Meatball Chili

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

Meatball Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Sauté
cuisine icon 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."]
cuisine icon Keywords
30-60 min, 6 people, beef, black, chili powder, chunky-­style mild or hot red salsa, contributed, cook 22 min, dinner, easy, From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough, frozen bell pepper strips, frozen mini or bite-­sized meatballs, ground cumin, max pressure cook, modern, or navy beans, prep 5 min, pressure cook, sauté, table salt, tomato paste, white

prep icon Prep Time
5 min
cook icon Cook Time
22 min

serving icon Servings
6 people
Ingredients
  • 3 cups chunky-­style mild or hot red salsa
  • 3 1/2 cups white, black, or navy beans
  • 2 cups beef
  • 8 ounces frozen bell pepper strips
  • 1/4 cup chili powder
  • 1 tsp ground cumin
  • 1/2 tsp table salt
  • 25 ounce frozen mini or bite-­sized meatballs
  • 2/3 cup tomato paste
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 tonormal. 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 toblend the flavors and help the chili to set up.
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