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You're in for a treat with this spicy, hearty chili, cooked up right in your Instant Pot. Imagine a chilly evening, cozied up with a warm bowl of this robust, flavor-packed delight, each spoonful bursting with wholesome beans and juicy beef. Tried, tested and adored, this isn't just any chili recipe - it's a taste adventure, and you're about to be its next bold explorer!
Ingredients for Delicious Instant Pot Chili With Dry Beans
- Dried kidney beans: High in fiber and protein, they add heartiness and texture to the chili, making it a satisfying meal.
- Dried black beans: Another great source of fiber and protein, they complement the kidney beans, adding depth and richness to the dish.
- Ground beef: Provides a savory base and protein to the chili, infusing it with a hearty and meaty flavor.
- Onion: Adds a sweet and savory flavor base to the chili, enhancing the overall taste and complexity of the dish.
- Bell pepper: Offers a pop of color and a subtle sweetness, balancing out the flavors of the chili.
- Garlic: Infuses the chili with a rich, aromatic flavor, adding depth and complexity to the dish.
- Diced tomatoes: Provides a juicy and tangy element to the chili, enhancing the overall texture and flavor profile.
- Tomato paste: Adds a concentrated tomato flavor and helps thicken the chili, giving it a rich and robust taste.
- Beef broth: Enhances the savory umami flavor of the chili, providing a rich base for the other ingredients to meld together.
- Chili powder: The key spice in chili, it adds warmth and depth of flavor, giving the dish its signature kick.
- Cumin: Adds a warm and earthy flavor to the chili, complementing the other spices and enhancing the overall taste.
READ MORE: Instant Pot Elderberry Syrup Recipe Guide
Read more: Five Bean Instant Pot Chili Recipe
Essential Tools and Equipment for Making Instant Pot Chili
- Instant Pot: Essential for pressure cooking the beans and beef quickly, infusing flavors efficiently for a hearty chili.
- Sauté function: Crucial for browning the ground beef and sautéing the vegetables to build layers of flavor.
- Wooden spoon: Ideal for stirring the chili while preventing scratches on the Instant Pot's surface.
- Can opener: Necessary to open the cans of diced tomatoes and tomato paste for adding to the chili.
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Ingredients:
- 1 cup dried kidney beans
- 1 cup dried black beans
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
- Rinse and sort the dried beans.
- In the Instant Pot, sauté the ground beef until browned.
- Add in the onion, bell pepper, and garlic, and cook until softened.
- Stir in the diced tomatoes, tomato paste, beef broth, chili powder, cumin, salt, and pepper.
- Add the dried beans on top, but do not stir.
- Close the Instant Pot lid and set to high pressure for 30 minutes.
- Once done, allow for a natural pressure release for 15 minutes before quick releasing any remaining pressure.
- Stir the chili and adjust seasoning if needed. Serve hot.
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 45 g | Protein: 25 g | Total Fat: 12 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 45 mg | Sodium: 800 mg | Dietary Fiber: 12 g | Sugar: 5 g | Calcium: 120 mg | Potassium: 900 mg | Iron: 5 mg | Vitamin A: 800 µg | Vitamin C: 30 mg
Read more: Instant Pot Chili No Beans Recipe
Tips for Making Instant Pot Chili Ahead of Time and Freezing
Make Ahead Instructions
- Prepare the chili as directed, let it cool, then store it in an airtight container in the fridge for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Cool the chili completely before transferring it to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the fridge before reheating on the stove or in the microwave.
Adding a small square of dark chocolate to the chili while cooking can enhance the depth of flavor and add a subtle richness to the dish.
