Instant Pot Blue Ribbon Chili
About this recipe
This Instant Pot Blue Ribbon Chili is a hearty and flavorful dish that's perfect for a chilly day. With a mix of ground beef, peppers, and a variety of tomatoes, it's designed to satisfy any chili lover's cravings. The use of an Instant Pot makes this recipe quick and easy, allowing you to whip up a delicious meal in just about an hour.
The creator, Jeff from Pressure Luck Cooking, emphasizes that there’s no right or wrong way to make chili, making this recipe versatile and open to personal touches. Whether you prefer it spicy or mild, this chili can be tailored to your taste.
Ingredient notes
- You can substitute the poblano pepper with a green bell pepper if needed, using one large or two smaller ones.
- For the meat, you can use ground turkey or chicken instead of ground beef.
Tips from Pressure Luck Cooking’s video
- Make sure to sauté the onions and peppers until the onions are translucent and the peppers are softened, about 5 minutes, to build a good flavor base.
- When adding the habanero pepper, remember it's optional and can be discarded after cooking if you want to control the spice level.
Good to know
- How many servings does this recipe make?
- This recipe makes 6 servings.
- What can I use instead of a poblano pepper?
- You can substitute the poblano pepper with a green bell pepper, using one large or two smaller ones.
- How long does it take to make this chili?
- The total time to make this chili is 60 minutes.
- Can I use a different type of meat?
- Yes, you can use ground turkey or chicken instead of ground beef.
No life story here — the video and the recipe are the whole point. All credit to Pressure Luck Cooking: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Dice the yellow onion into small pieces.
- 2
Dice the poblano pepper, removing the seeds.
- 3
Dice the jalapeno pepper, removing the seeds (optional).
- 4
Slice the habanero pepper in half and remove the seeds (optional).
- 5
In the Instant Pot, add 2 tablespoons of salted butter and 1 tablespoon of vegetable oil, then set to sauté mode.
- 6
Once the butter is melted and the oil is sizzling, add the diced onion, poblano, and jalapeno peppers. Stir to coat with butter.
- 7
Add the habanero pepper and sauté for about 5 minutes until the onions are translucent and the peppers are softened.
- 8
Remove the habanero pepper from the pot (optional).
- 9
Add 1 tablespoon of crushed garlic and stir for about 30 seconds until fragrant.
- 10
Add 1.5 pounds of ground beef to the pot, breaking it up and cooking until lightly browned (do not drain).
- 11
Pour in 0.5 cup of beer, 1 can of diced tomatoes, 1 can of Rotel, and 1 can of tomato sauce. Stir well to combine and deglaze the pot.
Heads up — we had to guess a little:
- The quantity of ground beef is inferred as between 1 to 1.5 pounds based on the spoken transcript.
Credit where it’s due: this recipe was transcribed from Pressure Luck Cooking’s original video on YouTube. Follow them there — it’s their dish.
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