Ingredients: |
Ingredients: .Ingredients
• 1 1/2 cups dried pinto beans
• 2 Tbsp vegetable oil
• 1 1/2 lbs ground beef
• 2 cups onion, chopped
• 1 cup bell pepper, chopped
• 2 Tbsp garlic, minced
• 3 Tbsp chili powder *
• 1 Tbsp dried oregano
• 2 tsp cumin powder
• 2 tsp cocoa powder
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (or to taste)
• 4 cups low sodium beef broth
• 2 cups tomatoes, chopped (or 1 (14.5-oz) can diced tomatoes)
• **1/4 cup masa harina
• Your choice of toppings: sour cream, shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado, or Fritos chips
Instructions
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Directions: |
Directions:
Prep: 5 mins | cook: 1 hour, 25 mins | total: 1 hour, 30 mins author: paint the kitchen red yield: 8 servings
This Instant Pot Chili, made using ground beef and dried beans, is the perfect comfort food for a fall or wintry evening. It's also a great dish to feed a crowd, or for game day
To pre-soak pinto beans on countertop:
1. Rinse pinto beans and drain.
2. Place beans in a medium bowl and add enough water to be 1 inch above the level of the beans.
3. Let bowl sit on countertop for 4 to 8 hours.
4. Drain and set aside.
To do a quick pre-soak of pinto beans in Instant Pot:
1. Rinse pinto beans and drain.
2. Add pinto beans to inner pot of Instant Pot and pour in enough water to be 1 inch above the level of the beans.
3. Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
4. Cook on ‘Manual’ or ‘Pressure Cook’ mode for 5 minutes.
5. Do a Natural Pressure Release (NPR), about 12 minutes.
6. Press 'Cancel' and open the Instant Pot; drain the beans and set aside.
Instant Pot Chili Instructions:
1. Press ‘Saute’ button.
2. Once the Instant Pot is hot, add oil to inner pot.
3. Add ground beef to inner pot.
4. Stir with a wooden spoon to break up meat into smaller pieces and saute until meat is browned, about 3 minutes.
5. Stir in onions and saute until soft, about 2 minutes.
6. Stir in bell peppers and garlic.
7. Add chili powder, dried oregano, cumin powder, cocoa powder, salt, black pepper, cayenne pepper and stir until fragrant, about 1 minute.
8. Stir in beef broth, tomatoes and pre-soaked pinto beans (use either countertop or Instant Pot quick pre-soak method from above).
9. Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
10. Cook on ‘Manual’ or ‘Pressure Cook’ mode for 20 minutes.
11. Do a Natural Pressure Release (NPR), about 15 to 18 minutes. **
12. Press ‘Cancel’ and open the Instant Pot.
13. Press 'Saute'.
14. Stir in masa harina.
15. Cook until chili has thickened, stirring frequently, about 5 minutes.
16. Press 'Cancel'.
17. Allow the Instant Pot Chili to rest for 5 more minutes before serving, it will thicken some more.
18. Ladle chili into serving bowls and serve with your choice of toppings: sour cream, shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado, or Fritos chips (my favorite!)
Notes
* The chili powder called for in this dish is American chili powder which is a mixture of spices including cayenne and garlic.
** After 15 minutes, if you wish to, you can release the remaining pressure by moving the pressure release handle to venting position.
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Personal
Notes: |
Personal
Notes: prep: 5 mins | cook: 1 hour, 25 mins | total: 1 hour,
You can make this with meat or vegetarian
You can sub for masa harina - The best substitute for masa harina is ground-up corn tortillas. Masa harina, a finely ground flour made from corn, is treated with a solution of lime and water. It is often used to make corn tortillas as well as many other popular Mexican dishes.
This is a great recipe from the website - www.paintthekitchenred.com
They have great recipes and very helpful instructions for using the Instant Pot.
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This recipe for Homemade Chili made with Dried Beans-InstantPot is from