Mediterranean Millet Salad

Tender millet and chopped fresh & preserved vegetables tossed with a lemony herb vinaigrette, this gluten free whole grain salad is satisfyingly flexible.

Are you a millet eater? Millet curious? I developed this recipe because I was the latter, and now I am the former. After reviewing the Whole Grains Council's website with my healthy eating coach, she challenged me to pick a new-to-me grain and try it.
I picked millet, and here we are.

Throughout the winter I've made this salad with a rotating cast of leftover cooked vegetables, fresh vegetables, preserved vegetables, and herbs. My method pretty much goes like this--step 1, put millet and water in the Instant Pot and, step 2, while the Pot is coming up to pressure open the crisper and figure out what's going to be in the salad that day.
It’s hearty enough to keep me satisfied for a while, and I can load it up with plenty of fresh veggies to make it feel like Spring has truly sprung even though the muddy garden doesn’t quite agree. 

Because I've made this so often I've got some tips & tricks for you.

Coconut Chai Rice Pudding

Filled with warming spices, this dairy- and gluten-free dessert is a snap to make in the pressure cooker and a fresh twist on classic comfort food.

Hi Folks! How's it going? I wanted to share this recipe with you because it's been a big hit in some of my recent classes and seemed like a good idea to share with everyone via the website.

Where do you find Instant Pot recipes?

I like to check out cookbooks from my local library. It broadens my knowledge in a subject (pressure cooker recipes, plant-based cooking, bread baking, etc) without having to commit to a cookbook or spend hours searching the internet. Over the years I've done this, certain cookbook authors deliver consistently good recipes, and Coco Morante is one consistently good cookbook author.

I found this recipe in Coco Morante's Essential Instant Pot Cookbook (Amazon affiliate link) while I was looking for a dessert to bring to a family with a new addition, being mindful of the new mom's gluten- and dairy-free preferences.

Instant Pot Fruited Wild Rice Salad with Sweet Potato

This vegan and grain free Instant Pot salad combines chewy wild rice and tender sweet potato with grapes and clementines in a lemony herb dressing. Perfect for summer alongside grilled meats or for fall alongside baked meatloaf.  

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I have meaningful work and it's an amazing thing to be able to write that statement.
What does this have to do with the Instant Pot Fruited Wild Rice and Sweet Potato Salad recipe I'm sharing today? 
The short version is that I discovered the dressing I'm using in this salad (I've got a DIY version, too, see the Note below) via my work with Minnesota Central Kitchen turning rescued/donated ingredients into meals for hungry people in the Twin Cities area.
If that's enough for you please feel free to scroll on down to the recipe.

How to Make Chai Tea Concentrate for Homemade Iced Chai

Make your own DIY Chai concentrate and treat yourself to a fancy iced sipper while giving your wallet--and your stovetop--a break! This recipe uses the sun and then the Instant Pot to create 6 quarts of chai concentrate from only 16 tea bags.

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I first shared this recipe nearly 5 years ago. I make it multiple times a week, year round, because I can guzzle iced chai during a polar vortex as well as during a heat wave. I thought I was being pretty frugal by making my own drink--then I took it to another level.

Last summer, after reading about making tea in an Instant Pot in one of my pressure cooker cookbooks from the library, I decided to experiment.

Instead of throwing the teabags from my half gallon of sun chai directly into the compost bucket or worm bin, I put them in my Instant Pot then added a gallon of water and made an additional batch of Chai concentrate.

It was delicious! Out of used tea bags I got twice the volume of chai tea concentrate with a smooth, rich flavor and intense color. That experiment worked so well that it became the most frequent recipe I make in my Instant Pot--and the simplest!

Instant Pot Breakfast Bowl Meal Prep Recipe

How to Meal Prep a Week's Worth of Breakfast Bowls in your Instant Pot

Make a week's worth of breakfast bowls containing cheesy eggs, sausage, and potatoes in one meal prep pressure cooker session.

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Meal preparation and the Instant Pot is a match made in heaven. In this recipe we'll use the IP to simultaneously cook the components of a meaty breakfast bowl. With just 15 minutes of pressure cooking + natural pressure release time, you'll make enough to enjoy a hearty home-cooked breakfast every day!

Pin for Later!

This recipe came about because my son moved into a campus apartment with his Instant Pot, because I'd stocked his freezer with a Costco box of Jimmy Dean Breakfast Bowls, and because one of his roommates does meal prepping.


He developed the basic idea on his own during the fall semester. I thought of ways to streamline the process. Over winter break we put our ideas together and came up with this recipe. This recipe is a copycat version of Jimmy Dean Breakfast Bowls and Jimmy Dean Meat Lover's Breakfast Bowls.

Instant Pot Greek Wild Rice Salad

Colorful and flavorful with a wonderful assortment of textures, this Instant Pot Greek Wild Rice Salad is great for a holiday gathering or a simple supper. Use the Instant Pot to quickly and easily cook your wild rice for this filling grain free side dish or, if you want, add some additional protein and make it a complete meal.

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This Greek wild rice salad starts with pressure-cooked tender wild rice marinated in Greek salad dressing tossed with spinach, feta, and a rotating cast of preserved and fresh vegetables.

While developing this recipe I made this salad three or four times in slightly different ways, and each time my spouse said, "wow, this is a great salad". Before I decided to put it on the website I figured I should ask a wider audience, so I made it for one of my Instant Pot cooking classes.

It was a hit--from the students to the building monitor and custodian who helped me 'deal' with the leftovers!  Next I served it to my extended family members, twice, and I think it's about as good as it's going to get.

One of the reasons I like to use my electric pressure cooker is that, once programmed, I just walk away from the kitchen and go do my own thing. You can see my Top 5 Reasons I Love My Instant Pot here.

Curried Sweet Potato Soup in the Instant Pot

Smooth and creamy with warming Thai spices, this vegan sweet potato soup cooks up quickly in the Instant Pot for an easy first course or light meal.

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I like to use my Instant Pot to prepare meal components--not just meals. In the summertime that means cooking--and freezing--endless ears of freshly shucked corn, or steaming potatoes for potato salad or my Grilled Garlic Scape Pesto Smashed Potatoes recipe. In the fall and winter that means preparing winter squash and root vegetables.

Pin for later!

If you find yourself with an abundance of oddly-shaped sweet potatoes from your Community Supported Agriculture (CSA) farm share, the farmer's market, an ugly produce subscription service or your own garden--try this recipe! It's a terrific way to use cooked sweet potatoes in a simple and satisfying soup.

Green Eggs No Ham with the Instant Pot for #MuffinMonday

Egg bites flavored with parmesan cheese and peppers, brightly colored thanks to fresh spinach. These vegetarian snacks pack a protein punch--straight from the Instant Pot!

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Green Eggs No Ham! Use the electric pressure cooker to make these colorful tasty protein bites any time of year--not just for Dr Seuss' birthday breakfast!


I like to offer recipes for a variety of eaters, so after I developed my Sous Vide Sausage Egg Bites I was thinking about vegetarian options. I tried a couple of recipes and methods before settling on this one. First I used mozzarella, and then feta, but I wanted a stronger flavor so I ended up with parmesan.

Easy Mu Shu Pork in the Instant Pot

Easy Instant Pot Mu Shu Pork is a simple meal consisting of pork, cabbage, and eggs seasoned with plummy hoisin sauce and served with a Chinese pancake. Skip the restaurant and control your own ingredients by making this quick dish!

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Do you like Egg Roll in a Bowl? You'll like this variation!

When I learned about Egg Roll in a Bowl--the fast & easy method of using a couple of bags of coleslaw mix in place of chopping AllTheThings--I thought it would be perfect for my Instant Pot on Campus series. This series consists of recipes that use few ingredients with simple preparation, and I spent the summer teaching my son several recipes before sending him off with an Instant Pot electric pressure cooker to start his own Instant Pot on Campus adventures. You can find my other Instant Pot on Campus recipes here.



After I made the Egg Roll in a Bowl recipe I realized how, with a couple of tweaks, I could re-create my favorite Chinese restaurant dish--Mu Shu Pork. The Mu Shu Pork I get in Chinese restaurants has mushrooms in it, but not every eater in my household likes mushrooms. That's the beauty of cooking at home--you can customize your meals to your eaters' tastes.

Sous Vide Egg Bites with Sausage--Instant Pot Starbucks Copycat Recipe

Start your day with a homemade protein-packed meal. This recipe is a copycat version of Starbucks Sous Vide Sausage Egg Bites made in the Instant Pot electric pressure cooker.

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I'm continuing my Instant Pot on Campus series with today's recipe post. These recipes use few ingredients and don't require much preparation--perfect for busy college students or anyone with less time or fewer kitchen skills who still wants to eat cheaply by making meals at home.


Each recipe in the Instant Pot on Campus series will have the following categories--What to Buy at the store, What You Need in the kitchen, How to Level Up, Troubleshooting, and of course the recipe + how-to video. I'll including tips for saving money while shopping, affiliate links to products I use, and hints for making this recipe suit your own tastes.

Instant Pot Taco Rice

This comfort food combines taco-seasoned meat with cooked rice and salsa in a hearty bowl of family-friendly food. This recipe is great to serve a crowd, too. Use the Instant Pot for easy clean up!

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This is not a pressure cooker recipe, but I am including it in my Instant Pot on Campus series for a couple of reasons. First, this recipe is a family favorite which my son has cooked on the stovetop many times under my tutelage. I'm posting it on my website so that he can access it without sending me texts at 10:49pm asking how to make it.

Second, using the Sauté function on the Instant Pot or Mealthy (or Brown on the Presto) makes your electric pressure cooker function like a high-sided electric skillet. When I make this dish in my 12 inch cast iron skillet I inevitably fling some of the contents all over the stovetop as I'm stirring. That results in a thorough cleaning not only of the skillet but also of the stove. Using the Instant Pot to cook this meal saves clean up!


The third reason I'm sharing this is because I think that electric pressure cookers are hidden gems for disabled cooks. Instead of having to strain to access a stovetop to brown meat--or pay to modify the stove height--cooks can position the electric pressure cooker on a convenient flat surface and work in comfort. Wear an apron and mind the splatters, though.

Instant Pot Vegetarian Breakfast Burritos

Use the Instant Pot to speed up your meal prep! In this recipe we'll cook eggs and potatoes at the same time in the electric pressure cooker then create Egg and Potato Breakfast Burritos, Egg Salad, and Mashed Potatoes. Cook once, eat twice, and get out of the kitchen to enjoy life!

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Welcome back to my Instant Pot on Campus series! I created this recipe series to help my son learn some basic recipes for when he heads back to school armed with an Instant Pot electric pressure cooker. You can see my inaugural IPOC recipe, Spaghetti and Meatballs, right here.


Each of the Instant Pot on Campus recipes will have several things in common. These recipes use a small number of ingredients and have easy prep. I'll walk you thru what to buy at the store, what you'll need in the kitchen, what could go wrong and how to fix it, and how to Level Up when you're feeling fancy.


In today's recipe we're going to cook two building blocks--hard boiled eggs and roasted potatoes--and combine them in various ways to make a variety of meals. This Instant Pot recipe works for vegetarians and omnivores alike.

What to buy at the store

These ingredients are handy to have around because they keep well. If you only grocery shop once a week, use this as your go-to meal the day before you shop (kinda like your 'I'm doing laundry' outfit).

• Eggs (up to a dozen)
• Small potatoes (up to 3 pounds waxy Yukon or redskin type--NOT russet)
• tortillas
• cheese (cheddar or colby jack works great)
• Tabasco or your favorite hot sauce

I generally get my eggs from the local coop which means I'm getting whatever size the chickens are laying, but anywhere from Medium to Jumbo will work in this recipe. The larger the egg, the longer you may wish to cook to achieve a chalk-like yolk.

As for potatoes, the smaller the better works best in this recipe. You will not cut the potatoes before cooking, so choose egg-sized or smaller potatoes to make sure they are fully cooked.

If you've got a box grater, a block of cheese is generally cheaper per pound than a bag of shredded cheese. However, it's a timesaver just to open a bag and shake out what you need. Your choice! Same with tortillas. If you prefer breakfast tacos, get a smaller corn or flour tortilla. If you've got a bigger appetite, get the burrito-sized tortilla.

Instant Pot Spaghetti and Meatballs

Use the Instant Pot to make spaghetti and meatballs the easy way--simple ingredients and only one pot to clean! This is a terrific recipe for campus cooking as it uses few ingredients and simple prep.

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Hi and welcome to the first post in a new series I've started called Instant Pot on Campus. This summer I'm teaching my son how to use an Instant Pot electric pressure cooker to make simple meals. Later I'll stuff an Instant Pot box* into the already overloaded car and send him off to school, confident that I've built a foundation for success in the kitchen. *Military spouse tip--save your boxes.

Each Instant Pot on Campus post will have the following categories:

• What to buy at the store
• What you need in the kitchen
• How to Level Up
• The Recipe
• What to do when something goes wrong

Please share this post with folks who are just starting out in the kitchen. Thank you!

Let's get to the first post in the series, Instant Pot Spaghetti and Meatballs!

What to buy at the store

You might as well buy the ingredients for a double batch, otherwise you're left with half a box of spaghetti in the cupboard and half a bag of meatballs in the freezer. Avoid the temptation to just dump the whole box of noodles in--you'll get a burn error message and probably won't end up with an edible meal.

• 1 pound box of spaghetti noodles (thin, thick, regular . . . your choice)
• 1 bag (24-32 ounces) of frozen meatballs
• 2 cans or jars (24 ounces each) of spaghetti sauce

Since you're going to use the whole can or jar of spaghetti sauce at one time, go with the can. It's usually a better deal--unless you don't have a can opener. Cheaper items are usually located on the lowest shelves in the grocery store since companies pay extra to have their products displayed at eye level (and their prices reflect that).

Instant Pot Bacon Blue Cheese Mushroom Meatloaf for 2 (or more)

This one pot Instant Pot meal combines bacon, blue cheese, and mushrooms in a satisfying meatloaf cooked alongside sweet potatoes. If you like a bacon, blue cheese and mushroom burger, you'll like this meatloaf!

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This is not a sponsored post.

I feel like I should put that out there since you can see packaging materials in my photos. When I bought the first package of this ground beef with pork & bacon blend I thought it would be terrific in a meatloaf--and easy to make do if you cannot find the same product. After all, many grocery stores sell a "meatloaf mix" or "meatball mix" which has ground beef and ground pork. I've never seen one with bacon before, though, which is what caught my eye.

Simon is giving the food the side-eye. I think he knows he's not getting any.

When I read further on the packaging--small batch, local, got their start selling at farmer's markets, donate 1 meal for every package sold--well, I was sold. So I'm happy to share with you what brand of ground meat product I'm using--MightySparkFood--just know that I'm sharing because I like the product I purchased, not because the company is aware I exist and asked me to develop this recipe.

[Using my best How to Speak Minnesotan]
So, the recipe, then. When I developed my Turkey Meatloaf with Wild Rice recipe and Feta for my Instant Pot Basics cooking class, I did so because I'd wanted to use this product but I had a student who did not eat pork. [I've made that recipe 4 times in the past 2 months and apparently never bothered to grab a camera during the process. Stay tuned, the 5th time is the charm.]

Instant Pot Chicken and Wild Rice Soup

An Instant Pot version of the classic creamy chicken & wild rice soup. Laden with mushrooms, carrots & celery, this soup cooks from frozen chicken breasts in under an hour in an electric pressure cooker.

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Yes, it's been a while. I've been teaching a series of Instant Pot Basics cooking classes for the past two months. We make this recipe in Class 2:  Cooking from Frozen. My students have inspired me to create some new recipes for the Instant Pot that I'll be sharing here now that I'm in between classes for a bit, so stay tuned!


I love using my IP for soup. The ability to sauté the veggies, deglaze the pan, and then add the rest of the ingredients and walk away is heavenly! Because I'm sharing soups with my folks and my girlie as well, I've had days this winter when I've made 3 different soups in a single morning. My days are not All Soup All The Time, though. Mostly I've been spending my time shoveling since Minnesota decided to welcome me in a Big Way. We live on a corner, so after the first 5 or 6 snowfalls we really got the hang of shoveling this place. I even shoveled a racetrack in the backyard since there's so much snow. (You can see video of the dogs running their track on my FB and IG feeds.)

Weeknight Instant Pot Pork Chops with a Dijon Pan Sauce

Tender pork chops in a creamy Dijon sauce are ready in minutes using the Instant Pot pressure cooker. Four simple ingredients for the sauce, six minutes cook time under pressure, and an easy weeknight dinner is done!

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This post is sponsored by the Ohio Pork Board. They asked me to create a post for an easy weeknight dinner so I'm bringing you these tender pork chops in a Dijon pan sauce. I used the Instant Pot pressure cooker to make them in minutes--this recipe is definitely a weeknight keeper!

This recipe comes from the cookbook Weeknight Cooking with your Instant Pot by Kristy Bernardo. I've enjoyed her Wicked Noodle website for a while now, so when she asked her fellow food bloggers if we wanted to check out her new Instant Pot cookbook my hand shot right up in the air. [Then I put it down and started typing out my info for the publisher.] Finding an easy weeknight recipe, using a common cut of pork in an interesting and accessible variation, was total synergy and I knew I'd combine this cookbook with this sponsored post to make a terrific meal.


One of my favorite aspects of the Instant Pot, as you can see from my video below, is that I can walk into the kitchen, start the machine heating on the Sauté function, then gather my ingredients while it's getting hot. Like I showed in my Spring Risotto recipe video, you don't need to have your onion chopped before you plug in the Instant Pot. Just get it going and then you can get going!

I may not have a relationship with my local butcher, but I do have a relationship with my local hog farmer. To determine the best type of chop for this recipe I headed down to the farmer's market to ask Jean Mattis of KJB Farms her opinion. She suggested an inch thick center cut chop which would hold up well to pressure cooking. Jean is right--the chops turned out moist, tender, and fully cooked!

The first time I made this recipe I substituted whiskey instead of white wine in the sauce. [I'm trying to use up booze before we move, and I'm not much of a whiskey drinker.] The sauce was terrific--anything with a stick of butter will taste good--but I figured I'd try it again with the white wine Kristy calls for and that also resulted in a yummy sauce. We used the rest of the sauce on roasted potatoes, and I think it would also be good with rotisserie chicken. If you don't have white wine or whiskey, try sherry or use additional chicken broth. For a similar technique and different flavor, maybe beer with stoneground mustard instead of the Dijon?

Note: my pork chops, in addition to being thick, were very large. This was great for feeding my hungry teenagers, but did mean that the browning took longer as I could only fit 1 chop at a time in my 6 qt pot. I was OK with that--I don't need a larger machine--but know that if you've got smaller chops or an 8 qt pot, you can brown the chops twice as fast by doing 2 at a time. Based on my raw footage, it took me about 17 minutes from turning on the Instant Pot to closing the lid to start pressure cooking.

Instant Pot Pork Chops with a Dijon Pan Sauce
By Kristy Bernardo

Tender pork chops in a creamy Dijon sauce are ready in minutes using the Instant Pot pressure cooker. Four simple ingredients for the sauce, six minutes cook time under pressure, and an easy weeknight dinner is done!

Prep time: 00:05
Cook time: 00:15
Total time: 00:40

Yield: 4 servings, plus additional sauce
Ingredients:
4 bone-in pork chops (I used 1 inch thick center cut chops--2 pounds or 0.9 kg)
1 teaspoon coarse salt (I used kosher)
1 teaspoon freshly ground black pepper
2 teaspoons (10 ml)extra virgin olive oil
½ cup (118 ml) dry white wine
¼ cup (59 ml) low-sodium chicken broth
1 Tablespoon (15 g) Dijon mustard
½ cup (1 stick) unsalted butter, cut into 8 pieces
¼ cup (10 g) chopped parsley (I prefer curly for chopping)

Instructions:

Press Sauté to preheat your Instant Pot. Season the chops with salt and pepper on both sides. When the word "Hot" appears on the display, add olive oil and brown the chops on both sides, about 3-4 minutes/side. Remove chops and set aside.

Add wine and stir to deglaze the pot, allowing the wine to reduce slightly. Add the chicken broth to the pot then return the chops to the pot, along with any accumulated juices.

Close and lock the lid of the Instant Pot. Press "Manual" and adjust the timer to 6 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing".

When the time is up, allow the pot to release pressure naturally for 10 minutes, then release any remaining pressure using "Quick Pressure Release". Remove the chops and tent with foil to keep warm.

Press "Sauté" and allow the sauce to reduce by half, about 5 to 7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring until incorporated. Taste the sauce and season with salt and pepper, if necessary. Return the chops to the pot and toss them gently to coat with the sauce. Top with the parsley and serve. We had these with Instant Pot Spring Risotto.

For other pork chop recipes, may I tempt you with How to Grill the Perfect Pork Chop (recipe from the Runyan family of Oakview Farm Meats) or Smothered Pork Chops by Chef Matt of Colonel De's Spices?

For more meaty recipes using the Instant Pot, how about Pickled Pork Sliders or Green Tomato Garlic Chili?

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Weeknight Instant Pot Risotto with Peas, Lemon, and Parmesan

A bright side dish with peas and lemon, this creamy risotto cooks up quick and easy in the pressure cooker. The parmesan flavor goes well with pork, chicken, or seafood or as a springtime meatless main course.

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As the weather turns warmer I crave lighter foods. When evenings are still cool, however, having a nice warm side dish makes for a cozy meal. This Spring Risotto from Kristy Bernardo's cookbook Weeknight Cooking with your Instant Pot is perfect for this time of year.

My spouse bought me an Instant Pot last summer, and I think it's a terrific tool to help me get a home-cooked meal on the table. I almost said "nutritious home-cooked meal" but if you've been here before (thanks for coming back!) you'll know my usual fare is nutritious home-cooked meals. I feel the IP is more than a gadget--the ease of making clear, beautiful chicken stock ahem chicken bone broth, dry beans to a meal in an hour, and easy to peel hard boiled eggs are big selling points--but it will not replace my rice cooker or my slow cooker. I don't think I'll ever throw dry spaghetti, sauce, and water into the IP. It's too easy to do on the stove top. Frozen meat? Maybe. We'll see.

Green Tomato Garlic Chili in the Instant Pot® or Slow Cooker

Green tomatoes, roasted garlic, and ground beef make a colorful and flavorful chili recipe perfect for fall. You can make this in the Instant Pot®, a slow cooker, or on the stovetop. 

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As someone who cooks with what's in season, this time of year means green tomatoes. I decided to update an old post from my first year, really the first few weeks of starting this website. In addition to publishing new photos and adding an easier to read recipe card, I've also cooked this recipe in my newest appliance, the Instant Pot®. My husband bought me an early birthday/Christmas present, and I unboxed it--with the dogs' help--and shared the resulting video on my FB page. I'm quite happy to ditch the old, poor quality photos for some newer, still poor quality photos (it's been raining here), but I didn't want to delete how I was inspired to make this chili. For that, please feel free to read my original text below.

I recently started volunteering at a thrift shop.  I didn't realize that it would mean I'd be shopping at the thrift shop on a regular basis, which is an unfortunate happy side effect.  I mean, I did get a pair of new-to-me jeans for $3.  And they're not 'mom jeans' either. Last time I volunteered was after I'd made the Cabin Casserole.  I was chatting with Fran about it, and how the recipe called for green tomatoes, when she told me about her Green Tomato Garlic Chili.  I immediately requested the recipe! This recipe is from The Garlic Lover's Cookbook. I've adapted Fran's recipe by cutting the fat, adjusting the spices, swapping roasted for fresh garlic, pumping up the amount of veggies, and finely chopping everything so my kids will eat it. We liked it so much that I harvested the rest of the green tomatoes on my plants, cored them (the composting pigs like green tomatoes too!) pulsed them in my lovely food processor, and froze 2 2+ lb bags of green tomatoes for winter chili nights.  Make that chilly winter nights.  Oooh!

A few Notes about this recipe.

1. I used ground beef, but feel free to substitute fresh ground pork. I already know ground pork and green tomatoes make a great chili--check out my Chorizo & Green Tomato Chili recipe here.
2. Use the hot peppers of your choice. I'm able to get quarts of freshly roasted Hatch chiles each August from the local grocery store, and I pop them into the freezer to use throughout the year. I think using roasted chiles adds more flavor than fresh chiles, so I do recommend using roasted green chiles.
3. No roasted garlic? No problem! You can substitute minced garlic, probably ⅓ of a cup. Like with the chiles, I think that using roasted garlic punches up the flavor in many dishes. When I harvest my garlic crop each summer, I roast and freeze a portion for use throughout the year. Here's a post about how I put up my garlic crop.
4. That's a lot of chopping! Yes--I like to start my day at work chopping a bunch of onions, but if chopping isn't your thing, run the onions, bell peppers, and green tomatoes in turns through a food processor until they are finely chopped. [If you don't have a food processor and chopping's not your thing . . . add that to your birthday wish list and find room in the kitchen.]
5. I've included instructions for cooking this chili in an Instant Pot® (mine is 6 quarts, plenty of room), in a slow cooker, and on the stove top. I am sure you could figure out a way to cook this on a grill--but I'm not going to do that. I grill pizza and vegetables mostly, and I'm good with that.