My original recipe for my famous chili adapted for the Instant Pot electric pressure cooker. This is a thick, delicious chili. I'm known for it! I hope you enjoy it!
Set the Instant Pot to the Sauté mode. When the display reads “Hot” add the meat. Cook, stirring occasionally, until almost done (if you use 93% lean or higher, you won't need to drain the fat. You'll need a little to cook the onions).
If you use ground turkey, you might need a little oil.
Add beans. Stir.
Stay by the pot until it comes to pressure. I wanted to make this as close to my original recipe as possible, which is a thick chili. If the time starts to count down and the pot has NOT come to pressure (the pin in the lid is still down), open the pot, stir in 1/2 cup of water, and reset the lid and cook time. You shouldn’t have to as I make it this way and it always comes to pressure, but just in case. It will take several minutes to come to pressure, but after it does, the time will appear on the display and start counting down.***
I hear from people who have trouble getting a thicker pot of food, such as this chili, to pressure. They get the dreaded BURN message, and it never comes to pressure. ***Once the pin pops up it is at pressure, and the time will start to count down after a minute or so. At that point I always feel like I'm home free and nothing will burn! I always hang around my pot while cooking a thicker dish, just in case. If I see that the timer has started to count down and the pin is not popped up, I open it and give it a stir, scraping the bottom, and add just a bit more water. Usually 1/2 cup, stir, put lid back on and reset time. It happens, but if you are there to catch it it won't burn.***