This Instant Pot Supersonic Chili is an incredibly tasty and super quick meal that you can make any day, anytime, to warm up and give your family a nourishing and fulfilling meal.
INSTANT POT SUNDAY SERIES – WEEK FOUR
When I started brainstorming recipes for the IPSS, I knew that sooner or later I would be cooking up some chili. But what I didn’t know was how fast I would have a bowl of delicious chili actually ready in front of me.
This Instant Pot Chili blow my mind in many ways and perhaps topped, or at least created a competitive option next to my classic Slow Cooker Turkey Chili and even the Three Bean Vegetarian Chili that I made on a Dutch Oven. Here are a few things I learned;
INSTANT POT SUNDAY SERIES (recap)
WEEK ONE – WEEK TWO – WEEK THREE
- FLAVOR
When it comes to chili, flavor is everything. Everything! It’s what makes all those cooking hours worth the wait. At first I was concerned that the IP chili would offer less taste, because there is little time for the flavors to mingle. Hmm… was I wrong!
When I unlocked open my Instant Pot what I saw was nothing less then a terrific pot of chili. My eyes already knew what later on would be confirmed by a taste test.
Woooowwww!!!
Jaw dropped to the floor and mind still in disbelief. How could this 3-minute action make this happen!
Oh yeah, speaking of time…
2. TIME
You don’t need to scroll up to check again or consider a misspell. 3 MINUTES!! It’s all it takes under pressure! Since this Instant Pot SUPERSONIC Chili (now you get the name? haha) is made from canned beans that is already cooked, 3 minutes is all it takes, followed my a quick release of pressure and VOILA! Dinner is served!
About this recipe
This Instant Pot Supersonic Chili is an incredibly tasty and quick dish that you can make any day, anytime, to warm up and give your family a nourishing and fulfilling meal.
My recommendation is to be sure to use beans from non-BPA lined cans, use organic whenever possible and rinse them out before adding to the pot. I used one jalapeño to spice up my chili, however it’s not very spicy at all, but if you are sensitive to spiciness perhaps you might want to leave it out.
I have linked below the Instant Pot I own, as well as the chili seasoning and tomato sauce that I used in this recipe.
Happy Cooking!
Instant Pot Supersonic Veggie Chili
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 shallot chopped
- 1 jalapeno finely diced
- 1 red bell pepper diced
- 1 pk 1.25oz chili seasoning
- 1 can 15oz pinto beans
- 1 can 15oz kidney beans
- 1 can 15oz black beans
- 1 can 15oz sweet corn
- 1 jar 24oz fire roasted diced tomatoes
- 3/4 cup water divided
Instructions
- Turn the Instant Pot on and select sauté mode. Once hot, add oil, garlic, shallots, jalapeño and bell pepper. Stir and sauté for about 5 minutes. Add in chili seasoning and 1/2 cup water. Stir to combine.
- Next add all the beans (rinsed) and corn. Give it a good stir to mix all the ingredients.
- Lastly, add in the jar of tomato sauce. Use remaining 1/4 cup of water to wash out the extra tomato sauce from the jar and pour it into the instant pot. Do not stir. Let the tomato sit on top of the beans.
- Cover the pot and secure the lid in place. Select manual and cook at high pressure for 3 minutes.
- Once cooking is done, release the pressure. Remove the lid and stir.
- Serve with fresh avocado, shredded cheese, cilantro, lemon and sour cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
