For years I have enjoyed homemade Cincinnati Chili when we visit my in in-laws in Cincinnati. We like it so much that my sweet mother-in-law would buy me several packets of the mix so that I could make it at home.
Recently my husband suggested that I make his mom’s recipe in the instant pot. Oh my goodness, I wish I had known how quick and easy it is to make this in the instant pot. I used my mother-in-law’s recipe and then guesstimated how long to cook it.
This is a savory dish that is sure to please your taste buds. Watch the video below for step by step instructions .
What have you been cooking in your instant pot? I would love to hear from you. Please leave me comments down below.
Cincinnati Chili Recipe
2 Pounds 93% ground sirloin (raw)
1 Quart + 1 Cup tomato juice
1 Teaspoon cinnamon
1 Large peeled whole onion (I used a large diced onion)
2 Dashes Worcestershire sauce
1/8 Teaspoon. garlic powder
1 Teaspoon allspice
4 Tablespoons chili powder
1 Teaspoon pepper
1 Tablespoon salt
1 Teaspoon vinegar
5 Bay leaves
1 Teaspoon cumin
Combine all ingredients in the instant pot. Stir to make sure it is evenly combined.
Break up the meat as you mix.
Cook on manual high or pressure cook high for 12 minutes and allow it to do a self release. It took about 18 minutes to self release.
Remove onion (if you used a whole one) and bay leaves.
May be served over spaghetti noodles and sprinkled with shredded sharp Cheddar Cheese.
Add what ever you like. Beans, chopped onions, etc.. Can also be served over hot dogs on a bun for Coney Islands.
The Instant Pot I used in the video can be found here:
The 8 quart instant pot can be found here:
Steam Release Accessory
Sealing Rings for instant pot lid
Silicone Mini oven mitts
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