About six months ago, I broke down and joined the world of the Instant Pot. While I love it, I’m not one of those obsessives who think they have to cook EVERYTHING in it, but that rant is for another post.
One of the most frequent questions asked in the IP Facebook group I belong to is for chili recipes for people who don’t like chili. Since I’m not a big fan, I created this recipe a few years ago. I entered it in a chili cook-off at work back then, and it won! So, I decided to reimagine it for the Instant Pot. Here it is:
Mama Fox’s Italian Chili
2 Tbs vegetable oil
2 lbs ground pork
2 tsp salt
2 tsp pepper
2 tsp parsley
2 tsp garlic powder
2 tsp onion powder
2 tsp basil
1 1/2 tsp paprika
1 1/2 tsp crushed red pepper
1/2 tsp ground fennel seed
1/4 tsp oregano
1/4 tsp thyme
1 large can diced tomatoes (do not drain)
2 cans cannellini beans
2 large cans of tomato sauce
10 oz pkg frozen spinach (thawed)
32 oz chicken stock
3/4 cup ricotta cheese
Shredded mozzarella cheese
Thick slices of French or Italian bread
Select the Sauté setting and allow to heat up. Add the vegetable oil and allow it to come to a shimmer.
Brown the ground pork. Add all the spices before it’s done. Feel free to adjust the spices to taste. This is not a particularly spicy hot dish. If you want it hotter, add more crushed red pepper flakes.
Add all the other ingredients except for the spinach, cheeses and bread. Cook on manual for 18 minutes, with quick release once it is finished.
Set the Instant Pot back to Sauté. Stir in the spinach and ricotta cheese. Let cook for 1-2 minutes.
Toast the bread and place it in the bottom of a bowl. Ladle chili into the bowl, over toast. Sprinkle with mozzarella cheese.