Instant Pot Chorizo Chili - Dump and Go Dinner
This Instant Pot Chorizo Chili is a family favorite freezer meal! Packed with protein and full of flavor, it's quick and delicious! Add this recipe to your next freezer cooking menu for a dinner your family will want to eat again and again!
Ingredients
- ½ cups cook Ground Chorizo Sausage
- 20 ounces drain and rinse Black Beans, Canned
- 1 cup drain and rinse Great Northern Beans, Canned
- 10 ounces Diced Tomatoes, Canned
- 10 ounces drain Whole Kernel Corn, Canned
- 10 ⅔ ounces Salsa Verde
- ⅔ teaspoons Chili Powder
- ⅔ teaspoons Cumin
- ⅔ teaspoons mince Garlic, Cloves
- ⅔ cups Water, Cold
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Remove casing from chorizo.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Remove casing from chorizo and place in Instant Pot.
- Add remaining ingredients, including serving day ingredients.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 30 minutes.
- Quick release pressure.
- Allow to sit for 10 minutes with lid off before eating.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 335
- Total Fat
- 8g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 16g
- Sodium
- 1667mg
- Total Carbohydrates
- 47g
- Fiber
- 13g
- Sugar
- 9g
- Protein
- 17g
- WW Freestyle
- 3
6 Comments
Join the discussionI cooked this tonight and it was wonderful. I served it with rice cooked in beef broth, a side of sour cream, cilantro, cheddar Cheese and tomatoes. I made the most delishious “bowl”. I ❤️❤️❤️ This recipe.
Yum, yum, yum! So glad this recipe turned out well for you! ?
So is the sausage cooked/browned before putting it in the Instant Pot? Or into the container to be frozen?
The ingredients call for 1/2 cup cooked sausage so yes, please use cooked 🙂
How long should I cook it if I’m doubling the recipe ?
A lot depends on if you are freezing this first. That is going to add a lot of cooking time because you will have a large frozen block to get to pressure. If cooking fresh, then adding an additional 10 minutes would probably do the trick. If cooking from frozen you will likely need to add an additional 20 minutes (minimum). These are only guesses as this hasn’t been tested. The good news is that everything has been cooked – so it is only heating the contents that you are trying to achieve!