Instant Pot Bean and Beef Chili

Instant Pot, Soups June 2nd, 2020
Prep Time
20 Min
Cook Time
15 Min
Serving
8 Cups

I have loved slow cooker chili recipes for so long and have been making it for years until I discovered the Instant Pot. You get that rich flavor of chili as if it was slow cooking for hours but in no time at all with the Instant Pot. This makes for a quick weekday meal, great for batch cooking for the rest of the week, and freezes well too.

Ingredients

  • 1 pound ground beef
  • 1 onion, finely diced
  • 2 jalapenos, finely diced
  • 1 ½ tsp garlic, minced
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp cocoa powder
  • 1 tsp granulated sugar
  • ¾ tsp ground pepper
  • 32 ounce canned tomato sauce (plain)
  • 2 Tbsp tomato paste
  • 1 cup beef broth
  • 15 ounce canned kidney beans, drained and rinsed
  • 15 ounce canned pinto beans, drained and rinsed
  • 15 ounce canned black beans, drained and rinsed
  • Assorted toppings such as shredded cheese, cilantro, green onions and sour cream

Instructions

  1. Set Instant Pot to SAUTE and brown the ground beef, not cooking all the way. Remove from Instant Pot and set aside.
  2. With SAUTE still on, add diced onions and jalapenos to Instant Pot, cooking for 2-3 minutes.
  3. Add garlic and saute with the onions and jalapenos for 1-2 minutes until fragrant but don’t let the garlic burn.
  4. Add all the spices and seasonings to the pot with the vegetables and stir to combine for 1 minute.
  5. Cancel or turn off the SAUTE mode, return the ground beef to the pot and add the tomato sauce, tomato paste, and beef broth. Stir to combine. Leave the canned beans out.
  6. Place the lid on the pot, use the BEAN/CHILI setting and set to 15 minutes.
  7. Release the pressure either manually or allow it to release naturally.
  8. Open the lid once pressure has been released and add all the canned beans, mixing to combine.