25+ Ground Beef Crock Pot Recipes The Recipe Rebel
Thaw on a stovetop covered on low. To make chili with dried beans (no soaking): Replace 3 cans of beans + 1/2 cup stock with 2 cups dried beans (equal mix of 3 kinds) + 4 cups low sodium stock + 1/4 tsp salt. For 3 quart Instant Pot, cut ingredients in half but keep same cooking time.
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Turn instant pot on saute. Brown sausage and ground beef with diced onion. Once meat is browned add garlic, stir and cook for 30 seconds. Add beer. Place lid on and pressure cook on high for 18 minutes. Slow release for 30 minutes. Then release pressure. Add chipotle pepper, adobo sauce, and season pack. Stir to combine.
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Spray the Instant Pot with a little cooking spray, or drizzle with a little oil. Set to sauté on regular (middle heat setting), and give it a minute to heat up. Add beef, and brown for about 5 minutes, breaking it apart with a wooden spoon. Add onions and peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
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Step 2. Stir in onion, bell pepper, jalapeño, garlic and ½ teaspoon salt; cook until softened, about 5 minutes. Step 3. Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining ½ teaspoon salt, then cover and cook on high pressure.
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Sear the beef (on one side) in three batches: Heat the vegetable oil in an Instant Pot over Sauté mode set to high until the oil shimmers. Sprinkle the beef cubes with 1½ teaspoons salt and ¾ teaspoon fresh ground black pepper. Brown the beef in 3 batches, only on one side; each batch will take about 3 minutes.
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Dry the beef with a paper towel before browning, and a dusting of flour on the meat will help to brown the meat. Trim and chop the peppers and onion. Rinse the beans. Add all the ingredients to the meat in the Dutch oven and bring it to a boil. Turn the heat down to simmer and cover—cook for 1 ½ to 2 hours.
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Directions. Step. 1 Add the oil to the liner of a 6- or 8-quart Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about 3 minutes more.
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Instructions. Optional: Brown stew meat on the Saute function of the Instant Pot, seasoning with salt, if desired. Add the onion, jalapeno pepper and diced tomatoes in the Pot. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; setting time to 22 minutes. When time is up, use quick release feature to release pressure.
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Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the "Sealing" position. If you are using an Instant Pot, select the "Chili" program, then adjust the time to 20 minutes. If your pressure cooker does not have a "Chili" program, set it manually to "High Pressure" for 20 minutes.
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Instructions. Trim meat and cut into bite sized pieces. Add to a large zip top bag or bowl and toss with the flour and pepper until the meat is coated. In a Dutch oven or large pot, heat 1 Tablespoon of olive oil on medium to medium high heat. Add half the beef, stirring occasionally, until browned.
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Preparation. Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute. Add the ground beef and cook, breaking up with a wooden spoon, until browned.
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At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown, then stir occasionally until they are slightly crisped and browned (~5 - 7 minutes). Finally, taste and adjust the seasoning with more kosher salt and ground black pepper. Step 2.
Crockpot Beef Stew (with Beer and Horseradish) The Chunky Chef
Instructions. Season meat with salt and pepper. Turn instant pot to "sauté" mode and add the oil to the pot. Once oil is hot add the meat and brown for 2-3 minutes. (Make sure not to overcrowd the pot, do this step in 2 batches) Remove the meat to a plate and set aside. Add the onion, bell pepper, and jalapeno to the pot.
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Set the pressure cooker to manual, HIGH pressure, for 15 minutes. It should take about 20 minutes to come to pressure. Natural release for 15 minutes. Leave the pressure cooker to "naturally release" for 15 minutes, then open the steam valve to release any remaining pressure. Uncover and stir the chili.
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Add the ground beef and cook until browned and drain any excess grease. Add all the remaining ingredients and stir everything together. Place the lid on the instant pot and set to "chili" mode ("manual" can be used too). Cook for 18-20 minutes and allow a natural release for 10-15 minutes.
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How to make beef chili in an Instant Pot. Step 1: Set the Instant Pot to Saute mode and pour in the oil. Once it's hot, add the ground beef, onions, and garlic. Season with salt and pepper and cook, stirring frequently, until the meat is no longer pink. Add the chili seasonings and give the mixture a good stir.
