By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Dinner can’t get much easier! You can use this recipe as a road map of
sorts. Vary the salsa (maybe even a green salsa?) and the type of
meatballs. We tested this with Italian-style meatballs, but there are lots of
other varieties on the market.
And it needn’t be beef meatballs. Consider turkey, even buffalo. Or
make a vegan chili with vegan meatballs and vegetable broth. The only
trick is to use frozen mini meatballs.
3 cupschunky-style mild or hot red salsa(24 ounce jar)
3 1/2cupswhite, black, or navy beans (30 ounce) jar drained and rinsed
2cupsbeefchicken, or vegetable broth
8ouncesfrozen bell pepper strips or 2 medium red or green bell peppers; stemmed, cored, and cut into thin strips, 2 cups
25ouncefrozen mini or bite-sized meatballs1 ounce each, even vegan and/or gluten-free if that’s a concern (1 bag)
2/3cuptomato paste1 can6 ounce
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Press the button for SAUTÉ and set it for HIGH, MORE, or CUSTOM 400°F.
Set the time for 10 minutes,
Mix the salsa, beans, broth, bell pepper strips, chili powder, cumin, and salt in an Instant Pot. Cook, stirring often, until many wisps of steam rise from the liquid. Turn off the SAUTÉ function and stir in the meatballs. Lock the lid onto the cooker.
Option 1Max Pressure Cooker Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2All Pressure Cookers Press Bean/Chili, Pressure cook or Manual. Set if for High pressure for 8 minutes with the Keep Warm setting off. The vent must be closed
Use the quick-release method to bring the pot’s pressure back to
normal. Unlatch the lid and open the cooker.
Press the button SAUTÉ and set it for HIGH, MORE, or CUSTOM 400°F.
Set the timer for 5 minutes.
As the chili comes to a simmer, stir in the tomato paste until smooth. Continue cooking, stirring often, until somewhat thickened, 1–2 minutes. Turn off the SAUTÉ function and set aside for 5 minutes to continue to
blend the flavors and help the chili to set up.
• Of all the chilis in this book, this one calls out most to be served over cooked, long-grain, white rice.
• Or go all out and serve it over cooked buckwheat (not kasha, but dried, plain buckwheat).
• Garnish the servings with sour cream, pickled jalapeño rings, minced fresh jalapeño, minced red onion, pickled onions, and/or shredded cheese, particularly sharp