Homemade Instant Pot Chili (with dried beans)
Recipe: https://recipestripper.com/recipes/e9021fef-6644-4832-b6a9-1502e862b2ac
Original source: https://www.paintthekitchenred.com/instant-pot-chili/
Recipe image: https://www.paintthekitchenred.com/wp-content/uploads/2017/09/Instant-Pot-Chili-L1-Paint-the-Kitchen-Red.jpg

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.
Yield: 8
Prep time: PT5M
Cook time: PT85M
Total time: PT90M

Ingredients
- 1 1/2 cups  dried pinto beans
- 2 Tbsp vegetable oil
- 1 1/2 lbs ground beef ((⅔ kg))
- 2 cups onion (chopped)
- 1 cup bell pepper (chopped)
- 2 Tbsp garlic (minced)
- 3 Tbsp Mexican 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 powder
- 1/4 tsp 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)
- 1/4 cup masa harina (e.g. Bob's Red Mill brand)
- Your choice of toppings

Instructions
1. [To pre-soak pinto beans in the traditional way in a bowl:] Rinse pinto beans and drain.
2. [To pre-soak pinto beans in the traditional way in a bowl:] Place beans in a medium bowl and add enough water to be 1 inch above the level of the beans.
3. [To pre-soak pinto beans in the traditional way in a bowl:] Let bowl sit on countertop for 4 to 8 hours.
4. [To pre-soak pinto beans in the traditional way in a bowl:] Drain and set aside.
5. [To do a quick pre-soak of pinto beans in Instant Pot:] Rinse pinto beans and drain.
6. [To do a quick pre-soak of pinto beans in Instant Pot:] 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. [To do a quick pre-soak of pinto beans in Instant Pot:] Close the lid and pressure cook on High Pressure for 5 minutes.
8. [To do a quick pre-soak of pinto beans in Instant Pot:] Do a Natural Pressure Release (NPR), about 12 minutes. [Read More: The Different Pressure Release Methods]
9. [To do a quick pre-soak of pinto beans in Instant Pot:] Press Cancel and open the Instant Pot; drain the beans and set aside.
10. [Instant Pot Chili Instructions:] Select Saute mode.
11. [Instant Pot Chili Instructions:] Once the Instant Pot is hot, add oil to inner pot.
12. [Instant Pot Chili Instructions:] Add ground beef to inner pot.
13. [Instant Pot Chili Instructions:] Stir with a wooden spatula to break up the meat into smaller pieces and saute until meat is browned, about 3 minutes.
14. [Instant Pot Chili Instructions:] Stir in onions and saute until soft, about 2 minutes.
15. [Instant Pot Chili Instructions:] Stir in bell peppers and garlic.
16. [Instant Pot Chili Instructions:] Add chili powder, dried oregano, cumin powder, cocoa powder, salt, black pepper, cayenne pepper and stir until fragrant, about 1 minute.
17. [Instant Pot Chili Instructions:] Stir in beef broth, tomatoes and pre-soaked pinto beans (use either countertop or Instant Pot quick pre-soak method from above).
18. [Instant Pot Chili Instructions:] Close Instant Pot lid and pressure cook on High Pressure for 20 minutes.
19. [Instant Pot Chili Instructions:] Do a Natural Pressure Release (NPR), about 15 to 18 minutes. **  [Read More: The Different Pressure Release Methods]
20. [Instant Pot Chili Instructions:] Press Cancel and open the Instant Pot.
21. [Instant Pot Chili Instructions:] Select Saute mode
22. [Instant Pot Chili Instructions:] Stir in masa harina.
23. [Instant Pot Chili Instructions:] Cook until chili has thickened, stirring frequently, about 5 minutes.
24. [Instant Pot Chili Instructions:] Press 'Cancel'.
25. [Instant Pot Chili Instructions:] Allow the Instant Pot Chili to rest for 5 more minutes before serving, it will thicken some more.
26. [Instant Pot Chili Instructions:] 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!)