Episode 363: Multi Cookers (Instant Pot)

Episode 363 · December 13th, 2018 · 43 mins 27 secs

About this Episode

Today, the Rice Cooker Vigilantes confront patent trolls and scary rap to bring you lots and lots of science. We drop truths you may not be able to handle, such as how dentures are like pressure cookers, whose instant pot is best and the ups and downs of natural vs manual release.

363 instant pot

Instant Pot Chili

This is loosely adapted from Cook's Illustrated, March/April 1998. As specified, this makes a very intense and medium-spicy chili. If you want to substitute commercial chili powder for the dried chiles, use 4 tablespoons and omit the cumin.

3 pounds beef chuck, trimmed well of fat and cut into 1-inch cubes
3 dried ancho chiles
3 dried New Mexico chiles
2 dried pasilla negro chiles
2 teaspoons kosher salt
1 teaspoon dried Mexican oregano
1 tablespoon ground cumin
1 teaspoon dried coriander
1/2 teaspoon MSG
5 garlic cloves, minced
2 tablespoons vegetable oil
1 onion, diced
2 jalapeños, seeded (if desired) and minced
1 tablespoon lime juice
1 8-oz. can tomato sauce
1/2 cup water

  1. Toast the chiles. The easiest way to do this is in the microwave. Put them on a plate and start with 30 seconds on high; remove any that have puffed up and continue at 30-second intervals until they've all puffed. Let them cool for five minutes and grind in a spice grinder. Combine the chile powders with the salt, oregano, cumin, coriander, MSG, and minced garlic.

  2. Set the multicooker to Saute. Heat the oil and add the onion and jalapeño. Cook until softened, about 5 minutes. Add the chile powder mixture and stir until well-mixed and fragrant, about 1 minute.

  3. Add the beef, lime juice, tomato sauce, and water. Stir to combine. Lock the lid, set the multicooker to Manual and cook for 35 minutes with natural pressure release. The chili will be very thick and rich; feel free to add water to dilute as necessary. Season with salt and pepper and serve.

Yield: 6 hearty servings

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