Instant Pot Italian Chili

prep time

15 minutes

cook time

40 minutes

servings

6
To get deep flavors to develop in chili you need to simmer for hours or wait to eat the next day. The beauty of an Instant Pot pressure cooker is that you can get deep developed flavors in under an hour!  Ingredients such as Italian sausage, basil, red wine, our best-selling crushed tomatoes, diced tomatoes and tomato paste along with pesto are added to the usual chili ingredients to infuse Italian flair to this chili recipe.

ingredients

1 pound Italian sausage
1 pound ground beef
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 red bell pepper, diced
2 carrots, peeled and diced
1 (15 ounce) can red kidney beans
2 tablespoon chili powder
2 tablespoons fresh rosemary, chopped
3 tablespoons fresh basil, chopped
1 cup red wine
1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes
1 (35 ounce) can Tuttorosso® Crushed Tomatoes chunky style with basil or 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil, will need to add about a half cup of water if using the 28 oz can
1 (6 ounce) can Tuttorosso® Tomato Paste
Salt and black pepper to taste
1 cup Pecorino cheese, grated
pesto, your favorite brand of prepared or homemade, about 1/2 cup

instructions

Instant Pot or Pressure Cooker Directions

  • Press Saute on Instant Pot to preheat the inner pot. To the heated pot, add olive oil. Add the sausage and ground beef until brown, about 10 minutes. Add the onion and garlic cook for another 5 minutes. Add the bell pepper, carrots, beans, chili powder, rosemary, basil, wine, diced tomatoes, crushed tomatoes, tomato paste, salt and black pepper. Bring mixture to a boil, lock the lid and set valve to seal. Press Manual button on Instant Pot and set time to 15 minutes. Once time is up, let the chili naturally release pressure for about 10 minutes to set valve to release remaining pressure.
  • Ladle chili into bowls, top with freshly grated Pecorino cheese and a large spoonful of pesto

Stove top Directions:

  • Heat a large pot over medium heat with olive oil. Add sausage and ground beef, cook for about 10 minutes or until browned. Add onions and garlic and cook for another 5 minutes. Add bell pepper, carrots, beans, chili powder, rosemary, basil, wine, diced tomatoes, crushed tomatoes, tomato paste, salt and black pepper. Bring mixture to a boil. Reduce heat to low and simmer for 1 ½ hours.
  • Ladle chili into bowls, top with freshly grated Pecorino cheese and a large spoonful of pesto.
Could also be made in your slow cooker, same directions above except put all ingredients in slow cooker and set on Low.  Cook for 6-8 hours.

nutrition

  • Calories:
    750
    |
  • Fats:
    49.0
    g
    |
  • Trans Fats:
    1
    g
    |
  • Cholesterol:
    110
    mg
    |
  • Sodium:
    1720
    mg
    |
  • Carbohydrate:
    36
    g
    |
  • Fiber:
    9
    g
    |
  • Protein:
    33
    g
    |
  • Vitamin A:
    80
    %
    |
  • Vitamin C:
    130
    %
    |
  • Calcium:
    15
    %
    |
  • Iron:
    35
    %

  • Tuttorosso Tomatoes Instant Pot Italian Chili
  • Tuttorosso Quality You Can See and Taste

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