Tag Archives: onion

Homestyle Harvest Instant Pot Chili

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 1 Hour 15 Minutes

This truly is the best Instant Pot chili recipe for fall.

Although it is tradition to flavor chili with a lot of heat, this fall chili is milder than most. Autumn recipes don’t have to be spicy to keep you warm, just piping hot! (For those of you averse spiciness, this chili recipe is for you!)

Typically, I love hot and spicy food, and if the need for it hits you, simply stir in a dollop of my Five Alarm Hot Pepper Sauce and your problem will be solved. However, to really let the silky pumpkin flavor in this recipe shine through, I like to keep the spice level turned down for this chili.

The garnishes are optional, but I can never pass up a dressed up bowl of chili. Sour cream, avocado, and corn chips round out this easy recipe. Feel free to sprinkle on some fresh cilantro if you do decide to spice it up a bit.

Or, just serve it plain. (That is perfectly acceptable, too!)


Homestyle Harvest Instant Pot Chili

Total Time: 1 Hour 15 Minutes

Prep: 15 Minutes / Cook: 45 Minutes / Pressure Buildup and Release: 15 Minutes

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 white onion, coarsely chopped
  • 1 lb. ground sirloin
  • 1 tablespoon apple cider vinegar
  • 16 ounces canned red kidney beans, drained and rinsed
  • 28 ounces canned diced tomatoes
  • 8 ounces pumpkin puree
  • 2 tablespoons ancho chili powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon Habanero pepper sauce, plus more to taste
  • 2 drops cilantro essential oil
  • 2 drops cinnamon essential oil
  • 1 drop clove bud essential oil
  • shredded cheddar cheese, for garnish
  • sour cream, for garnish
  • sliced avocado, for garnish
  • taco or corn chips, for garnish
  • chopped fresh cilantro, for garnish

RECIPE DIRECTIONS:

1. Heat the oil in the Instant Pot by using the sauté setting. Add the onions and sauté until they are translucent, about 3 minutes, stirring frequently to prevent uneven cooking.

2. Add the ground beef and cook, stirring occasionally, until the meat is no longer pink, about 5 – 7 minutes more. Stir in the apple cider vinegar and simmer for another 2 minutes, stirring occasionally.

Making Instant Pot Chili

3. Turn the Instant Pot off. Add remaining ingredients to the Instant Pot – except for the essential oils – and stir to mix everything together. (If using traditional herbs and spices, add them in now.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.

4. When the timer goes off after the 45 minutes are up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Once the valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.

5. Serve the chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.

Pressure Cooker Chili For Fall
Instant Pot Chili Idea
Instant Pot Chili With Pumpkin

Homestyle Harvest Instant Pot Chili

This truly is the best Instant Pot chili recipe for fall! Although it is tradition to flavor chili with a lot of heat, this fall chili is milder than most. Autumn recipes don’t have to be spicy to keep you warm, just piping hot!
Prep Time 15 mins
Cook Time 45 mins
Pressure build and release time 15 mins
Total Time 1 hr 15 mins
Course Soup
Servings 4 people
Calories 410 kcal

Equipment

  • Pressure Cooker
  • Instant Pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 white onion coarsely chopped
  • 1 pound ground sirloin
  • 1 tablespoon apple cider vinegar
  • 1 pound canned red kidney beans rinsed and drained
  • 28 ounces canned diced tomatoes
  • 8 ounces pureed pumpkin
  • 2 tablespoons ancho chili powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon Habanero pepper sauce plus more to taste
  • 2 drops cilantro essential oil
  • 2 drops cinnamon essential oil
  • 1 drop clove essential oil
  • shredded cheddar cheese for garnish
  • sour cream for garnish
  • sliced avocado for garnish
  • corn chips for garnish
  • chopped fresh cilantro for garnish

Instructions
 

  • Heat the oil in the Instant Pot by using the sauté setting. Add the onions and sauté until they are translucent, about 3 minutes, stirring frequently to prevent uneven cooking
  • Add the ground beef and cook, stirring occasionally, until the meat is no longer pink, about 5 – 7 minutes more. Stir in the apple cider vinegar and simmer for another 2 minutes, stirring occasionally.
    Making Chili In Instant Pot
  • Turn the Instant Pot off. Add remaining ingredients to the Instant Pot – except for the essential oils – and stir to mix everything together. (If using traditional herbs and spices, add them in now.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.
  • When the timer goes off after the 45 minutes are up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Once the valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.
  • Serve the chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.
    Instant Pot Chili With Garnishes
Keyword best chili for fall, chili with pumpkin for fall, cook with essential oils, fall chili recipes, how to make chili in instant pot, how to use essential oils in food, instant pot chili
Like this recipe? Share the love! 
Made this recipe? Let me know how it went!

Easy Crab Salad

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 10 Minutes

For those of you who follow me in Instagram, you probably already know that I recently had an emergency appendectomy. Although these kinds of surgeries go a lot quicker nowadays with the advance of laparoscopic technology, surgery is still surgery and I was out for the count (unable to cook anything) for a full week. 

Bummer!

Once I was able to stand for short periods of time without too much pain or effort, I re-created this old Christy Boston recipe. My wonderful husband found it laying around while he was searching for recipes to make while I was laid up. I had scribbled it down a few years ago, stuck it in a folder and quite frankly, I had forgotten about it. So when he found it and showed it to me, it was like getting a little ‘get well’ gift!

This recipe requires no cooking, and takes 10 minutes to make (or 15 if you take your time). There are not a lot of ingredients, and only one requires chopping. I used imitation crab meat because I didn’t want to pick through the real stuff. Hey, I needed a recipe that takes very little effort! The fish sauce makes up for any lack of spices. If you don’t have the essential oil, you may substitute it with 1 teaspoon of the dried herb or a tablespoon of the fresh, just be sure to chop it to release its flavors if you use fresh marjoram.

I threw this together in the morning, then let it sit in the refrigerator for 2 hours. Once I had taken a much needed time of rest, lunch was ready to go. All I had to do was serve it up and enjoy.

This recipe is so easy, even a surgical patient can make it!


Easy Crab Salad

Total Time: 10 Minutes

INGREDIENTS:

  • 3 cups imitation crab meat, shredded with a fork
  • 3/4 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 2 tablespoons sherry cooking wine
  • 1 tablespoon fish sauce
  • 1/2 tablespoon olive oil
  • 1 drop marjoram essential oil
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Shredding the imitation crab meat is crucial to obtaining a texture that is like real crab meat, plus it insures that you’ll get the most flavor with every bite, so be sure to do this step! Hold a piece of imitation crab meat down with one hand, and use the other hand to shred it with a fork. 

2. Dilute the essential oil in the olive oil.

3. In a medium bowl, mix together all ingredients. Cover and chill for at least 2 hours to allow the flavors to meld. The longer this crab salad sits, the more complex the flavors, so feel free to make this up to a day in advance.

4. Serve over lettuce, on toast points, or by itself.

Easy Crab Salad Recipe
Fast Easy Crab Salad

Easy Crab Salad

If you don't have a lot of time or spices on hand but want something easy to prepare that is packed with flavor, this crab salad recipe is perfect for you!
Prep Time 10 mins
Total Time 10 mins
Course Salad
Servings 4 people
Calories 390 kcal

Ingredients
  

  • 3 cups imitation crab meat shredded with a fork
  • 3/4 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 2 tablespoons sherry
  • 1 tablespoon fish sauce
  • 1/2 tablespoon olive oil
  • 1 drop marjoram essential oil
  • salt and pepper to taste

Instructions
 

  • Shredding the imitation crab meat is crucial to obtaining a texture that is like real crab meat, plus it insures that you'll get the most flavor with every bite, so be sure to do this step! Hold a piece of imitation crab meat down with one hand, and use the other hand to shred it with a fork.
  • Dilute the essential oil in the olive oil.
  • In a medium bowl, mix together all ingredients. Cover and chill for at least 2 hours to allow the flavors to meld. The longer this crab salad sits, the more complex the flavors, so feel free to make this up to a day in advance.
  • Serve over lettuce, on toast points, or by itself.
Keyword crab salad, easy crab salad, fast easy recipes, imitation crab salas
Like this recipe? Share the love! 
Made this recipe? Let me know how it went!