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The Instant Pot soup recipes have been the most popular recipes here on Live Simply in the month of January, which tells me two things:
- It’s been a really cold winter (even in Florida where it snowed twice) and we are all in need of warm, comforting soup.
- We are all officially obsessed with making meals in the Instant Pot.
My first experience with the Instant Pot came over three years ago. The Instant Pot was an expensive investment back then ($200+). On Amazon Prime Day, the price dropped to $99. I had read good reviews about the Instant Pot, and I was looking for something to buy on the first ever Amazon Prime Day, so I clicked the buy button.
Two days later the Instant Pot was delivered to my front door. To be honest, we got a little carried away with that first Amazon Prime Day, so the Instant Pot showed up with a large amount of other boxes, too. Not exactly what I would call being intentional and living simply (hello, clutter).
For months, the Instant Pot sat in my kitchen cabinet. I was terrified to use my new appliance due to one too many old-school pressure cooker horror stories. I used the slow-cooker function a few times, but other than that my Instant Pot never got a chance to show off its time-saving purpose.
Then, last year, Helen approached me about sharing an Instant Pot recipe on Live Simply. I thought about the idea, and since the Instant Pot was gaining popularity and many reader friends were requesting Instant Pot recipes, I responded, “Okay, let’s do it!”
The first recipe Helen perfected for Live Simply was Instant Pot Salisbury Steak. I remember testing the recipe after she turned in the written manuscript. I was terrified. I stood on the other side of my kitchen, watching the Instant Pot come to pressure, just waiting for the pot to explode.
The Instant Pot didn’t explode, and within 30 minutes I was able to serve a homemade dinner that included the best gravy ever. With one dinner under my belt, I became a believer in pressure cooking.
I now use my Instant Pot once or twice a week, mainly for making soup, cooking beans, or making chicken broth. I find that an electric pressure cooker is worth the investment for these three applications alone.
Soup, even soup that calls for raw meat and uncooked grains, can be made in under 30 minutes.
Beans take about 90 minutes to make, which is a lot of time. But if you’ve ever made beans on the stove-top or slow-cooker, you know that dry beans can take all day to cook. And chicken broth takes under 90 minutes as well.
Let’s talk about another soup recipe made in the instant Pot. Or more specifically, chili made in the Instant Pot…
Chili is very easy to make on the stove-top. It’s also easy to make in the Instant Pot. I think the big appeal for the Instant Pot is, again, the quick, hands-off nature of the cooking process. If you’re looking to go the hands-off chili route, this recipe is for you.
Instant Pot Classic Beef Chili
Homemade beef chili made in less than 30 minutes in the Instant Pot (or the electric pressure cooker of your choice).
- 1 TB extra virgin olive oil
- 1 1/2 lbs ground beef
- 2 TB chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cacao powder or cocoa powder
- 1 15 ounce can kidney beans drained and rinsed
- 1-2 small bell peppers diced* (about 1-1 1/2 cups once diced)
- 1 medium yellow onion diced (about 1 cup once diced)
- 4 garlic cloves minced
- 2 bay leaves
- 2 cups beef broth or stock, or chicken broth or veggie broth
- 1 28 ounce can diced tomatoes
Set the Instant Pot to Saute, Normal Temperature. Once hot, add the olive oil.
Add the ground beef and brown, making sure to crumble as you go. Once the beef is browned, add all the seasonings. Stir to combine the ingredients.
Press the Cancel button. Splash in a small amount of beef stock and scrape up any browned bits on the bottom of the pot.
Add the beans and vegetables to the beef, and stir to combine.
Pour the can of tomatoes and beef broth on top of the other ingredients. DO NOT STIR. The liquid remaining on top of the ingredients is what will help the pot come to pressure. Add the bay leaves.
Lock the lid and set to Sealing. Set to Manual, High Pressure, for 6 minutes.
Carefully perform a quick release (use a hot pad holder or towel) when the time is up and before opening the lid.
Remove the bay leaves and serve. Taste the chili and add more salt, if needed. (Optional) Top with sour cream or Greek yogurt, shredded cheese, or cilantro. Another idea is to serve the chili over noodles.