This yummy chili has a short prep time, and doesn’t take all day to cook.
Si Foster shares her recipe for Instant Pot Chili.
No Soak Instant Pot Chili
1 lb ground beef or ground turkey, seasoned with salt and pepper
2 tablespoons olive oil
1 lb small red beans (dry), or dry pinto beans
2 cloves garlic
2 cups chopped onion, white or sweet onions
28 oz can diced tomatoes – undrained, OR fresh tomatoes chopped, with juice to equal 3 cups of tomatoes and liquid total
1 teaspoon chili powder
1 teaspoon oregano
2 teaspoons salt
1 tablespoon pepper
2-14oz cans beef or chicken broth or one 32 oz box
1 diced Anaheim pepper or 1- 4oz can diced green chilies
Turn IP to sauté mode and brown meat- remove and drain any excess oil. Set aside while beans are cooking. I refrigerate the meat until ready to add back to the chili.
Add all remaining ingredients to the Instant Pot.
Place the lid on the pot with the seal in place and turn the IP to the locked position.
Set the timer for 50 minutes on manual setting or high pressure.
Let the chili cook, when the timer goes off , let the pot sit until the pressure naturally releases, at least 45-60 minutes.
The remaining pressure may be released manually, after the 50 minutes of pressure cooking AND 45-60 minutes of natural pressure release time.
The “keep warm” setting may be used until ready to serve.
A few minutes before serving, add the meat back to the pot and stir.
-It is important to allow the pot to sit after the timer goes off and the pressure cooking is complete. The beans need the extra time in the pot to cook during the natural steam release cycle.
-The total cooking time is 50 minutes for the pressure cooking mode, and 45-60 minutes for the natural pressure release. Make sure to allow time for the cooking mode (heat up of the pot) to begin. This takes approximately 15 minutes. The total cooking time start to finish is a little over 2 hours.
-You may also add additional onion, peppers, meat if you would like.
-Do not reduce the amount of liquid in this recipe. It is necessary to have an adequate amount of liquid for the beans to properly hydrate and cook.
-You may also leave the ground beef in the pot after cooking initially, or remove the meat and add later as the recipe states.