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Clean recipe · paintthekitchenred.com

Homemade Instant Pot Chili (with dried beans)

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.

Original recipe: paintthekitchenred.com

Yield:
8 servings
Prep:
5 min
Cook:
85 min
Total:
90 min
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Homemade Instant Pot Chili (with dried beans)

Ingredients

  1. 1 1/2 cups  dried pinto beans
  2. 2 Tbsp vegetable oil
  3. 1 1/2 lbs ground beef ((⅔ kg))
  4. 2 cups onion (chopped)
  5. 1 cup bell pepper (chopped)
  6. 2 Tbsp garlic (minced)
  7. 3 Tbsp Mexican chili powder
  8. 1 Tbsp dried oregano
  9. 2 tsp cumin powder
  10. 2 tsp cocoa powder
  11. 1 tsp salt (or to taste)
  12. 1/2 tsp black pepper powder
  13. 1/4 tsp cayenne pepper (or to taste)
  14. 4 cups beef broth
  15. 14.5 oz diced tomatoes ((1 can or 411 grams) or 2 cups fresh tomatoes, chopped)
  16. 1/4 cup masa harina (e.g. Bob's Red Mill brand)
  17. Your choice of toppings

Instructions

  1. To pre-soak pinto beans in the traditional way in a bowl:

    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.

  5. To do a quick pre-soak of pinto beans in Instant Pot:

    Rinse pinto beans and drain.
  6. Add pinto beans to inner pot of Instant Pot and pour in enough water to be 1 inch above the level of the beans.
  7. Close the lid and pressure cook on High Pressure for 5 minutes.
  8. Do a Natural Pressure Release (NPR), about 12 minutes. [Read More: The Different Pressure Release Methods]
  9. Press Cancel and open the Instant Pot; drain the beans and set aside.

  10. Instant Pot Chili Instructions:

    Select Saute mode.
  11. Once the Instant Pot is hot, add oil to inner pot.
  12. Add ground beef to inner pot.
  13. Stir with a wooden spatula to break up the meat into smaller pieces and saute until meat is browned, about 3 minutes.
  14. Stir in onions and saute until soft, about 2 minutes.
  15. Stir in bell peppers and garlic.
  16. Add chili powder, dried oregano, cumin powder, cocoa powder, salt, black pepper, cayenne pepper and stir until fragrant, about 1 minute.
  17. Stir in beef broth, tomatoes and pre-soaked pinto beans (use either countertop or Instant Pot quick pre-soak method from above).
  18. Close Instant Pot lid and pressure cook on High Pressure for 20 minutes.
  19. Do a Natural Pressure Release (NPR), about 15 to 18 minutes. ** [Read More: The Different Pressure Release Methods]
  20. Press Cancel and open the Instant Pot.
  21. Select Saute mode
  22. Stir in masa harina.
  23. Cook until chili has thickened, stirring frequently, about 5 minutes.
  24. Press 'Cancel'.
  25. Allow the Instant Pot Chili to rest for 5 more minutes before serving, it will thicken some more.
  26. 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!)