My fiancé and I are getting ready to welcome our first baby in two months! Now that we're in the final countdown (and I'm finally feeling better after having covid for Christmas), I'm focused on filling our freezer with easy, nourishing meals that just need to be warmed up postpartum.

This week, I kicked it off by making Instant Pot Chili. Find the recipe below!

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Instant Pot Chili

You Need:

• Gallon-size freezer bags
• Instant pot

Ingredients:

• 2 tablespoons extra virgin olive oil (EVOO)
• 1/2 medium onion, diced
• 2 cloves of garlic, minced
• 1 pound ground beef
• 15-oz can kidney beans
• 15-oz can black beans
• 15-oz can tomato sauce
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 2 15-oz cans fire roasted tomatoes
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1/8 - 1/4 tsp cayenne pepper
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions:

1. Chop your onion. If you don't have a veggie chopper, what are you doing?
2. Set your instant pot to sauté, and add EVOO. Once oil is hot, add your diced onion and let sauté until soft, then add your garlic.
3. Add ground beef (I am obsessed with this tool) and let cook until no longer pink.
4. Stir in kidney beans, black beans, tomato sauce, chicken broth, tomato paste, roasted tomatoes, and spices.
5. Cancel sauté function, and lock your lid. Cook on high pressure for 7 minutes. Quick release. Your chili will now be cooked through.
6. Let cool completely (tip: remove inner pot from outer pot to help cool faster), and freeze flat into a gallon-size freezer Ziploc bag. Freeze for 3 months.
7. When you're ready to serve, let defrost completely and heat on stove or in microwave.