Instant Pot Chili with Chipotles, Hominy, and Beer
Instant Pot chili combines ground turkey or ground beef, pinto beans, onions, garlic, and hominy in an irresistible stew of crushed tomatoes, beer, and a delicious combination of seasonings.
Course Instant Pot Recipes
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Additional Time 15 minutesminutes
Total Time 1 hourhour
Calories 463kcal
Author Robin Donovan
Ingredients
2tablespoonsolive oildivided
1 ½poundsground meatturkey, beef, or chicken
1 ½teaspoonskosher salt
½teaspoonfreshly ground black pepper
4garlic clovesminced
2tablespoonschili powder
1tablespoonunsweetened cocoa powder
1 ½teaspoonsground cumin
1 ½teaspoonspaprika
1oniondiced
114 ½-ounce can crushed tomatoes
115-ounce can white hominy, drained and rinsed
115-ounce can pinto beans, drained and rinsed
112-ounce bottle beer
1tablespoonminced chipotles in adobo sauce
1teaspoondried oregano
1bay leaf
Instructions
Set the Instant Pot on sauté and let it heat up for about 2 minutes or heat a large skillet over medium-high heat on the stovetop. Add 1 tablespoon of the oil and then the turkey. Add the salt and pepper. Cook, stirring occasionally and breaking up the meat, until browned, 6 to 8 minutes. Stir in the garlic, chili powder, cumin, and paprika and sauté for another 30 seconds. Transfer the turkey to a bowl.
Add the remaining tablespoon of oil to the pot or skillet along with the onion. Cook, stirring, until softened, about 5 minutes.
Transfer the meat and any accumulated juices to the Instant Pot. Add the tomatoes, hominy, beans, beer, chipotles, oregano, and bay leaves.
Close the lid, set the valve to the sealing position, and cook on high pressure for 30 minutes.
Let the pressure release naturally.
Serve hot.
Notes
To cook this in a slow cooker: Brown the meat and sauté the onions in a skillet on the stovetop. Transfer the meat and onions to the slow cooker, add the remaining ingredients, cover, and cook on low for 6 hours or on high for 3 hours.To cook this in a Dutch oven/stockpot on the stovetop: Follow the directions, sauteeing the meat and onions on the stovetop over medium-high heat, through step 3 (transferring the meat back to the Dutch oven or stockpot). Bring the mixture to a boil and then reduce the heat to low, cover the pot, and simmer, stirring occasionally, for 1 ½ to 2 hours.