Instant Pot Chili Recipe
- cook TIME 35 mins
- prep TIME 7 mins
- total TIME 2 hr 42 mins
- INACTIVE TIME 2 hr
Ingredients (21)
- 3 oz pinto beans raw
- 3 oz kidney beans raw
- 1 tbsp olive oil
- 1 tbsp garlic about 3 cloves, minced
- 2 oz onions about half a medium, finely chopped
- 4 oz carrots about 2 medium, diced
- 1/2 tbsp Hunt’s tomato paste
- 1 cup chopped tomatoes about 2 medium
- 6 oz 85% lean ground beef
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp ground black pepper
- 1 1/2 cup unsalted chicken broth
- 2 tsp traditional Dijon mustard
- 1 tsp brown gravy mix
- 1/2 tsp salt
- 2 1/2 cup cooked medium-grain rice
- 2 tbsp sour cream
- 0.5 oz cheddar cheese shredded
- 2 tbsp cilantro finely chopped
INSTRUCTIONS
Soak the pinto beans and kidney beans (3 oz each) in hot water for 2 hours, or overnight. Drain, rinse, and set aside.
Select 'sauté' and heat 1 tbsp olive oil for about 1 minute. Add 1 tbsp minced garlic, 2 oz finely chopped onion, and 4 oz diced carrots, and sauté for about 3 minutes.
Stir in 1/2 tbsp tomato paste. When it's melted and coats the veg evenly, add 1 cup chopped tomatoes. Stir for another 2 minutes.
Add 6 oz ground beef along with the cumin, paprika, chili powder, and black pepper (1/2 tsp each). Break the meat, stir it around to cook for 2 minutes.
Add the soaked beans and 1 1/2 cup chicken broth. Close the lid, turn the steam handle to 'sealed', and select 'meat/stew'. Allow to cook for 25 minutes.
Place a kitchen cloth onto the steam handle and with a spoon, turn it to 'venting'. Once the steam completely escapes, carefully open the lid and select 'sauté'. Tip in 2 tsp mustard, 1 tsp gravy mix, and 1/2 tsp salt, and stir for 1 minute.
Turn the machine off and serve with 2 1/2 cooked rice, 2 tbsp sour cream, 0.5 oz cheddar, and 2 tbsp cilantro. Portion the rice and toppings evenly among serving dishes.
