Instant Pot Sweet Summer Chili - Dump and Go Dinner

Plan This Recipe Print

Instant Pot Sweet Summer Chili - Dump and Go Dinner

Marisa
The Cook
4 Servings
11 Ingredients
0 Comments
Light and savory this Instant Pot Sweet Summer Chili from frozen pairs the inherent sweetness of carrots and sweet potatoes with herbaceous thyme and earthy garlic.
4 Servings
11 Ingredients
0 Comments

Ingredients

  • ⅔ cups dice Onion, Red
  • ⅓ cups slice Leek
  • 4 teaspoons mince Garlic, Cloves
  • ½ tablespoons chop Thyme, Fresh
  • 1 cup chunk Carrot
  • 3 cups chunk Sweet Potato
  • ½ teaspoons Sea Salt
  • 3 cups cook Ground Beef
  • ½ cups grate Carrot
  • ¾ cups dice Cabbage, Red
Serving Day Ingredients
  • 3 cups Beef Bone Broth/Stock

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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 of the ingredients among the indicated number of round freezer containers.
  2. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. 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 frozen chili and broth into the Instant Pot.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 8 minutes.
  6. Quick release the pressure.
  7. Use a potato masher to mash some of the sweet potato in order to thicken the chili.

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. Combine all of the ingredients in the Instant Pot.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 8 minutes.
  5. Quick release the pressure.
  6. Use a potato masher to mash some of the sweet potato in order to thicken the chili.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 cups
Amount Per Serving
Calories
560
Total Fat
23g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
145mg
Sodium
710mg
Total Carbohydrates
30g
Fiber
5g
Sugar
8g
Protein
53g
WW Freestyle
14
Diabetic Exchanges: 2 Fat
0 Fruit
0 Milk
0 Other Carb
1 Starch
2 Veg
6 Lean Meat

Leave a Reply

Your email address will not be published.