Instant Pot Beef Chili (Chili Con Carne)
- Soaking beans: 1 hour
- Pressurizing time: 10 minutes
- Cooking time: 30 minutes
- Cooling time: 15 minutes
- Total time: 1 hour 55 minutes
Ingredients
For Single recipe - Serves 3 to 4
(3-Quart Instant Pot)
Water and Dried Pinto Beans:
- 1 cup dried pinto beans (½ pound), rinse and pick through
- 4 cups water
Vegetables:
- 2 tablespoons olive oil
- ½ cup yellow, orange or red bell pepper, finely chopped
- ½ cup green bell pepper, finely chopped
- ½ cup onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 jalapeño chile, finely chopped (remove seeds for less heat)
Beef:
- ½ pound ground beef or substitue 1 pound top sirloin cut into bite-sized chunks
Seasonings:
- 1½ teaspoons ancho chile powder
- ⅛ teaspoon ground chipotle powder
- 1½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon unsweetened cocoa powder (optional, adds more depth of flavor)
Hominy, Tomatoes, Worcestershire, and Water:
- ¾ cup canned hominy; rinsed, drained and finely minced in food processor
- One 14.5-ounce can fire-roasted tomatoes with juice (diced)
- 1 tablespoon tomato paste
- 1½ teaspoons Worcestershire sauce
- 2 cups beef broth
Optional Toppings:
- Sour cream
- Grated cheddar cheese
- Finely chopped onion
- Coarsely chopped fresh cilantro
- Coarsely chopped cabbage
- Coarsely chopped avocado
- Saltines
Ingredients
For Double recipe - Serves 6 to 8
(6-Quart or Larger Instant Pot)
Water and Dried Pinto Beans:
- 2 cups dried pinto beans (1 pound bag), rinse and pick through
- 8 cups water
Vegetables:
- 2 tablespoons olive oil
- 1 cup yellow, orange or red bell pepper, finely chopped
- 1 cup green bell pepper, finely chopped
- 1 cup onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 jalapeño chiles, finely chopped (remove seeds for less heat)
Beef:
- 1 pound ground beef or substitue 1 pound top sirloin cut into bite-sized chunks
Seasonings:
- 1 tablespoon ancho chile powder
- ¼ teaspoon ground chipotle powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon unsweetened cocoa powder (optional, adds more depth of flavor)
Hominy, Tomatoes, Worcestershire, and Water:
- One 14.5 ounce can hominy (1½ cups) rinsed, drained and finely minced in food processor
- One 28-ounce can fire-roasted tomatoes with juice (diced)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
Optional Toppings:
- Sour cream
- Grated cheddar cheese
- Finely chopped onion
- Coarsely chopped fresh cilantro
- Coarsely chopped cabbage
- Coarsely chopped avocado
- Saltines
Instructions
-
Single recipe can be made in a 3-quart Instant Pot.
- Double recipe can be made in a 6-quart or larger Instant Pot.
- Slowly pour pinto beans into a colander. Remove any dirt, pebbles, or other debris.
- Rinse beans with cold tap water.
- Let water drain from colander.
- Pour beans into Instant Pot.
- Add water to cover the beans.
- Press "Sauté" on the cooker. Note: Do not use lid when using the Sauté setting. Heat water and beans to boiling; boil uncovered for 2 minutes.
- Turn off Instant Pot; place lid on Instant Pot and let beans stand for 1 hour.
- Rinse and drain hominy and using a food processor pulse until finely minced, set aside. NOTE: If you do not have a food processor finely mince using a knife.
- After pinto beans have soaked for one hour pour into the colander, rinse and allow to drain; set aside.
- Press "Sauté" on the cooker. Note: Do not use lid when Sautéing.
- When the word "Hot" appears on the display add oil and chopped vegetables.
- Cook, stirring occasionally until they begin to soften; 3 to 5 minutes.
- Add the beef and cook until browned; 3 to 5 minutes.
- Add seasonings; stir to incorporate.
- Add beans, minced hominy, tomatoes, tomato paste, Worcestershire sauce, and broth; stir to incorporate.
- Close and lock lid.
- Check to make sure the steam release handle points to "Sealing".
- Press the "Manual" or "Pressure Cook" button and set the timer for 30 minutes.
- Note that it may take 10 minutes for the Instant Pot to come up to pressure before it sets the 30 minute clock.
- Allow the cooker to cool down naturally until the float valve drops down. This can take up to 15 minutes.
- Carefully unlock and remove the pressure cooker lid.
- Salt to taste.
- Serve.
Comments
Serve optional toppings on the side so that guests can decide what, if anything, they would like to mix in with their chili.Consider serving with cornbread.
Click here for making a stovetop version of Chili With Meat and Beans.
Click here for making Instant Pot Vegetarian Chili.
Is your Instant Pot taking a long time to build up pressure? Is there a lot of steam leaking from the lid? Is there an unusual amount of water in the condensation collector? What can you do?
Check Your Sealing Ring Periodically:
Step One: Check to make sure the sealing ring is installed correctly. If it is installed correctly then see next step.
Step Two: Replace sealing ring as it may be damaged or worn out.