Instant Pot Skyline Chili
Instant Pot Cincinnati Chili is an extra fast version of the classic Skyline Chili served over spaghetti and topped with cheese & onions!
Servings: 6 servings
Ingredients
- 1 tablespoon canola oil
- 2 pounds lean ground beef
- 1 medium onion diced fine
- 3 garlic cloves minced
- 6 ounces tomato paste
- 15 ounce can tomato sauce
- 3 cups of beef stock
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 tablespoons cocoa powder
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- salt and pepper to taste
For serving:
- 1 pound spaghetti noodles cooked to al dente and drained
- Shredded cheddar cheese
- Diced white onion
- Kidney beans drained & rinsed
- Oyster crackers
Instructions
- Turn your Instant Pot to saute. Once it reads HOT, add oil and then ground beef and onion. Cook beef until browned, and use a potato mashed or spatula to break the meat up into very fine pieces. Once brown add garlic and cook for 1 minute, or until fragrant.
- Turn the saute function off. Add all remaining ingredients and stir well. Put the lid on the Instant Pot and turn to Manual or High Pressure and set a timer for 25 minutes. Let the chili cook and when the timer beeps, let the pressure out with a quick release.
- Serve over spaghetti and top with desired toppings. I recommend onions and cheddar cheese.
Notes
Nutritional information does not include option topping (cheese, onions, beans, crackers).
Nutrition
Calories: 594kcal | Carbohydrates: 73g | Protein: 48g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1006mg | Potassium: 1590mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1938IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 8mg
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