As you can probably tell by my Sunday meal preps on Instagram lately, I’m pretty obsessed with my Instant Pot. It’s challenged me to try new recipes that I’ve had on my mind for a while, but was hesitant to make because they took so long! Now I can cook all the recipe I’ve wanted to make in about half the time thanks to my Instant Pot. This love letter is completely unsponsored, by the way, I just really am obsessed with this handy tool!

If you’re not yet familiar, an Instant Pot is a brand of a programmable pressure cooker that hangs out right on your counter like a slow cooker. Unlike a slow cooker, my favorite feature about the Instant Pot is that you can sauté in it before you lock the lid and pressure cook. Searing a big hunk of meat before cooking helps lock in those flavors, develop a deeper flavor, and bring an extra texture to the fall-apart-tender result. Sautéing your veggies before cooking something like chili will also help with even more flavor in your soups and stews.

This chili was the first recipe I ever made in my Instant Pot and I loved it for many reasons. The chili tasted like it had been simmering on the stove for hours, when in reality, it had only been cooking for about 20 minutes under pressure! Since it was my first time using the Instant Pot, I followed Food, Faith and Fitness’ recipe. I added a pinch of cinnamon, too, since she included allspice. Personally, I like a little warm spice note in chili every once in a while, but feel free to skip!

You could 100% make this with ground turkey or chicken if you’d rather. Make sure to prep all the toppings for serving. Avocado, sliced jalapeños, lime and cilantro gave a beautiful pop of color to this spread.

What kind of Instant Pot recipes would you like to see? Comment below so I can get cooking!

Love food. Love self. Love life.
Gabriela