Name: Meatball Chili
Prep time: 5 min
Cook time: 22 min
Yield: 6 people
Cuisine: Modern
Ingredients: 3 cups chunky-style mild or hot red salsa ((24 ounce jar)); 3 1/2 cups white, black, or navy beans ( (30 ounce) jar drained and rinsed ); 2 cups beef (chicken, or vegetable broth); 8 ounces frozen bell pepper strips ( or 2 medium red or green bell peppers; stemmed, cored, and cut into thin strips, 2 cups); 1/4 cup chili powder; 1 tsp ground cumin; 1/2 tsp table salt; 25 ounce frozen mini or bite-sized meatballs ( 1 ounce each, even vegan and/or gluten-free if that’s a concern (1 bag)); 2/3 cup tomato paste (1 can 6 ounce)

Meatball Chili

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.

Course

Dinner

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Meatballs, Salsa

Prep Time

5 minutes

Cook Time

22 minutes

Passive Time

5 minutes

Servings

6 people

Ingredients

3 cups chunky-style mild or hot red salsa (24 ounce jar)
3 1/2 cups white, black, or navy beans (30 ounce) jar drained and rinsed
2 cups beef chicken, or vegetable broth
8 ounces frozen bell pepper strips or 2 medium red or green bell peppers; stemmed, cored, and cut into thin strips, 2 cups
1/4 cup chili powder
1 tsp ground cumin
1/2 tsp table salt
25 ounce frozen mini or bite-sized meatballs 1 ounce each, even vegan and/or gluten-free if that’s a concern (1 bag)
2/3 cup tomato paste 1 can 6 ounce

Course

Dinner

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Meatballs, Salsa

Prep Time

5 minutes

Cook Time

22 minutes

Passive Time

5 minutes

Servings

6 people

Ingredients

3 cups chunky-style mild or hot red salsa (24 ounce jar)
3 1/2 cups white, black, or navy beans (30 ounce) jar drained and rinsed
2 cups beef chicken, or vegetable broth
8 ounces frozen bell pepper strips or 2 medium red or green bell peppers; stemmed, cored, and cut into thin strips, 2 cups
1/4 cup chili powder
1 tsp ground cumin
1/2 tsp table salt
25 ounce frozen mini or bite-sized meatballs 1 ounce each, even vegan and/or gluten-free if that’s a concern (1 bag)
2/3 cup tomato paste 1 can 6 ounce

Instructions

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 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All 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.

Recipe Notes

Beyond

• 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
Cheddar.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.

Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”

Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.

The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.

These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!

About the authors:

Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.