family's preferences. Sometimes I add a splash of dark beer or even some chocolate for an unexpected twist. The possibilities are endless!
Serving Suggestions: I usually serve my chili with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, and some crusty bread for dipping. It's also delicious served over rice, quinoa, or even mashed sweet potatoes. For a healthier option, I'll sometimes add a side salad to balance out the richness of the chili. It's the perfect meal for a chilly evening, warming both body and soul.
More than just a meal: Cooking this chili is more than just preparing dinner; it's a ritual, a small act of self-care in the midst of a busy life. The process of chopping vegetables, blending spices, and watching the chili simmer is a moment of quiet amidst the chaos. It's a chance to connect with myself and my family, creating a simple yet meaningful experience that nourishes both our bodies and our souls. And the best part? Knowing that I can create a delicious, healthy, and satisfying meal in a fraction of the time thanks to my trusty Instant Pot.
Final Thoughts: This Instant Pot Chorizo Chili recipe is more than just a recipe; it’s a testament to the power of simple ingredients and efficient cooking techniques. It’s a celebration of flavor, convenience, and the joy of sharing a delicious meal with loved ones. Give it a try, and I promise you won’t be disappointed.
