Instant Pot Chilli with Ground Beef
I’ve recently begin sharing some awesome Instant pot recipes and today we have Instant Pot Chilli. My mum introduced me to the pressure cooker recently and it’s something I’m quite excited about. I love Chilli, especially with beans and today we have this tasty recipe that I’m sure you will love.
Ingredients for Instant Pot Chilli
1 (16 ounce) bag dry kidney beans, sorted and rinsed
8 cups water, plus additional if desired
2 pounds ground chuck
2 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 (32 ounce) carton beef broth
1 (28 ounce) can diced tomatoes in juice
1 (6 ounce) can tomato paste
3 to 4 tablespoons chilli powder
2 to 3 tablespoons ground cumin
1 tablespoon oregano
Salt and pepper, to taste (I use about 1 tablespoon of salt to compensate for the dry beans)
How To Make Instant Pot Chilli
1. Place beans into the electric pressure cooker with water. Set the valve to sealing and cook the beans for 20 minutes on high pressure.
Quick release and carefully transfer beans to a colander to drain. Rinse the pressure cooker liner and wipe the outside of the liner dry.
Replace the liner into the pressure cooker.
2. Turn on the saute function and allow the pressure cooker to heat. Add the ground chuck, onions, garlic, and bell pepper.
Cook until the ground beef is browned.
Drain well. Return the meat and vegetables to the pressure cooker along with the drained beans and other ingredients.
If you prefer a soupier chilli, add an additional cup of water. Stir well.
3. Cover the pressure cooker and set the valve to sealing.
Program the pressure cooker to manual or “pressure cook” on high for 30 minutes. When the cook cycle is complete, quick release the pressure.
Stir again, taste to adjust seasonings, and serve with your choice of condiments.