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Instant Pot Crack Sausage Chili

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (plus 10 minute NPR)
  • Total Time: 20 minutes
  • Yield: 8-10 servings 1x

Description

Sliced smoked sausage, crispy bacon pieces, three types of beans and plenty of seasonings make this chili super addicting! An easy dump and go Instant Pot recipe!

Ingredients

Scale
  • 4 cups chicken broth
  • 1 diced onion (about one cup)
  • 1 (14.5 oz) can pinto beans, rinsed and drained
  • 1 (14.5 oz) can kidney beans, rinsed and drained
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 (12 oz) package smoked sausage, andouille sausage or kielbasa, sliced into 1/4 inch slices
  • 1 (14.5 oz) can diced tomatoes or fire-roasted tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 7 slices of cooked bacon, cut into 1/2 inch pieces
  • 1 ( 8 oz) package cream cheese or 1 cup of sour cream
  • 3 Tbsp cornstarch + 1/4 cup water

Instructions

Instant Pot Instructions:

  1. Add chicken broth, onion, beans, sausage, tomatoes, tomato sauce, onion powder, garlic powder, smoked paprika, chili powder and cumin to Instant Pot.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let the pot sit for 10 minutes. Move valve to venting. Remove the lid.
  3. In a bowl add the cream cheese (or sour cream). Take about a quarter cup of hot broth and add it into the bowl. Whisk and repeat a few times so that the dairy is warmed up and does not curdle. Add the mixture into the Instant Pot and stir. 
  4. To thicken the chili make a cornstarch slurry. Turn your Instant Pot to the sauté setting. In a small bowl stir together 3 Tbsp of cornstarch with ¼ cup of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the bacon crumbles.
  5. Ladle into bowls and serve topped with Fritos, green onions and grated cheddar, if desired.

Slow Cooker Instructions:

  1. Add chicken broth, onion, beans, sausage, tomatoes, tomato sauce, onion powder, garlic powder, smoked paprika, chili powder and cumin to slow cooker.
  2. Cover and cook on low for 6 hours or on high for 4 hours. 
  3. In a bowl add the cream cheese (or sour cream). Take about a quarter cup of hot broth and add it into the bowl. Whisk and repeat a few times so that the dairy is warmed up and does not curdle. Add the mixture into the slow cooker and stir. 
  4. To thicken the chili make a cornstarch slurry. Turn slow cooker to high. In a small bowl stir together 3 Tbsp of cornstarch with ¼ cup of water, until smooth. Then pour the mixture into the slow cooker and let chili thicken for 10 minutes without the lid on. Stir in the bacon crumbles.
  5. Ladle into bowls and serve topped with Fritos, green onions and grated cheddar, if desired.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart with no changes. Halve in the 3 quart with same cooking time.

  • Category: Soup
  • Method: Instant Pot or Slow Cooker

Find it online: https://www.365daysofcrockpot.com/instant-pot-crack-sausage-chili/

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