I need to get into a better habit of taking photos of the food I actually make! D’oh
15 minutes: Chopping, sauteeing in the pot
30 minutes: pressure build-up and pressure cooking
Recipe: Instant Pot chili inspired by Oh, Sweet Basil
Serves: 8 people
I adapted an amazing recipe from Oh, Sweet Basil and removed the bacon (my kitchen is pork-free) and removed a few ingredients to keep the costs manageable
Ingredients:
- 1-2 pounds of ground beef – $4-8
- 1 can kidney beans – $1
- 1 can pinto beans – $1
- Half a jar of tomato-only pasta sauce – $1.25
- 1 large yellow onion, chopped into small pieces – $0.70
- water – 1.5 cups if using 1 pound of beef, 1 cup if using 2 pounds of beef
- 1 tablespoon of olive oil
Spice mix ($2 estimated, but I keep an ongoing spice collection that I replenish at the cost of about $2 – 4 a month)
- 1 tablespoon oregano
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1.5 teaspoon paprika
- 2.5 tablespoons chili powder
- 1 tablespoon freshly minced garlic
Optional
- Shredded cheese (adds ~$0.33 per serving)
Total cost: ~$10-14
Cost per serving: $1.25-$1.75
- Turn your Instant Pot to sautee, and add olive oil
- Once oil is hot, add onions and heat until they are soft
- Add the beef and sautee until it is browned, turn off heat
- Pour in all other ingredients and spice mix, stir until everything is evenly mixed
- Set to Bean/Chili mode, and cook for 20 minutes
- You can do slow or quick release once it is done, it does not matter
