Homemade Instant Pot Chili (with dried beans)
Servings: 8 servings
Calories: 279 kcal
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.
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Ingredients
- 1 ½ cups dried pinto beans
- 2 tablespoon vegetable oil
- 1 ½ lbs ground beef (⅔ kg)
- 2 cups onion chopped
- 1 cup bell pepper chopped
- 2 tablespoon garlic minced
- 3 tablespoon Mexican chili powder
- 1 tablespoon dried oregano
- 2 teaspoon cumin powder
- 2 teaspoon cocoa powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper powder
- ¼ teaspoon cayenne pepper or to taste
- 4 cups beef broth
- 14.5 oz diced tomatoes (1 can or 411 grams) or 2 cups fresh tomatoes, chopped
- ¼ cup masa harina e.g. Bob's Red Mill brand
- 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
To pre-soak pinto beans in the traditional way in a bowl:
- Rinse pinto beans and drain.
- Place beans in a medium bowl and add enough water to be 1 inch above the level of the beans.
- Let bowl sit on countertop for 4 to 8 hours.
- Drain and set aside.
To do a quick pre-soak of pinto beans in Instant Pot:
- Rinse pinto beans and drain.
- Add pinto beans to inner pot of Instant Pot and pour in enough water to be 1 inch above the level of the beans.
- Close the lid and pressure cook on High Pressure for 5 minutes.
- Do a Natural Pressure Release (NPR), about 12 minutes. [Read More: The Different Pressure Release Methods]
- Press Cancel and open the Instant Pot; drain the beans and set aside.
Instant Pot Chili Instructions:
- Select Saute mode.
- Once the Instant Pot is hot, add oil to inner pot.
- Add ground beef to inner pot.
- Stir with a wooden spatula to break up the meat into smaller pieces and saute until meat is browned, about 3 minutes.
- Stir in onions and saute until soft, about 2 minutes.
- Stir in bell peppers and garlic.
- Add chili powder, dried oregano, cumin powder, cocoa powder, salt, black pepper, cayenne pepper and stir until fragrant, about 1 minute.
- Stir in beef broth, tomatoes and pre-soaked pinto beans (use either countertop or Instant Pot quick pre-soak method from above).
- Close Instant Pot lid and pressure cook on High Pressure for 20 minutes.
- Do a Natural Pressure Release (NPR), about 15 to 18 minutes. ** [Read More: The Different Pressure Release Methods]
- Press Cancel and open the Instant Pot.
- Select Saute mode
- Stir in masa harina.
- Cook until chili has thickened, stirring frequently, about 5 minutes.
- Press 'Cancel'.
- Allow the Instant Pot Chili to rest for 5 more minutes before serving, it will thicken some more.
- 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
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, cut vegetables, etc.
- If you choose not to thicken the chili with masa harina, your chili will be soupy. Please keep that in mind before you omit the ingredient.
- * The chili powder called for in this dish is Mexican chili powder which is a mixture of spices including cayenne and garlic. Don't use ground chili pepper!
- ** After 15 minutes, if you wish to, you can release the remaining pressure by moving the pressure release handle to venting position.
Nutrition
Serving: 1 serving | Calories: 279 kcal | Carbohydrates: 18 g | Protein: 24 g | Fat: 13 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 53 mg | Sodium: 630 mg | Fiber: 3 g | Sugar: 5 g
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