Add the butter and vegetable oil to the Instant Pot and hit “Sauté” on the “More” or “High” setting. Once the butter’s melted and the oil’s sizzling, add in the onions, poblano, jalapeño and habanero peppers and stir & set for 5 minutes until softened and then add in the garlic and cook for another minute. Remove only the habanero pepper when done and discard
Next, add the ground beef and stir until it cooks down and crumbles and becomes a slightly browned in color (about 3 minutes – it doesn’t need to be fully cooked yet). Its juices will be released while cooking and this is a good thing – keep them in the pot and do not drain
Add in the beer, diced tomatoes, Rotel, tomato sauce, taco sauce, Worcestershire sauce and hoisin sauce. Stir well and deglaze (scrape) the bottom of the pot
Now, add the kosher salt, Italian seasoning, cumin, chili powder, dried cilantro, seasoned salt, celery salt and Tony’s Creole seasoning (if using). Stir again until well combined
Lastly, add the drained and rinsed kidney beans but DO NOT stir them in with the rest. Just lightly smooth them out as they rest on the top of the chili (see video for visual guidance)
Secure the lid and select “Pressure Cook” or “Manual” High Pressure for 5 minutes (it may take up to 15 minutes to come to pressure so be patient). When done, do a quick release and allow the pot to sty on the “Keep Warm” setting
When the lid comes off, give everything a good stir, add in the Chili Better Than Bouillon and stir again. Allow it to cool down to a warmish-hot, but not scalding temperature (about 10-15 minutes, as chili tastes even BETTER once it cools down a bit and the flavors have a chance to meld!)
Ladle into bowls and top with some optional shredded cheese, sour cream or even my awesome refried beans. Serve it with my acclaimed Mexican Street Corn and/or my raved-about Creamy Chicken Enchiladas as terrific companions!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1072g)|
|Recipe Makes: 1|
|Calories from Fat: 201 (24%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 23.4mg||7 %|
|Sodium 1905.6mg||66 %|
|Potassium 593.6mg||16 %|
|Total Carbohydrate 142.3g||42 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 134.5g|
|Protein 19.6g||28 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 852
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