Beef and Bean Chili – Pressure Cooker/InstantPot/MultiPot Recipe

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This is just a classic, absolutely perfect chili recipe. Using the pressure cooker, you can quickly cook your beans from dry versus using canned beans, which will save you money AND they just taste better! If you’ve never cooked beans from dried, this is the perfect opportunity.

If you don’t want to cook the beans from dry, just skip the bean cooking step, and add in 2 cans of drained black beans (or whatever beans you want!) at the same time that you return the cooked dried beans to the pot in the recipe.

Pressure Cooker Beef and Bean Chili

Servings 6 to 8 servings

Ingredients

  • 2/3  pound  dried black beans, rinsed and stones removed
  • cold water to cover
  • 1 tablespoon
  • 1 medium yellow onion, finely chopped
  • 1 1/2  pounds  ground beef
  • 2/3  fresh jalapeño pepper with seeds, minced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 1/4  tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/8  tsp cayenne pepper
  • 2 cups beef broth
  • 3/4  (6 ounce) can tomato paste

Instructions

  • Pour beans into inner steel pot of pressure cooker and cover with 1 inch of cold water. 
  • Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 1 minute. Turn steam vent handle to Venting to quick-release pressure. 
  • Drain beans, discarding liquid, and rinse with cold water. Rinse steel pot and return it to pressure cooker. Leave the beans aside for now.
  • Heat olive oil in pressure cooker on Sauté mode on High. Sauté onion until translucent, about 5 minutes. Add ground beef, jalapeño, and minced garlic; sauté until beef is cooked through, about 5 minutes more. 
  • Stir chili powder, cumin, kosher salt, paprika, oregano, garlic powder, and cayenne pepper into beef; continue cooking until fragrant, about 1 minute.
  • Stir black beans, beef broth, and tomato paste into beef mixture. 
  • Lock pressure cooker lid in place and set steam vent handle to Sealing. Cook on High Pressure for 20 minutes. Let pressure release naturally. Turn pressure cooker off.
  • Remove lid, select Sauté on Normal, and cook, stirring occasionally, until desired consistency is reached.
  • 2/3  pound  dried black beans, rinsed and stones removed
  • cold water to cover
  • 1 tablespoon
  • 1 medium yellow onion, finely chopped
  • 1 1/2  pounds  ground beef
  • 2/3  fresh jalapeño pepper with seeds, minced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 1/4  tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/8  tsp cayenne pepper
  • 2 cups beef broth
  • 3/4  (6 ounce) can tomato paste
Author: Caroline Chambers

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