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Instant Pot Super Bowl Chili - Dump and Go Dinner

<p>With Super Bowl around the corner, put this delicious Instant Pot recipe for chili on your list! Savory beef and beans make this the perfect winter dish with a hint of spice.</p>
4 Servings Recipe By

Ingredients

  • 3 cups cook Ground Beef
  • 1 1/4 cups dice Onion
  • 1 ounce Chili Seasoning Mix
  • 15 1/2 ounces Pinto Beans, Canned
  • 15 ounces Ranch Style Beans
  • 15 1/2 ounces Diced Tomatoes, Canned
  • 1 cup Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 654 Calories
  • 25g Total Fat
  • 9g Sat Fat
  • 1g Trans Fat
  • 147mg Cholesterol
  • 1800mg Sodium
  • 47g Total Carb
  • 7g Fiber
  • 11g Total Sugars (Includes 5g Added Sugars)
  • 58g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Add all ingredients to the Instant Pot and stir.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 12 minutes.
  5. Natural release the pressure.

Freeze For Later Cooking 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?

  1. Divide all ingredients among indicated number of round freezer containers, label and freeze.

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.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place the frozen chili in the Instant Pot.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 12 minutes.
  6. Natural release the pressure.