This quick and easy, healthy Instant Pot chili, with a little Cajun flair, is sure to become a family favorite! It’s dairy/grain/gluten free and makes great leftovers! Perfect for meal prep!
Instant. Pot. Cajun. Chili.
AKA: the post that Mr. FFF almost wrote because he wanted to DECLARE HIS LOVE FOR IT to you, my BFF’s, out in internet land.
However, after the first sentence, I realized that should NEVER EVER HAPPEN.
So, as per usual, Imma tell you about it instead.
You guys. This is THE recipe that will DEFINE that moment in your life when you realize we are finally in COMFORT FOOD SEASON. No longer are beaches and bikinis dictating our food choices, causing us to eat things like Greek healthy broccoli salad or some kale salad recipe.
Now it’s about COZY warm food-feels hugging the inside of your tummy, making you feel totally UNDERSTOOD, nourished and LOVED.
This chili – with a CREOLE TWIST – is THAT food.
Cajun chili is exactly like it sounds. Similar to no bean whole30 keto chili in the Instant pot but full of addicting, spicy notes of paprika and cayenne pepper, punches of zesty garlic and onion and laced with juicy burst of andouille sausage, ground chicken and tender shrimp. <–This ain’t no vegan chili friends. It’s got the MEAT.
You might even be able to flake up some honey Cajun salmon and throw it in if you want MORE meat.
It’s got the that creamy tomato flavor profiles mish-mashing together with deep, chewy kidney beans, that gives it similar flavors and textures that you’d expect to find when you faceplant into a steaming bowl of cozy-comfort-food-chili.
Think of it like if you took jambalaya tailgating. EXACTLY LIKE THAT.
I probably do not need to tell you the reason why The Hub-o-rama loved this chili so much that he ALMOST wrote a love letter, in the form of a blog post, about it. If you remember the Cajun cauliflower casserole and Cajun cauliflower tater tots casserole, you will remember that he basically asks me to make Cajun flavored things on the reg’. Although he did once tell me to make Cajun grilled cod and it was amazing. So, SOMETIMES he has the right idea.
However, I usually make him Cajun flavored things packed with hidden vegetables, and I think it sort of crushes his little man-food-loving heart.
Yes, internet friends, I have reclaimed my “superstar wife status” gold star with this recipe and, lemme tell you, YOU. WILL. TOO.
Exciting thing we did NOT talk about: like a good bowl of Instant Pot Four Bean Chili, this chili is made in about 30 MINUTES.
SRSLY. Crazy-delicious flavors are developed, the ULTIMATE texture of tender beans and juicy meat happens in ONLY ONE HALF OF AN HOUR.
The Instant Pot. Quickly putting food in our bellies, and kitchen-gadget love in our hearts, since 2017.
This magical contraption lets your sauté your ingredients, pressure cook ALL the flavors together into a creamy bowl of YUM and reduce e’rythang to the ULTIMATE creamy-not-soupy consistency ALL IN ONE POT. I’ve been making ALL my dinners in this little contraption, and one of our current go-tos is Instant Pot Southwestern Chicken and Rice from Meaningful Eats!
Also. Confession 4 U: this is the FIRST chili recipe that I have ever developed in the 4.5 years that we’ve hung out on this little corner of the internet.
Which is why:
- Instant Pot
- Cajun TWIST
- Instant Pot
Try’na WOW you.
Also trying to distract you from the disgrace of a human that I am because a VRY VRY traditional, and well loved, food item such as chili has never been developed inside my food-creating brain.
I don’t understand it. You don’t understand it.
But, what we do understand is this:
Pulling up to a big, steaming bowl of southern-inspired chili and digging a crusty piece of bread through it, letting it’s rich, tomato-y goodness soak into each and every carb-y crevice.
Sinking into a cozy comfort food coma in 3…2….1.
- 1 1/2 tablespoons olive oil divided
- 1 green pepper diced
- 1/2 cup diced onion
- 1/3 cup diced celery
- 1 tablespoon minced fresh garlic
- 1 pound ground chicken or turkey
- 2 links andouille sausage sliced
- 2 1/2 tablespoons cajun seasoning
- 1 14 ounce can crushed tomatoes
- 1 14.5 ounce can fire roasted tomatoes
- 1 15 ounce can red kidney beans drained and rinsed
- 2 tablespoons tomato paste
- 1/2 teaspoon sea salt
- 2 bay leafs
- 7 ounces raw shrimp peeled and deveined
- fresh parsley for garnish
- sour cream or greek yogurt, for garnish, optional
- Turn your Instant Pot to sauté and heat 1 tablespoon of the olive oil.
- Once hot, add in the green pepper, onion, celery and garlic and cook until they begin to soften, about 4 minutes.
- Add in the remaining 1/2 tablespoon of olive oil, as well as the chicken. Cook, breaking up the chicken, until it is no longer pink and it has released all its juices, about 2-3 minutes. Drain out the liquid and discard it.
- Add in the sausage and Cajun seasoning and cook, stirring frequently, until the sausage begins to brown, about 5 minutes.
- Add all the ingredients, up to the shrimp, and stir until well mixed.
- Cover the Instant Pot (making sure it’s set to ‘sealing’) and press manual. Cook it on high pressure for 10 minutes (this should be the setting it automatically goes to once you press ‘manual.’)
- Once cooked, let it pressure release naturally.
- Remove the lid and turn the Instant Pot to sauté. Add in the shrimp and cook, stirring occasionally, until the shrimp are opaque and the chili has reduced and thickened slightly, about 5-7 minutes.
- Garnish with parsley and DEVOUR
Recipes written and produced on Food Faith Fitness are for informational purposes only.