Instant Pot Chili:
https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/
Ingredients
1 1/2 Pounds Ground Beef
6 Strips of Bacon good quality, chopped
1 Can 15 ounces Kidney Beans, drained
1 Can 15 ounces Pinto beans, drained
1 Can 15 ounces Black beans, drained
1 Can 15 ounces Fire Roasted diced tomatoes with juice
1 Can 6 ounce Tomato paste
1 large Red onion chopped
1 Red bell pepper seeded and chopped
1 Jalapeño seeded and minced *optional
2 Cups Beef stock
1 Tablespoon Dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
1 Teaspoon Smoked Paprika
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Minced garlic
For Garnish
Sour Cream
Cilantro
Cheese shredded
Instructions
Turn your instant pot to sauté and add the bacon.
Cook until crisp, stirring often to cook evenly.
Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender.
Add the meat and cook until browned.
Drain off any excess grease, we just tilt the pot and use a large spoon.
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili (if you don’t have a “chili” setting, use the “manual” setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
Instant Pot Chicken & Wild Rice Soup:
INGREDIENTS
2 tablespoon olive oil
2 large celery stalks, sliced
3 large carrots, sliced
1 large onion, diced
1 cup | 75 grams mushrooms, thinly sliced
2 cloves garlic, minced | approx. 1 heaped teaspoon
1 teaspoon dried parsley
1 1/2 teaspoon dried rosemary
1/2 cup chicken broth
1 cup uncooked wild rice blend (check label to verify gluten free) If using long grain wild rice instead of blend see notes
1 pound skinless chicken breast
corn starch + 1/2 cup water (mixed together in a small cup)
4 cups chicken broth
1/2 teaspoon sea salt or more to taste
INSTRUCTIONS
Press the sauté button on the instant pot and wait for it to heat up. Add the olive oil. When the oil is simmering add the chopped onion, celery, carrots and mushrooms. Cook for about 3 minutes until the vegetables are softened.
Add the minced garlic, rosemary + parsley and stir and cook for 1 minute.
Stir in the 1/2 cup chicken broth and wild rice.
Add the chicken, tapioca mixture, and stock.
Secure the lid on the instant pot and make sure the dial on top is set to ‘sealing’. Cook on high pressure for 5 minutes. (Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 5 minutes.)
After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 depressurising on it’s own before releasing the steam valve.
After removing the lid carefully remove the chicken breasts from the soup and transfer to a cutting board or a plate. Using a couple of forks shred the chicken into small pieces and then add back into the soup.
Taste and season with additional salt and pepper if needed and serve.