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Thaw on a stovetop covered on low. To make chili with dried beans (no soaking): Replace 3 cans of beans + 1/2 cup stock with 2 cups dried beans (equal mix of 3 kinds) + 4 cups low sodium stock + 1/4 tsp salt. For 3 quart Instant Pot, cut ingredients in half but keep same cooking time.

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Drain excess fat and return the stainless steel insert with the beef to the instant pot. Add diced onion, bell pepper, jalapeno, and garlic and cook for 3 minutes so the onion softens. Switch OFF the Instant Pot/saute setting. Add tomato paste, chili powder, cumin, oregano, garlic powder, beef broth, diced tomatoes, kidney beans, pinto beans.

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Put all ingredients except water in the Instant Pot. Mix with a spoon until the meat is broken up and all ingredients are combined. With a spoon, make a well in the middle of the meat mixture so the bottom of the pot is exposed, and pour 1/2 cup of water there. Close the Instant Pot and turn the valve to a Sealing position.

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Instructions. To thaw the ground beef, place the trivet in the inner pot. Place the frozen ground beef on the trivet. Pour 1 to 2 cups of water inside the inner pot. You want enough water to cover the bottom of the pot. Place the lid on top, locking it in place. Be sure your steam release handle is set to sealing.

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Set the Instant Pot to "Sauté" on high. Pour the oil into the pot and heat until shimmery. Add the onion and cook, stirring, for 4-5 minutes, until softened, stirring in the garlic during the last 30-60 seconds of cooking. Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary.

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Close lid and set to Manual high pressure / pressure cooking for 20 minutes. It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 20 minutes. When timer goes off, let sit for 1-2 minutes. Then set to Quick Release to vent steam. Remove lid and add beans.

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Place all the crumbled meat, and the remaining ingredients for the chili into the Instant Pot and cook for 15 minutes on high pressure with a natural pressure release. Make it Spicy: Add up to 1 teaspoon of cayenne pepper or 1 small minced jalapeno to the chili prior to pressure cooking to really amp up the heat!

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Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the "Sealing" position. If you are using an Instant Pot, select the "Chili" program, then adjust the time to 20 minutes. If your pressure cooker does not have a "Chili" program, set it manually to "High Pressure" for 20 minutes.

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Directions. Step. 1 Add the oil to the liner of a 6- or 8-quart Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about 3 minutes more.

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Make with Frozen Ground Beef. To make this Instant Pot chili recipe with frozen ground beef, just place the beef in the pressure cooker. This method works best if your beef is frozen flat. Add 1 cup of water for the 8 quart or ½ cup for the 6 quart. Pressure cook for 10 minutes, then quick release. It should be defrosted and easy to break apart.

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In the pressure cooking pot, combine the beef broth, chili powder, chipotle chili powder, coriander, cumin, garlic powder oregano, dried minced onion, salt, pepper, sugar, and beef bouillon, and stir until well combined. Place a trivet in the bottom of the cooking pot and lay the frozen beef flat on top. Add the crushed tomatoes on top.

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Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes. Brown the beef. Stir in the ground beef and cook, stirring often, until browned. Add the rest and seal it up. Stir in the garlic, followed by the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne.

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Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside. Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes.

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Take your pre-cooked ground beef and pour it into a freezer bag. Add in your diced onions, peppers, celery, chili packet, Rotel, and beans. Freeze for up to three months. How to Reheat Frozen Chili In Instant Pot. Dump freezer meal in the Instant Pot. Add in 1 can of v8 (11.5 oz) 1 cup water or beef broth.

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Step Six: Pressure Cook the Chili. Cover the Instant Pot and set the valve to sealing. Program the pressure cooker to manual or "pressure cook" on high for 30 minutes. When the cook cycle is complete, quick release the pressure.

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Place the frozen block of ground beef on the trivet. Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select cook time in minutes. High Pressure. The pot will take several minutes to come to pressure. For 1 lb of meat, cook for 23 minutes, for 2.