Quick Chili in an 8 Quart Pressure Cooker
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- Опубликовано: 23 авг 2024
- Recipe here: www.dadcooksdi...
My 8 quart Instant Pot pressure cooker: amzn.to/2gsoS44
My regular (6 quart) pressure cooker: amzn.to/2b3w2s7
My fine mesh strainer: amzn.to/2gaYl8s
My 2 quart Pyrex: amzn.to/2cO2Lnz
My pinch mitts: amzn.to/2b3wd6T
![[QUICK & EASY] Instant Pot Chili Recipe 🌶🥣](http://i.ytimg.com/vi/FeVByRE3uqE/mqdefault.jpg)
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One of my favorite chili recipes - thanks for sharing.
Best Instant Pot beef chili video Mike. Simple and easy.
I had done some other pressure cooker chilli on some other vids. YOURS will be next. I just love trying different recipes. Thanks so much.
Wow, I've just seen this and this is the quickest, to the point, get er done video on how to pressure cook chili. Well done.
Ty . . . YOU ~ ROCK ! ! 🤛
I just bought one of these a few days ago and made chili. Really appreciate your to-the-point instructions. When I want to know how to cook something, i'm not really interested in the spiritual journey cooking has taken someone on and all the 'cute' utensils. just show me. So thanks. BTW, I added some pure cocoa powder. Sounds weird but i have a recipie for a dry rub with chili powder and cocoa and so I added a couple of table spoons. seems to add something to it. I dunno. Everyone raved so I guess it was ok :)
This is the recipe I use for all my instant pot chili, love it.
Great video. I just made the 6 quart recipe and it turned out fantastic!
I'm new to pressure cooking and chili is cooking thanks to you.😍
Thank u for sharing this wonderful recipe! My granddaughter n I made this tonight n we both give it 👍👍
Thank You. I made this tonight & it was amazing. I also added elbow macaroni, to make it go further
Great video, thanks for sharing this easy recipe.
right on
Now this guy knows how to make chili ❤️
Great video and step by step instructions. Thank you. I love the toppings you mentioned and, I also add a little bit of Mexican blend shredded cheese to mine and scoop em up with tortilla chips. My husband always makes chili so I hope to wow him with your recipe.
Perfect!! I used the 6 for this.. thanks!!
I'm going to try and make this!!
I tried your recipe. It was good but I like more heat. Next time I will dice up a few jalapenos with the seeds just for me to take to work. This was perfect because I served it to my kids. They don't like heat😁
Thanks Mike!
Kick butt tutorial..Very Concise..loved it.
awesome and i loved seeing you using a instant pot i just got one and i love it , i wish i had the 8 quart :(
Looks delicious!!!!👍👍👍👍
Excellent
In my house if you won't eat spicy food, you can eat somewhere else. Just kidding.
Awesome!!!!!!
good video Mike, im trying to do chili for a Family of 40 on a 14 qt pot.. any idea on the qty of items? thanks
Can I add 1/2 beer after it’s cooked & let it simmer before serving hours later? Already started cooking & this is my 1st time w the instapot … seems to add dimension
i dig the cutting board. who makes it??
Just curious, I'm going to try this recipe today. Just received my IP DUO80 yesterday, sounds like great first recipe to make.
One question, in your video you state to use 2 cups water or chicken broth. In the printed recipe, it states 4 cups water/broth. I'm assuming, from what I can see in video, that is a 2 cup measure you're using. Just wanted to clarify, as I'm heading to store for ingredients now. I will watch video while making, and if no answer by then will start with 2 cups and compare to video. As you can tell, I am very new to this type of cooking. Will leave comments about chili after we've eaten it today.
Subscribed, and great website especially for us far from chef guys.
Thanks.
UPDATE:
Your chili was first recipe I've cooked in my new DUO 8qt. Used 2 cups chicken broth instead of water, pot never pressurized. I did water test before this cook, and after, pot pressurized both times successfully. Don't know what went wrong, not enough liquid? Even though didn't pressurize, timer still counted down. I guess it just cooked without pressure.
I've checked everything, looks good, nothing dirty, stuck, seal is fine. Will try different recipe and see what happens.
4 cups of water or chicken broth, not 2. Sorry, I used the wrong amount in the video. (I got away with it in the video because 2 cups works most of the time...but in my recipe testing, sometimes it was not enough liquid, and the pot would go into overheat mode.)
Thanks for reply. I was hoping that's what I did wrong. Was my first time using pressure cooker, and worried about doing things wrong. At least the chili still tasted good. I'll be more comfortable making more recipes, now that I have a grasp of how to use it.
Thanks again.
If you are immediately using the IP after preparation of a recipe or test be sure to cool the lid and seal before using again. After a test run the lid under cool water, cooling the lid and seal. Then you get a good tight seal and the pot pressurizes. I learned this on a chili recipe funny enough, tried to pressurize without the cooling and it just did not work. Hope this helps.
Can you use minced garlic
Thanks, I bought an 8 qt, but wish I had bought a 6 qt. Do you have any advice about how much water to add for rice?
See my rice recipe here: www.dadcooksdinner.com/pressure-cooker-white-rice/
@@MikeVrobel Thank you. So many people say 1 to 1 on any rice, others say different. I will try your way.
Nice video ill be trying this recipe soon/ chilly\
Mike, nice vid. Just wondering about how many servings you can get out of this one?
Is that your own chili powder recipe if so could you give it to me at appreciate it thank you
No - it's a chili powder blend from Penzeys spices. The "Chili Powder" from your local grocery will work just fine in this recipe.
Nice recipe, have you ever used dry beans?
Sure have: www.dadcooksdinner.com/pressure-cooker-ground-beef-and-bean-chili/
I love this recipe! Thank you! It’s always warm, comforting, and easy! Unfortunately I got a new IP and now whenever I make this I get the burn symbol. I try scrapping throughly but to no avail! I still get the burn symbol :( it’s just a cycle of scrape, burn, scrape, burn. I tried to make sure I deglazed the bottom of any browned bits and everything always looks good but then... still burn! It’s quite frustrating and feels like having to constantly attend to my IP defeats it’s purpose. It does not do this with every recipe. Only thick ones. Any advice appreciated! Debating returning this IP as maybe it is defective and just runs hot? Thoughts appreciated!
you all prolly dont give a damn but does someone know of a method to log back into an Instagram account..?
I stupidly forgot the account password. I would appreciate any assistance you can offer me
@Cassius Ronnie Instablaster ;)
@Bjorn Hudson Thanks so much for your reply. I got to the site on google and Im trying it out now.
Takes a while so I will reply here later with my results.
@Bjorn Hudson it worked and I actually got access to my account again. I am so happy:D
Thank you so much you saved my ass!
@Cassius Ronnie glad I could help :D
Penzeys! They only spices and herbs I purchase and I get them Dirt Cheap on their sales every 10 days or so. Sometimes I get a free bottle of something for a $2.95 purchase! :-)
When I tried to use my instant pot to cook a chilli I made the pot showed "burned food" and I was unable to continue, how do you avoid the burn food issue?
Adrian I have the same problem!? I have the 8 qt. I get the “burn” alarm and restart it after stirring the chili. Even burns on soup/broth setting!? Idk why it always happens. 🤷🏻♂️
@@jrlara9460 I haven't figured it out, I just use it basically to do rice, as everything else "burns"
can you use blacks beans to your chili?
Absolutely!
I tried making a big batch of chili over the weekend. My instant pot kept giving me the burn error no matter how much more liquid I added. Had to transfer to a crock pot to cook. Any suggestions? Thanks.
Sounds like the tomatoes and beans were sinking to the bottom and burning. Try rinsing the beans - not just draining them.
You can also try heating up your chili first and stirring/scraping the bottom right before you put the lid on to bring to pressure. I often use my slow-cook/high function to do this first on something thick like this especially if it has tomatoes in it. (pasta sauce) Or you could use Saute' but have to stir more frequently while it heats. By getting it super hot first and then scraping, the concoction will come to pressure quickly and will less likely burn on the bottom. You may have to stir a few times while it's heating.
My newer instant pot doesn’t have a manual button. What should my start procedure be?
"Pressure Cook" button
Mine didn’t either nor did it have a “pressure cook” button but I just used the bean/chili button I happen to have and it worked fine
How mean kidney beans and pintos beans do you use
Does the chicken broth give it favor
The spice bit is a joke, right?