So this Christmas season brought me into the crazy world of instant pots, since that is what Santa got me this year. As a chef for many years I have used all sorts of pressure cookers,steam cabinets and combination ovens that to the normal population will scare people but was everyday. These instant pots are all of high dollar equipment that was a day to day tool in my professional life into a small compact cooker that is going to make my life so much easier I believe. So the first thing I was going to do was make this chuck roast chili which will take hours if doing it on the stove top or in the oven, but in the instant pot it takes 35 minutes to cook. The flavors of the tender beef roast meat and the firm but soft beans in the chili infused sauce was incredible flavor and very hearty after a day playing in the snow.
Turn your instant pot to Saute and add the vegetable oil. Once the preheat is done and up to temperature add the beef, onions and bell peppers. Cook until Beef has browned on the sides and the onions and peppers are tender and soft.
Add the dry spices and stir until everything is coated. let the spices cook until fragrant.
Add all of the canned ingredients and stir to combine. Turn the instant pot to pressure (or "manual" setting) and cook for 35 minutes.
Allow the pressure to release naturally for about 10-15 minutes or quick release with the vent. Break the beef into smaller bits or leave for more of a chunky texture to the chili. I like to a combination of both.
Serve with Sour Cream, Cheddar Cheese and maybe a nice slice of Honey Cheddar Cornbread!!!
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!