Category: Chili

Umami Chili

By , February 6, 2017

Make this Easy Umami Chili Recipe under an hour!

The layers of flavors & textures will satisfy your cravings for hearty comfort food.

Perfect for the cool winter days. Have fun cooking! :)

Full Printable Recipe & Cooking Tips: Instant Pot Chili


Hip Turkey Chili

By , December 18, 2014

By Laura Pazzaglia,

trukey chili close v1 208x300 Hip Turkey ChiliThis recipe can be used with Instant Pot Smart, IP-DUO and IP-LUX series.

Serves 6~8

Preparation: 10m; Cook: 50m; Ready In: 1 h


  • 1 tablespoon olive oil
  • 1/2 turkey breast (about 1 1/2 – 2 pounds or750g – 1k), sliced into 1″ pieces
  • 1 medium red onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon hot red pepper flakes
  • 2 sprigs of fresh thyme
  • 2 cups (340g) dry red kidney beans (also known as Cranberry Beans), soaked or quick-soaked (see
  • 2 tablespoons tomato paste
  • 1 cup chopped tomatoes
  • 2 cups salt-free homade stock or bone broth
  • 1 1/2 teaspoons salt (do not add salt if using commercial stock)
  • 1/2 teaspoon white pepper
  • 1 teaspoon cumin powder
  • Parsley or fresh coriander for garnish (optional)


  1. Press [Saute] and [adjust] to pre-heat the pressure cooker at the high setting.  Then, add oil and brown the turkey pieces on two sides – working in batches if needed (about 5 to 10 minutes).
  2. Remove the turkey pieces and set aside, in the empty pressure cooker add the onion and green pepper. Saute’ stirring infrequently until the onions have softened (about 3 minutes).
  3. Toss in the cumin and red pepper flakes and saute’ for another 30 seconds.
  4. Add the thyme sprigs, beans, tomato paste, chopped tomatoes and stock and stir well.
  5. Close and lock the lid of the pressure cooker. If you have an Instant Pot Smart press and start the recipe script. If you have Instant Pot IP-DUO or IP-LUX, choose the Bean/Chili program and use “Adjust” button to choose Less mode to run for 25 minutes.
  6. When time is up, open the cooker by releasing the pressure very slowly. If anything other than steam comes out of the valve, stop and count to 10 before releasing the pressure slowly (or in small bursts), again.
  7. Press [Saute]  and mix-in the salt, white pepper and cumin powder and simmer uncovered, stirring occasionally until the desired consistency is reached (about 5 minutes).
  8. While the contents are simmering, use the spoon/spatula to fish out the pieces of turkey and press them against the side of the cooker to break them up a little.
  9. Portion and sprinkle with garnish before serving.

Speedy Texas Trail Chili

By , September 27, 2012


Ingredients: 8 servings

  • 2 Tablespoons canola oil
  • 1 large onion, peeled, chopped
  • 1-1/2 pounds ground beef, turkey or chicken
  • 2 Cups favorite Bloody Mary mix (spicy preferred)
  • 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice)
  • 2 Cans (14 ounces each) kidney beans, drained and rinsed well
  • 4 Tablespoons (or more if you like) favorite chili powder, divided
  • 1-1/2 Cups Water

For Serving (optional):

  • Corn chips
  • Shredded cheese
  • Sliced green onions
  • Sour cream


  • In the INSTANT POT pressure cooker pot, heat the oil.
  • Add the onion and saute about 8 minutes until it becomes lightly golden brown.
  • Add the meat and cook until it browns, breaking it up as it cooks.
  • Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan.
  • Add the tomatoes, beans and 2 Tablespoons of the chili powder. Stir well. Bring to just a boil;  add the water.
  • Lock the lid in place and cook on high pressure for 5 minutes.
  • Quick release the steam.  When the pressure valve drops remove the lid tilting it away from your face.
  • Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes.
  • Ladle into bowls and garnish as desired.  Serve and ENJOY!!




Grandpa’s Chili With Beans

By , March 19, 2012

Submitted by Ed A.

This recipe does not require soaking the beans before hand so it is easy to throw together. I have used it at many barbecues with large crowds and it is always a favorite.


  • 2 cups dry pinto beans
  • 1 tablespoon chili powder
  • 1 tablespoon Cumin Seed
  • 2 can diced green Chiles
  • 2 14.5 ounce cans beef broth and one can water
  • 1 can diced tomato
  • 1 small onion diced
  • 2 glove garlic
  • 2 lb course ground chuck
  • For extra spiciness add canned diced jalepenos to your liking.


  • Brown ground chuck and allow to carmelize. Deglaze pan with can of diced tomatoes.
  • Add meat beans and all other ingredients in Instantpot and set for beans.
  • After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again.