Instant Pot-ober : Instant Pot Chili + A GIVEAWAY!

Welcome to the Larson Lingo's annual Instant Pot-ober 

(formerly known as Crocktober since 2011)

Out with the OLD (Crockpots!) in with the NEW (Instant Pots!)

Every October, I post one of my favorite Slow Cooker Recipes & declare it "Crock-tober"
2 years ago I got an Instant Pot & used my Instant Pot for my Crocktober post and I haven't looked back. I have been using my Instant Pot instead of my Crock Pot for the past 2 years and I am in love.

Instant Pot-ober doesn't have a ring to it like Crocktober does, but oh well ;)

As a working mom, an Instant Pot (or Crock Pot) is a staple during the Fall & Winter months.
They make my life & dinner time so much easier!

I am so excited to share this recipe with you. Everyone in my family loves it.
When Kevin and I got married 16 (!!!) years ago and one of my bridal showers, the hostess knew I loved to cook so she sent a blank recipe card with the invitation and asked everyone to fill out the recipe card with a tried & true recipe. The hostess put them in a binder for me & as a young wife of 23 years old, I had a great little collection of recipes!
This chili recipe was one of the recipes that was given to me by our family friend Jenna.
I have tweaked & changed the recipe a little bit (the original doesn't call for diced tomatoes, but we like those added in) and I converted it from a stove top to Instant Pot!

Here is what you need:

• 2.5-3 lbs of Beef Stew Meat (cut in 1 inch cubes)
• 1 T minced garlic
•  1 cup diced onion
•  1 can of beef broth
• 3 cans of chili beans (or pinto beans)
• 1 cans of diced tomatoes with green peppers/onions
• 1 1/2 t cumin
• 1 T Italian Seasoning
• 3 T chili powder
• 1 t salt
• 1 t pepper 
• Splash of Olive Oil

Directions:
Press the SAUTE button on your Instant Pot:

Add a splash of olive oil, the meat, diced onions & minced garlic.

You are going to saute this for a couple minutes to get the meat browned:

Then, add in the spices:

Saute for another minute or so, just to get everything coated:

Then add in the diced tomatoes & beans (drained):

Add in the can of Beef Broth:

Give everything a big stir:

Then put the lid on your Instant Pot turn the knob to SEALING:

Cook on Manuel HIGH PRESSURE for 18 minutes:

After it is done cooking for 18 minutes, When time is up, let it do a natural release for 15 minutes. If there steam left, do a manual release.
When you open the lid, it will look like this:

Give it a big stir & you will be able to see how tender the meat is:

It is ready to serve! We like to garnish it with sour cream, shredded cheese & cilantro:

This Chili is so good...we love having beef chunks rather than ground beef.

I also serve this with Cornbread & whipped honey butter:

To make whipped honey butter, buy whipped butter and let it sit out on counter until soft. Then spoon into a bowl & add honey. Mix together & viola! Whipped Honey Butter!

We hope you love this Chili as much as we do!

It feeds a crowd and is very filling.

Enjoy!

You could make this in a crock pot, you would just add all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours. If you wanted to brown the meat, you could do that before hand.

In honor of my 8th Annual Crocktober Post which is now Instant Pot-ober, I am giving away THREE Instant Pots!

THREE lucky people will win THIS Instant Pot....a 7-in-1 Multi-Functional Cooker--Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer!

You can keep it for yourself, give it as a present....the holiday season is right around the corner!

 

I am OBSESSED with it & I am excited to give one away to 3 lucky readers!

But....that's not all! Those 3 people will ALSO get a $100 Amazon Giftcard!

Use the Rafflecopter below to enter.

Giveaway ends next Monday, November 5th.

 

 

a Rafflecopter giveaway