Instant Pot Frito Chili Pie
Instant Pot Frito Chili Pie is a hearty and comforting dish that’s perfect for a quick and satisfying meal. This recipe combines flavorful ground beef with a rich blend of spices, tomato sauce, and beef broth, all cooked to perfection in your Instant Pot.
The result is a savory chili that’s served over crunchy Frito corn chips and topped with melted cheddar cheese. It’s an easy, crowd-pleasing dish that brings together great flavors and textures for a fun and filling dinner.
Instant Pot Frito Chili Pie
Ingredients:
2 pounds ground beef
1 cup beef broth
1/2 onion (diced)
1 tomato sauce (15 oz. can)
1 crushed tomatoes (15 oz. can)
1 tsp garlic salt
2 Tbsp chili powder
2 tsp cumin
1 tsp pepper
1 bag Frito corn chips (10 oz)
2 cups cheddar cheese (shredded)
Instructions:
In the Instant pot, brown the ground beef on the sauté setting until it is completely browned. Drain off the excess grease.
Add in all the other ingredients except for the corn chips and shredded cheddar cheese.
Add the lid. Set the valve to sealing.
Cook on high pressure for 5 minutes.
When finished, do a quick release to remove the pressure.
Stir to combine the flavors.
Serve over the Frito corn chips topped with the cheddar cheese and enjoy!
Notes:
Ground Beef: You can use lean ground beef to reduce the fat content. If using a higher-fat beef, be sure to drain off the excess grease after browning.
Beef Broth: Adjust the amount of beef broth based on your desired consistency. If you prefer a thicker chili, you can reduce the amount of broth or simmer the chili longer after cooking.
Spices: Customize the spice levels to your taste. If you prefer more heat, add a pinch of cayenne pepper or increase the chili powder.
Tomato Sauce and Crushed Tomatoes: Both contribute to the chili’s base. Using a combination adds depth of flavor, but you can use all tomato sauce or all crushed tomatoes if preferred.
Quick Release: Perform a quick release to prevent overcooking and to maintain the chili’s texture. Ensure you release the pressure carefully to avoid splattering.
Serving: Serve the chili directly over Frito corn chips for a crunchy base. Top with shredded cheddar cheese and any additional toppings you like, such as sour cream, chopped green onions, or sliced jalapeños.
Make-Ahead: The chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Freezing: This dish freezes well. Allow the chili to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Reheat thoroughly before serving.
Vegetarian Option: For a vegetarian version, substitute the ground beef with a plant-based meat alternative and use vegetable broth. Adjust the seasoning accordingly.
Thickening: If the chili turns out too thin, you can thicken it by simmering it on the sauté setting for a few minutes, or by adding a slurry of cornstarch and water.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 500 | Protein: 25 grams | Fat: 30 grams | Carbohydrates: 35 grams | Fiber: 3 grams | Sodium: 800 milligrams
Frequently Asked Questions:
Can I use ground turkey or chicken instead of ground beef?
Yes, you can use ground turkey or chicken as a leaner alternative.
Adjust the seasoning as needed since these meats can be milder in flavor compared to beef.
What can I use if I don’t have beef broth?
You can substitute with chicken broth or vegetable broth.
If you need a low-sodium option, be sure to choose a low-sodium broth or adjust the added salt.
How can I make this recipe spicier?
Add extra chili powder, a pinch of cayenne pepper, or a few dashes of hot sauce to increase the heat.
Taste and adjust to your preference.
Can I add beans to this chili?
Yes, you can add beans such as kidney beans, black beans, or pinto beans.
Rinse and drain canned beans before adding them to the pot.
What if I don’t have an Instant Pot?
You can make this recipe on the stovetop.
Brown the beef, then simmer the chili in a large pot for about 30-40 minutes until flavors meld and the chili thickens.
Can I make this recipe ahead of time?
Yes, you can prepare it ahead of time.
Store the cooked chili in the refrigerator for up to 3 days or freeze it for up to 3 months.
Reheat gently before serving.
How can I thicken the chili if it’s too thin?
If the chili is too thin, you can simmer it on the sauté setting to reduce and thicken it, or add a slurry of cornstarch and water.
Another option is to mash some of the chili with a potato masher.
Can I use a different type of cheese?
Yes, you can use other types of cheese like Monterey Jack, pepper jack, or a cheese blend.
Choose a cheese that melts well for the best results.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator.
Reheat on the stove or in the microwave.
Add a splash of beef broth if the chili thickens too much during storage.
Can I make this recipe vegetarian?
Yes, you can make it vegetarian by substituting the ground beef with a plant-based meat alternative and using vegetable broth.
You can also add extra vegetables or beans for more texture and flavor.