This Instant Pot Chili with ground beef, canned or dried beans and a few pantry staples is thick, hearty and flavourful. A reader shared this recipe with me and now it’s our new favorite. It is called Two Day Three Bean Chili but thanks to magic pressure cooker, it is ready in 1.5 hours.
Author:Olena of ifoodreal.com
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Yield:8 servings 1x
Category:Soup and Stew
1 lb ground beef
1/2 cup low sodium broth, stock or water
15 oz can low sodium black beans, drained & rinsed
15 oz can low sodium cannellini beans, drained & rinsed
15 oz can low sodium kidney beans, drained & rinsed
24 oz jar picante sauce or thick + chunky salsa
15 oz can low sodium diced tomatoes, undrained
6 oz low sodium can tomato paste
2 tsp chili powder
1/4 tsp ground chipotle pepper (optional)
On 6 or 8 quart Instant Pot, press Sauté and let appliance preheat until display says Hot.
Add ground beef and cook for 4 minutes, breaking into small pieces with spatula often. Meat doesn’t have to cook through.
If you see bottom of the pot has stuck browned bits of meat, add 1/2 cup broth and deglaze the pot. Hasn’t happened to me.
Press Cancel and drain the fat, if you wish. I did but more fat – more flavor.:) If you are tilting the pot to drain, make sure to flatten the meat after (to avoid Burn).
Add canned beans (please see notes for dried beans), salsa, diced tomatoes, tomato paste, chili powder and chipotle powder. Do not stir to avoid Burn.
Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 40 minutes.
After allow pressure to come down naturally for 15-30 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
Open the lid, stir and serve hot with your favourite toppings. Chili thickens with time and tastes even better the next day.
How to Make Chili in Slow Cooker
Brown ground meat in a skillet.
Combine all ingredients in large slow cooker, stir and cover.
Cook on Low for 8 hours.
Turn off slow cooker and let sit covered overnight. It allows chili to blend spice flavors naturally.
The next morning, reheat chili on low setting for 2-4 hours and then stir well.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
To make chili with dried beans (no soaking): Replace 3 cans of beans + 1/2 cup stock with 2 cups driedbeans (equal mix of 3 kinds) + 4 cups low sodium stock + 1/4 tsp salt.
For 3 quart Instant Pot, cut ingredients in half but keep same cooking time.