Mexican flavors and ingredients combine for a hearty yet healthy chili that can be made in your Instant Pot or slow cooker.
Uh-oh guess who got an pressure cooker?! That’s right ME. I’ve been hearing about Instant Pots for a while now. You know Crock-Pot is a brand of slow cookers? What intrigued me about pressure cooker is that most of my slow cooker recipes can be made in it without making any changes. This is one of those recipes. It can be made in either so I’m providing instructions on both.
It was no-brainer for me to make chili for my first Instant Pot recipe. I love chili; mainly because it’s pretty hard to mess up. I’ve been thinking about this chili recipe for some time now. I’m slowly working on ‘chili’s from around the world (remember my Indian Chili) since I love chili so much so and a Mexican version has been at the top of my list. Both the carne asada and chorizo need to be browned first. This is a recommended step for both the PC & SC.
After that, just throw everything in, stir, and let it cook.
Instant Pot/Slow Cooker Mexican Chili
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 8 servings 1x
Ingredients
- 2 lbs carne asada, chopped
- 1/2 lb beef chorizo, uncased
- 15 ounces diced tomatoes
- 15 ounces enchilada sauce
- 15 ounces corn (drained & rinsed if using canned)
- 15 ounces black beans (drained & rinsed if using canned)
- 1 jalapeno, seeds removed, diced
- 1 tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp pepper
- 1 tsp salt
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions
Instant Pot
- Add 1 tbsp oil to the PC. Set to sautée mode. Once heated, add meat and sautée until browned.
- Add all other ingredients. Stir to mix well.
- Close lid and seal valve. Set IP pressure to HIGH cook time for 30 minutes. Quick release the pressure.
Slow Cooker
- In a large skillet, cook carne asada and chorizo a few minutes until browned. Transfer meat to the slow cooker.
- Add all other ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
Notes
Cook time is set for Instant Pot
I think this is better served the next day. I think that about all chili though. Just me? Am I the only one that thinks that??
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I have an Instant Pot. It has a slow Cook button on it. So, I sautéed my beef, onion and garlic. Then, mixed all my ingredients on Sate’ in my Instant Pot then I turned Saute’ off. I put the lid on, then turned on my Slow Cook. I’m cooking it for 5 hours on the Slow Cook. I hope I can do this as a slow cooker. Can I? Please let me know. It does not say anything about the slow cook button in the manual. Thank you, Linda B.
Yes you make this in your instant pot using the slow cooker function. 5 hours should be enough time. Feel free to email me if you have any further questions. Enjoy!
This looks delicious. Everything we all love, gotta save this recipe and pin it!
Chili is always a winner in my household! I think my son and husband would eat it daily if they could!
I love this! Perfect for fall! I love anything I can make in the slow cooker!
I’m glad that this can be done in a slow cooker!
All chili is better a day later!! And this version looks Muy Bueno- Gracias Reina!